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Chocolate Chip Gingerbread Cake

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  • Prep 30 min
  • Total 1 hr 45 min
  • Servings 16
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Fold chocolate chips into gingerbread cake batter for a spicy, chocolaty holiday treat. We topped ours with tangy cream cheese frosting.
By Cindy Ensley
Updated Aug 7, 2013
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  • 2 1/4 cups Gold Medal™ all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom (seeds from about 4 whole pods)
  • 1/2 teaspoon ground nutmeg (grated fresh nutmeg)
  • 1/2 teaspoon finely ground black pepper
  • 1/4 teaspoon ground cloves (about 3 whole cloves)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 2 tablespoons grated gingerroot
  • 1/2 cup molasses
  • 2 eggs
  • 1/2 cup milk
  • 2 teaspoons vanilla
  • 3/4 cup chopped chocolate or chips


  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla
  • 1 1/4 cups powdered sugar


  • 2 to 4 tablespoons miniature chocolate chips
Make With
Gold Medal Flour


  • 1
    Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper; grease paper well (especially the corners).
  • 2
    Grind spices if using whole. In small bowl, stir together flour, baking powder, salt, ginger, cinnamon, cardamom, nutmeg, pepper and cloves; set aside.
  • 3
    In bowl of stand electric mixer or in large bowl with hand-held electric mixer, beat 1/2 cup butter until creamy. Add brown sugar and grated gingerroot; beat about 3 minutes or until light and creamy. Scrape side and bottom of bowl; beat in molasses. Beat in eggs, one at a time, until completely combined and scraping bowl after each addition. (Batter may look curdled at this point, but that is okay.)
  • 4
    Gently fold in half of the flour mixture; fold in milk and 2 teaspoons vanilla. Fold in remaining flour mixture until completely combined. Fold in chocolate chips. Scrape batter into pan; smooth top.
  • 5
    Bake in center of oven 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 45 to 60 minutes.
  • 6
    To make Frosting, in medium bowl, beat cream cheese and 1/4 cup butter with electric mixer on medium speed until smooth. Beat in 1 teaspoon vanilla. Gradually beat in powdered sugar until combined and slightly fluffy. Spread frosting over cooled cake. Sprinkle with miniature chocolate chips.

Tips from the Betty Crocker Kitchens

  • tip 1
    The cake can be made a few days ahead and wrapped well, unfrosted, in plastic. Or you could wrap it well in foil and freeze for a month.
  • tip 2
    If you aren’t a fan of super spiced, dark gingerbread, just use both types of ginger, the cinnamon and nutmeg, and even swap maple syrup for the molasses.
  • tip 3
    Leaving a parchment paper overhang makes the cake easy to remove from the pan. Securing with binder clips keeps the paper from falling onto the top of the cake and messing up the batter.


Nutrition Facts are not available for this recipe
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