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Gingerbread Layer Cake
5 from 119 votes

Gingerbread Layer Cake

The Gingerbread Layer Cake combines spiced cake layers with a rich cream cheese frosting to create a moist and warmly flavored dessert. It features classic warming spices such as ginger, cinnamon, nutmeg, allspice, and cloves, balanced by molasses and sour cream, which contribute to its tender texture. The frosting, whipped with butter and cream cheese, provides a tangy sweetness that pairs well with the dense spiced cake layers.

Prep Time
35 mins
Cook Time
28 mins
Total Time
1 hr 3 mins
Servings: 12 servings
Calories: 712 kcal
Course: Dessert, Cake
Cuisine: American

Ingredients

Cake
  • 2 ⅔ cup all-purpose flour
  • 1 cup light brown sugar firmly packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 Tablespoon ground ginger
  • 1 Tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ½ teaspoon cloves ground
  • 12 Tablespoons butter melted, unsalted
  • ½ cup avocado oil or vegetable or canola oil
  • ¾ cup unsulphured molasses
  • 3 egg room temperature preferred, large
  • 1 Tablespoon vanilla extract
  • 1 cup sour cream 8 oz
  • ⅓ cup water very hot
Frosting
  • 8 oz cream cheese softened (use full-fat cream cheese) (226g)
  • ½ cup butter softened (113g, unsalted
  • ⅓ cup light brown sugar firmly packed (66g)
  • 1 ½ teaspoons vanilla extract
  • ⅛ teaspoon salt
  • 4 cups powdered sugar (500g)
  • 1 Tablespoon heavy cream optional, or milk

Instructions

Cake
    Cup of Yum
  1. Preheat oven to 350F (175C) and grease three 8” round cake pans with baking spray and line the bottoms with rounds of parchment paper. Set aside.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices (ginger, cinnamon, nutmeg, allspice, and cloves).
  3. Add melted butter and vegetable oil and stir well.
  4. Stir in molasses.
  5. Add eggs, vanilla, and sour cream and stir until thoroughly combined.
  6. Finally, stir in hot water. Scrape the sides and bottom of the bowl and ensure batter is uniform and well-combined.
  7. Evenly divide batter into prepared pans and transfer to center rack of 350F (175C) oven. Bake for 28 minutes or until centers are set, cake lightly springs back to the touch, and a toothpick inserted in the center of the cake comes out clean or with moist crumbs.
  8. Allow cakes to cool in their pan for 10-15 minutes before running a knife around the edge and carefully inverting onto a cooling rack to cool completely before frosting.
Frosting
  1. Combine cream cheese, butter, brown sugar, vanilla extract and salt and beat with an electric mixer until smooth and creamy.
  2. Gradually add powdered sugar, stirring until completely combined. If frosting seems too thick, thin it by adding heavy cream or milk and beating briefly on high speed.
  3. Level cakes if needed and decorate with frosting. I used an Ateco 848 tip to pipe the swirls on top of the cake seen in the photos.

Notes

  • Store the cake in an airtight container at room temperature for up to 24 hours or refrigerate for 4-5 days.
  • Cake layers can be made up to two days before frosting; wrap tightly and store at room temperature or freeze for longer storage.
  • Frosting can be prepared a day ahead and should be brought to room temperature and stirred before use.
  • For a decorative touch, consider topping with sugared cranberries or similar garnishes.
  • The recipe has been refined to avoid previous issues and deliver consistent results.

Nutrition Information

Serving 1serving Calories 712kcal (36%) Carbohydrates 104g (35%) Protein 6g (12%) Fat 31g (48%) Saturated Fat 19g (95%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 8g (40%) Trans Fat 1g (50%) Cholesterol 123mg (41%) Sodium 404mg (17%) Potassium 454mg (10%) Fiber 1g (4%) Sugar 80g (160%) Vitamin A 1040IU (21%) Vitamin C 0.2mg (0%) Calcium 164mg (16%) Iron 3mg (17%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 712

% Daily Value*

Serving 1serving
Calories 712kcal 36%
Carbohydrates 104g 35%
Protein 6g 12%
Fat 31g 48%
Saturated Fat 19g 95%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 123mg 41%
Sodium 404mg 17%
Potassium 454mg 10%
Fiber 1g 4%
Sugar 80g 160%
Vitamin A 1040IU 21%
Vitamin C 0.2mg 0%
Calcium 164mg 16%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.