The Best Gingerbread Cake (That Tastes Like Christmas)

A Christmas classic you’ll be asked to bring every year.

There’s something about a gingerbread cake that just feels like instant Christmas magic. This one might be my favorite holiday dessert I’ve ever made—my Gingerbread Cake with Cream Cheese Frosting was such a hit last year that people were literally stunned after their first bite. It’s soft, warm-spiced, perfectly molasses-y, and topped with the dreamiest layer of cream cheese frosting.

And don’t worry… we’re not making this harder than it needs to be. This cake mixes up in one bowl, and I always use store-bought Miss Jones Cream Cheese Frosting because the ingredients are great and it saves me time during the busy holiday madness. A win.

This is the kind of cake that tastes like pure Christmas. The molasses flavor is next-level, and once your friends and family try it, they will absolutely nominate you as the permanent dessert-bringer for all future gatherings. Baker be warned.

Why You’ll Love This Gingerbread Cake

• It’s a one-bowl, no-fuss holiday showstopper.
• The molasses + warm spice combo is unbelievably cozy and nostalgic.
• Perfectly soft, tender, and not overly sweet—just balanced.
• Store-bought frosting makes it holiday-busy-season friendly.
• Guaranteed to impress any crowd (prepare for recipe requests).

Gingerbread Cake Recipe

Ingredients
• 1/2 cup molasses
• 1 cup organic cane sugar OR Lakanto monkfruit sweetener
• 1 cup extra virgin olive oil
• 1 cup buttermilk or plant-based milk with 1 tsp ACV
• 2 eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp nutmeg
• 1/4 tsp allspice
• 2 jars Miss Jones cream cheese frosting
• Rosemary, cranberries & powdered sugar for garnish

Instructions

1. Preheat oven to 350°F. Line two cake pans with parchment and nonstick spray.

2. In a large bowl, whisk together the molasses, sugar, oil, buttermilk, and eggs until smooth.

3. Add dry ingredients and mix until just combined—don’t overmix.

4. Divide batter evenly into the prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.

5. Cool 5 minutes, remove from pans, then cool completely on a rack.

6. Frost with cream cheese frosting, garnish with rosemary, cranberries, and powdered sugar, and serve!

7. Refrigerate leftovers for up to 5 days.