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If there’s anything that truly screams Christmas, it’s gingerbread. Therefore, I can’t think of a better way to kick the holiday season off than with this Cream Cheese Swirled Chai Gingerbread Cake. This sweet, super moist gingerbread cake is made with brown sugar, molasses, and a touch of vanilla extract. It’s spiced up with the warming flavors of chai and baked with a swirl of cream cheese throughout the center. The final touch is a generous drizzle of buttery lemon glaze. This perfectly sweet and spiced up version of gingerbread cake is so delicious. Perfect for baking on cold December days while cozied up inside!
This post is sponsored by Land O’Lakes.
There’s nothing I love more than a festive dessert. I know I’ve said this many times, but this time of year is truly my favorite. Something about the holidays always brings out my most creative side. I love the types of recipes I share in November and December more than any others throughout the year. This gingerbread cake turned out even better than I envisioned, so I am so excited to share the recipe with you guys.
Not only is this cake delicious, it’s also simple to make. This truly is a wintery cake…warming, lightly spiced, a touch buttery, and slightly decadent… just about as close to perfect as a cake can get.
Here are all the details you need to know.
This time of year, my fridge is stocked with my favorite Land O Lakes® Extra Creamy Butter. You may not know this, but the variety of butter you use can really make a difference, especially when baking. I love the rich buttery flavor and hints of salt in Land O Lakes® Extra Creamy Butter. It creams wonderfully into batters and always turns out a moist delicious cake.
The first step is to cream the butter with brown sugar and molasses. The sugar adds sweetness, while the molasses adds that classic gingerbread color and rich flavor. Once the wet ingredients have been thoroughly mixed in, add the dry.
For my dry mix, I use the basics…flour, baking powder, and baking soda.
But for the spices? I didn’t use just ginger. I also incorporated the spices used in a steaming cup of chai tea…ginger, cinnamon, cardamom, allspice, and pepper. It’s the ultimate spice blend that gives you a very gingery gingerbread cake, hinting of the flavor of chai.
Once the batter is mixed up, there is one last key ingredient, cream cheese. At the last minute, I decided to add a swirl of creamy cream cheese to the center of this cake. Something about all the spices and rich molasses paired with cream cheese sounded so good to me.
And you know? The cream cheese ended up truly complementing all the spices. It adds a nice creaminess to every bite…so delicious.
Layer the batter with the cream cheese and bake. As the cake bakes, your house will be filled with the smells of ginger and cinnamon. At this point, holiday music should be playing. And in a wintry movie world, a fire will be roaring, snow will be falling, and the lights on your tree will be twinkling away.
The perfect picture, right? To me, yes. But again, I love this cozy time of year. If it snowed every day this month, I’d be happy. It’s a great excuse to stay inside and bake…specifically this gingerbread cake.
Finish with something extra sweet…and lemony.
Originally, I had a completely different icing in mind for this cake, but after my first round of testing, I knew I wanted an icing that would lighten the cake while enhancing its flavors.
Enter this lemony, buttery, vanilla icing. It has hints of sweet butter, lemon, and plenty of vanilla. It’s perfect for finishing this spiced gingerbread cake and adds just the right amount of sweetness.
Serve this cake…
every chance you get this month.
No really, I can’t begin to tell you how much I love this cake. I’ve already made it several times over the last two weeks. It’s the easiest cake to mix up, and it always comes out looking impressive with the swirl of cream cheese inside and that pretty off-white icing on top.
I’ve enjoyed this cake slightly warm with a cup of cocoa. I’ve also gifted it twice to friends as a holiday thank you (it wraps up beautifully in a cute little gift box).
So my suggestion? Take some time off this weekend for a little holiday baking. Nothing is better than a gingerbread cake baking in the oven on a cozy wintery weekend.
PS. Looking for more gingerbread recipes…check out some of these oldies but goodies!
If you make this cream cheese swirled chai gingerbread cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the how to video:
Cream Cheese Swirled Chai Gingerbread Cake.
Servings: 12
Calories Per Serving: 355 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 12 tablespoons (1 1/2 sticks) Land O Lakes® Salted Extra Creamy Butter, at room temperature
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- 3/4 cup molasses
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon ground all-spice
- 1/4 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 3/4 cup whole milk
- 8 ounces cream cheese, at room temperature
Vanilla Lemon Icing
- 4 tablespoons Land O Lakes® Salted Extra Creamy Butter, melted
- 1 cup powdered sugar
- 1/2 teaspoon grated lemon zest + 2 1/2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons whole milk
Instructions
- 1. Preheat the oven to 350 degrees F. Grease a 10-cup Bundt® pan with butter, making sure to get into all the nooks and crannies.2. To make the cake, in the bowl of a stand mixer, beat together the butter, brown
sugar, and vanilla until fluffy, about 2 minutes. Add the eggs, one at a time, until fully incorporated. Add the molasses, beating until smooth. Add the flour, baking powder, baking soda, ginger, cinnamon, cardamom, allspice, nutmeg, salt, and pepper. Mix on low speed until just combined, making sure the batter is completely mixed.3. Slowly add in the milk. Beat until smooth and creamy, about 1 minute. Be careful not to overbeat the batter.4. Spoon half the cake batter into the prepared pan. Gently dollop the softened cream cheese over the batter and spread in an even layer. Spoon the remaining batter over the cream cheese. Transfer to the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool 15 minutes and then invert the cake onto a plate.5. To make the glaze, in a medium bowl, mix together the melted butter, powdered sugar, lemon zest, lemon juice, vanilla, and milk until smooth. If needed, thin the glaze with additional milk.6. Drizzle the glaze evenly over the cake and let set 10 minutes. Serve at slightly warm or room temperature.
