Gingerbread Cake with Lemon Cream Cheese Frosting

Gingerbread Cake with Lemon Cream Cheese Frosting a moist and warmly spiced cake topped with a luscious  frosting makes for the perfect holiday treat. The deep flavors of molasses and spices blend beautifully with the bright, tangy cream cheese frosting, creating a festive dessert that’s hard to resist.

Why I Love This Recipe

I love how this gingerbread cake brings together the rich, nostalgic flavors of the holidays with a refreshing citrus twist. The cake is incredibly moist, thanks to the combination of buttermilk and molasses, and the frosting adds the perfect balance of sweetness and tang. It’s great for holiday gatherings, cozy evenings, or as a make-ahead dessert for special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Gingerbread Cake:

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup brown sugar

2 large eggs

1 cup molasses

1 cup hot water

1/2 cup buttermilk

1 teaspoon vanilla extract

For the Lemon Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

1 tablespoon lemon juice

2 cups powdered sugar

1 teaspoon lemon zest

1 teaspoon vanilla extract

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt. Set aside.

In a large mixing bowl, beat the butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Stir in the molasses, then gradually add the hot water, mixing until smooth.

Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Stir in the vanilla extract.

Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely before frosting.

To make the frosting, beat the cream cheese and butter together until smooth. Add the powdered sugar, lemon juice, lemon zest, and vanilla extract, and beat until fluffy.

Spread the frosting evenly over the cooled cake. Slice and serve.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hour

Servings: 12

Variations

Orange Twist: Swap the lemon juice and zest in the frosting for orange to create a different citrus profile.

Spiced Frosting: Add a pinch of cinnamon or nutmeg to the frosting for extra warmth.

Maple Flavor: Replace some of the brown sugar with maple syrup for a deeper, richer sweetness.

Cupcakes Option: Bake the batter in cupcake liners for about 18-20 minutes for a fun, individual treat.

Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Storage/Reheating

I like to store this cake in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen over time, making it even better the next day. If I want to serve it at room temperature, I let it sit out for about 30 minutes before eating.

For longer storage, I freeze individual slices wrapped in plastic wrap and stored in a freezer-safe bag. When I’m ready to enjoy a slice, I thaw it in the refrigerator overnight or at room temperature for about an hour.

Related Recipes:

• Gingerbread Cupcakes
• Gingerbread Cookie Bars
• Soft Gingerbread Cookies with Maple Glaze

FAQs

How do I prevent my gingerbread cake from being too dense?

Using the right ratio of wet and dry ingredients helps. I also make sure not to overmix the batter once the flour is added to avoid a tough texture.

Can I use fresh ginger instead of ground ginger?

Yes! If I want a more intense ginger flavor, I substitute 1 teaspoon of ground ginger with 1 tablespoon of freshly grated ginger.

How do I make the frosting less sweet?

I reduce the powdered sugar slightly and add a little extra lemon juice to balance the sweetness.

Can I make this cake ahead of time?

Absolutely! I bake the cake a day ahead, store it covered at room temperature, and frost it just before serving.

What can I serve with this cake?

I love pairing it with a cup of coffee or hot tea. A scoop of vanilla ice cream or whipped cream also complements the spiced flavors beautifully.

Conclusion

This gingerbread cake with lemon cream cheese frosting is a holiday favorite that never fails to impress. The combination of warm spices, rich molasses, and tangy lemon frosting makes it an irresistible dessert. Whether I make it for a holiday gathering or just because I’m craving something cozy, it always hits the spot.

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