The BEST ginger loaf cake recipe! A soft, moist cake with the perfect spiced ginger flavor topped with whipped cream cheese frosting. It’s super easy to make and will bring everyone holiday cheer!
Why This Recipe Works
This recipe screams holiday cheer! A loaf cake is an easier, smaller version of a traditional cake that is made in a bread pan. Personally, I love these types of cakes because they’re basically fool-proof just like this ginger loaf cake!
The blend of molasses and spices in this recipe brings so much warmth to the cake’s flavor and just makes me want to cuddle up on the couch with tons of blankets and watch Christmas movies!
If you’ve never used molasses in baking before don’t be intimidated, it’s so easy and SO delicious! I’m convinced you can’t make this cake just once… it’s THAT good!
- Flour. I like to use regular all-purpose flour. However you can also sub whole wheat flour or 1:1 gluten free flour. I wouldn’t recommend subbing thing like almond flour.
- Spices. This recipe uses a mix of ginger, cinnamon, nutmeg and cloves.
- Molasses. Be sure to use unsulphured molasses NOT blackstrap. Blackstrap molasses is very different than unsulphured, as it’s much thicker, less sweet and higher in sodium. Be sure to check your label before beginning this recipe!
- Milk. Feel free to use whatever milk you have on hand, dairy or plant based will work! Be sure to checkout my complete guide to dairy VS plant based milk to learn how they differ!
How To Make The Loaf Cake
First, preheat your oven to 350 degrees. Prepare your loaf pan by lining it with parchment paper and spray it with non-stick spray.
In a medium sized bowl combine flour, spices (ginger, cinnamon, nutmeg, and cloves), baking powder and salt. Set aside.
In a large bowl combine molasses, sugar, melted butter, greek yogurt and vanilla.
Add in eggs and mix until just combined- being careful not to over mix. (Over mixing causes the cake to sink!)
Add in your flour mixture to the wet ingredients (molasses mixture) and mix until just combined. Be careful not to over mix here, too!
Pour your batter into the prepared loaf pan and be sure to pop it right into the oven. I’ve found that not working quickly and letting it sit causes it to not turn out! Bake your cake for 45-50 minutes. You’ll know it’s done when a toothpick comes out clean when inserted into the middle.
Allow your ginger loaf cake to cool fully before frosting.
How To Make The Cream Cheese Frosting
To make the cream cheese frosting you’ll first want to whip the cream cheese in a stand mixer or using an electric hand mixer.
Once your cream cheese is slightly whipped add in the powdered sugar and milk. Continue beating/whipping until your frosting is uniform.
Be sure your cake is fully cooled before spreading your cream cheese frosting on top of the baked ginger loaf cake.
Now, slice off a piece and enjoy!
This could happen for a few reasons. Here are some of the most common mistakes that cause a sunken gingerbread loaf cake:
1. Using expired baking soda
2. Letting your batter sit too long before baking in the oven
3. Your oven not being at the right temperature
4. Opening & closing the oven door too often during the baking
5. Over-mixing the batter
Absolutely! I recommend first freezing an unfrosted ginger loaf cake on a plate and THEN placing it inn a freezer bag. Be sure to suck all of the air out of the bag! Freezing the cake itself first NOT inn a bag will help keep it from sticking to the sides of the bag. This will keep for ~3 months in the freezer.
For the frosting you can freeze this, too. Just throw it in a container or a bag. However, personally, I think fresh frosting tastes best so if at all possible make a fresh batch when you thaw your loaf cake.
Sure! This cake is also great when topped with just a little dusting of powdered sugar!
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If you make this recipe be sure to give it a star rating on the recipe card and leave a comment!
Cream Cheese Frosted Ginger Loaf Cake
For The Loaf Cake
- 1.5 cups all-purpose flour
- 2 tsp ground ginger
- 1.5 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar
- 1/2 cup molasses
- 1/2 cup greek yogurt I use full fat plain, but could also use vanilla
- 1/2 cup melted butter cooled
- 1 tsp vanilla extract
- 2 eggs
For The Cream Cheese Frosting
- 4 oz cream cheese room temp
- 1.5 cups powdered sugar
- 1 tsp milk
- Preheat your oven to 350 degrees and line a loaf pan with parchment paper and spray with non-stick spray. Set aside.
- In a medium sized bowl combine flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda and salt. Set aside.
- In a large bowl combine sugar, molasses, greek yogurt, melted butter and vanilla. Mix well until just combined.
- Now, add your eggs and mix until just combined- don’t over mix!
- Add flour mixture to the molasses mixture and stir again until just combined. If you over mix your cake will likely fall in the center.
- Immediately place your cake into the oven and bake for 45-50 minutes. You’ll know it’s done when a toothpick comes out clean.
- Allow your cake to cool fully before frosting.
- While you cake is cooling make the frosting by first whipping the cream cheese.
- Then add in the powdered sugar and milk. Beat this until smooth & uniform.
- When cake is fully cooled spread your cream cheese frosting on top, grab a slice and enjoy!
- I don’t recommend swapping flours except 1:1 all-purpose gluten free flour. You likely could use whole wheat however it will make it a little more "tough". Almond or coconut flours are likely to not work.
- Be sure to work quickly! If you let the batter sit too long it will cause your ginger load cake to not turn out.
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