Why You’ll Love This Recipe

I love this recipe because it captures everything that makes the holidays special—warm spices, soft cake, and a hint of citrus freshness. The ginger, cinnamon, and cloves bring that classic gingerbread flavor, while the molasses keeps the cake moist and flavorful. The lemon cream cheese frosting adds just the right touch of brightness to keep it from feeling too heavy. I also love that it’s easy to make and looks beautiful served at any festive gathering.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Cake
2 cups white whole wheat flour all-purpose flour can be used
2 teaspoons ground ginger freshly grated ginger can add flavor
2 teaspoons ground cinnamon adjust quantity to taste
1 teaspoon ground cloves can substitute with nutmeg
1 teaspoon baking soda leavening agent
1/2 teaspoon kosher salt
1/2 cup unsalted butter softened
1 cup plain Greek yogurt sour cream can be used
1 cup dark brown sugar light brown sugar can be used
1 large egg room temperature
1/2 cup molasses blackstrap molasses for stronger flavor
1 cup boiling water
1 teaspoon vanilla extract almond extract can be used

For the Frosting
8 ounces low fat cream cheese softened
1/4 cup unsalted butter room temperature
2 cups powdered sugar adjust to taste
1/4 teaspoon salt
1 tablespoon lemon zest fresh is best
2 tablespoons lemon juice fresh is best

Directions

I start by preheating the oven to 350°F (175°C) and preparing a 9×9 baking pan with cooking spray and parchment paper. In a large bowl, I whisk together the dry ingredients—white whole wheat flour, ground ginger, ground cinnamon, ground cloves, baking soda, and kosher salt—until well combined.

In a separate measuring cup, I mix the molasses with boiling water, stirring gently until smooth. Then, in another bowl, I beat the softened butter until light and fluffy before adding the Greek yogurt and dark brown sugar. Once the mixture is creamy, I incorporate the egg and vanilla extract.

Next, I alternate adding the dry ingredients and molasses mixture to the wet batter, mixing gently after each addition. Once the batter is smooth, I pour it into the prepared baking pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. I let the cake cool completely in the pan on a wire rack before frosting.

For the frosting, I beat together the softened cream cheese and butter until light and fluffy. Then I add the lemon zest, lemon juice, and powdered sugar, mixing until the frosting is smooth and creamy. If it feels too thin, I chill it briefly before spreading it generously over the cooled cake.

Servings and Timing

This recipe makes 8 slices and takes about 1 hour and 25 minutes in total, including 20 minutes of prep time, 35 minutes of baking, and 30 minutes of cooling. Each slice has approximately 320 calories.

Variations

I sometimes add a touch of orange zest to the cake batter for a more citrusy twist. When I want extra texture, I fold in chopped walnuts or pecans before baking. For a dairy-free version, I use plant-based butter and cream cheese in the frosting. I also love sprinkling crushed ginger snaps or candied ginger on top for an elegant finish.

Storage/Reheating

I store the frosted cake in an airtight container in the refrigerator for up to 4 days. To serve, I let it sit at room temperature for about 15 minutes so the frosting softens slightly. If I need to store it longer, I freeze the unfrosted cake wrapped tightly in plastic wrap and add the frosting after thawing. The flavors often deepen after a day, making it even better the next time I enjoy it.

FAQs

Can I make this cake ahead of time?

Yes, I often bake it a day in advance—the flavors actually improve overnight.

Can I use regular all-purpose flour?

Absolutely, it works just as well and gives a slightly lighter texture.

Can I substitute honey or maple syrup for molasses?

You can, but molasses gives that deep, traditional gingerbread flavor that makes the cake unique.

How do I know when the cake is done?

I check by inserting a toothpick in the center—it should come out clean or with a few moist crumbs.

Can I make cupcakes instead of a cake?

Yes, I pour the batter into muffin tins and bake for about 18–20 minutes for delicious gingerbread cupcakes.

How do I make the frosting thicker?

I add more powdered sugar a little at a time until it reaches my desired consistency.

Can I freeze the frosted cake?

Yes, I freeze individual slices wrapped tightly, then thaw them in the fridge before serving.

Can I add lemon juice to the cake batter?

A small splash of lemon juice enhances the flavor and balances the sweetness beautifully.

What can I serve with this cake?

I love pairing it with a hot cup of tea, coffee, or mulled cider for a cozy holiday treat.

Can I skip the frosting?

You can, but I find the lemon cream cheese frosting adds the perfect finishing touch to the spiced cake.

Conclusion

This Gingerbread Cake with Lemon Cream Cheese Frosting is pure holiday joy in every bite. I love how the warm spices and molasses create deep, cozy flavors, while the lemon frosting adds a bright, tangy lift. It’s the perfect dessert to share during festive gatherings or to enjoy with a quiet cup of coffee on a chilly afternoon. Every slice reminds me why I adore holiday baking—rich, comforting, and full of cheer.