Gingerbread Layer Cake With Cream Cheese Frosting

Quick Recipe Version (TL;DR)

Gingerbread Layer Cake with Cream Cheese Frosting is a soft, warmly spiced Christmas cake with three molasses-rich layers, tangy frosting, and a sparkling finish of candied ginger.

• Yield: 16 servings; one three-layer, 8-inch cake
• Prep Time: 50 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours 50 minutes, including 90 minutes cooling and 60 minutes chilling

Quick Ingredients

• Dry ingredients: 3 cups (360 g) all-purpose flour, 2 tablespoons ground ginger, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, and 3/4 teaspoon fine salt.
• Wet ingredients: 1 cup (227 g) unsalted butter, softened; 1 cup (200 g) packed dark brown sugar; 3 large eggs; 1 cup (340 g) unsulphured molasses; 1 teaspoon vanilla extract; 1 cup (240 ml) buttermilk; and 1/2 cup (120 ml) hot water.
• Frosting: 16 ounces (454 g) full-fat block cream cheese, cool but softened; 1 cup (227 g) unsalted butter, softened; 5 cups (600 g) powdered sugar, sifted; 2 teaspoons vanilla extract; and 1/4 teaspoon fine salt.
• Finish: 1/3 cup (60 g) finely chopped candied ginger.

Do This

• 1. Heat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line their bottoms with parchment.
• 2. Whisk together the dry ingredients. Separately, beat the butter and brown sugar for 3 minutes, then beat in the eggs, molasses, and vanilla.
• 3. Add the dry ingredients in three additions, alternating with the buttermilk in two additions. Stir in the hot water.
• 4. Divide among the pans and bake for about 30 minutes, until a toothpick comes out clean or with a few moist crumbs. Cool in the pans for 15 minutes, then on racks for 75 minutes.
• 5. Beat the frosting butter until smooth. Briefly beat in the cream cheese, then mix in the powdered sugar, vanilla, and salt.
• 6. Stack the layers with 3/4 cup frosting between each. Apply a thin crumb coat and chill for 15 minutes. Finish frosting, decorate with candied ginger, and chill for 45 minutes before slicing.

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Why You’ll Love This Recipe

• Classic Christmas flavor: Molasses, ginger, cinnamon, nutmeg, and cloves give every bite cozy holiday warmth.
• A tender, moist crumb: Buttermilk and a little hot water keep the cake soft without making it heavy.
• A beautifully balanced frosting: Tangy cream cheese is a lovely contrast to the dark molasses and sweet spices.
• Easy to prepare ahead: Bake the layers in advance, then frost and decorate when you are ready.

Grocery List

• Produce: None needed for the candied ginger finish. For the optional cranberry variation, buy fresh cranberries.
• Dairy: Unsalted butter, full-fat block cream cheese, buttermilk, and large eggs.
• Pantry: All-purpose flour, dark brown sugar, unsulphured molasses, powdered sugar, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, baking powder, fine salt, vanilla extract, and candied ginger. Granulated sugar is needed only for the optional sugared cranberries.

Full Ingredients

For the Gingerbread Cake

• 3 cups (360 g) all-purpose flour, spooned into the measuring cup and leveled
• 2 tablespoons ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon fine salt
• 1 cup (227 g) unsalted butter, softened, plus 1 teaspoon for greasing the pans
• 1 cup (200 g) packed dark brown sugar
• 3 large eggs, at room temperature
• 1 cup (340 g) unsulphured molasses, not blackstrap
• 1 teaspoon vanilla extract
• 1 cup (240 ml) buttermilk, at room temperature
• 1/2 cup (120 ml) hot water, approximately 160°F (70°C)

For the Cream Cheese Frosting

• 1 cup (227 g) unsalted butter, softened but not greasy
• 16 ounces (454 g) full-fat block cream cheese, cool but softened enough to beat smoothly
• 5 cups (600 g) powdered sugar, sifted
• 2 teaspoons vanilla extract
• 1/4 teaspoon fine salt

For Decorating

• 1/3 cup (60 g) finely chopped candied ginger

Step-by-Step Instructions

Step 1: Prepare the oven and cake pans

Heat the oven to 350°F (175°C) using conventional heat. Position a rack in the center. Lightly grease three 8-inch round cake pans, at least 2 inches deep, using the extra teaspoon of butter. Line the bottoms with parchment circles.

Arrange the pans so they will have space around them for air to circulate. If they will not fit comfortably on one rack, use the upper- and lower-middle racks and plan to switch their positions after 20 minutes of baking.

Step 2: Combine the dry ingredients and cream the butter

In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt until evenly combined.

In a large mixing bowl, beat the softened butter and dark brown sugar with an electric mixer on medium speed for 3 minutes, scraping down the bowl halfway through. The mixture should look lighter and fluffier, though it will remain brown from the sugar.

Step 3: Add the eggs, molasses, and liquids

Beat in the eggs one at a time, mixing for about 20 seconds after each addition. Scrape down the bowl, then mix in the molasses and vanilla. The batter may look slightly curdled at this stage; it will come together when the flour is added.

With the mixer on low speed, add one-third of the flour mixture, followed by half the buttermilk. Repeat, then finish with the remaining flour mixture. Mix only until each addition is incorporated.

Slowly pour in the hot water while mixing on the lowest speed. Stop as soon as the batter is smooth, then scrape the bottom and sides of the bowl with a flexible spatula. The finished batter will be fairly loose.

