Gingerbread Cake with Cream Cheese Frosting Recipe

There is rich cream cheese frosting on top of this healthy gingerbread cake. It's a great holiday treat. This recipe makes 9 cake slices.

– 1 ⅔ cups white whole wheat flour or regular whole wheat flour – 1 ½ teaspoons baking powder – 1 teaspoon Frontier Co-op ground Vietnamese cinnamon – 1 teaspoon Frontier Co-op ground ginger – ½ teaspoon fine sea salt – ¼ teaspoon Frontier Co-op ground cloves – ¼ teaspoon Frontier Co-op ground nutmeg – ¼ teaspoon baking soda – 1 large egg – ⅓ cup honey


– ⅓ cup molasses* – ½ cup milk of choice – 6 tablespoons (¾ stick) unsalted butter, melted  Cream cheese frosting – 8 ounces cream cheese, softened to room temperature – 2 tablespoons unsalted butter, softened to room temperature – 1 ¼ cups powdered sugar – 1 teaspoon vanilla extract

Step 1


Preheat oven to 400��F. Lightly grease a 9-inch square pan. Mix flour, baking powder, cinnamon, ginger, salt, cloves, nutmeg, and baking soda in a large bowl.

Step 2

In a medium bowl, lightly beat the egg with a whisk. Blend the molasses and honey together with a whisk. Next, add the milk and melted butter and blend them together with a whisk.

Step 3

Add wet mixture to dry mixture and mix briefly. Bake the batter in your prepared pan for 21–25 minutes until the cake is golden brown and a toothpick inserted into the middle comes out clean.

Step 4

Lay the cake on a rack to finish cooling. Before frosting, let the cake cool. To make frosting, mix softened cream cheese and butter in a medium bowl or stand mixer.

Step 5

Make butter and cream cheese fluffy with a hand mixer, stand mixer, or strength. Beat the icing until fluffy after adding powdered sugar and vanilla and stirring with a spoon to avoid powdered sugar flying everywhere.

Step 6

Top the cake with frosting evenly. Sprinkle more cinnamon on top if desired. Then slice and serve. This cake keeps well in the fridge for 4 days.

See Also

Banana Cake Recipe