It’s almost that time of year again where I can hardly wait to make a stop at Starbucks for a piece of their Gingerbread Loaf Cake. It always become a mid-week pick me up when my PSL just won’t cut it.

My rich, flavorful gingerbread cake has ALL the holiday spices you love. It’s paired with a smooth cream cheese frosting, and leaves plenty of room for some chopped walnuts for garnish.

Now I know homemade cakes can be a scary thing for many people. This recipe ideally skips all of the typical fuss and stress around baking a cake. A simplified cake base with a perfectly smooth frosting is all you need.

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

Check out the full tutorial video here!



  • For best results freeze the cake layers and frosting separately. Allow the buttercream to come to room temperature, whip briefly to restore consistency and assemble.
  • A fully assembled and decorated cake can be frozen. You should chill the cake first then wrap well so as not to distort the buttercream decorations. Frozen cakes can be kept for up to 6 moths but I recommend 6 weeks as a best by date.


The zing of lemon pairs wonderfully with the rich spices of gingerbread, but a mellow vanilla also provides a nice balance to all the spice.

Be sure to enter the MANCAKE KitchenAid giveaway.

I have 20 KitchenAid Stand Mixers to giveaway & one of them could be yours!

What I Use To Make Cakes

If you’ve tried this tasty treat then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

One Bowl Gingerbread Loaf

One Bowl Gingerbread Loaf

Prep Time: 5 minutes
Cook Time: 1 hour
Additional Time: 5 minutes
Total Time: 1 hour 10 minutes


  • 1 stick butter at room temperature
  • 1 cup white granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg at room temperature
  • 1 cup applesauce
  • 1 & 1/2 cups AP flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 or 2 teaspoons ground gloves
  • 1/2 teaspoon ground nutmeg
  • 4 ounces of cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 & 1/2 cups sifted powdered sugar
  • 1 - 2 tablespoons heavy cream
  • chopped walnuts or pecans for garnish **optional


  1. Preheat oven to 350 degrees.

For the Gingerbread Loaf

  1. In a large bowl, cream together your butter and white sugar until they are both light and fluffy on a medium speed with your hand mixer.
  2. Stir in vanilla, egg, baking soda, salt, ginger, cinnamon, cloves, and applesauce on a low speed with your hand mixer. Depending on your spice preference, you can always adjust your spices here. I like extract spice so I always toss in an extra dash of ginger & cinnamon.
  3. At 1/2 cup at a time, gradually add in your flour while mixing on a low speed. Be mindful not to over mix.
  4. Pour batter into your prepared pan and let bake for 60 minutes or until a cake tester comes out clean.
  5. Once fully baked, remove from oven and allow to cool completely.

For the Cream Cheese Frosting

  1. In a large mixing bowl, add in your cream cheese, vanilla, salt, & 1 tablespoon heavy cream.
  2. Beat on a high speed until cream cheese is fully whipped and starting to smooth.
  3. Start with adding in 1 cup of powdered sugar and mix on a low speed.
  4. Once sugar has been incorporated with cream cheese, and remaining 1 & 1/2 cups of powdered sugar, last tablespoon of heavy cream, and beat until fully smooth.
  5. Spread, drizzle, or pour the frosting over the gingerbread loaf.
  6. If using, sprinkle with chopped walnuts or pecans.


  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan, & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.

Be sure to subscribe & ring the bell on the MANCAKE baking channel for weekly recipes & tutorials this way you can bake right along with me. Click – MANCAKE YouTube Channel

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Be sure to subscribe & ring the bell on the MANCAKE baking channel for weekly recipes & tutorials this way you can bake right along with me. Click – MANCAKE YouTube Channel

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More Cake Theme Tutorials👉’s have a Llama Party! I had so much fun working with fondant though more practice will definitely be needed😅 Also been enjoying learning new techniques to share with everyone here so keep sending those comments over on the MANCAKE channel with what you'd like to see make next. I'll see you all very soon with another yummy tutorial so be sure to ring the bell when you subscribe 👉

Posted by Man Cake on Wednesday, July 10, 2019

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