Description
A cozy and festive Gingerbread Layer Cake made with warm spices, molasses, and topped with a creamy cream cheese frosting. Perfect for holidays and winter gatherings.
Ingredients
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
Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
3. In a large mixing bowl, beat butter and brown sugar until light and fluffy. Add eggs one at a time, then mix in molasses.
4. Alternate adding the dry mixture and buttermilk to the wet ingredients, beginning and ending with flour. Mix until smooth.
5. Divide the batter evenly between pans and bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
6. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; mix until fluffy.
8. Spread frosting between layers, then frost the top and sides of the cake.
Notes
Storage:
• Store the frosted cake in the refrigerator, covered, for up to 4 days.
• Bring to room temperature before serving for the best flavor.
• Freeze unfrosted cake layers for up to 2 months; wrap tightly in plastic and foil.
• Store leftover frosting in an airtight container for up to 1 week in the fridge.
Serving:
• Serve with tea, spiced chai, or coffee.
• Add sugared cranberries or a sprinkle of cinnamon for a festive touch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American