Gingerbread Coffee Cake With Eggnog Cream Cheese Layer and Streusel
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There’s something magical about baking a cake that makes your whole kitchen instantly smell like December, and this Gingerbread Coffee Cake With Eggnog Cream Cheese does exactly that. The gingerbread spices, the creamy eggnog layer, the crunchy little streusel pockets — it hits every cozy note without being heavy. It’s the one I pull out when I want a holiday bake that feels special but still easy.
This coffee cake has all the warmth of classic gingerbread, but the surprise eggnog cream cheese layer running through the middle gives it a soft, custardy lift. The streusel melts into little buttery spots on top, and the eggnog glaze adds a sweet finish that settles perfectly into the crumb. It’s simple to mix, bakes beautifully in an 8×8 pan, and slices into the kind of tender squares that never last long on the counter.
Why You’ll Love Gingerbread Coffee Cake
- A creamy surprise layer. The eggnog cream cheese bakes into a smooth ribbon through the center.
- Warm holiday spice blend. Ginger, cinnamon, and cloves give the cake a deep seasonal flavor.
- Soft, tender crumb. Sour cream and butter keep the cake moist without being dense.
- Buttery streusel topping. Adds sweetness and crunch that pairs perfectly with gingerbread spices.
- Festive glaze finish. A quick eggnog glaze brings everything together with a glossy, sweet top.
Ingredients Needed To Make Gingerbread Coffee Cake
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Flour (gluten-free 1:1 or all-purpose)
- Baking powder
- Baking soda
- Kosher salt
- Eggs
- Sugar
- Sour cream
- Butter
- Vanilla extract
- Cinnamon
- Ground ginger
- Ground cloves
- Molasses
- Cream cheese
- Eggnog
- Powdered sugar
- Brown sugar
Variations, Tips, and Substitutions
- Use full-fat sour cream for the best crumb. It gives the cake structure and ensures it stays moist.
- Warm the molasses slightly. It mixes easier into the batter and prevents overmixing.
- Line the pan with parchment. Makes lifting the cake out much easier for clean slicing.
- Let the cake cool before glazing. The glaze sets beautifully on a cool surface.
- Try a round cake pan. A 9-inch round pan creates thicker slices and even baking.
How To Make Gingerbread Coffee Cake
- Make the eggnog cream cheese layer: Mix all ingredients in a bowl until smooth. Set it aside.
- Preheat the oven to 350 degrees. Spray an 9” round baking pan (3” sides) with nonstick spray.
- In a mixing bowl, beat the butter and sugar on high for 3 minutes.
- Add the eggs, sour cream, molasses and vanilla. Mix and scrape down the sides.
- Add the dry ingredients and spices. Mix until well combined, then stir in the orange zest.
- Pour half the cake batter into the prepared pan.
- Spread the cream cheese layer over the batter.
- Pour the remaining cake batter on top.
- In a small bowl, whisk together the flour, brown sugar, and cinnamon. Add the cold butter and use a pastry cutter or your fingers to work it in until the mixture forms coarse crumbs. Set aside.
- Sprinkle all of the streusel over the top of the cake.
- Bake for 65–75 minutes, or until a toothpick comes out clean.
- Cool completely.
- Whisk together the powdered sugar and eggnog for the glaze, then drizzle over the cooled cake.
Commonly Asked Questions
How do I know when the cake is fully baked?
Check the center with a toothpick. It should come out clean or with a few moist crumbs, but not wet batter.
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Can I swap the eggnog glaze for something else?
Yes. A simple vanilla glaze or powdered sugar dusting works well if you want a lighter finish.
What pan size works best for this recipe?
An 8×8 square pan or a 9-inch round pan with tall sides both work. Each produces a thick, tender cake.
Can I freeze this coffee cake?
You can. Freeze unglazed slices, thaw at room temperature, and glaze before serving for the best texture.
How should I store leftovers?
Keep the cake covered tightly in the fridge for up to four days. Let slices come to room temperature before eating for the softest crumb.
Gingerbread Coffee Cake With Eggnog Cream Cheese
Equipment
- stand mixer or hand mixer
- Rubber spatula
- Measuring cups and spoons
- 9” pan (3” sides)
- nonstick baking spray
- Toothpick for testing
- Small bowl for glaze
Ingredients
Cake
- 2 cups 1.1 GF flour or all-purpose flour
- 4 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 eggs
- ⅔ cup light brown sugar, packed
- 1½ cups sour cream
- 1 cup butter room temp
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- ½ tsp ground cloves
- ½ cup molasses
- 1 tsp zest of one orange
Eggnog Cream Cheese Layer
- 8 oz cream cheese room temp
- ½ cup eggnog
- 1 cup powdered sugar
Streusel Topping
- 1 ½ tsp ground cinnamon
- ¼ cup brown sugar
- 4 tbsp cold butter
- ¾ cup all purpose flour or 1.1 GF flour
Eggnog Glaze
- 2 cups powdered sugar
- 2 tbsp eggnog
Instructions
- Make the eggnog cream cheese layer: Mix all ingredients in a bowl until smooth. Set aside.
