Easy Gingerbread Cake Recipe (Southern Style)

This Easy Gingerbread Cake is an easy holiday dessert made with warm spices, candied ginger, and cream cheese frosting. Soft, rich, and full of gingerbread flavor, they're perfect for Christmas gatherings, dessert trays, and festive baking.

Updated April 2026: I've refreshed this post with new tips, expanded FAQs, and helpful make-ahead instructions based on your questions and feedback. Originally posted December 13, 2017, and updated on December 4, 2023.

Watch this quick video tutorial!

Growing up, the holidays always smelled like warm spices and molasses in our house. My grandmother made what she called her "spice cake" every December. Plain, unfrosted, served in squares right out of the pan, and it was one of those things I looked forward to all year long. My mom put her own spin on it by folding in candied ginger, and I can still remember the way those little chewy bits added the most incredible depth of flavor to every bite.

My version builds on that family tradition with one sweet addition: a velvety cream cheese frosting that takes this simple holiday cake over the top. I've made it dozens of times, tested the spice ratios, and landed on the combination that delivers that deep, dark gingerbread flavor without being overwhelming. My family and friends have given it a standing ovation every single time.

If you love holiday baking that feels special without requiring a full afternoon in the kitchen, you are in exactly the right place. Let's get started!

Why You'll Love This Gingerbread Cake Recipe

• Made in one 8x8 pan - No layers, no assembly, no stress. This is a single-layer cake that goes straight from pan to table with minimal cleanup.
• Candied ginger sets it apart - Finely chopped candied ginger folded into the batter adds little pops of sweet-spicy flavor that you won't find in most gingerbread cake recipes.
• Perfect balance of warm spices - Ginger, cinnamon, cloves, nutmeg, and allspice work together to create that classic holiday flavor without any one spice overpowering the rest.
• Cream cheese frosting that melts in your mouth - The tangy, silky frosting is the ideal contrast to the rich, spiced cake underneath. And it comes together in minutes.

Ingredients You'll Need

For the cake batter:

• Unsulphured molasses is the backbone of this recipe. It gives the cake its signature deep color and rich, slightly bitter sweetness. Do not substitute blackstrap molasses, which is far too strong and will make the cake taste harsh. I use Grandma's brand, which is easy to find near the honey and syrups at the grocery store.
• Candied ginger is the ingredient that makes this recipe uniquely ours. Finely chop it before folding it into the batter. The small pieces distribute evenly and give you a sweet, chewy ginger hit in every single bite.
• Ground ginger works alongside the candied ginger to build that bold gingerbread flavor from the inside out. Don't be tempted to reduce it, ginger is the star of this cake.
• Ground cloves, cinnamon, nutmeg, and allspice are the supporting cast. Together they create the layered warmth that makes this cake taste like the holidays. If you don't have allspice, you can skip it, but it really does add a beautiful complexity.
• Butter is used both in the cake batter and the frosting. For the cake, it can go straight from the fridge (it will melt). For the frosting, make sure it's softened to room temperature for a smooth, lump-free result.
• All-purpose flour gives the cake structure without making it dense. Spoon the flour into your measuring cup and level it off. Or better yet, use a kitchen scale to avoid accidentally adding too much.

For the cream cheese frosting:

• Cream cheese needs to be softened to room temperature before you start. Cold cream cheese will not mix smoothly and will leave lumps in your frosting. Set it out about 30 minutes before you're ready to frost.

👉🏾 See the recipe card below for exact quantities and full instructions.

How to Make This Easy Gingerbread Cake 

Step 1: Mix the Wet Ingredients

Start by creaming your butter and sugar together until light and fluffy. This step builds the foundation for a tender crumb. Add the molasses and egg and mix until everything is fully combined. The molasses will make the batter look very dark, and that's exactly what you want.

Step 2: Combine the Dry Ingredients

Whisk together your flour, baking soda, salt, and all the spices in a separate bowl. Whisking them together first ensures the leavening and spices are evenly distributed throughout the batter. No one wants a bite with all the cloves in one corner!

Step 3: Bring the Batter Together

Gently stir the dry ingredients into the wet mixture, alternating with your liquid (hot water or boiling water, depending on your recipe version). Do not overmix, stir just until you no longer see streaks of flour. Overmixing develops gluten and can make the cake tough. Fold in the finely chopped candied ginger last.

Step 4: Bake to Perfection

Pour the batter into your prepared 8x8 pan and bake until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). Start checking at 30 minutes. The cake should pull slightly away from the edges and the top will feel set but still soft to a gentle press. Do not overbake, a dry gingerbread cake is a sad gingerbread cake.

