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cut gingerbread cake with icing
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Moist Gingerbread Cake Recipe with Cream Cheese Frosting

Moist Gingerbread Cake offers flavors of fall in a sweet, soft dessert! Serve spiced gingerbread snack cake with cream cheese frosting!
Author: Donna Elick
Servings: 9
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes

Ingredients

For the Gingerbread Cake

  • 1/2 cup salted butter softened
  • 1/2 cup light brown sugar lightly packed
  • 1 large egg
  • 1/4 cup sour cream
  • 1/2 cup unsulphured molasses
  • 1/2 cup hot water
  • 2 cups all-purpose flour spoon and level method
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 teaspoon ground cloves

For the Cream Cheese Frosting

  • 4 tablespoons salted butter softened
  • 2 ounces cream cheese softened
  • 1/4 teaspoon vanilla extract
  • 3/4 cup powdered sugar sifted

Instructions

  • Preheat the oven to 350 degrees F. Spray an 8x8 inch pan with nonstick baking spray.
  • In a bowl of an electric stand mixer fitted with a paddle attachment, cream together the butter and brown sugar for 2 minutes.
  • Mix in the egg and sour cream.
  • In a separate bowl, whisk together the molasses and hot water until mixed together completely. Set aside.
  • In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground ginger, cinnamon, and ground cloves. Set aside.
  • Alternate mixing half of the molasses into the batter, with half of the dry ingredients until all is incorporated together. Do not overmix the batter.
  • Pour batter into the prepared 8x8 pan.
  • Bake in the oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the cake and let cool while you make the frosting.
  • Make the frosting: In a bowl of an electric stand mixer, combine the butter, cream cheese, and vanilla extract. Slowly, add in the powdered sugar on low speed until all is combined. Switch to high speed and beat the frosting for 2 minutes.
  • Once the cake has cooled, frost with the cream cheese frosting. Slice and serve.

Notes

I’m using Grandma’s Unsulphured Molasses brand in this recipe.
The cream cheese frosting is only a small batch recipe. It’s the perfect amount to frost an 8x8 inch cake with.
Mixing the molasses with hot water will thin it out and make it easier to incorporate into the cake batter.
If using unsalted butter in the cake recipe please add ¼ teaspoon of salt to the batter.
Adding sour cream to the cake batter will result in a moist cake. Don’t skip it.
This cake is also fabulous on its own without frosting. Try a dollop of whipped cream instead of frosting.
This cake will store in an airtight container at room temperature for up to 1 week.
To freeze Gingerbread Cake - wrap the cake in plastic wrap and store it in an airtight container in the freezer for up to 3 months. When you’re ready to eat it, keep the cake wrapped in plastic wrap and allow it to thaw in a refrigerator overnight. Once thawed, enjoy!
You will use a spoon to scoop the flour into the measuring cup. Then you will level it off by taking the back of a knife and swiping it across the top of the measuring cup. This will provide the most accurate method for measuring flour.

Nutrition

Serving: 1 | Calories: 420cal | Carbohydrates: 58g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 246mg | Sugar: 36g | Fiber: 1g | Calcium: 89mg | Iron: 2mg