Step 4: Bake and cool the layers

Divide the batter evenly among the prepared pans, approximately 630 g per pan, and gently smooth the tops. Bake for 28–32 minutes, planning on 30 minutes. The cakes are ready when their centers spring back lightly and a toothpick inserted in the middle comes out clean or with a few moist crumbs, but no wet batter.

Cool the cakes in their pans on wire racks for 15 minutes. Run a thin knife around the edges, carefully turn the cakes out, and remove the parchment. Turn them upright and cool on the racks for another 75 minutes, or until completely cool. Do not frost warm cake.

Step 5: Make the cream cheese frosting

Beat the softened butter on medium speed for 2 minutes, until creamy and smooth. Add the cool, softened cream cheese and beat for 30–45 seconds, just until no lumps remain. Scrape down the bowl.

With the mixer on low, gradually add the sifted powdered sugar in three additions. Add the vanilla and salt, then beat on medium-low for 30 seconds, just until smooth and spreadable. Avoid prolonged whipping after adding the cream cheese, which can make the frosting loose. If it feels too soft to hold a gentle swirl, refrigerate it for 15 minutes before assembling; this is extra chilling time if needed.

Step 6: Stack the cake and apply a crumb coat

If the cooled layers have noticeably domed tops, trim them level with a serrated knife. Place the first layer on a cake stand or serving plate. Spread 3/4 cup frosting evenly over the top, stopping just short of the edge.

Add the second layer and another 3/4 cup frosting. Place the final layer on top, flat side facing upward. Spread a thin coating of frosting over the top and sides to trap loose crumbs. Refrigerate for 15 minutes to firm up this crumb coat.

Step 7: Frost, decorate, and chill

Spread the remaining frosting over the top and sides. Use an offset spatula or the back of a spoon to create soft, snowy-looking swoops. Sprinkle the chopped candied ginger in a narrow ring around the top edge, leaving the center mostly white.

Refrigerate the finished cake for 45 minutes before slicing. For neat portions, use a long knife dipped in warm water and wiped dry between cuts. The cake has its softest texture when allowed to stand at room temperature for 20–30 minutes before serving; this optional serving time is not included in the total.

Pro Tips

• Choose the right molasses: Regular unsulphured molasses gives a rounded, pleasantly bittersweet flavor. Blackstrap is considerably more bitter and is not recommended here.
• Measure flour gently: Weighing is the most reliable option. If using cups, spoon the flour into the cup and level it rather than scooping directly from the bag.
• Use block cream cheese: Spreadable cream cheese from a tub usually contains more moisture and can make the frosting too soft for stacking.
• Watch the cake, not just the clock: Molasses makes the layers dark before they are fully baked, so use the spring-back and toothpick tests rather than judging by color.
• Let the frosting do the decorating: Simple spatula swirls and a restrained scattering of candied ginger look festive without requiring piping skills.

Variations

• Sugared cranberry finish: Replace the candied ginger with sugared cranberries. Simmer 1/4 cup (60 ml) water and 1/4 cup (50 g) granulated sugar for 1 minute, stirring until dissolved. Remove from the heat and cool for 5 minutes. Stir in 1/2 cup (50 g) fresh cranberries and let stand for 10 minutes. Drain, spread on a wire rack, and dry for 60 minutes, until tacky. Roll in another 1/4 cup (50 g) granulated sugar, then dry for 15 minutes. Add to the cake shortly before serving. Allow approximately 1 hour 35 minutes for this optional garnish, which can be prepared while the cake cools.
• Orange-spiced gingerbread: Add 1 tablespoon finely grated orange zest to the cake batter with the molasses and 1 teaspoon finely grated orange zest to the frosting with the vanilla.
• A two-layer cake: Divide the batter between two greased and parchment-lined 9-inch round pans, at least 2 inches deep. Bake at 350°F (175°C) for 32–38 minutes, until the cakes pass the same doneness tests. Use 1 1/4 cups frosting between the layers and the remainder outside.

Storage & Make-Ahead

Refrigerate: Keep the frosted cake covered in the refrigerator for up to 4 days. Press a piece of parchment or reusable food wrap against exposed cut surfaces to help prevent drying. Let individual slices stand at room temperature for 20–30 minutes before serving. Because the frosting contains cream cheese, do not leave the cake unrefrigerated for more than 2 hours total, or more than 1 hour if the room is above 90°F (32°C).

Make ahead: Bake the layers up to 2 days in advance, cool completely, wrap tightly, and refrigerate. Alternatively, freeze the wrapped layers in an airtight container for up to 2 months; thaw overnight in the refrigerator before assembling. Make the frosting up to 2 days ahead and refrigerate airtight. Let it soften at room temperature for about 20 minutes, then stir gently until spreadable.

Freeze leftovers: Freeze individual slices uncovered until the frosting is firm, about 1 hour, then wrap tightly and place in an airtight container. Freeze for up to 2 months and thaw overnight in the refrigerator. Add sugared cranberries after thawing, if using.

Nutrition (per serving)

Estimated for 1 of 16 servings, including frosting but excluding optional garnishes.

Calories: 665 kcal | Carbs: 86g | Protein: 6g | Fat: 34g | Saturated Fat: 21g | Fiber: 1g | Sugar: 67g | Sodium: 430mg | Cholesterol: 125mg