Frosted gingerbread is an old-fashioned and warmly spiced soft gingerbread (with a secret ingredient!) topped with a thick layer of cream cheese frosting.
What is gingerbread?
When you think of gingerbread, you probably think of the cookies or gingerbread houses made during the holiday season instead of a frosted gingerbread cake. Gingerbread can actually be different baked goods, including cookies, cakes and breads that are usually flavored with both molasses, ginger and other various spices. Versions of this old-fashioned confection, also called ginger cake, have been around since the Middle Ages and were eventually brought to the U.S. by European immigrants. Gingerbread still remains a staple recipe during the holiday season and cold winter months.
About this Recipe
This frosted gingerbread recipe is from my Grandma’s recipe collection that dates to the late 1940’s or early 1950’s. This old-fashioned gingerbread is cake-like in texture and also has a secret ingredient – a full cup of strongly brewed, hot coffee. Don’t worry though, you are not able to taste the coffee in the baked gingerbread and it helps enhance the warm spices (ginger, cinnamon, nutmeg and cloves) in the gingerbread.
I did make several updates to this recipe, since the original recipe did not state how much flour to add, only enough “flour to batter like a soft cake dough.” I also added a thick layer of cream cheese frosting that goes perfect with the molasses and ginger flavors. If you are more of a traditionalist with gingerbread, you can omit the cream cheese frosting and top the gingerbread with powdered sugar or whipped cream.
This recipe is also really easy to mix up and will keep well in the freezer. See tips below on storage.
Tips for Frosted Gingerbread
- Store in an airtight container for up to 72 hours
- Gingerbread can be frozen up to 45 days
- The cream cheese frosting can be omitted; top gingerbread with whipped cream or a dusting of powdered sugar instead
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Other Old-Fashioned Recipes
Frosted Gingerbread
Equipment
- mixing bowls of various sizes
- 9" x 13" pan
Ingredients
Gingerbread
- 3/4 cup unsalted butter melted and cooled slightly
- 2 eggs, beaten
- 3/4 cup granulated sugar
- 3/4 cup molasses, full flavored and unsulfured
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 cup strongly brewed hot coffee
Cream Cheese Frosting
- 8oz. package cream cheese softened
- 1/2 cup unsalted butter softened
- 2 teaspoons vanilla extract
- pinch of salt
- 5 cups powdered sugar sifted
- 2 teaspoons heavy cream or half and half
Instructions
Gingerbread
- In a large mixing bowl, combine 2 eggs, beaten, 3/4 cup granulated sugar, 3/4 cup molasses, and 3/4 cup unsalted butter that has been slightly cooled. Mix until well combined.
- In a medium sized mixing bowl, whisk the 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves and 1/2 teaspoon ground nutmeg.
- Add the whisked dry ingredients to the wet mixture; do not overmix. Slowly stir in the 1 cup strongly brewed hot coffee.
- Pour into a greased 9"x13" pan and bake at 350°F for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Cream Cheese Frosting
- In a large mixing bowl, cream together the softened 8oz. package cream cheese and 1/2 cup unsalted butter until well mixed. Add in the 2 teaspoons vanilla extract
- Mix in half of the 5 cups powdered sugar and the pinch of salt followed by the 2 teaspoons heavy cream or half and half. Mix in remaining powdered sugar and beat mixture until frosting is smooth and no lumps remain. Spread on top of cooled gingerbread.
Notes
- You can also omit the cream cheese frosting for this recipe. Sprinkle the top of the gingerbread with powdered sugar or top with whipped cream instead.