One of the desserts that has become a true tradition for us is this Gingerbread Cake with Gingerbread Cream Cheese Frosting , its my easy sheet cake everyone loves. It’s soft, perfectly spiced, and covered in a luscious cream cheese frosting with just enough molasses to taste like gingerbread heaven. The best part? It bakes up easily in a 9×13 pan, making it a no-fuss, family-friendly holiday dessert that feels festive without taking all day. The holidays in our house are always full of cozy baking smells, Christmas music on repeat, and kids running through the kitchen while I try to frost a cake without losing my mind. James is usually sneaking tastes out of the frosting bowl, Ariya is my little helper who loves to sprinkle decorations, and Cameron is always reaching those little hands toward anything colorful ( cookies, sprinkles, and yes… sometimes the flour bag, too)!
Why Gingerbread Is So Popular During the Holidays
Gingerbread has this almost nostalgic magic to it, and that’s a big reason it becomes the moment every single holiday season. The combination of molasses, cinnamon, ginger, nutmeg, and cloves instantly triggers that cozy “it finally feels like Christmas” feeling. Historically, gingerbread was considered a special-occasion treat because spices were expensive and reserved for celebrations — so it naturally became tied to winter feasts and holiday gatherings. Over time, those warm, comforting flavors turned into an iconic December tradition.
It’s also one of those desserts that brings people together. Kids love decorating gingerbread anything, adults love the deep spicy-sweet flavor, and the smell alone can make your whole home feel like a Hallmark movie. Whether it’s gingerbread cookies, loaf cakes, or a big holiday sheet cake like this one, gingerbread just belongs to the season — it’s festive, nostalgic, and beautifully timeless.
What Is Gingerbread Cake with Cream Cheese Frosting (Easy Holiday Sheet Cake)?
This recipe is a moist and tender sheet cake loaded with classic gingerbread spices: ginger, cinnamon, nutmeg, and cloves. The molasses gives it that rich, unmistakable gingerbread flavor and deep color. After baking, it’s topped with a spiced cream cheese frosting that’s smooth, slightly tangy, and balanced with a touch of molasses for depth.
Unlike traditional gingerbread cookies, which can sometimes be crisp and dry, this cake is fluffy and moist. The cream cheese frosting takes it to bakery-level deliciousness, and decorating with little gingerbread men or festive sprinkles makes it holiday-ready.
Why This Recipe Works
- Balanced flavor – Warm spices plus molasses give the cake depth without being overpowering.
- Moist texture – The combination of butter, oil, and hot water ensures the cake stays soft and tender.
- Simple method – No fancy equipment, just a bowl, a whisk, and a pan.
- Holiday-ready – Cream cheese frosting and optional gingerbread cookie garnish make it picture-perfect.
- Crowd-pleasing – Sheet cakes are easy to slice and share, making them ideal for gatherings.
Ingredient Breakdown: What They Do
- All-purpose flour – The foundation of the cake, giving it structure.
- Spices (ginger, cinnamon, nutmeg, cloves) – The signature gingerbread flavor. Ginger adds warmth, cinnamon sweetness, nutmeg and cloves depth.
- Baking soda – Helps the cake rise and keeps it light.
- Butter & oil – Butter adds flavor; oil keeps the cake moist.
- Brown sugar – Adds sweetness and moisture.
- Eggs – Bind the cake together.
- Molasses – The key to authentic gingerbread flavor.
- Hot water – Keeps the batter thin and helps the cake bake up evenly.
- Cream cheese – Base for the frosting, adding tang and richness.
- Powdered sugar – Sweetens and thickens the frosting.
- Spices in the frosting – Carry the gingerbread flavor all the way through.
When to Serve / Serving Ideas
This cake is the perfect holiday dessert to bring to a Christmas party, family gathering, or office potluck. It’s also great for cozy nights at home—serve it warm with hot cocoa, apple cider, or a spiced latte. We’ve even sliced it up for neighbors and wrapped it in festive boxes as edible gifts.
Perfect for Christmas & Holiday Baking
If there’s one cake that feels like the holidays in every bite, it’s gingerbread. This Gingerbread Cake with Cream Cheese Frosting (Easy Holiday Sheet Cake) is everything you want in a Christmas dessert: warm spices, a soft texture, and that unmistakable molasses flavor that instantly feels nostalgic. In our house, this cake makes an appearance on Christmas Eve alongside hot cocoa, candy canes, and a table full of holiday treats. James always slices himself a generous piece “to test it” before guests arrive, Ariya loves helping decorate it with sprinkles or little gingerbread cookies, and Cameron is happiest when he gets a finger swipe of the cream cheese frosting.
What makes it especially perfect for the holiday season is its simplicity. Unlike a layer cake that requires multiple pans and lots of decorating, this bakes up in a single 9×13 pan and can be frosted in minutes. It looks beautiful with a dusting of powdered sugar or some festive cookie toppers, but it also tastes just as good plain. If you’re looking for a Christmas dessert that’s easy, festive, and crowd-pleasing, this gingerbread cake belongs on your table. Whether you’re baking for a family gathering, a neighborhood cookie exchange, or simply want something sweet to enjoy while sitting by the fire, this cake checks every box.