- Preheat the oven to 350 degrees. Spray an 9” round baking pan (3” sides) with nonstick spray.
- In a mixing bowl, beat the butter and sugar on high for 3 minutes.
- Add the eggs, sour cream, molasses and vanilla. Mix and scrape down the sides.
- Add the dry ingredients and spices. Mix until well combined. Stir in the orange zest.
- Scoop half the cake batter into the pan.
- Spread the cream cheese layer over the batter.
- Pour the remaining cake batter on top.
- In a small bowl, whisk together the flour, brown sugar, and cinnamon. Add the cold butter and use a pastry cutter or your fingers to work it in until the mixture forms coarse crumbs. Set aside.
- Sprinkle all of the streusel over the top of the cake.
- Bake 65-75 minutes, or until a toothpick comes out clean.
- Cool completely.
- Whisk together the powdered sugar and eggnog for the glaze, then drizzle over the cooled cake.
This gingerbread coffee cake delivers everything I want from a cozy holiday bake, warm spices, a creamy center, and a sweet glaze that settles into every little nook. It’s simple to make, easy to share, and fits perfectly into the rhythm of the season.
There is no molasses in the directions. When do you put that in?
It is in step 4 🙂 Add the eggs, sour cream, molasses and vanilla. Mix and scrape down the sides.
It looks so yummy!
Can I use a round springform pan to make it easier to get the cake out
yes!
Looks great
When do you add the molasses?
Hello 🙂
It is step 4: Add the eggs, sour cream, molasses and vanilla. Mix and scrape down the sides.
You never mention how to make the streusel!!!!!!!!
Please look at step 9 of the recipe card 🙂
9. Sprinkle all of the streusel over the top of the cake.
Just made this cake. The house smells amazing! I pray I have enough will power to wait until our guest arrive before I serve a slice!
Can you put this in a bundt pan?!
YES~
If I triple the recipe what size pan do I need
Use a 12 x 18 inch sheet pan with at least 2 inch sides.
Bake at the same temperature, but start checking around 40 to 45 minutes and expect it to take a bit longer.
Can you make this in a Bundt cake pan?
Absolutely 🙂
Texture/taste of the cake was excellent. The recipe I feel needs a little adjustment. I encountered the following issues: the size pan was not large enough to accommodate the batter once it began to rise and the crumb topping would not crumble due to the amount of butter vs flour. I used a 9 in spring form pan with at least a 3 in side. The cake rose to the top and spilled out just a bit into the oven. The crumble wouldn’t “crumble”. The butter made the crumble topping too gooey. It seemed to need more flour or less butter to make it “crumble”. I think a 9×11 pan would be more suitable and more flour or less butter in the crumb.
Thank you so much for taking the time to share this feedback. I’m really glad you enjoyed the texture and flavor of the cake.
For the pan size, a 9 inch round pan with 3 inch sides is the intended pan and works well when filled and baked as written. This cake does rise quite a bit, which is why the taller sides are important. A 9 x 11 pan would also work, but the cake will bake a bit thinner and may need a shorter bake time.
For the crumb topping, the key detail is that the butter should be cold and cut into 8 tablespoons. When cold butter is used, the streusel should form coarse crumbs as intended. If the butter is softened or at room temperature, the topping can become too soft or paste like. In that case, reducing the butter to 4 tablespoons or adding a bit more flour will help bring the crumble back to the right texture.
I appreciate you flagging this and will make sure that note about cold butter is extra clear in the recipe so others have the best results as well.
In the instructions cold butter is mentioned but if you look at the ingredient list, for the streusel, it says 4 tbsp butter “room temp”. Maybe should update that to reduce confusion.
good catch 🙂 updated
Would this work using a small Bundt pan? This looks yummy!!
a regular size bundt pan 🙂
It is delicious, however an 8×8 is way too small – spilled over, but salvagable. I will make again, probably using a bundt pan
I made this a few days ago and it’s absolutely fantastic!
I used a bundt pan, and next time I will probably lower the cook time by about 5 minutes and check at that point. I omitted the sterussel, as i didn’t know how to incorporate it with the upside down pan. Still a great recipe, and pan on making it again soon.
Help ik ben de bakpoeder en baking soda vergeten. Gaat hij nu lukken.
Ook heeft hij nu 72 minuten op 175 graden boven onder warmte erin gestaan maar het is heel vloeibaar. Hoe kan dat?? 🥺
Groetjes petra
If you forgot both the baking powder and baking soda, that explains it. Those are what give the bake structure and lift. Without them, the batter won’t set properly and can stay liquid no matter how long it’s in the oven. More baking time unfortunately won’t fix it.
At this point, it won’t turn out as intended. I’d stop baking it so it doesn’t overcook on the outside and stay raw inside. If you remake it, make sure to include the baking powder and baking soda and it should bake up normally within the stated time.