December baking feels like stepping back into a moment – warm lights, a cozy kitchen and that unmistakable aroma of ginger and spice floating through the house. This gingerbread cake is exactly that moment – so moist, perfectly spiced, and crowned with the most beautiful eggnog glaze that settles into every ridge and swirl of the cake . And if it can’t get any better – I’ve added rosemary sprigs and cranberries to create a Christmas tree.

Ginger Cake with Eggnog glaze tastes like Christmas morning, the kind you remember from childhood.

This is the kind of dessert you make when you want something festive but fussy. The batter comes together quickly, fills the kitchen with the dreamiest holiday scent, and when you pour the eggnog glaze on top it’s pure magic. For this recipe I piped a layer of cranberry cream cheese down the center. You can skip this step if you’d like. I like this cake either way. Oh and the best part? .. It’s just as good the next day!

What makes this Gingerbread Cake Special:

This cake uses ginger, cinnamon, nutmeg, and molasses to create a classic old-fashioned gingerbread flavor – warm and bold without being heavy.

The glaze. This is the star. It’s silky, lightly sweet, and has that subtle nutmeg-eggnog flavor that instantly makes it feel festive.

Simple ingredients! Nothing complicated here – just pantry staples except for the eggnog.

Decorating Idea

For a festive touch, use fresh rosemary and cranberries to create a little Christmas tree design on top. It’s simple, elegant, and perfect for a holiday party.

How to serve

• A dusting of powdered sugar
• Serve with hot cocoa or coffee
• A scoop of vanilla ice cream or whipped cream
• EXTRA eggnog glaze on the side

Note: This cake keeps beautifully for 2 or 3 days, wrapped tightly on the counter.

Make it ahead

Because gingerbread gets even better overnight, this is a perfect make-ahead dessert option for holiday gatherings. Bake it the day before, keep it wrapped once cooled, and glaze prior to serving.

Try these other holiday treats too!

Extra creamy hot cocoa

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Gingerbread Cake with Eggnog Glaze

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Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp salt
• 1/2 cup or 1 stick of butter, melted
• 1/2 cup brown sugar
• 1/2 cup molasses
• 1 large egg
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• (optional step) For CREAM CHEESE filling: optional
• 4 ounces cream cheese, softened
• 2 tablespoons of granulated sugar
• 1 tablespoon flour
• 1 tsp vanilla
• 2 tablespoons cranberry jelly
• Eggnog Glaze
• 1 cup powdered sugar
• 2-3 tablespoons of eggnog
• 1/2 tsp vanilla extract

Instructions

1. Grease a 9X5 inch loaf pan. Line with parchment paper for easier removal.
2. Preheat oven to 350 degrees F.
3. Make cream cheese filling: In a small bowl stir: cream cheese, sugar, flour, and vanilla. Set aside.
4. In one bowl, whisk dry ingredients: flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
5. In another bowl, whisk melted butter, brown sugar, molasses, egg, buttermilk, and vanilla extract.
6. Add dry ingredients to wet ingredients. Mix until just combined.
7. For the cream cheese center, Pour half the gingerbread batter into the pan.
8. Spoon the cream cheese filling in a long strip along the center, keeping it away from the edges.
9. Pour the remaining batter on top, fully covering the cream cheese.
10. Bake for 45-50 minutes or until toothpick inserted in center comes out clean. Avoid touching the cream cheese line -
11. Cool completely.
12. Eggnog glaze: Whisk powdered sugar, eggnog, vanilla, and nutmeg until smooth an pourable.
13. Drizzle over cooled cake. Decorate with sprigs of rosemary + cranberry to make a Christmas tree. Dust with powdered sugar if you'll like.