Gingerbread History & Tradition
For me, gingerbread has always felt like the flavor of Christmas. The spices, the molasses, the cozy smell filling the kitchen—it just instantly feels festive. Growing up, my family always had gingerbread cookies around the holidays, and now baking this gingerbread cake with James, Ariya, and Cameron keeps that tradition alive in our own home.
Instead of building houses or rolling out cookies, this recipe gives you that same nostalgic holiday flavor in a simple, fluffy cake topped with cream cheese frosting. It’s the kind of dessert that makes the whole house smell amazing and feels like a warm hug in the middle of the season. That’s why it’s become one of my go-to Christmas bakes—it’s rooted in tradition but easy enough for busy moms who just want a stress-free holiday dessert.
Make Ahead & Storage Tips
- Make ahead: You can bake the cake a day ahead, cool it, wrap tightly, and frost the next day.
- Storage: Store frosted cake covered in the fridge for up to 4 days.
- Freezer: The unfrosted cake freezes well. Wrap tightly and freeze for up to 2 months. Thaw overnight before frosting.
Why You’ll Love This Recipe
- It’s easy but impressive.
- It smells like Christmas while baking.
- It’s moist, tender, and never dry.
- The frosting is addictive on its own.
- It feeds a crowd without stress.
FAQ
Can I make this gingerbread cake ahead of time?
Yes, this gingerbread cake is perfect for making ahead, especially during the busy holiday season. You can bake the cake up to two days in advance. Once it cools completely, wrap it tightly in plastic wrap and store it at room temperature. If you’d like, you can also refrigerate the cake, but always let it come to room temperature before serving for the best texture. I recommend making the cream cheese frosting the day you plan to serve it, as it spreads beautifully when freshly whipped. Many readers love preparing the cake the night before a Christmas gathering so that all they need to do on the day of the party is frost and decorate it. This method keeps your holiday stress-free while still delivering a dessert that tastes fresh from the oven.
What type of molasses should I use for gingerbread cake?
For gingerbread cake, always use unsulphured molasses. It has a rich, slightly sweet flavor that enhances the spices without adding bitterness. Avoid blackstrap molasses—it’s very strong, bitter, and can overwhelm the delicate balance of the cake. Unsulphured molasses is what gives gingerbread cake its deep color, moist texture, and authentic holiday flavor. If you can’t find it, “original” or “mild” molasses at most grocery stores is the right choice. This one ingredient makes the difference between a good gingerbread cake and one that tastes truly nostalgic and bakery-worthy.
Can I turn this into a layer cake instead of a sheet cake?
Yes! This recipe is easily adapted to a layered gingerbread cake. Simply divide the batter between two 9-inch round cake pans, adjusting the baking time to about 25–30 minutes, or until a toothpick inserted in the center comes out clean. Once cooled, frost the layers with the cream cheese frosting, stacking one on top of the other. Many home bakers love doing this for Christmas dinner when they want a centerpiece dessert. Just keep in mind that the frosting recipe makes enough for a thick layer on a sheet cake, so if you’re doing layers, you may want to make 1.5x the frosting recipe to have enough for between layers and for the outside.
Why did my gingerbread cake turn out dry?
Dry gingerbread cake usually comes down to two culprits: overbaking or measuring too much flour. Start checking the cake at 35 minutes with a toothpick. If it comes out clean, it’s done—don’t wait until 45 minutes “just to be sure.” Also, when measuring flour, use the spoon-and-level method: spoon the flour into your measuring cup and level it with a knife. Scooping directly from the bag can pack in too much flour, making the cake dense and dry. The hot water in this recipe also helps ensure the batter stays moist, so don’t skip it. When baked correctly, gingerbread cake should be tender, moist, and melt-in-your-mouth soft.
Can I make this gingerbread cake without cream cheese frosting?
Absolutely! While the cream cheese frosting pairs beautifully with the warm spices and molasses, you can top the cake with other frostings or toppings. A classic vanilla buttercream, whipped cream topping, or even a simple dusting of powdered sugar all work. For an extra festive touch, try a drizzle of caramel sauce or white chocolate glaze. Some readers even enjoy serving the cake plain with a dollop of whipped cream and a sprinkle of cinnamon for a lighter option. If you do skip the frosting, the cake still holds plenty of flavor and can even be served slightly warm as a cozy afternoon snack.
Can I make this cake gluten-free or dairy-free?
Yes, with a few swaps you can enjoy this gingerbread cake gluten-free or dairy-free:
- Gluten-free: Replace the all-purpose flour with a high-quality 1:1 gluten-free flour blend that contains xanthan gum. Bake times may vary slightly, so check early.
