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. So let's get into this recipe so I can show you how it's done!
More recipes ---> 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. Also, Apple Cider Donut Cake, 7 Layer Magic Bars & Fudge Brownies with walnuts!!
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
- ½ teaspoon of baking powder
- 2 tsps of vanilla
- ½ teaspoon of salt
- 2 ½ tsps of ginger
- 1 ½ teaspoon of cinnamon
- 1 teaspoon of nutmeg
- ½ teaspoon of cloves
- ½ teaspoon of allspice
(Note: The full ingredient list is provided in the recipe card below.)
Ingredients needed for the frosting:
- 8 oz. cream cheese - room temperature
- ¼ c of unsalted butter - room temperature
- 2 c of powdered sugar
- ½ c of whole milk
- 1 teaspoon of vanilla
- pecan pieces (optional)
- nutmeg (optional)
Helpful Guides for Beginners
If you're new to baking I got you covered! Here are some helpful guides to help you along the way!
- How to make a moist Pound Cake
- Pound Cake Essential Tools
- Mistakes to avoid when baking a pound cake
Helpful Baking Tools
- Bundt Pan
- Stand Mixer
- Hand Mixer
- Basting Brush
- Sifter
- Silicone Spatula
- Oven Thermometer
- Stainless Steel Mixing Bowl
- Baker's Joy
- Cake Keeper
- Measuring Cups
- Measuring Spoons
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.
PUBLISHED: NOV 20, 2022 · MODIFIED: SEP 4, 2023 BY ASHLEY FREDERICK · THIS POST MAY CONTAIN AFFILIATE LINKS · LEAVE A COMMENT
(EDIT POST INFO)
GINGERBREAD POUND CAKE
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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. So let's get into this recipe so I can show you how it's done!
More recipes ---> 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. Also, Apple Cider Donut Cake, 7 Layer Magic Bars & Fudge Brownies with walnuts!!
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
- ½ teaspoon of baking powder
- 2 tsps of vanilla
- ½ teaspoon of salt
- 2 ½ tsps of ginger
- 1 ½ teaspoon of cinnamon
- 1 teaspoon of nutmeg
- ½ teaspoon of cloves
- ½ teaspoon of allspice
(Note: The full ingredient list is provided in the recipe card below.)
INGREDIENTS NEEDED FOR THE FROSTING:
- 8 oz. cream cheese - room temperature
- ¼ c of unsalted butter - room temperature
- 2 c of powdered sugar
- ½ c of whole milk
- 1 teaspoon of vanilla
- pecan pieces (optional)
- nutmeg (optional)
Helpful Guides for Beginners
If you're new to baking I got you covered! Here are some helpful guides to help you along the way!
- How to make a moist Pound Cake
- Pound Cake Essential Tools
- Mistakes to avoid when baking a pound cake
Helpful Baking Tools
- Bundt Pan
- Stand Mixer
- Hand Mixer
- Basting Brush
- Sifter
- Silicone Spatula
- Oven Thermometer
- Stainless Steel Mixing Bowl
- Baker's Joy
- Cake Keeper
- Measuring Cups
- Measuring Spoons
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.
What Is A Pound Cake?
A pound cake is commonly made in a bundt pan and is also called a bundt cake. It is made from 4 main ingredients- flour, sugar, butter, and eggs; typically a pound of each ingredient.Of course, there are many variations of how to make a pound cake, but those are the basic ingredients. Pound cakes are moist and tender, yet dense in texture. This old-fashioned dessert has definitely evolved these days and is served with or without icing.
Pound Cake Tips + Tricks
Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful to make sure that your pound cake comes out great!
⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.
⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be a room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.
⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for a least two to three minutes.
⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.
⇢ Don’t overmix your batter– Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.
⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.
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.
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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
- ½ teaspoon baking powder
- 2 tsps vanilla
- ½ teaspoon salt
- 2 ½ tsps ginger
- 1 ½ tsp cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon cloves
- ½ teaspoon allspice
- Frosting ingredients:
- 8 oz cream cheese - room temperature
- ¼ c unsalted butter - room temperature
- 2 c powdered sugar
- ½ c whole milk
- 1 teaspoon 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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