I’m sharing my Fluffy Gingerbread Cake with spiced cream cheese frosting, made extra moist by buttermilk and oil for a light, tender crumb.

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I kept tinkering until the Extra Moist Gingerbread Cake felt right. The crumb is shockingly tender thanks to buttermilk and vegetable oil, and the spice profile hits just right for something you’d call a Gingerbread Cake With Cinnamon Cream Cheese Frosting.

I don’t want to give everything away, but this is the kind of thing that sneaks onto Best Winter Cake Recipes lists because it’s easy to love. I messed up a few batches and found tiny hacks that actually work, so don’t be surprised if you want it for every holiday, or, you know, just Tuesday.

Ingredients

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Flour: Main source of carbs and structure, low fibre, adds body not much nutrition.
Molasses: Deep flavor, high in iron and minerals, sweet but slightly bitter.
Brown sugar: Sweet, keeps cake moist, brings molasses flavor, mostly simple carbs.
Oil: Adds fat for tenderness and moistness, low nutrients, calorie heavy.
Buttermilk: Acidic, tenderizes gluten, adds tang and protein, helps rise.
Eggs: They give protein, structure and lift, enrich flavor and color.
Cream cheese: Gives creamy tang to frosting, adds fat and some protein.
Spices: Ginger, cinnamon and cloves add warmth, aroma and antioxidant perks.

Ingredient Quantities

2 cups (250 g) all purpose flour

2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 cup (220 g) packed dark brown sugar

1/2 cup (120 ml) unsulphured molasses

1/2 cup (120 ml) vegetable oil

1 cup (240 ml) buttermilk, room temp

2 large eggs room temp

1 teaspoon vanilla extract

1/2 cup (120 ml) hot water or strong hot coffee

8 ounces (225 g) cream cheese, softened

1/4 cup (60 g) unsalted butter, softened

2 1/2 cups (300 g) powdered sugar, sifted

1/2 teaspoon ground cinnamon (for frosting)

1/4 teaspoon ground ginger (for frosting)

1 teaspoon vanilla extract (for frosting)

Pinch fine salt

1 to 2 tablespoons heavy cream or milk, as needed

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour a 9 inch round pan or line it with parchment, set aside.

2. In a large bowl whisk together 2 cups all purpose flour, 2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon fine salt until evenly combined.

3. In another bowl whisk 1 cup packed dark brown sugar, 1/2 cup unsulphured molasses, 1/2 cup vegetable oil, 1 cup room temp buttermilk, 2 large room temp eggs and 1 teaspoon vanilla extract until smooth and homogenous.

4. Pour the wet into the dry and stir gently until just combined, dont overmix or the cake will get tough. Stir in 1/2 cup hot water or strong hot coffee until the batter is smooth; it will be thinner than you might expect and thats ok.

5. Pour batter into prepared pan, tap once to settle, then bake 30 to 40 minutes till a toothpick inserted in the center comes out with a few moist crumbs. Oven times vary so start checking at 28 minutes.

6. Let cake cool in the pan 10 to 15 minutes then run a knife around the edge and turn out onto a wire rack to cool completely before frosting. If you frost while warm the frosting will slide.

7. For the frosting beat 8 ounces softened cream cheese with 1/4 cup softened unsalted butter until smooth and fluffy. Gradually add 2 1/2 cups sifted powdered sugar, then add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1 teaspoon vanilla extract and a pinch of fine salt. Scrape the bowl often and beat until combined.

8. Add 1 to 2 tablespoons heavy cream or milk as needed to reach a spreadable consistency. If the frosting seems too soft chill it 15 to 30 minutes, if too stiff add another splash of cream.

9. Spread the spiced cream cheese frosting over the completely cooled cake, slice and serve. Store leftovers covered in the refrigerator up to 4 days.

Equipment Needed

1. 9 inch round cake pan (greased and floured or lined with parchment)
2. Two mixing bowls, one large for dry stuff and one medium for wet
3. Measuring cups and spoons (for flour, molasses, spices etc)
4. Whisk (for dry mix and for the wet ingredients)
5. Rubber spatula or wooden spoon to fold the batter, scrape bowls
6. Electric hand mixer or stand mixer for the cream cheese frosting (or a good whisk if you gotta)
7. Fine mesh sieve or sifter for powdered sugar
8. Wire cooling rack to cool the cake completely
9. Offset spatula or butter knife and a toothpick or cake tester for checking doneness and spreading frosting, dont skip them

FAQ

Q: Can I swap ingredients like molasses, oil or buttermilk?

