Gingerbread Layer Cake – A Cozy Holiday Dessert with Warm Spices

Bring the warmth of the holidays to your table with this Gingerbread Layer Cake, soft, spiced, and irresistibly cozy. Each bite combines notes of ginger, cinnamon, and molasses with smooth, creamy frosting. This cake is a show-stopping centerpiece for Holiday, or winter gatherings.

Why You’ll Love This Recipe

• Moist and rich texture with deep gingerbread flavor
• Perfect for festive celebrations and winter baking
• Layers beautifully with smooth, creamy frosting
• Simple to make with pantry ingredients
• Impressive yet easy enough for home bakers

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon ground ginger
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon cloves
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1 cup molasses
• 3 large eggs
• 1 cup buttermilk

For the Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
3. Cream Butter and Sugar: In a large bowl, beat butter and brown sugar until light and fluffy. Add eggs one at a time, then mix in molasses.
4. Combine Batter: Alternate adding the dry mixture and buttermilk to the wet ingredients, beginning and ending with flour. Mix until smooth.
5. Bake: Divide batter evenly between pans and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Let cakes cool in pans for 10 minutes, then remove to a wire rack to cool completely.
7. Make the Frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; mix until fluffy.
8. Assemble: Spread frosting between layers and over the top and sides of the cake. Decorate with a light sprinkle of cinnamon or crushed ginger snaps if desired.

Tips & Variations

• Add citrus: Mix in 1 teaspoon of orange zest to brighten flavor.
• Make it lighter: Replace half the butter with unsweetened applesauce.
• Frosting alternative: Use whipped cream or vanilla buttercream for variation.
• Decoration idea: Add sugared cranberries or rosemary sprigs for a festive touch.

Storage & Freezer Instructions

• Store the frosted cake in the refrigerator, covered, for up to 4 days.
• Bring to room temperature before serving for best flavor.
• Freeze unfrosted cake layers for up to 2 months; wrap tightly in plastic and foil.
• Thaw overnight in the refrigerator before frosting.
• Store leftover frosting in an airtight container for up to 1 week in the fridge.

Serving & Pairing Ideas

• Serve with hot tea, spiced chai, or coffee for a cozy treat.
• Pair with vanilla ice cream for a rich dessert option.
• Add a drizzle of caramel sauce for extra sweetness.
• Perfect for Holiday, or a winter brunch spread.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes. You can bake the layers a day in advance and frost them when cooled. Store wrapped in plastic wrap at room temperature or refrigerated overnight.

What can I use instead of molasses?

Use dark brown sugar or honey mixed with a little maple syrup. The flavor will be slightly different but still rich and sweet.

Can I turn this into cupcakes?

Absolutely. Divide the batter into lined cupcake tins and bake for 18–20 minutes. You’ll get about 24 cupcakes.

How do I keep the cake moist?

Avoid overbaking and don’t skip the buttermilk, it adds moisture and tenderness to every layer.

Ready to Make It?

This Gingerbread Layer Cake captures everything we love about the holidays, warm spices, rich aroma, and creamy frosting. Bake it once, and it’ll become your go-to winter dessert. Save this recipe and share it with family and friends for a memorable festive treat.

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