I have always been a sucker for gingerbread. I can probably thank my mom for that; she is obsessed with ginger, and of course gingersnaps. She makes some killer gingersnap cookies. When we travel to California to visit my parents for the holidays, I always have to make a trip to Trader Joe’s or make sure they go for me..I’m so spoiled. Trader Joe’s has a bomb.com gingerbread mix that’s so easy to make. Last year unfortunately they were all sold out by the time I went to visit. This year I decided not to wait and take matters into my own hands. Instead of making a loaf of gingerbread, I decided to make gingerbread cake with cream cheese frosting. It was far superior compared to a dinky load of gingerbread. It was so moist and delicious. Sorry for all y’all who hate the word moist, it is kind of a gross word. lol This cake is an explosion of flavor in your mouth with just a little bit of spiciness. It was gone in a matter of days and will definitely hold a permanent spot in my recipe book.

Gingerbread Cake Recipe


Gingerbread Cake


  • 1/2 cup of shortening
  • 1/3 cup brown sugar
  • 2/3 molasses
  • 2 eggs
  • 2/3 cup of milk
  • 1  3/4 cups of flour
  • 1/2 teaspoon of salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons of ginger
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of clove
  • 1/2 teaspoon of all spice


  1. Preheat your oven to 350 degrees
  2. Mix together your sugar and wet ingredients (shortening, milk, brown sugar, molasses, eggs)
  3. Turn mixer on a low speed and start adding your dry ingredients (flour, salt, baking powder, baking soda, ginger, cinnamon, clove, and all spice)
  4. Once combined pour mixture into a well greased pan
  5. I put a cup and a half in two 8 inch pans
  6. Once cooled frost with cream cheese frosting


To be honest, I never set a timer for anything I bake. I just keep my eye on it which can be risky. It will probably take 45 minutes to an hour to cook. It’s done when your toothpick comes out clean. ENJOY!


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