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Slice of Gingerbread Layer Cake with frosting and decorations.

Gingerbread Layer Cake

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A warm, spiced Gingerbread Layer Cak with rich cream cheese frosting, perfect for holiday celebrations.
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Prep Time 45 minutes
Cook Time 25 minutes
Cool Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 610
Ingredients Method Nutrition Notes

Ingredients
  

For the Gingerbread Cake:
  • 2 ¾ cups 358g all-purpose flour (measured correctly)
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ tablespoon ground ginger
  • 4 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ¾ cup 168g unsalted butter room temperature
  • ¾ cup 168g packed light brown sugar
  • ½ cup 104g granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs room temperature
  • ¼ cup 58g sour cream room temperature
  • 1 cup 240ml molasses
  • 1 cup 240ml buttermilk room temperature
For the Molasses Cream Cheese Frosting:
  • 16 ounces 452g cream cheese room temperature
  • ¾ cup 172g unsalted butter room temperature
  • 8 cups 920g powdered sugar
  • 2 teaspoon vanilla extract
  • 1 ½ tablespoon molasses
For Decoration (Optional):
  • Gingerbread men for garnish optional
  • Sugared cranberries for garnish optional

Method
 

  1. Preheat oven to 350°F (176°C) and prepare three 8-inch cake pans by greasing and lining them with parchment paper.
  2. In a medium bowl, mix the flour, baking powder, baking soda, spices, and salt. Set aside. mix
  3. Cream together the butter, brown sugar, granulated sugar, and vanilla extract in a large mixer bowl until light and fluffy, about 2-3 minutes. Do not skip this step.
  4. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
  5. Mix in the sour cream until fully incorporated.
  6. Gradually add half of the dry ingredients, mixing until combined.
  7. Slowly add the buttermilk, mixing until incorporated.
  8. Add the molasses and mix until fully combined.
  9. Finally, add the remaining dry ingredients and mix until just combined. Avoid overmixing.
  10. Divide the batter evenly among the prepared cake pans and bake for 25 minutes or until a toothpick inserted comes out with just a few crumbs.
  11. Allow the cakes to cool for 2-3 minutes in the pans, then transfer to cooling racks to cool completely.
  12. Beat together the cream cheese and butter in a large bowl until smooth and well combined.
  13. Gradually add half of the powdered sugar, mixing until smooth.
  14. Add the vanilla extract and molasses, mixing until well combined.
  15. Add the remaining powdered sugar and beat until smooth.
  16. Trim the domes off the cooled cakes using a serrated knife. Assemble the cake on a serving plate or cake board.
  17. Place the first layer of cake on the plate and spread 1 cup of frosting over the top.
  18. Place the second cake layer on top and spread another cup of frosting.
  19. Top with the third cake layer and use the remaining frosting to cover the top and sides of the cake.
  20. Pipe a border along the top edge of the cake if desired. Decorate with gingerbread men or sugared cranberries.

Nutrition

Serving: 1ServingCalories: 610kcalCarbohydrates: 99gProtein: 7gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 330mgPotassium: 150mgFiber: 2gSugar: 95gVitamin A: 8IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

This cake is a holiday favorite with a rich, spiced flavor and smooth frosting. Make sure to let it cool completely before serving to fully enjoy its texture.

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