Chocolate Gingerbread Cake Recipe — Moist & Rich Flavor

Chocolate Gingerbread Cake takes the warm, spicy flavors of classic gingerbread and pairs them with dark cocoa for a rich, comforting dessert. If you haven’t tried ginger and chocolate together, this easy cake is a delicious introduction.

This simple gingerbread cake comes together in about 15 minutes of prep and bakes into a moist, spiced cake that’s perfect for holidays, weeknight desserts, or even cake-for-breakfast moments. It’s delicious plain, dusted with spice or powdered sugar, or finished with a tangy cream cheese frosting.

Making This Chocolate Gingerbread Cake

This chocolate-tinged gingerbread is a great transition into holiday baking. The recipe is straightforward and kid-friendly, so children can help or even bake on their own with supervision. Serve slices with a warm spiced cider, pumpkin white hot chocolate, or a breakfast smoothie for a cozy treat.

Tools Needed

Have these tools ready for a smooth baking process:

• Measuring cups and spoons
• Large and medium mixing bowls
• Whisk and silicone spatula
• Electric mixer (handheld or stand)
• Parchment paper to line the pan
• 9-inch square baking pan
• Toothpick or cake tester
• Wire rack to cool the cake
• Fine mesh sifter for dusting spices

Ingredients

This recipe is essentially a ginger molasses cake enhanced with unsweetened cocoa. The cake itself is moist and well-spiced; frosting is optional but recommended if you like a tangy finish.

Dry Ingredients:

• All-purpose flour
• Unsweetened cocoa powder
• Ground ginger
• Ground cinnamon
• Baking powder
• Baking soda

Wet Ingredients:

• Butter (softened)
• Brown sugar
• Molasses (avoid blackstrap)
• Vanilla extract
• Egg
• Boiling water

Optional Cream Cheese Frosting:

• Salted butter, softened
• Cream cheese, softened
• Powdered sugar
• Orange zest
• Vanilla extract
• Milk (to adjust consistency)
• Gingerbread spice or ground cinnamon for dusting

Scroll to the recipe card section below for exact amounts and the printable recipe.

How to Make Chocolate Gingerbread Cake

This ginger molasses cake is quick and forgiving, and it bakes up tender and flavorful even without frosting.

1. Preheat oven to 350°F and line a 9-inch square pan with parchment paper.
2. Whisk together the dry ingredients: flour, cocoa, ground ginger, cinnamon, baking powder, and baking soda. Set aside.
3. In a large bowl, beat the softened butter, brown sugar, molasses, and vanilla with an electric mixer until blended. Add the egg and mix until combined.
4. Alternate adding the dry mixture and the boiling water to the wet ingredients, stirring just until combined. The hot water helps bloom the cocoa for deep chocolate flavor.
5. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30–40 minutes. Cool in the pan on a wire rack for 10 minutes, then invert to cool completely.

Cream Cheese Frosting (Optional)

For a bright, tangy topping, beat the butter and cream cheese until creamy. Gradually add powdered sugar, then mix in vanilla and orange zest. Add a little milk, one teaspoon at a time, until you reach the desired spreading consistency. Frost the cooled cake with an offset spatula and dust lightly with gingerbread spice or cinnamon.

This is a summary—see the full recipe card for exact ingredient amounts and step-by-step instructions.

Tips for the Best Cake

• Do not use blackstrap molasses—it’s too bitter for this cake.
• 1 tablespoon of ground ginger provides a bold, balanced ginger flavor against the cocoa.
• Soften butter and cream cheese until pliable but not warm to avoid a runny frosting.

Scaling and Storage

You can double the recipe and bake in a 9×13 pan; the cake will be slightly thicker and require a longer bake time. Store frosted cake in an airtight container in the refrigerator. Unfrosted cake keeps well at room temperature covered, or freeze unfrosted cake wrapped for up to three months; thaw at room temperature before serving.

Garnish and Serving Suggestions

Garnish individual squares with sugared cranberries or a dried orange slice for a festive presentation. Serve warm and plain, dusted with powdered sugar, topped with cream cheese frosting, or with a scoop of vanilla ice cream and caramel sauce for an indulgent dessert. For more chocolate, stir in 1/3–1/2 cup dark chocolate chips to the batter.

Try This Recipe

If you want an easy, holiday-ready dessert that’s both cozy and elegant, give this Chocolate Gingerbread Cake a try. It’s quick to mix, bakes reliably, and offers a wonderful balance of molasses, ginger, and cocoa.

More Gingerbread Ideas

Gingerbread flavors shine in many forms: classic cut-out cookies, chocolate gingerbread cookies, gingerbread cupcakes, soft gingerbread caramels, gingerbread granola bars, and cranberry-gingerbread muffins are all delicious options for holiday baking.

Chocolate Gingerbread Cake

Yield: 12

Prep Time: 15 minutes

Cook Time: 40 minutes

Cooling Time: 45 minutes

Total Time: 1 hour 40 minutes

Rich cocoa blends with warming ginger and molasses in this easy, moist gingerbread cake. Ready in about 15 minutes of prep and perfect for holiday gatherings or a cozy dessert night.

Ingredients

For the Chocolate Gingerbread Cake

• 2 1/2 cups All-Purpose Flour
• 1/3 cup Unsweetened Cocoa Powder
• 1 tablespoon Ground Ginger
• 1 teaspoon Ground Cinnamon
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1/2 cup (1 stick) Salted Butter, softened
• 1/2 cup firmly packed Brown Sugar
• 1 cup Molasses
• 1 teaspoon Pure Vanilla Extract
• 1 Large Egg
• 1 cup Boiling Water

For the Cream Cheese Frosting

• 1/4 cup Salted Butter, softened to room temperature
• 4 ounces full fat Cream Cheese, softened to room temperature
• 1 cup Powdered Sugar
• 1/2 teaspoon Orange Zest
• 1 1/2 teaspoon Vanilla Extract
• Gingerbread Spice or Ground Cinnamon, for dusting

Instructions

Preparing the Cake

1. Preheat oven to 350°F. Line a 9-inch square pan with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, ground ginger, cinnamon, baking powder, and baking soda. Set aside.
3. In a large bowl, beat butter, brown sugar, molasses, and vanilla on medium speed until blended. Add the egg and mix until combined.
4. Add the dry ingredients alternately with the boiling water, stirring just until combined.

Baking

1. Pour batter into the prepared pan.
2. Bake on the center rack for 30–40 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, then invert to cool completely.

Optional Cream Cheese Frosting

1. Beat butter and cream cheese until creamy. Gradually add powdered sugar and mix on low. Add vanilla and orange zest, then thin with milk, one teaspoon at a time, to reach spreading consistency.
2. When the cake is completely cool, spread frosting with an offset spatula and lightly dust with gingerbread spice or cinnamon.
3. Cut into squares and serve.

Notes

Garnish Ideas

Top individual squares with sugared cranberries or a dried orange slice for a festive touch.

Nutrition Information:

Yield: 12
Serving Size: 1 – 3×3 inch square

Amount Per Serving:
Calories: 351
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 38mg
Sodium: 288mg
Carbohydrates: 63g
Fiber: 2g
Sugar: 40g
Protein: 5g