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close up of gingerbread cake slice on a white plate sitting on a lace napkin with faux christmas trees in the background.
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Old Fashioned Gingerbread

There’s nothing like a batch of old-fashioned gingerbread with cream cheese frosting during the Christmas season. Soft and fluffy, this spiced gingerbread is made with molasses, giving it such a rich flavor and texture.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: old fashioned gingerbread
Servings: 9 slices
Author: Michelle

Ingredients

Gingerbread Cake Batter

  • 2 1/4 cups all purpose flour
  • 1/4 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • 3/4 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 3/4 cup unsulphered molasses*
  • 1/4 cup sour cream
  • 2 tsp vanilla extract
  • 1 cup hot water

Cream Cheese Frosting

  • 1/4 cup unsalted butter, at room temperature
  • 4 oz cream cheese, at room temperature
  • 1 - 1 1/2 cups powdered sugar
  • 1 tsp orange zest
  • 1-2 Tbsp fresh orange juice

Instructions

  • Preheat the oven to 350 degrees and grease a 9x9 baking dish (or line it with parchment paper). Set aside.

Gingerbread:

  • In a medium sized bowl, sift together the flour, cocoa powder, baking soda, cinnamon, ginger, cloves, nutmeg, cardamom, and salt together. Set aside.
  • In a separate bowl with a hand mixer (or with a standing mixer), beat the butter until it is light and fluffy, about 1 minute. Add in the brown sugar and granulated sugar, and beat until it is light and fluffy.
  • Next, add in the egg and beat until combined.
  • Finally, add in the molasses. Beat until combined.
  • With the mixer on low, add in the dry ingredients, a little at a time, mixing until fully combined.
  • Once all of the dry ingredients have been incorporated, add in the sour cream and vanilla.
  • Lastly, pour in the hot water and mix until combined.
  • Pour the batter into the prepared baking pan and spread into an even layer.
  • Bake for 35-40 minutes, or until a cake tester comes out clean when inserted in the center.
  • Allow to cool a bit before frosting. (Gingerbread can be served warm, cold, or at room temperature.)

Cream Cheese Frosting:

  • With a stand mixer or hand mixer, beat the butter and cream cheese together until light and fluffy. Add in the orange zest and combine.
  • Add in 1 cup of powdered sugar and 1 Tbsp of orange juice, and mix until combined. If the frosting is too thin, add in the remaining 1/2 cup of powdered sugar. If the frosting is too thick, add in the remaining Tbsp of orange juice.
  • Spread the frosting on top of the cooled cake. Cut and serve.

Notes

I prefer Grandmother’s brand of molasses.