A: Yes, but know the tradeoffs. Molasses gives that deep gingerbread taste so if you use honey or maple syrup it will be sweeter and lighter, use 1:1 but cut a little liquid if batter seems thin. Vegetable oil keeps the cake extra moist; you can use melted butter 1:1 for more buttery flavor but it may feel slightly less moist. No buttermilk? Stir 1 tablespoon white vinegar or lemon juice into 1 cup milk, let sit 5 minutes and use that.

Q: How do I make sure the cake stays extra moist?

A: Don’t overmix the batter and don’t overbake, those are the big ones. Measure flour by spooning into the cup and leveling it, not scooping. Use the hot water or strong coffee in the recipe to bloom the spices and keep the crumb tender. If you want an extra hack, brush the cooled cake with a simple syrup (equal parts sugar and water, heated till sugar dissolves) before frosting.

Q: Can I use hot coffee instead of hot water?

A: Yes, absolutely. Strong hot coffee adds depth and makes the spice flavors pop, it will not turn it into a coffee cake. Use decaf if you want no caffeine. Use the same amount called for in the recipe.

Q: What pan should I use and how long do I bake it?

A: This batter works great in a 9 inch round pan or a greased 8×8 square. Bake at 350°F (175°C): about 30–35 minutes for a 9 inch round, 35–40 minutes for an 8×8. Start checking with a toothpick at the lower time, it should come out with a few moist crumbs not wet batter.

Q: How do I stop the cream cheese frosting from being too runny?

A: Make sure your cream cheese and butter are softened but not melting. If frosting is too loose chill it 15–30 minutes then rewhip. You can also add more sifted powdered sugar a little at a time. If it’s too stiff add 1 teaspoon of heavy cream at a time until it spreads smoothly.

Q: Can I make this ahead or freeze it?

A: Yes. Bake and cool the layers completely, wrap tightly in plastic wrap and freeze up to 3 months. Thaw in the fridge overnight then bring to room temp before frosting. Frosting can be stored in the fridge for 3–4 days, or frozen in an airtight container for a month, thaw and whip again before using.

Extra Moist Gingerbread Cake Recipe Substitutions and Variations

Unsulphured molasses (1/2 cup): swap 1:1 with dark corn syrup for similar moisture but milder flavor, or with pure maple syrup or honey (they’re sweeter and give a different note) — if you use a syrup reduce the brown sugar by about 2 tablespoons to keep balance.
Vegetable oil (1/2 cup): use 1/2 cup melted unsalted butter for a richer, more buttery crumb, or 1:1 canola or light olive oil; for lower fat replace 1:1 with applesauce (cake will be a bit denser, no need to change liquids).
Buttermilk (1 cup): make a quick sub by adding 1 tablespoon lemon juice or white vinegar to 1 cup milk, let sit 5 minutes; or thin 1 cup plain yogurt with 2 to 4 tablespoons milk until pourable — both work room temp.
Cream cheese for frosting (8 oz): swap 1:1 with mascarpone for a milder, smoother frosting, or use an equal amount of dairy free/soy cream cheese for a vegan option; you can also use 1 cup well-drained Greek yogurt but chill the frosting as it will be softer.

Pro Tips

– Let everything come to room temp first. Eggs, buttermilk, cream cheese and butter mix way more smoothly when theyre not cold, so you get a lighter batter and a lump-free frosting. If youre in a hurry, set eggs in warm (not hot) water for 10 minutes.

– Use hot coffee instead of water if you want deeper, more complex flavor, especially with molasses and spices. The batter will be thinner than you expect, thats normal — it helps keep the crumb moist, so dont panic and overmix trying to thicken it.

– Bake on the middle rack and start checking early. Ovens vary a lot so peek a few minutes before the time range, and if the top is getting too dark loosely tent with foil. A toothpick with a few moist crumbs is perfect, dont wait for it to come out totally clean or the cake will be dry.

– Chill the cake completely before frosting and chill the frosting briefly if its too soft. Beat the cream cheese and butter until silky, sift the powdered sugar if you can, and add cream a teaspoon at a time to get a spreadable texture. If you refrigerated the frosted cake, let slices sit 10 to 15 minutes at room temp before serving so the frosting softens and flavors open up.