Gingerbread Loaf Cake with cream cheese frosting is a soft, deeply spiced molasses cake baked in a loaf pan and topped with tangy vanilla bean frosting.

Some recipes come from a grand vision. This one came from me eating a slice of gingerbread, then another slice standing at the counter, then deciding everyone needed to know about it. I tweaked a classic gingerbread until it was as soft as humanly possible, baked it in a loaf pan because a loaf feels more acceptable to eat for breakfast, and covered it in cream cheese frosting because that felt like the only reasonable thing to do. It was just so good that keeping this Gingerbread Loaf Cake to myself started to feel rude.

If you're in a loaf kind of mood, my Pumpkin Loaf with Maple Glaze is the obvious next bake. For a dessert that's part cake and part excuse to drink espresso, try my Pumpkin Bread Tiramisu, and if you need a cookie to round out your spice cabinet, my Brown Butter Maple Pumpkin Streusel Cookies have you covered.

Why You'll Love This Gingerbread Loaf Cake

It's extra soft. A little oil, sour cream, and an extra egg yolk keep the crumb plush for days, even straight from the fridge.
The spice is warm, not aggressive. Ginger, cinnamon, cloves, and a pinch of black pepper give it that cozy holiday flavor without tasting like a candle.
The frosting balances everything. Tangy cream cheese frosting with vanilla bean paste cuts right through the rich molasses.
It's one loaf pan. No layers, no stacking, no leveling. Just bake, cool, frost, slice.
It gets better overnight. The flavor deepens and the texture somehow gets even softer, which makes it perfect for baking ahead for Christmas dinner.

Ingredient Overview

Here's what goes into the loaf and the frosting, plus why each one matters.

All-purpose flour: Gives the loaf structure. Spoon and level it or weigh it so the cake doesn't turn dense.
Baking soda: Reacts with the molasses and sour cream to give the loaf its lift.
Spices: Ground ginger, cinnamon, cloves, and black pepper. The pepper sounds odd but it makes the ginger taste warmer.
Molasses: Use unsulphured or dark molasses, never blackstrap. Blackstrap is bitter and will take over the whole cake.
Hot water: Dissolves the molasses so it mixes evenly into the batter.
Sour cream: Adds moisture and tenderness. Use full fat and bring it to room temperature.
Butter and neutral oil: Butter brings flavor, oil keeps the cake soft once it cools.
Dark brown sugar: Adds a caramel-like depth and helps the cake hold onto moisture.
Egg and egg yolk: The extra yolk makes the crumb richer and softer.
Vanilla extract: Rounds out the spices.
Cream cheese: Use full fat block cream cheese like Philadelphia, not the spreadable tub kind, or the frosting will be runny.
Butter, powdered sugar, vanilla bean paste, and salt: The rest of the frosting. The salt keeps it from tasting overly sweet.

How to Make Gingerbread Loaf Cake

Preheat the oven to 325°F and line a 9x5-inch loaf pan with parchment paper on the bottom of the pan, leaving some overhang on the long sides so you can lift it out later.
Whisk the flour, baking soda, spices, salt, and pepper together in a medium bowl.
Whisk the molasses into the hot water until dissolved, then whisk in the sour cream.
Beat the butter, oil, and brown sugar in a large bowl until creamy, then beat in the egg, egg yolk, and vanilla.
Alternate adding the dry ingredients and molasses mixture, starting and ending with the dry. Mix just until no streaks remain. The batter will be thin, and that's correct.
Bake for 55 to 60 minutes, until a toothpick comes out with a few moist crumbs.
Let the loaf cool in the pan for 20 minutes, then cover with foil while warm and let it cool completely.

Common Mistakes For Gingerbread Loaf Cake

Using blackstrap molasses. It's too bitter and strong for this recipe.
Using cold ingredients. Cold sour cream, eggs, or butter won't blend smoothly and can leave the batter lumpy.
Overmixing the batter. Stop as soon as the flour disappears or the loaf will turn tough.
Overbaking. Pull it when the toothpick has moist crumbs. A totally clean toothpick means you've gone too far.
Frosting a warm cake. The frosting will melt and slide right off. Patience.
Overbeating the cream cheese. It breaks down and turns the frosting soupy.

How to Make the Cream Cheese Frosting

Beat the butter on medium for about 1 minute until smooth.
Add the cream cheese and beat just until combined and lump-free, 30 to 60 seconds.
Mix in the powdered sugar on low, then beat on medium for about 1 minute until fluffy.
Beat in the vanilla bean paste and salt.
Spread over the completely cooled loaf. If it's too soft, chill it for 15 to 20 minutes first.

Tips and Tricks

Weigh your flour. It's the easiest way to guarantee a soft crumb.
Tent with foil if needed. If the top is browning too fast, cover it loosely around the 45-minute mark.
Wrap it while it's warm. Covering the loaf with foil as it cools traps steam and keeps the top from drying out.
Bake it a day ahead. Gingerbread tastes better the next day, and a slice with a hot cup of coffee the next morning is honestly the whole point.
Use a warm knife. Dip your knife in hot water and wipe it dry between slices for clean cuts through the cream cheese frosting.
Add a garnish. Chopped crystallized ginger or a dusting of cinnamon on top makes it look bakery-level with zero effort.

