This soft, moist, old-fashioned Gingerbread Cake recipe is packed with molasses, warm spices, and topped with cream cheese frosting. A simple 13×9 holiday favorite!
Every year I bake at least one dessert that makes my whole house smell like gingerbread, and this cake is THE ONE to make. Warmly spiced and full of deep molasses flavor, you will LOVE how easy this cake is to make.
Aimee’s Recipe Notes
Taste & Texture: soft, tender crumb with rich molasses flavor. Sweet tangy cream cheese frosting on top!
Ease to Make: nobaking layers here. One bowl for cake batter, one bowl for frosting!
Baking Tip: Use unsulfured molases for best flavor and texture.
Storage: Keep cake covered in refrigerator for up to 1 week. Or freeze using my guide on how to freeze cake.
Ingredients for Cake & Frosting
Here’s a quick overview of some key ingredients. However, if you want the full ist with measurements, be sure to scroll down the recipe card below.
- Molasses– the heart of gingerbread flavor. Adds sweetness, color, and unique flavor. Use unsulfured molasses, it is smoother and not bitter (I choose Grandma’s brand).
- Unsweetened Applesauce– the base of today’s recipe is from my easy applesauce cake. No eggs in today’s recipe!
- Spices- Cinnamon, ginger, cloves, nutmeg, allspice- the full team is what makes this cake taste like gingerbread.
- Cream Cheese- use full fat blocks of cream cheese for the frosting.
How to Make Gingerbread Cake
Make the Cake batter:
- Mix the wet and dry ingredients together in a bowl. No mixer needed here.
- Pour batter into a greased 13×9 baking dish. Bake and cool completely.
Make the icing:
- Beat cream cheese with butter, then add vanilla, powdered sugar, and allspice.
- Spread over cooled cake. Slice and enjoy.
Tips and Tricks
- Let the cake cool fully before frosting.
- Want extra spice? Add 1/2 teaspoon of my homemade chai spice mix!
- Serving suggestion: skip the frosting and dust cake with powdered sugar.
- Baking for a party? This cake makes 24 squares, or 48 bites!
Holiday Favorite Recipes
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Gingerbread Cake Recipe
Ingredients
For the Cake
- 1 cup unsweetened applesauce
- ¾ cup vegetable oil
- 2 teaspoons pure vanilla extract
- ½ cup molasses
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
For the Frosting
- 8 ounces cream cheese, softened to room temperature
- ½ cup unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- 3 cups powdered sugar
- ½ teaspoon allspice
Instructions
- Preheat oven to 350 degrees F. Spray a 13×9 baking dish with baking spray, or use my homemade cake release.
- In a large mixing bowl, whisk together applesauce, oil, vanilla extract, and molasses. Add in flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Mix until fully combined.
- Pour batter into the prepared baking dish. Bake cake for 33-35 minutes, until edges begin to lightly brown and a toothpick inserted into the center comes out clean.
- Cool completely before adding the frosting.
- For the frosting, beat cream cheese with butter for at least 3 minutes, scraping down the sides of the bowl as needed.
- Add in vanilla, powdered sugar, and allspice. Beat for an additional 3-4 minutes until light and fluffy. Spreak frosting over cooled cake.
Notes
- Cover cake with plastic wrap and keep cake stored in the refrigerator for up to one week.
- Freeze cake for up to 3 months.
- Molasses- choose an unsulfured molasses. It has the smoothest flavor. I prefer Grandmas Original for best flavor.
- See blog post for more tips and tricks and pictures showing how to make the cake.
