This Frosted Gingerbread Pound Cake is a cozy masterpiece, blending rich molasses, warm spices, and a tender crumb into every bite. In just 20 minutes of prep, you’ll create a dessert that fills your kitchen with the nostalgic aroma of gingerbread, promising a treat as comforting as it is indulgent.
The cake bakes to perfection in 50 minutes, emerging with a golden crust and a moist, velvety interior. Topped with a creamy, spiced frosting, it’s a harmonious balance of sweet and spicy, with a hint of molasses depth. Perfect for holiday gatherings or a quiet afternoon, this cake is a celebration of flavor and texture in every slice.
Ingredients for Frosted Gingerbread Pound Cake
- ½ cup butter, room temperature (softened for easy mixing)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- 1 cup applesauce (unsweetened works best)
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon nutmeg
- Zest from ½ orange (optional, adds a citrusy twist)
For the Frosting:
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1½-2 cups powdered sugar (adjust for desired sweetness and consistency)
- Chopped peppermint pieces or chopped nuts (optional, for topping)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Spray a 9×5-inch loaf pan with non-stick cooking spray.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
- Cream butter and sugar: In a separate bowl, use a stand mixer or electric mixer to cream the butter and sugar until fluffy (about 2 minutes).
- Add wet ingredients: Mix in the vanilla, egg, applesauce, and orange zest (if using) until well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix!
- Pour batter into pan: Transfer the batter to the prepared loaf pan and spread it evenly with a spatula or the back of a spoon.
- Bake: Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the pan on a wire rack for 20 minutes, then turn it out onto the rack to cool completely.
- Make the frosting: In a medium bowl, beat the cream cheese and vanilla extract until smooth. Gradually add powdered sugar, mixing until the frosting is smooth and spreadable. If too thick, thin it with a splash of milk.
- Frost and decorate: Spread the frosting evenly over the cooled cake. Top with chopped peppermint pieces or nuts, if desired.
- Serve: Slice and enjoy your delicious Frosted Gingerbread Pound Cake!
Creative Frosting & Topping Ideas
While the recipe suggests chopped peppermint pieces or nuts for topping, you can get creative with your frosting and garnishes! Try a citrus glaze made with orange juice and powdered sugar for a zesty twist, or drizzle melted white chocolate over the frosting for a decadent touch. For a festive look, sprinkle crushed gingerbread cookies or edible glitter on top. If you’re a fan of texture, toasted coconut flakes or candied ginger make excellent additions.
Perfect Pairings: Serving Suggestions
This Frosted Gingerbread Pound Cake is a versatile treat that pairs beautifully with a variety of beverages. Serve it with a steaming cup of spiced chai tea or a creamy latte for a cozy afternoon snack. For dessert, pair it with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re hosting a holiday gathering, consider serving it alongside a cheese platter or fresh fruit for a balanced spread.
Storage & Reheating Tips
To keep your cake fresh, store it in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to 5 days. If you’d like to enjoy it warm, simply microwave a slice for 10-15 seconds or pop it in a preheated oven at 300°F for 5 minutes. The frosting will soften slightly, making it even more indulgent!
Recipe Variations to Try
This recipe is easy to customize! For a dairy-free version, swap the butter for coconut oil and use a plant-based cream cheese for the frosting. If you prefer a richer flavor, replace the applesauce with an equal amount of molasses. For a nut-free option, skip the nuts and use crushed candy canes or sprinkles as a topping. You can also experiment with adding a handful of raisins or dried cranberries to the batter for extra sweetness and texture.
Time-Saving Tips for Busy Bakers
If you’re short on time, prep the dry ingredients the night before and store them in a sealed container. You can also make the frosting ahead of time and refrigerate it in an airtight container for up to 2 days—just let it come to room temperature before spreading. To speed up cooling, place the cake in the fridge for 10-15 minutes after it’s been out of the oven for 20 minutes. This will help it set faster without compromising the texture.
Frosted Gingerbread Pound Cake Recipe
Ingredients
- ½ cup butter, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- 1 cup applesauce
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon nutmeg
- zest from ½ orange, optional
Frosting
- 4 ounces cream cheese
- 1 teaspoon vanilla extract
- 1½-2 cups powdered sugar
- Chopped peppermint pieces or chopped nuts, optional topping
Instructions
- Preheat the oven to 350°F. Spray a 9×5 loaf pan with non-stick cooking spray.
- In a medium-sized mixing bowl, mix together the flour, baking soda, salt, ginger, cinnamon, ground cloves and nutmeg. Set aside.
- In a separate bowl, cream together the butter and sugar until fluffy (I used a stand mixer and mixed it for about 2 minutes. You can use an electric mixer or even do it by hand). Add in the vanilla, egg, applesauce, and orange zest (if using).
- Slowly add in the dry ingredients with the wet ingredients, mixing until just combined (do not overmix!).
- Pour the batter into the prepared pan and spread it around evenly with a spatula or back of a spoon.
- Bake for 50-55 minutes or until a toothpick comes out clean when poked into the middle of the cake.
- Place loaf on a wire rack and let it cool for about 20 minutes, then turn the loaf cake onto the wired rack and let it finish cooling.
- In a medium-sized mixing bowl, beat cream cheese and vanilla extract together using an electric mixer. Slowly add in the powdered sugar until it reaches the consistency you like (if it’s too thick, you can thin it out with some milk) and it’s smooth and easily spreadable.
- Spread the frosting on the cooled cake and top with chopped up peppermint pieces or your favorite chopped nuts.
- Slice and serve!