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Gingerbread Layer Cake Recipe

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4 from 73 reviews

This Gingerbread Layer Cake combines warm spices like ginger, cinnamon, and cloves with a rich molasses-infused batter, creating a moist and flavorful holiday treat. Topped with creamy, smooth cream cheese frosting, this cake is perfect for festive gatherings or cozy dessert moments.

Ingredients

Cake

  • 3 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups brown sugar
  • 1 cup molasses
  • 3 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract

Frosting

  • 16 oz cream cheese, softened
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2–3 tablespoons heavy cream

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8 or 9-inch round cake pans with parchment paper to ensure easy removal and prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, nutmeg, baking powder, baking soda, and salt until well combined and evenly distributed.
  3. Cream Butter and Sugar: In a large bowl, beat softened unsalted butter and brown sugar together until the mixture is fluffy and light in color, which helps achieve a tender cake texture.
  4. Add Wet Ingredients: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. Then mix in the molasses, vanilla extract, and buttermilk until the batter is smooth and homogenous.
  5. Combine Dry and Wet: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the batter which could make the cake tough.
  6. Divide and Bake: Evenly divide the batter between the prepared cake pans and smooth the tops. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool the Cakes: Let the cakes cool in their pans for about 10 minutes, then carefully transfer them to wire racks to cool completely before frosting to prevent melting or sliding.
  8. Prepare Frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition. Then add 2 to 3 tablespoons of heavy cream to achieve your desired frosting consistency.
  9. Assemble and Frost: Place one cake layer on a serving plate. Spread a generous amount of frosting on top. Stack the second cake layer on top and apply frosting evenly to the top and sides of the entire cake. Decorate as desired.
  10. Chill and Serve: Chill the frosted cake before serving to set the frosting and enhance flavor melding. Enjoy your festive gingerbread layer cake!

Notes

  • Use room temperature ingredients (butter, eggs, cream cheese) for the best texture and smooth batter.
  • Wrap the cake layers in plastic wrap as they cool to lock in moisture and keep the cakes soft.
  • For a zesty twist, add freshly grated orange zest to the batter or frosting.
  • Decorate with mini gingerbread cookies or festive sprinkles to enhance the holiday presentation.

Find it online: https://flavorspath.com/gingerbread-layer-cake-recipe/