Description
A moist, spiced gingerbread cake made with oil for lasting tenderness, topped with a thick, tangy cream cheese glaze. This one-bowl recipe is forgiving, make-ahead friendly, and perfect for holiday entertaining.
Ingredients
Scale
- 1/2 cup dark molasses
- 1 cup light brown sugar, packed
- 1/2 cup neutral oil (light olive oil or grapeseed oil)
- 2 large eggs, room temperature
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 4 oz block cream cheese, full-fat and softened
- 1 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk or cream (optional, for glaze consistency)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9 inch square pan and line the bottom with parchment paper.
- In a large bowl, whisk together molasses, brown sugar, oil, and eggs vigorously for about a minute until glossy and emulsified.
- Add flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Stir with a spatula or whisk until just combined. Do not overmix.
- Pour batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla, mixing until thick and creamy. Add milk one teaspoon at a time if needed to reach spreading consistency.
- Spread the glaze over the completely cooled cake. Slice into squares and serve at room temperature.
Notes
Room temperature ingredients are crucial for proper emulsification and glaze texture. Do not scoop flour; spoon and level it to avoid a dry cake. The cake improves in flavor after sitting overnight. Store in an airtight container at room temperature for up to 3 days. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan cream cheese.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 28
- Sodium: 180
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 42
- Fiber: 1
- Protein: 3
Keywords: gingerbread cake, holiday dessert, cream cheese glaze, winter baking, easy cake, one bowl recipe, make ahead dessert