Gingerbread Loaf Cake

Why You’ll Love This Recipe

I appreciate how this loaf captures everything I love about gingerbread—deep spice, moist crumb, and irresistible aroma. The batter is simple to prepare, and the loaf bakes up beautifully tall and fragrant. I enjoy how the cream cheese frosting adds balance with its smooth, tangy sweetness. This cake is perfect for gifting, serving at festive gatherings, or enjoying with a warm drink on a chilly morning.

Ingredient

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, room temperature
1 cup granulated sugar
3 large eggs
⅓ cup molasses
½ teaspoon salt
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground allspice
1 teaspoon baking powder
½ teaspoon baking soda
1 ¾ cups all-purpose flour

Frosting:
8 oz cream cheese, room temperature
2 cups confectioners’ sugar
1 teaspoon vanilla extract

Directions

1. I preheat my oven to 350°F (175°C), butter a 9-inch loaf pan, and line it with parchment so the cake lifts out easily.

2. In a stand mixer, I cream the butter and sugar on medium-high for 4–5 minutes until light and fluffy.

3. I add the eggs one at a time, mixing well after each, then blend in the molasses.

4. I add the salt, cinnamon, ginger, nutmeg, cloves, allspice, baking powder, and baking soda, mixing briefly to combine.

5. I add the flour and mix just until incorporated, finishing with a spatula to avoid overmixing.

6. I pour the batter into the loaf pan, smoothing the top.

7. I bake the loaf for 60–65 minutes, covering with foil if it browns too quickly. A toothpick should come out clean.

8. I cool the loaf in the pan for 10 minutes, then move it to a wire rack to cool completely.

9. For the frosting, I blend the cream cheese, confectioners’ sugar, and vanilla in a food processor until smooth and silky.

10. Once the loaf is fully cooled, I spread a generous layer of frosting over the top.

Servings and Timing

Servings: 8 slices
Prep time: 10 minutes
Cook time: 65 minutes
Cooling and frosting time: 20 minutes
Total time: 1 hour 15 minutes

Variations

I sometimes add candied ginger for extra warmth or mix in orange zest to brighten the flavor. When I want a lighter frosting, I beat in a splash of lemon juice. For added texture, I sprinkle chopped pecans or coarse sugar over the frosting. This loaf also tastes wonderful served warm with no frosting at all.

Storage/Reheating

I store the unfrosted loaf at room temperature for up to 2 days. Once frosted, I keep it in the refrigerator for up to 5 days, bringing slices to room temperature before serving. To freeze, I wrap the unfrosted loaf tightly and freeze for up to 2 months, thawing before frosting.

FAQs

Why does gingerbread taste better the next day?

I find that the spices deepen and meld overnight, giving the loaf a richer, more developed flavor.

Can I make cupcakes instead of a loaf?

Yes, I divide the batter into muffin tins and bake for 18–22 minutes.

Why did my loaf sink?

I avoid overmixing the batter and ensure my baking soda and baking powder are fresh.

Can I make the frosting less sweet?

I reduce the confectioners’ sugar slightly or add a splash of lemon juice to balance the sweetness.

Can I use blackstrap molasses?

I prefer regular unsulphured molasses since blackstrap is more bitter, but it can be used for a deeper, stronger flavor.

Conclusion

I love this Gingerbread Loaf Cake for its comforting spices, moist texture, and irresistible cream cheese frosting. It’s a festive, flavorful dessert that feels special yet comes together easily. Whether I’m serving it at a holiday brunch or enjoying it with a mug of coffee, it always brings cozy seasonal joy.

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