Gingerbread Pound Cake
This Gingerbread Pound cake topped with a cream cheese frosting
is made with a mixture of spices and molasses.
Ya’ll this cake is filled with spice and everything nice! I mean, ginger, cinnamon, nutmeg, cloves, and allspice! These spices combined with the brown sugar and molasses in this cake create this absolutely delicious cake.
This cake can be perfectly paired with your favorite tea, coffee, apple cider, or spiced cocktail. If you love cakes with a little spice, you may also enjoy our Apple Cider Donut Cake, Spice Cake, and Sock it to Me Pound Cake recipes.
So let’s get into this recipe so I can show you how it’s done!
Ingredients needed for the cake:
- 3 c of all-purpose flour- sifted
- 2 c of dark brown sugar
- 1 c of unsalted butter – room temperature
- 1 c of whole milk- room temperature
- 1 c of molasses
- 4 large eggs- room temperature
- 1/2 tsp of baking powder
- 2 tsps of vanilla
- 1/2 tsp of salt
- 2 1/2 tsps of ginger
- 1 1/2 tsp of cinnamon
- 1 tsp of nutmeg
- 1/2 tsp of cloves
- 1/2 tsp of allspice
Ingredients needed for the frosting:
- 8 oz. cream cheese – room temperature
- 1/4 c of unsalted butter – room temperature
- 2 c of powdered sugar
- 1/2 c of whole milk
- 1 tsp of vanilla
- pecan pieces (optional)
- nutmeg (optional)
Steps to make the cake:
Preheat your oven to 350°F. In a large bowl whisk together the flour, baking powder, salt, ginger, cinnamon, nutmeg, cloves, and allspice, and set aside.
Using a hand or stand mixer, add in the butter and sugar and mix until combined. (approximately 2-3 minutes). Add the eggs one at a time, mixing well after each addition.
Add in the vanilla and molasses and mix until combined. Scrape down the sides of the bowl.
Add the flour mixture to the bowl, alternating with the milk, beginning and ending with the flour mixture. Scrape down the sides of the bowl.
Spray your bundt pan with non-stick spray and then pour the batter into your pan, smoothing the top of the batter. Bake the cake for approximately 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for approximately 20 minutes before inverting it (removing it from the pan). Allow the cake to continue to cool while preparing the glaze.
To prepare the frosting:
Using a hand or stand mixer, add the cream cheese and butter to your bowl. Mix until combined. Then add the powdered sugar and vanilla to the bowl. And then slowly add in the milk until combined.
Once the cake has completely cooled, spread the frosting over the cake as desired. You may have more than enough frosting which can be used when you serve the cake.
Optional: Dust the cake with nutmeg and top with your pecan pieces.
Helpful tips:
- The spices used for this recipe should be of ground texture.
- Mix the icing just until combined to avoid changing the texture of the icing.
- Allow the cake to cool completely before applying the icing.
Frequently asked questions:
- How to store the cake:
Store the cake in plastic wrap or an airtight container in the refrigerator for 3-5 days. If frosting is not applied to the cake, you can store the cake on the counter in an airtight container or covered in plastic wrap.
- Can the cake be frozen?
I recommend freezing the cake for no more than three months for the best flavor. Once you remove the cake from the freezer, allow it to thaw at room temperature before unwrapping it. The cake can be frozen with or without the frosting.
You may also enjoy:
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Ingredients
- Cake Ingredients:
- 3 c all-purpose flour- sifted
- 2 c dark brown sugar
- 1 c unsalted butter - room temperature
- 1 c whole milk- room temperature
- 1 c molasses
- 4 large eggs- room temperature
- 1/2 tsp baking powder
- 2 tsps vanilla
- 1/2 tsp salt
- 2 1/2 tsps ginger
- 1 1/2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp cloves
- 1/2 tsp allspice
- Frosting ingredients:
- 8 oz cream cheese - room temperature
- 1/4 c unsalted butter - room temperature
- 2 c powdered sugar
- 1/2 c whole milk
- 1 tsp vanilla
- pecan pieces (optional)
- nutmeg (optional)
Instructions
- To make the cake:
- Preheat your oven to 350°F.
- In a large bowl whisk together the flour, baking powder, salt, ginger, cinnamon, nutmeg, gloves, and allspice, and set aside.
- Using a hand or stand mixer, add in the butter and sugar and mix until combined. (approximately 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition.
- Add in the vanilla and molasses and mix until combined. Scrape down the sides of the bowl.
- Add the flour mixture to the bowl, alternating with the milk, beginning and ending with the flour mixture. Scrape down the sides of the bowl.
- Spray your bundt pan with non-stick spray and then pour the batter into your pan, smoothing the top of the batter.
- Bake the cake for approximately 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for approximately 20 minutes before inverting it (removing it from the pan). Allow the cake to continue to cool while preparing the glaze.
- To make the frosting:
- Using a hand or stand mixer, add the cream cheese and butter to your bowl. Mix until combined.
- Then add the powdered sugar and vanilla to the bowl.
- Slowly add in the milk until combined.
- Once the cake has completely cooled, spread the frosting over the cake as desired. You may have more than enough frosting which can be used when you serve the cake.
- Optional: Dust the cake with nutmeg and top with your pecan pieces.
- Serve and enjoy!
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