Gingerbread Cake with Cinnamon Cream Cheese Frosting

Cake ingredients

  • 2 3/4 cups flour
  • 3 tablespoons ground ginger
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 10 tablespoons butter at room temperature
  • 1 cup packed dark brown sugar
  • 3 large eggs, room temperature
  • 1 1/4 cups molasses
  • 1 cup hot water

Frosting ingredients:

  • 4 tablespoons butter at room temperature
  • 3 cups powdered sugar, sifted
  • 1 teaspoon maple syrup
  • 8 ounces cream cheese at room temperature
  • 2 teaspoons ground cinnamon


  1. Preheat the oven to 350. Spray and flour (very thoroughly! Our cakes stuck) three 8-inch round cake pans.
  2. Mix together the dry ingredients except for the brown sugar and set aside.
  3. Cream the brown sugar and butter together in a mixer for 3-5 minutes or until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Add the molasses, mixing until well-incorporated.
  5. Alternately add one third of the dry ingredients, one third of the water, etc, mixing after each addition. The batter will be thin.
  6. Evenly divide batter between pans. Bake for 20-25 minutes or until a toothpick or knife inserted into the center comes out clean. Transfer to a rack to cool for 10 minutes, then run a knife around the edge, tip the cakes out, and finish cooling on wire racks.  

To make frosting:

  1. Place all ingredients in a mixer fitted with the paddle attachment and beat until well-combined. Then frost your cake one layer at a time (well duh). Enjoy!