How do I store the Gingerbread Loaf Cake with Cream Cheese Frosting?

For best results, store the unfrosted gingerbread loaf at room temperature wrapped tightly in plastic wrap for up to 2 days. Once frosted, it should be kept in the refrigerator in an airtight container and consumed within 4–5 days. Always allow the cake to come to room temperature before serving for the best texture and flavor.

Can I freeze this gingerbread loaf?

Yes, this Gingerbread Loaf Cake with Cream Cheese Frosting freezes beautifully — just freeze the loaf without frosting. Wrap it tightly in plastic wrap, then in foil, and store in the freezer for up to 2 months. Thaw overnight at room temperature, then frost before serving. The spices and molasses flavor will deepen over time.

What makes this gingerbread loaf different from other holiday cakes?

Unlike a traditional fruitcake or light holiday sponge, this gingerbread loaf has a dense, moist crumb thanks to the butter, eggs, and molasses. The bold mix of spices — cinnamon, ginger, cloves, nutmeg, and allspice — gives it that unmistakable holiday warmth. The thick layer of tangy cream cheese frosting makes it extra indulgent, setting it apart from simpler gingerbread versions.

Gingerbread Loaf Cake – Best Ever Holiday Treat

Name: Gingerbread Loaf Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup unsalted butter, room temperature: adds richness and moisture; 1 cup granulated sugar: provides sweetness and structure; 3 large eggs: bind the ingredients and give structure; 1/3 cup molasses: gives depth and classic gingerbread flavor; 1/2 tsp salt: enhances overall flavor; 1 1/2 tsp ground cinnamon: adds warm spice; 1 tsp ground ginger: gives signature gingerbread heat; 1/2 tsp ground nutmeg: adds subtle depth; 1/2 tsp ground cloves: intensifies spice and aroma; 1/2 tsp ground allspice: balances the spice mix; 1 tsp baking powder: helps the cake rise; 1/2 tsp baking soda: provides lift and helps with browning; 1 3/4 cups all-purpose flour: forms the base of the batter; 8 oz cream cheese, room temperature: base for creamy frosting; 2 cups confectioner’s sugar: sweetens and thickens the frosting; 1 tsp vanilla extract: adds smooth flavor to frosting

Description

Gingerbread Loaf Cake with Cream Cheese Frosting is a richly spiced, moist holiday dessert packed with molasses, cinnamon, ginger, and cloves. Topped with a thick, tangy cream cheese frosting, this coffee shop-style loaf is perfect for winter mornings, festive gatherings, or cozy treats at home.

Ingredients

Scale

1 cup unsalted butter, room temperature: adds richness and moisture
1 cup granulated sugar: provides sweetness and structure
3 large eggs: bind the ingredients and give structure
1/3 cup molasses: gives depth and classic gingerbread flavor
1/2 tsp salt: enhances overall flavor
1 1/2 tsp ground cinnamon: adds warm spice
1 tsp ground ginger: gives signature gingerbread heat
1/2 tsp ground nutmeg: adds subtle depth
1/2 tsp ground cloves: intensifies spice and aroma
1/2 tsp ground allspice: balances the spice mix
1 tsp baking powder: helps the cake rise
1/2 tsp baking soda: provides lift and helps with browning
1 3/4 cups all-purpose flour: forms the base of the batter
8 oz cream cheese, room temperature: base for creamy frosting
2 cups confectioner’s sugar: sweetens and thickens the frosting
1 tsp vanilla extract: adds smooth flavor to frosting

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Instructions

Preheat oven to 350°F (175°C). Butter a 9-inch loaf pan and line with parchment paper for easy removal.
In a stand mixer, cream the butter and sugar on medium-high speed for 4–5 minutes until light and fluffy.
Add eggs one at a time, beating for about 30 seconds after each. Mix in the molasses until combined.
Add salt, cinnamon, ginger, nutmeg, cloves, allspice, baking powder, and baking soda. Mix briefly.
Add flour and mix just until incorporated. Finish folding with a spatula to avoid overmixing.
Pour the batter into the prepared pan and smooth the top.
Bake for 60–65 minutes, checking with a toothpick. Tent with foil if the top browns too fast.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
In a food processor, blend cream cheese, confectioner’s sugar, and vanilla until smooth and silky. Adjust thickness or tang with extra sugar or lemon juice.
Once the loaf is fully cooled, frost with a thick layer of cream cheese frosting and let it drip over the sides if desired.

Notes

Make a day ahead for deeper flavor; gingerbread gets better overnight.
Store unfrosted loaf at room temperature, or frosted loaf in the fridge.
Use room temperature ingredients for best mixing results.
Freeze unfrosted loaf for up to 2 months; thaw and frost before serving.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 741 kcal
Sugar: 81 g
Sodium: 342 mg
Fat: 35 g
Saturated Fat: 21 g
Unsaturated Fat: 11 g
Trans Fat: 1 g
Carbohydrates: 104 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 151 mg