Gingerbread Cake with Cream Cheese Frosting Recipe

Gingerbread Cake with Cream Cheese Frosting Recipe

How To Make Gingerbread Cake with Cream Cheese Frosting

This gingerbread cake features warm and naturally sweet flavors, perfect for the holidays. It’s has cream cheese frosting that ties every flavor together.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



For The Cake:

  • 1⅔cupswhite whole wheat flour,or regular whole wheat flour
  • tspbaking powder
  • 1tspFrontier Co-op ground Vietnamese cinnamon
  • 1tspFrontier Co-op ground ginger
  • ½tspfine sea salt
  • ¼tspFrontier Co-op ground cloves
  • ¼tspFrontier Co-op ground nutmeg
  • ¼tspbaking soda
  • 1egg,large
  • cuphoney
  • cupmolasses
  • ½cupmilk
  • 6tbspunsalted butter,melted

For The Cream Cheese Frosting:

  • 8ozcream cheese,softened to room temperature
  • 2tbspunsalted butter,softened to room temperature
  • cupspowdered sugar
  • 1tspvanilla extract



  1. Preheat the oven to 400 degrees F. Lightly grease a 9-inch square pan.

  2. In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, salt, cloves, nutmeg, and baking soda. 

  3. In a medium bowl, whisk the egg until lightly beaten. Add the honey and molasses and whisk until combined, then whisk in the milk and melted butter. 

  4. Pour the wet mixture into the dry mixture and mix just until combined. Pour the batter into your prepared pan and bake for about 21 to 25 minutes, until the cake is golden brown and a toothpick inserted into the middle comes out clean.

  5. Place the cake on a cooling rack and let it cool completely. Wait to make the frosting until the cake has completely cooled.

Cream Cheese Frosting:

  1. In a medium mixing bowl or the bowl of a stand mixer, combine the softened cream cheese and butter. Using a hand mixer or a stand mixer, beat the cream cheese and butter together until fluffy.

  2. Add the powdered sugar and vanilla and stir with a spoon until it is incorporated, then whip the frosting until it’s nice and fluffy.

  3. Spread frosting evenly over the top of the cake. If desired, sift additional cinnamon on top. Then, slice it and serve. This cake is best stored in the refrigerator for up to 4 days.


  • Calories: 410.14kcal
  • Fat: 20.37g
  • Saturated Fat: 11.87g
  • Trans Fat: 0.42g
  • Monounsaturated Fat: 5.18g
  • Polyunsaturated Fat: 1.13g
  • Carbohydrates: 54.70g
  • Fiber: 2.62g
  • Sugar: 37.62g
  • Protein: 5.64g
  • Cholesterol: 73.99mg
  • Sodium: 283.83mg
  • Calcium: 139.94mg
  • Potassium: 337.99mg
  • Iron: 1.80mg
  • Vitamin A: 192.50µg
  • Vitamin C: 0.08mg
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