Gingerbread Cake recipe
Print Pin

Teeccino Gingerbread Cake

This recipe, created by private chef, Robin Goldstein, is a personal favorite! Every year we have a big Christmas party on the 23rd and this gingery dessert is quick to make and disappears even faster!
For big groups, use a large 9 x 13 pyrex pan.. Or make two layers with the cream cheese frosting in between. Guaranteed to be very popular with your guests. Serve it with either the Mocha glaze or the cream cheese frosting as you fancy!
Course Dessert
Cuisine American
Keyword gingerbead, spicy
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 20 slices
Calories 429kcal


Cake Ingredients

  • 1 cup brewed Teeccino Caramel Nut or Hazelnut or Almond Amaretto
  • 1 cup molasses
  • 1 1/2 tsp baking soda
  • 2 cups all-purpose flour
  • 2 tbsp ground ginger
  • 1 1/2 tsp baking powder
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/8 tsp cardamom
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 3/4 cup vegetable oil
  • 1 tbsp minced fresh ginger

Mocha Glaze Ingredients

  • 1/2 cup brewed Teeccino Mocha cooled
  • 2 cups powdered sugar sifted

Cream Cheese Forsting Ingredients

  • 16 oz cream cheese at room temperature, 2 x 8oz.
  • 1/2 cup unsalted butter at room temperature
  • 3/4 tsp grated orange peel
  • 2 cups powdered sugar



  • In a small sauce pan, heat the brewed Teeccino and molasses over medium heat until they combine. Remove from heat and stir in baking soda. Let stand one hour to cool.
  • Pre-heat oven to 350F.
  • Whisk flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom in a bowl.
  • Whisk eggs and both sugar together in a separate bowl.
  • Whisk vegetable oil into egg sugar mixture.
  • Whisk Teeccino/molasses into oil, egg, sugar mixture.
  • Whisk liquid mixture into the dry mix.
  • Stir in fresh ginger.
  • Butter 3 8 inch cake pans. Divide the batter among the three pans. Bake until a tester comes out clean, about 25 minutes.
  • Can be served as 3 separate cakes or made into a layer cake with cream cheese frosting.
  • Top cake with mocha glaze.

Mocha Glaze

  • Slowly blend powdered sugar into brewed Teeccino. If you want to spread the glaze like a frosting, add more powdered sugar, but if you want to drizzle the glaze on the cake, use less powdered sugar.

Cream Cheese Frosting

  • Mix cream cheese, butter, and orange peel with electric mixer until fluffy.
  • Slowly add powdered sugar until dissolved.
  • Chill 30 minutes.
  • Spread between layers of gingerbread cakes.


Calories: 429kcal | Carbohydrates: 58g | Protein: 4g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 62mg | Sodium: 174mg | Potassium: 345mg | Fiber: 1g | Sugar: 47g | Vitamin A: 482IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg