This gingerbread traybake brings all the warm holiday flavors in one easy, crowd-friendly dessert. It’s soft, richly spiced, and not too sweet, with a tender crumb that stays moist for days. The cream cheese frosting adds a cool, tangy finish that balances the molasses and spices beautifully.

You can bake it in one pan, frost it, slice it into squares, and you’re done. It’s the kind of bake that feels festive without being fussy, and it works just as well for a weekend treat as it does for a party table.

What Makes This Recipe So Good

• Deep gingerbread flavor: A mix of ground ginger, cinnamon, nutmeg, and cloves delivers that classic, cozy spice profile.
• Moist and tender texture: Molasses and brown sugar lock in moisture, while buttermilk keeps the crumb soft.
• Foolproof traybake format: No layering or fancy decorating. One pan, straightforward steps, and consistent results.
• Cream cheese frosting: Tangy, silky frosting that cuts through the richness and makes each bite balanced.
• Great for a crowd: Slices neatly into squares, travels well, and tastes even better the next day.

Ingredients

• For the gingerbread traybake:
  • 2 1/2 cups (300 g) all-purpose flour
  • 1 cup (200 g) light brown sugar, packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional but recommended)
  • 3/4 cup (180 ml) unsulfured molasses
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) neutral oil (canola, vegetable, or light olive oil)
  • 3/4 cup (180 ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60 ml) hot water or freshly brewed hot coffee
• For the cream cheese frosting:
  • 8 oz (225 g) full-fat cream cheese, softened
  • 1/2 cup (115 g) unsalted butter, softened
  • 2 1/2 to 3 cups (300–360 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of fine salt
  • Optional: 1–2 tablespoons heavy cream or milk for a silkier texture
• To finish (optional): Ground cinnamon to dust, festive sprinkles, or finely chopped candied ginger

Instructions

1. Prep the pan and oven: Heat the oven to 350°F (175°C).Line a 9×13-inch (23×33 cm) baking pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment and sides.
2. Mix dry ingredients: In a large bowl, whisk flour, brown sugar, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves until well combined and no sugar lumps remain.
3. Combine wet ingredients: In a separate bowl or large measuring jug, whisk molasses, eggs, oil, buttermilk, and vanilla until smooth. Stir in the hot water or coffee last.The mixture will loosen and become glossy.
4. Make the batter: Pour the wet mixture into the dry ingredients. Gently whisk or fold until just combined. A few small lumps are fine.Do not overmix.
5. Bake: Transfer the batter to the prepared pan and smooth the top. Bake for 25–32 minutes, or until the center springs back lightly and a toothpick comes out with a few moist crumbs.
6. Cool completely: Set the pan on a wire rack and let the cake cool fully in the pan. This helps it stay moist and makes frosting easier.
7. Make the frosting: In a mixing bowl, beat cream cheese and butter on medium speed until smooth and fluffy, about 2 minutes.Add powdered sugar 1/2 cup at a time, beating on low until incorporated, then medium until creamy. Beat in vanilla and a pinch of salt. Add a splash of cream or milk if you prefer a softer spread.
8. Frost the cake: Lift the cooled cake from the pan using the parchment.Spread frosting evenly over the top. If you like, dust lightly with cinnamon, add sprinkles, or scatter chopped candied ginger.
9. Slice and serve: Cut into 16–24 squares, depending on how generous you want the portions.

Storage Instructions

• Refrigerate: Because of the cream cheese frosting, store covered in the fridge for up to 5 days. Press parchment or wrap gently against the cut sides to prevent drying.
• Serve at room temp: For best texture and flavor, let slices sit at room temperature for 20–30 minutes before serving.
• Freeze: Freeze unfrosted cake, well wrapped, for up to 2 months.Thaw overnight in the fridge, then frost. You can also freeze individual frosted squares on a tray, then wrap and store for up to 1 month.

Why This Is Good for You

• Warming spices: Ginger and cinnamon bring natural aroma and can make a dessert feel satisfying with smaller portions.
• Balanced sweetness: Molasses adds minerals and depth, so you get rich flavor without cranking up the sugar.
• Built-in portion control: Traybakes are easy to slice into small, shareable pieces for a mindful treat.

Pitfalls to Watch Out For

• Overbaking: This cake can dry out if left too long. Start checking at 25 minutes and pull it when a few moist crumbs cling to the tester.
• Cold ingredients: Cold eggs or buttermilk can cause a dense crumb.Bring them to room temperature for a lighter texture.
• Overmixing: Stir until just combined. Overworking the batter develops gluten and makes the cake tough.
• Runny frosting: If your frosting feels loose, chill it for 10–15 minutes, or add a little more powdered sugar to firm it up.

Alternatives

• Dairy-free: Swap buttermilk for oat milk mixed with 1 tablespoon lemon juice or vinegar. Use dairy-free cream cheese and vegan butter for the frosting.
• Gluten-free: Use a 1:1 gluten-free baking flour blend with xanthan gum.Let the batter rest 10 minutes before baking for better hydration.
• Lighter frosting: Try a thin vanilla glaze (powdered sugar, milk, vanilla) if you want something less rich.
• Extra zing: Stir in 2–3 tablespoons finely chopped crystallized ginger to the batter for bursts of spice.
• No molasses on hand: Use dark brown sugar plus 2 tablespoons honey or maple syrup. Flavor won’t be as deep, but it’s still delicious.

FAQ

Can I make this ahead?

Yes. Bake the cake a day in advance, wrap tightly once cooled, and store at room temperature.

Frost just before serving, or refrigerate the fully frosted cake and bring slices to room temperature before eating.

What size pan can I use if I don’t have 9×13?

Two 8-inch squares or a 12×8 pan will work; adjust the bake time slightly. Thicker cakes need a few extra minutes, so keep an eye on the center.

Do I have to use buttermilk?

No. Use whole milk with 1 tablespoon lemon juice or vinegar stirred in.

Let it sit 5 minutes before adding to the batter.

Can I reduce the sugar?

You can cut the brown sugar in the cake to 3/4 cup without major texture issues. Avoid reducing the molasses, as it’s essential for flavor and moisture.

How do I know it’s done?

The edges will pull slightly from the pan, the top will look set and springy, and a toothpick inserted in the center will come out with a few moist crumbs, not wet batter.

Can I add a lemon twist to the frosting?

Absolutely. Add 1–2 teaspoons of lemon zest and a teaspoon of lemon juice for a bright, tangy note that pairs well with gingerbread.

In Conclusion

This Gingerbread Traybake with Cream Cheese Frosting is simple to make, easy to share, and full of cozy spice.

It’s tender, beautifully balanced, and reliable enough for any occasion. Bake it once, and you’ll have a go-to dessert for holidays, potlucks, and weeknights alike. One pan, big flavor, happy crowd.