- Dairy-free: Use vegan butter or coconut oil in the batter. For the frosting, use a dairy-free cream cheese alternative (such as Kite Hill or Tofutti) along with a dairy-free butter substitute. Many readers have reported success with these swaps, and the cake remains moist and flavorful.
How do I store leftover gingerbread cake?
Store frosted gingerbread cake in the refrigerator, covered tightly, for up to 4 days. Because the frosting is cream cheese-based, it needs refrigeration. If you prefer to keep the cake at room temperature, leave it unfrosted, cover it well, and frost it just before serving. To serve refrigerated cake, remove it about 20–30 minutes before eating so it softens and tastes freshly baked. This makes it convenient for busy holiday weekends when you want dessert ready to go.
Can I freeze gingerbread cake?
Yes! Gingerbread cake freezes beautifully, especially when stored unfrosted. Wrap the cooled cake tightly in plastic wrap, then again in foil, and freeze for up to 2 months. To thaw, place in the fridge overnight or at room temperature for several hours. Frost once fully thawed. If you’d like to freeze frosted slices, wrap them individually and freeze, but note that the frosting texture may change slightly upon thawing. This is a great make-ahead option if you’re planning for Christmas or New Year’s.
What can I garnish this cake with?
The easiest garnish is mini gingerbread cookies or gingerbread men pressed into the frosting. You can also use sugared cranberries, crushed gingersnaps, white chocolate curls, or festive sprinkles. Around the holidays, Ariya loves helping me scatter little star sprinkles across the top, and James always votes for extra cookie pieces. A dusting of powdered sugar just before serving makes it look like a snowy winter scene. These garnishes make the cake not only delicious but also beautiful for the dessert table.
Variations & Substitutions
- Swap cream cheese frosting for vanilla buttercream.
- Add candied ginger pieces to the batter.
- Use orange zest in the frosting for a citrus twist.
- Top with crushed gingersnaps or speculoos cookies for crunch.
Leftover Ideas
- Crumble leftover cake into parfait glasses with whipped cream for easy desserts.
- Use slices as the base for a trifle layered with pudding and fruit.
- Freeze unfrosted slices for quick holiday treats later.
Budget Breakdown
- Flour, sugar, spices: $4.50
- Butter, oil, eggs: $3.00
- Cream cheese & powdered sugar: $4.00
- Molasses: $2.00
Total: ~$13.50 for 12 slices = ~$1.12 per serving
Lighten Up Version / Lower Calorie
- Use reduced-fat cream cheese.
- Cut frosting in half and spread a thinner layer.
- Swap half the oil for unsweetened applesauce.
- Use less sugar if you prefer a less sweet cake.
Reader Favorite Tips and Ideas
- Some readers like adding crushed gingerbread cookies on top.
- Others drizzle caramel sauce over the frosting for extra indulgence.
- A sprinkle of powdered sugar before serving gives it a snowy, festive look.
Troubleshooting Tips
- Cake too dry – Don’t overbake; start checking at 35 minutes.
- Frosting too thin – Add more powdered sugar or chill before spreading.
- Cake stuck to pan – Always grease and line with parchment.
- Cake cracked on top – This is normal; just cover with frosting!
My Personal Kitchen Notes
James always says this cake tastes like Christmas in every bite. Ariya loves decorating it with little gingerbread men cookies, and Cameron is usually right at the counter asking for a taste of frosting. For me, this cake feels nostalgic but also easy enough to make in the middle of the holiday rush. It’s not fussy, it’s reliable, and it’s always a hit.
My Final Thoughts
If you’re looking for a holiday dessert that’s festive, flavorful, and easy to share, this Gingerbread Cake with Cream Cheese Frosting is it. It’s the kind of recipe that makes the whole house smell amazing, brings the family into the kitchen, and becomes the cake everyone asks for year after year.
Cake Recipes To Try
Gingerbread cake with cream cheese frosting
Ingredients
Gingerbread Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup vegetable oil
- 1 cup packed brown sugar
- 2 large eggs
- ¾ cup molasse
- 1 cup hot water
Gingerbread Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 teaspoons vanilla extract
- 1 tablespoon molasses
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 3 ½ cups powdered sugar
Optional Garnish
- Mini gingerbread cookies or gingerbread men
Instructions
For the cake
- Preheat the oven to 350°F. Grease and line a 9×13 inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
- In a large mixing bowl with a hand mixer, beat the butter, oil, and brown sugar until smooth and light. Add the eggs and molasses, mix until combined.
- Slowly add the dry mixture, alternating with the hot water, mixing until smooth. The batter will be thin.
- Pour into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
For the frosting
- In a large mixing bowl with a hand mixer, beat cream cheese and butter until creamy.
- Add the vanilla, molasses, cinnamon, ginger, and cloves, mixing until fully combined.
- Gradually add powdered sugar, mixing until fluffy and combined.
- Spread the frosting evenly over the cooled cake.
- Garnish with mini gingerbread cookies or crushed gingerbread pieces for decoration.
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