Marbled Gingerbread Cake

This Marbled Gingerbread Cake is a delicious spin on classic gingerbread. The cream cheese frosting swirl has a cheesecake-like texture that takes it over the top!

What is Molasses?

Molasses is a by product of sugar production. Once the juice of the sugar cane is boiled to remove the sugar crystals we all know and love, what’s left behind is molasses. It can come in various levels of color, sweetness and even bitterness, depending on how many times it’s boiled. The first boil results in the lightest color and most mild flavored molasses. On the other end of the spectrum is blackstrap molasses. It’s typically boiled at least three times to reduce and increase in intensity. This process results in the thickest and most bitter tasting molasses.  You can read more about the processing of different varieties of molasses on The Spruce Eats.

Ingredients to Make a Marbled Gingerbread Cake Recipe

What gives gingerbread it’s flavor? Gingerbread gets its flavor from the rich, dark, molasses flavor in the batter enhanced with a seasonal blend of spices. The warm flavor of gingerbread is especially delicious with cream cheese frosting. In this cake, the cream cheese mixture is swirled through the cake batter. Ingredients to make swirled Gingerbread Cake: (Scroll down for the full printable recipe card.)

• Flour: Two cups all purpose flour forms the base of the cake batter.
• Leavening: Baking powder and baking soda.
• Spices: Two teaspoons cinnamon, one teaspoon ground ginger, ground cloves or allspice and nutmeg.
• Molasses: Unsulphured molasses (not blackstrap molasses) i.e. Grandma’s or similar.
• Sugar: Light brown sugar for sweetness.
• Butter: Salted butter for richness.
• Flavoring: One teaspoon vanilla extract for creamy floral notes.
• Whole Eggs: Two large eggs to bind the batter.
• Milk: Whole or low fat buttermilk (not fat free).
• Cream Cheese Marble: 12 ounces plain cream cheese, granulated sugar, all purpose flour, vanilla and large eggs.
• Serve: Powdered sugar and whipped cream for serving.

How to Make the Best Marbled Gingerbread Cake Recipe

• Heat Oven and Prepare Pan – Preheat oven to 350°F. Spray a 12×8-inch baking pan with baking spray or lightly grease with butter.
• Make the Cream Cheese Filling – In a medium bowl, beat cream cheese with an electric mixer on medium speed just until smooth. Beat in granulated sugar, flour, vanilla and 2 eggs until combined. Set aside.
• Dry Ingredients – In a separate large bowl, use a whisk to sift together flour, cinnamon, baking soda, ginger, cloves, baking powder and nutmeg. Set aside.
• Creamed Ingredients – Using an electric mixer, cream together butter, brown sugar and vanilla on medium-high speed until combined. To the creamed mixture add molasses and eggs. Whip until smooth.
• Combine – On low speed add dry mixture to the bowl alternately with buttermilk beginning and ending with flour. Beat just until combined.
• Transfer to the Pan – Spread 2/3 of the cake batter into the prepared baking pan. Pour cream cheese filling evenly over batter. Spoon remaining batter in mounds on top of filling. Use a butter knife or offset spatula to gently swirl the batter into the filling.
• Oven – Bake per the cook time in the recipe until a toothpick inserted into the cake portion comes back clean.
• Cool the Cake – Once done, cool in the pan on a cooling rack.
• Serve – Serve at room temperature or chilled dusted with powdered sugar and a dollop of whipped cream.

Tips for Making Gingerbread Cake

• Kitchen Tools You’ll Need: A stand mixer or a hand mixer, measuring cups and spoons, a medium bowl, a large bowl, a rubber spatula and a 12×8-inch baking dish or cake pan.
• Use Classic Unsulphured Molasses Not Blackstrap Molasses: The flavor of this cake can vary depending on the type of molasses used. Blackstrap molasses would be too bitter in this instance, so it’s not an ideal choice. Use a quality, unsulphured molasses such as Grandma’s Original unsulphured molasses. or your favorite brand.
• Pan Size Matters: This cake achieves the ideal thickness in a 12×8-inch dish or baking pan. It can be made in a 13×9-inch pan but will be thinner. Should you choose to do so, it likely won’t take as long to bake. Check for doneness with a toothpick inserted into the cake portion around 35-40 minutes and adjust the time from there.
• Keep an Eye on the Top of the Cake: Due to the dark sweet molasses, the top can overbake, if left uncovered for the entire baking time. I recommend checking it at 30 minutes and laying a piece of foil on top to prevent this from happening. Spritz the foil lightly with cooking spray to keep it from sticking to the top of the sweet gingerbread cake.
• When to Serve Gingerbread Cake: Add this recipe to your fall gatherings, Thanksgiving and Christmas celebrations. You can serve it for dessert or brunch.

Recipe Variations

• Butter: You can use unsalted butter in the cake batter. When doing so, add 1/4 teaspoon of salt to the dry ingredients.

Storage and Leftovers

• Leftovers: Store Marbled Gingerbread Cake covered with aluminum foil or in an airtight container chilled in the refrigerator for up to one week.
• Freezer: You can make and freeze this cake wrapped in plastic wrap and foil for up to 2 months. Thaw in the fridge, slice and enjoy.

More Easy Gingerbread Desserts to Make

Since the season for gingerbread is rather short, look for many ways to enjoy it at every turn.

• Gingerbread Chess Bars a.k.a. Gooey Butter Cake is a fabulous choice.
• Gingerbread Cookies are like edible art that the whole family can make.
• For more baking inspiration checkout 100 of the Best Christmas Cookies recipes and plan a cookie swap with your friends.
• These festive Gingerbread Cupcakes are a cake mix hack and no one will ever know!
• Gingerbread Cream Pie from Lauren’s Latest.

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items: 

• Stand Mixer
• Cooling Racks
• Measuring Set
• Baking Dish