It just isn’t Christmas without the aroma of gingerbread floating around the house. Taste the holiday season with this delicious Gingerbread Cake with Cream Cheese Frosting recipe brought to you by Cooking Professionally.


For the cake:

• 3/4 cup boiling water 

• 1/2 teaspoon baking soda 

• 2/3 cup unsulphured molasses 

• 3/4 cup granulated sugar 

• 1 2/3 cups all-purpose flour 

• 2 teaspoons ground ginger

 • 1 teaspoon ground cinnamon 

• 1/4 teaspoon ground nutmeg

 • 1/8 teaspoon ground cloves

 • 1/2 teaspoon baking powder 

• 1/4 teaspoon salt 

• 1/3 cup vegetable oil 

• 2 large eggs

For the cream cheese frosting:

• 6 ounces cream cheese, softened

 • 1/3 cup unsalted butter, softened 

• 1 3/4 cups powdered sugar 

• 1/2 teaspoon vanilla extract 

• sparkling cranberries, optional, for decoration 

• mint leaves, optional, for decoration


Step 1

Preheat the oven to 350 degrees F.

Step 2

Butter a 9-inch springform pan, line the bottom with a round of parchment paper, and butter the parchment paper.

Step 3

In a heat-proof mixing bowl, mix the boiling water and baking soda.

Step 4

Stir in the molasses and sugar, whisking well until all the sugar dissolves, and then set aside.

Step 5

In a large mixing bowl combine the flour, ginger, cinnamon, nutmeg, cloves, baking powder, and salt.

Step 6

Stir the oil and eggs into the molasses mixture.

Step 7

Add the wet ingredients to the dry ingredients 1/3 at a time, mixing well after each addition.

Step 8

Once everything is combined, pour the batter into the prepared springform pan.

Step 9

Bake until a toothpick inserted into the center comes out clean, about 30-35 minutes.

Step 10

Remove from the oven and let cool for 5 minutes.

Step 11

Run a knife around the edge of the cake to loosen it, then remove the ring of the pan.

Step 12

Cool completely before frosting.

Step 13

While the cake cools, in the bowl of an electric stand mixer fitted with a paddled attachment, whip the cream cheese and butter together until pale and fluffy.

Step 14

Add the powdered sugar and vanilla and whip together until pale and fluffy.

Step 15

Frost the top of the cake, then decorate with cranberries and mint leaves and serve!