FAQ

These are the questions I get most about this Gingerbread Loaf Cake.

Can I bake this in a square pan? Yes. Use a greased and lined 9-inch square pan at 325°F and start checking around 35 minutes, since it bakes much faster than the loaf.
Why did my loaf sink in the middle? It was likely underbaked or the oven door was opened too early. Check doneness in the very center.
Can I swap the sour cream? Full fat plain Greek yogurt works the same way.
Can I make it ahead? Absolutely. Bake it up to a day ahead, wrap it well, and frost it the day you serve it or the night before.
Does gingerbread cake with cream cheese frosting need to be refrigerated? Once it's frosted, yes. Let slices sit out for 15 to 20 minutes before serving for the softest texture.

Storing and Freezing

Store your Gingerbread Loaf Cake with cream cheese frosting in an airtight container in the refrigerator for up to 5 days. If you haven't frosted it yet, the loaf will keep wrapped tightly at room temperature for up to 3 days.

To freeze, wrap the unfrosted loaf in plastic wrap and then foil and freeze for up to 3 months. Thaw it overnight in the fridge or on the counter, then frost and serve. You can also freeze individual frosted slices on a tray until firm, then wrap them separately for an easy grab-and-thaw treat.

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Recipe

Gingerbread Loaf Cake with cream cheese frosting

Molly Murphy

frosting is a soft, deeply spiced molasses cake baked in a loaf pan and topped with tangy vanilla bean frosting.

Print Recipe Pin Recipe

Course Breakfast, Dessert

Cuisine American

Servings people

Ingredients

Extra Soft Gingerbread Cake

2 cups 250g all-purpose flour
1 teaspoon baking soda
1½ teaspoons ground ginger
1½ teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
⅔ cup 227g unsulphured or dark molasses (not blackstrap)
½ cup 120ml hot water (about 100°F)
¼ cup 60g sour cream, at room temperature
6 tablespoons 85g unsalted butter, softened
2 tablespoons 28g neutral oil
½ cup 100g packed dark brown sugar
1 large egg at room temperature
1 large egg yolk room temperature
1 teaspoon pure vanilla extract

Cream Cheese Frosting

4 oz Philadelphia full fat cream cheese room temperature
¼ cup unsalted butter room temperature
1 cup powdered sugar
½ teaspoon vanilla bean paste
¼ teaspoon salt

Instructions

Preheat the oven to 325°F. Grease a 9x5 inch loaf pan and line it with parchment, leaving some overhang for lifting.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, salt, and pepper. Set aside.
2 cups 250g all-purpose flour, 1 teaspoon baking soda, 1½ teaspoons ground ginger, 1½ teaspoons ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon salt, ⅛ teaspoon freshly ground black pepper
In a separate bowl or measuring cup, whisk the molasses into the hot water until fully dissolved, then whisk in the sour cream until smooth.
⅔ cup 227g unsulphured or dark molasses (not blackstrap), ½ cup 120ml hot water (about 100°F)
In a large bowl, beat the butter, oil, and brown sugar on medium-high for about 2 minutes, until creamy and lighter in color.
6 tablespoons 85g unsalted butter, softened, 2 tablespoons 28g neutral oil, ½ cup 100g packed dark brown sugar
Beat in the egg, egg yolk, and vanilla, scraping down the bowl.
1 large egg, 1 large egg yolk, 1 teaspoon pure vanilla extract
Add the sour cream and mix. It's okay if it looks a tad curdle, once you add the flour it will smooth out.
¼ cup 60g sour cream, at room temperature
On low speed, add about a third of the dry ingredients, then half the molasses mixture. Repeat, ending with the dry ingredients. Mix just until no dry streaks remain. The batter will be thin.
Pour into the prepared pan and bake for 55-60 minutes, starting to check at 50. It's done when a toothpick comes out with a few moist crumbs, not completely clean.
Let the cake cool in the pan for about 20 minutes, then cover the pan tightly with foil while it's still warm. Let it finish cooling covered.

For the cream cheese frosting

In a large bowl, beat the butter on medium speed for about 1 minute, until smooth and creamy.
¼ cup unsalted butter
Add the cream cheese and beat for another 30 to 60 seconds, just until fully combined and lump-free. Don't overbeat here, or the frosting can turn runny.
4 oz Philadelphia full fat cream cheese
Add the powdered sugar and mix on low until it's incorporated, then increase to medium and beat for about 1 minute, until light and fluffy.
1 cup powdered sugar
Add the vanilla bean paste and salt and beat just until combined.
½ teaspoon vanilla bean paste, ¼ teaspoon salt
Make sure the loaf is completely cooled before frosting.
Spread over the completely cooled cake or loaf. If the frosting feels too soft, chill it for 15 to 20 minutes before using.

Keyword christmas, gingerbread, loaf

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Moist Gingerbread Loaf Cake With Cream Cheese Frosting