Notes
Storing: this cake keeps well for 3-4 days at room temperature.
{This post is sponsored by Land O’Lakes. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
I am looking forward to making this for the holidays! Could I make this if I only have a hand mixer or should I buy a standing mixer? Thanks!
HI! A hand mixer works great for this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
The lemon glaze elevated the cake to a whole other level! Will definitely make again
Thank you so much Marina! I am so glad this turned out so well for you! xTieghan
Just to clarify- it says ’12 tablespoons 1 1/2 sticks’ – is that 12 tablespoons PLUS 1 1/2 sticks of butter or is it 12 tablespoons (aka 1 1/2 sticks of butter). LOVE your recipes! Currently curating my Christmas dinner menu using only your amazing recipes 🙂
HI! It is 12 tablespoons (aka 1 1/2 sticks of butter). So only use 12 tablespoons total. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
I made this last night and it cam out dry and hard at 40 minutes. It was tasty though!
Hi Michele! I am sorry to hear that! I am glad it still tasted well for you. xTieghan
Hi Tieghan! Do you think this could become cupcakes with a cream cheese swirl if we follow the same method but in cupcake tins? Thanks!!! Love all the gingerbread you have on offer!
Hi! I am sure that will work great! You can do that or follow the directions for my gingerbread cupcake recipe (linked below). Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
https://www.halfbakedharvest.com/gingerbread-cupcakes/
Hi Tieghan,
This looks incredible! I have a couple tweaks I’d like to make but wanted to get your opinion first. Do you think it would be too bland or not sweet enough if I omitted the cream cheese and just dusted the top with powered sugar? P.S. I LOOOOOVE your blog. Keep up the amazing work, excellent foodography, and inspiring us all!
Thanks!
Marissa
HI! I think omit the cream cheese and dusting with powder sugar both sound like great ideas. The cake will still be sweet and delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you so much and happy holidays! xTieghan
Hey Tieghan,
Yes! I agree, the gingerbread latte is very ‘you.’
And I tried on the Sorel boots and absolutely love them! They’re such nice quality and just what I needed. Thank you for the recommendation. 🙂
I hope you’re enjoying NYC!
Haha thank you Kristin! I am so glad you like the sorels!! Amazing! I hope you have an amazing holiday season!
This is in the oven right now! I made a bold choice and used garam masala in place of the “chai” spices. Left in the ginger, though! Very excited! I may top with a chocolate ganache, even — I’m feeling VERY inspired by your recipe! Thanks for sharing!
Thank you Stacy! xTieghan
This looks amazing! Is the cardamom ground? Thanks!
HI! Yes, it is ground! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Could you use lactose free milk instead of whole milk? I know there’s butter in this, and cream cheese (so it’s not dairy free), but I usually only have lactose free milk on hand because a member of my family prefers that. Would it affect the baking/taste profile at all?
HI! Lactose free milk will work great. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
This sounds SO good! Will be making as a Bundt cake for family. Would also like to know if I could make in standard loaf pans to give to mail carrier, friends, etc. How many loves do you estimate could be made from a full recipe? Thank you!!
HI! You can bake this between 2 standard loaf pans. That works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Hi! Any thoughts on subbing the milk for heavy cream? Based solely on what’s in my fridge… 🙂
Hi! I would think that heavy cream should work just fine as a sub. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Cake smells wonderful, but the glaze is far too thin when made as directed.
Thank you Robin! xTieghan
I just made this cake and waiting for it to cool off so I could slice into it was so hard! I followed the recipe exactly as written, I did butter and flour my pan because I always get nervous with Bundt pans. Baked convection 350 for 40 minutes, let cool for 10. Came out perfect! It’s so good, perfect gingerbread flavor with a mild hint of chai..
I am so glad this turned out so well for you Hadley! Thank you so much for trying it! xTieghan
Hey Tieghan!
I agree. Haha I love gingerbread! Thanks for passing along those links— I’ll have to try the gingerbread cupcakes! I’ve been eyeing that gingerbread latte for a while now and always think it’s such a Tieghan recipe.??
And yes! Biscotti are wonderful. Especially dunked in coffee or hot cocoa. 🙂
Hope you’re staying warm!
P.s.) I finally got those Sorel boots you recommended and am excited to try them on!
Haha it is such a me recipe, but its SO good!! I hope you try! Also, do you like the boots?! I hope you have a great week! xTieghan