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Gingerbread Cake with Creamy
Gingerbread Frosting

Gingerbread Cake

The Creamy Gingerbread Frosting makes this gingerbread extra festive for holiday celebrations. If you prefer a simpler presentation, omit the frosting and dust the gingerbread with confectioners' sugar.

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  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons McCormick® Ginger, Ground
  • 1 teaspoon baking soda
  • 1 teaspoon McCormick® Cinnamon, Ground
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup firmly packed brown sugar
  • 1 cup molasses
  • 2 eggs
  • 1 cup boiling water

Creamy Gingerbread Frosting

  • 1 cup milk
  • 1 package (4-serving size) vanilla instant pudding mix
  • 1/2 teaspoon McCormick® Ground Ginger
  • 1/8 teaspoon McCormick® Ground Cinnamon
  • 1 tub (8 ounces) frozen whipped topping, thawed


  1. Cake: Heat oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans.
  2. Mix flour, baking powder, ginger, baking soda and cinnamon in medium bowl; set aside.
  3. Beat butter, brown sugar and molasses in large bowl with electric mixer on medium speed until well mixed.
  4. Add eggs; beat well.
  5. Add flour mixture alternately with boiling water, beating on low speed after each addition until smooth. Pour into prepared pans.
  6. Bake 18 to 20 minutes or until a wooden pick inserted in center comes out clean.
  7. Cool in pans 10 minutes.
  8. Remove from pans; cool completely on wire rack.
  9. Fill and frost with Creamy Gingerbread Frosting. Refrigerate cake until ready to serve.
  10. Creamy Gingerbread Frosting: Pour milk into medium bowl.
  11. Add instant pudding mix, McCormick® Ground Ginger and McCormick® Ground Cinnamon. Beat with wire whisk 2 minutes.
  12. Gently stir in whipped topping.

Makes 16 servings | Prep Time: 20 min | Cook Time: 20 min

nutritional information: per serving Calories: 277 Fat: 9 g Carbohydrates: 46 g Cholesterol: 43 mg Sodium: 283 mg Fiber: 1 g Protein: 3 g

Recipe and photo credit (used with permission): McCormick