This Gingerbread Pound Cake is buttery, tender, and spiced with cinnamon, ginger, and cloves topped with a delicious cream cheese frosting and pecans.
Y'all, this Gingerbread Pound Cake is the very definition of holiday comfort! It's baked with all the warm spices we love-ginger, cinnamon, nutmeg, and cloves-then topped with a silky cream cheese frosting that melts into every bite. These spices combined with the brown sugar and molasses in this cake create this absolutely delicious cake. This cake pairs well with your favorite tea, coffee, apple cider, or spiced cocktail. I've included step-by-step instructions and video to help you along the way.
Video Tutorial
Why This Gingerbread Pound Cake Recipe Works
- Super Moist Texture - The combination of molasses, sour cream, and spices gives the cake a tender, flavorful crumb.
- Perfectly Balanced Spices - The combination of spices create a robust flavor without being overpowering.
Recommended tools and equipment:
- Bundt Pan (A 12 c bundt pan is needed for this volume of recipe.)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
Ingredients You'll Need For The Pound Cake
- All-purpose flour
- Baking powder & salt - Gives the cake extra lift and balances the flavors.
- Ground ginger, cinnamon, nutmeg, cloves, allspice
- Unsalted butter - Must be at room temperature.
- Granulated Sugar - My favorite, but can sugar may also be used.
- Eggs - Large eggs at room temperature.
- Molasses - Key ingredient to bring out the classic gingerbread flavor in combination with the spices.
- Vanilla extract
- Cream cheese - for the frosting
Serving Suggestions
- Serve with hot cocoa or spiced cider.
- Skip the frosting and sprinkle with powdered sugar.
- Add sugared cranberries or a drizzle of caramel for extra festive flair.
Tips for making this pound cake:
- 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.
Storage Tips
Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.
| Storage Method | Duration | Notes |
| Airtight container, room temp | 5 days | Wrap in plastic for best results |
| Refrigerator (airtight) | 5 days | Bring to room temp before serving |
| Freezer (sliced or whole) | 3 months | Wrap in plastic and foil; thaw overnight |
Gingerbread Pound Cake recipe
Ingredients
- Cake Ingredients:Â
- 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)Â
- nutmeg (optional)
Instructions
- To make the cake:
- Preheat your oven to 350°F.Â
- In a large bowl whisk together the flour, baking powder, salt, ginger, cinnamon, nutmeg, gloves, and allspice, and set aside.Â
- 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.
- Spray your 12-cup bundt pan with baking spray and then pour the batter into your pan, smoothing the top of the batter.Â
- 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 icing.Â
- To make the icing:
- 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 icing 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!
Video
Notes
Nutrition
Frequently asked questions:
What's the best pan to use for this cake?
A Bundt pan was used for this recipe, but this recipe can also be baked in two loaf pans.
Do I have to frost the cake?
This cake pairs well with the frosting, but it is still great with no frosting at all. It can also be simple dusted with powdered sugar.
Can I adjust the spice level?
Of course! If you love bold spice, feel free to add a little extra ginger or cloves. For a milder flavor, reduce the cloves slightly.
More Whip it like Butter recipes with delicious spice
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My Spice Pound Cake includes the flavors of allspice, nutmeg and clove. A flavor combination you don't want to miss!
My Sock it to Me Pound Cake recipe includes plenty of spice swirled into a sour cream pound cake batter topped with a powdered sugar glaze. A must try recipe!
Made with a brown sugar cream cheese icing, try my Carrot Cake Pound Cake!
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