Is there a more festive dessert than gingerbread cookies? A close contender has got to be gingerbread cake! Spiced with all the classics from gingerbread cookies, a heavy hand of molasses is the secret to giving this cake its beautiful color and unbelievably soft texture!
Ultra soft and tender, this spiced cake gives off allllllll the Christmas vibes! It features all the classic elements of gingerbread cookies but in beautiful layered cake form.
As shocking as it may sound (considering the fact that I can't imagine Christmas without gingerbread cookies), I didn't used to like ginger in any desserts.
*gasp* right?
But growing older - read: wiser - means doing a total 180, and not only liking ginger everything, but being OBSESSED with it!
Gingerbread cookies became a Christmas staple about 5 years ago for me, and I've only been looking for more and more ways to feature gingerbread flavor in EVERYTHING! So after making gingerbread cookies and gingerbread cupcakes more times than a normal person should, the natural next recipe had to be gingerbread cake.
Now this cake isn't just my gingerbread cupcakes recipe doubled. The ingredient amounts are slightly different because a) I didn't just want to post a repeat of a recipe scaled up, and b) I really wanted this cake to PACK A FLAVOR PUNCH annnnnd have a more dramatic, molasses-y color!
So buckle up so we can get our gingerbread oooonnnn!
p.s. I think Santa would totally be happy to have a slice of this set out for him! Just saying.
gingerbread layer cake ingredients:
• flour
• baking powder + baking soda: a duo makes for an extra soft and airy cake
• spices: using all of the classic gingerbread cookie spices in this cake
• salt
• butter: for the cake and the frosting. If you've made any of my other cakes in the past, you'd know I'm IN LOVE with using a combination of oil and butter for the best texture for a cake. This time around, I actually liked the cake better with just butter because a) it just felt more true to a gingerbread cookie, and b) there's so much molasses and brown sugar in the cake, that it's unbelievably moist and soft without the need for oil!
• sugar: brown and granulated for the cake, and powdered sugar for the frosting. The powdered sugar in the frosting may seem like a lot, but it's important to get a firm cream cheese frosting that holds up to being stacked and layered with the cake.
• molasses: a must have for any gingerbread cookie! It adds beautiful color, flavor, and moisture to the cake!
• eggs
• vanilla
• milk
• cream cheese: gingerbread cake + cream cheese frosting are my favorite pair! Feel free to use any frosting you like if you're not a cream cheese kind of person. Some other awesome options include vanilla buttercream, ermine frosting, and chocolate buttercream!
how to make gingerbread layer cake:
Make the spiced gingerbread cake:
1. Whisk together dry ingredients.
2. Cream together butter and sugars.
3. Whisk in eggs, one at a time.
4. Whisk in molasses and vanilla.
5. Alternate mixing in dry ingredients and milk.
6. Portion & bake!
7. Cool in the pan for 5 minutes, then on a wire rack until cooled completely.
Make the cream cheese frosting:
1. Cream together butter and cream cheese.
2. Mix in half of the powdered sugar.
3. Mix in the remaining powdered sugar, salt, and vanilla.
Assemble! Stack cakes and frosting. (Optional) Decorate with some gingerbread cookies.
gingerbread layer cake storage:
To store the unfrosted gingerbread cake layers, wrap tightly with plastic wrap, and keep at room temperature for up to 3 days or in the fridge for up to 5 days. The less air the cake is exposed to, the longer it will last!
To freeze the layers, wrap tightly in plastic wrap followed by a layer of aluminum foil to prevent freezer burn. Freeze for up to 2 months. Defrost at room temperature for a few hours or in the fridge overnight before frosting.
To store the frosted cake, keep in the fridge for up to 1 week. The frosted cake can remain uncovered, but once you slice it, cover the exposed cake portion with plastic wrap to keep it soft! The cake is best served at room temperature, so I would recommend leaving it out at room temperature for 30 minutes to 1 hour before serving!
Check out these other recipes!
• Classic Gingerbread Cookies
• Gingerbread Cupcakes
• Maple Cake
• White Chocolate Cranberry Cake
Gingerbread Layer Cake Recipe
Ingredients
For the gingerbread cake layers:
- 3 cups (360g) all-purpose flour, spoon and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- ½ teaspoon salt
- 1 cup (2 sticks / 225g) unsalted butter, softened to room temperature
- 1 cup (200g) packed brown sugar, light or dark
- ½ cup (100g) granulated sugar
- 3 large eggs, at room temperature
- 1 cup (310g) unsulphered molasses
- 2 teaspoons pure vanilla extract
- 1 cup (240mL) milk
For the cream cheese frosting:
- 16 ounces (450g) block of cream cheese, softened to room temperature
- 1 cup (2 sticks / 225g) unsalted butter, softened to room temperature
- 7 cups (910g) powdered sugar, sifted
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
Instructions
- Preheat your oven to 350°F. Grease 3 (8 inch) cake pans, and line the bottoms with parchment paper. Dust the sides of the pans with flour, and tap out any excess. Set aside.
- Make the gingerbread cakes: In a medium sized bowl, combine flour, baking powder, baking soda, ginger, cinnamon, allspice, cloves, and salt. Whisk together, and set aside to prep the wet ingredients.
- In a large bowl, combine butter, and brown and granulated sugar. Using an electric mixer fitted with the beater attachment, or a spatula by hand, cream together the butter and sugars until well combined and the mixture lightens in color. This will take about 1 to 2 minutes with a mixer set to medium speed or 3 minutes by hand.
- Whisk the eggs into the butter / sugar mixture, one at a time, beating well after each addition. Add in all of the molasses and vanilla, and whisk until smooth and creamy.
- Alternate adding in your dry ingredients and milk to the butter mixture. Whisk in about ½ of the dry ingredients, followed by all of the milk. Finish off by adding in the remaining half of the dry ingredients, and mix until just combined. Take care not to over mix!
- Evenly divide your batter into the prepared cake pans, and smoothen into an even layer. Bake the cakes in the center of your preheated 350°F oven for 25 to 30 minutes, or until a skewer inserted into the center comes out clean.
- Cool the cakes in their pans for 5 to 10 minutes, then use a thin bladed knife or spatula to loosen the edges of the cakes from the pan. Turn onto wire racks, and peel off the parchment paper. Set aside to cool completely to room temperature before frosting.
- Make the cream cheese frosting: In a large bowl, combine cream cheese and butter. Using an electric mixer fitted with the beater or whisk attachment, cream together until combined and smooth.
- Add in about half of your powdered sugar, and mix together on low until the sugar is dissolved. Add the remaining powdered sugar, salt, and vanilla. Mix again on low until combined, then increase the speed to medium, and whip until the mixture is light and fluffy. If your frosting is too loose, you can either mix in more powdered sugar until it's firm enough to spread or chill in the fridge for 30 minutes to 1 hour. If the frosting is too thick, whisk in some milk or heavy cream to thin out.
- Assemble: Stack your cooled cakes and cream cheese frosting, and frost the outside. (Optional) Decorate the frosted cake with some gingerbread cookies.
Enjoy!
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