Step 5: Make the Cream Cheese Frosting

While the cake cools completely, beat your softened cream cheese and butter together until pale and fluffy, at least 2 minutes on medium-high speed. Add powdered sugar and vanilla and beat until silky smooth. The cake must be fully cool before frosting; warm cake will melt the frosting, and it will slide right off.

Step 6: Frost and Serve

Spread the cream cheese frosting generously over the cooled cake. I like to add a few pomegranate arils on top for a pop of color and a festive touch, but that's completely optional. Cut into squares and serve.

LaKita's Expert Tips

• Use room-temperature cream cheese for the frosting. This is the number-one key to a smooth, lump-free frosting. If you forgot to set it out, microwave it for 10-15 seconds. Just enough to take the chill off, not melt it.
• Don't swap the molasses. Blackstrap molasses and unsulphured molasses are not interchangeable. Unsulphured is sweeter and milder, and blackstrap is strong and bitter. This recipe was developed with unsulphured.
• Finely chop the candied ginger. Large chunks can feel stringy in the finished cake. Chop them into very small pieces about ¼ inch or smaller so they distribute evenly and melt into every bite.
• Check early, not late. Start testing with a toothpick at 30 minutes. Gingerbread cake can go from perfect to dry quickly, and ovens vary. A few moist crumbs on the toothpick are your green light.
• Let the cake cool completely before frosting. I know it's tempting to rush this step, but patience pays off. Give it at least an hour at room temperature, or 20-30 minutes in the fridge after it cools to room temperature.
• The flavor deepens overnight. This cake is delicious the day it's made, but even better on day two. The spices have time to bloom and meld together, and the crumb becomes even more moist. It's a fantastic make-ahead holiday dessert.
• Add a pinch of black pepper to the batter. This is an optional but wonderful trick. A small amount of black pepper amplifies the ginger flavor and adds a subtle heat that is barely perceptible but makes everything taste more complex.

Variations & Substitutions

• Swap the cream cheese frosting for whipped cream. If you prefer something lighter, a dollop of freshly whipped cream is a classic pairing that lets the gingerbread shine.
• Use brown sugar instead of granulated sugar. Dark brown sugar deepens the molasses flavor even further and adds a hint of caramel. Use the same amount as the original.
• Make it a 9x13 sheet cake for a crowd. Double the recipe and bake in a 9x13 pan. The bake time will increase by 10-15 minutes, so keep an eye on it.
• Try a maple cream cheese frosting. Add 1-2 tablespoons of pure maple syrup to the frosting in place of some of the powdered sugar. The maple pairs beautifully with the warm spices.
• Skip the candied ginger if needed. The cake is still wonderful without it. Just add an extra ½ teaspoon of ground ginger to compensate.
• Decorate for the season. Pomegranate arils for December, a dusting of cinnamon for fall, or festive sprinkles for a holiday cookie exchange. This cake is a blank canvas.

Make-Ahead & Storage

Make-Ahead

This cake is an ideal make-ahead holiday dessert. Bake the cake up to 2 days in advance, let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature. Make the cream cheese frosting up to 3 days ahead and store it in the refrigerator in an airtight container. Frost the cake the day of serving for the best presentation.

Storage & Reheating

Once frosted, the cake should be stored covered in the refrigerator due to the cream cheese frosting. It will keep well for up to 4 days. Store it in an airtight container or cover the pan tightly with plastic wrap to prevent the cake from drying out. To serve, let individual squares come to room temperature for about 20-30 minutes. The cake is best not eaten ice-cold.

To freeze: wrap the unfrosted, cooled cake tightly in plastic wrap and then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then frost and serve.

What to Serve with This Gingerbread Cake

• With a mug of coffee or hot cocoa - The warm spices in this cake are made for a cozy holiday drink alongside. Try it with Eggnog Latte for the full festive experience.
• As part of a holiday dessert spread - These gingerbread cake squares look beautiful on a plate next to Gingerbread Whoopie Pies and Gingerbread Muffins for a full gingerbread moment.
• With a scoop of vanilla ice cream - Warm a square in the microwave for 20 seconds and top with a small scoop of vanilla bean ice cream. The contrast of warm spiced cake and cold ice cream is incredible.
• As a Christmas morning breakfast treat - Serve it the way my grandmother did, plain, with a cup of coffee, first thing in the morning. You will not regret it.
• Alongside other holiday bakes - Pair with Glazed Lemon Loaf Bread for a festive dessert table that has both spice and citrus covered.

Frequently Asked Questions