Home · Recipes · Layer Cakes · Cakes · Layer Cakes · Gingerbread Layer Cake Gingerbread Layer Cake Author: Maryanne CabreraPublished: Dec 4, 2013Updated: Nov 20, 2023 View Recipe24 ReviewsThis post may contain affiliate links. Read our disclosure policy. Celebrate the holiday season with sweet and spiced gingerbread layer cake. It is frosted with luscious brown sugar cream cheese and topped with crunchy gingerbread cookies. Gingerbread is synonymous with the holiday season. From gingerbread houses to gingerbread lattes and gingerbread ice cream, it’s a versatile flavor that is well loved this time of year. Here’s another gingerbread variation to add to the list- gingerbread cake! Take the iconic warms flavors of gingerbread and translate them into a simple layer cake. Recipe includes cake size variations as well other frosting options. You’re to sure a combination that is perfect for you and your family! Ingredients To achieve that iconic gingerbread flavor, you need molasses, brown sugar, ground ginger, ground cinnamon, and ground nutmeg. When it comes to spices, ginger and cinnamon are mandatory. You may reduce or omit nutmeg, if desired. Molasses is another key flavor component. Be sure to use unsulphured molasses. It is the most commonly available type of molasses. It is sometimes labeled as light or original molasses. Do not use blackstrap molasses, which is much more concentrated in color and flavor. Cake Batter Use a stand mixer fitted with a paddle attachment or an electric hand mixer to mix cake batter together. Mix until just combined and there are no longer any dry streaks of flour. Be careful not to overmix! For best results, use a kitchen scale to evenly divide cake batter among three 6-inch round cake pans. This ensures even cake layers! The gingerbread cake bakes up level and smooth. No need to worry about cracks or domed centers. Cool cake in pan for about five minutes before unmolding. Cool cakes to room temperature on wire rack. Layer Cake Assembly Place one cake layer on turn table or cake stand.. Spread thin layer of cream cheese frosting over cake layer. Add next cake layer. Repeat spreading frosting layer. Add final cake layer. Spread a thin layer of frosting to crumb coat the cake. This is done to seal in any loose cake crumbs. Pop in the fridge for 30 minutes to allow frosting to harden. If desired, add another layer of frosting. Decorate cake with crunchy element. Store assembled cake in the fridge for up to 24 hours before serving. Use an airtight container to store sliced cake in fridge. Cake slices will last up to three days. Overtime, the cake slices will dry out. Serve the cake at room temperature. The gingerbread cake will be rather dense when chilled. It will be fluffy and flavorful at room temperature. Use this gingerbread cookie recipe to make little stars. The little cookies are decorated with royal icing and white sanding sugar (also known as sparkling sugar). It adds the perfect sweet crunchy element to the gingerbread cake. Cake Variations Cake Size Options The recipe card below makes three 6-inch cake layers. Use the three layers as is to have thick cake layers. Or, slice each layer into two. This method will give you six thin layers like the image below. Alternatively, the batter may be used to bake two 8-inch or two-9inch cake layers. Reduce baking time to about 25 minutes for this option. Frosting Options The recipe below includes a brown sugar cream cheese frosting. The slightly tangy cream cheese pairs wonderfully with the sweet spiced gingerbread cake. It is the same frosting used in this popular carrot cake. Brown sugar cream cheese frosting is smooth, creamy, and so flavorful. However, it is not the most stable frosting. If you plan of having the cake sit out at room temperature for several hours, you need a more structurally sound icing. Use an American buttercream (like the one in these funfetti cupcakes) or Swiss buttercream (like the one in ginger grapefruit layer cake). Decor Options Gingerbread cookies are a great crunchy decor option! However, there are plenty of shortcut options for additional crunchy. The alternate cake version photographed above is garnished with cinnamon sugar almonds. Other great choices: chocolate covered espresso beans, Teddy Grahams, or mini Nilla wafer cookies. More Holiday Cake Recipes Rosemary Lemon Cake Toasted Tres Leches Cake Sans Rival Apple Cider Layer Cake Gingerbread Layer Cake No ratings yet This gingerbread layer cake is a sweet flavorful way to celebrate the holiday season. Choose to frost it with brown sugar cream cheese or your favorite icing of choice. Garnish with gingerbread cookies for a crunchy finish! Yield: 6-inch cake Prep Time: 25 minutes minutesCook Time: 30 minutes minutesTotal Time: 55 minutes minutes Servings: 10 Print Recipe Pin Recipe Rate Recipe IngredientsGingerbread Cake:▢ 2 ½ cups all-purpose flour (325 g)▢ 1 ½ teaspoon ground cinnamon▢ 1 teaspoon ground ginger▢ ½ teaspoon ground nutmeg▢ 1 teaspoon baking soda▢ ¾ teaspoon kosher salt▢ ¾ cup unsalted butter, room temperature (170 g), room temp▢ 1 cup brown sugar* (200 g), packed▢ 2 large eggs room temp▢ ½ cup molasses (175 g)▢ ½ cup milkBrown Sugar Cream Cheese:▢ 8 oz cream cheese (240 g) softened, room temp▢ ½ cup unsalted butter (113 g), softened, room temp▢ ½ cup brown sugar* (100 g), packed▢ 1 teaspoon molasses▢ 2 cup confectioners' sugar (212 g)▢ ½ teaspoon kosher salt▢ 1 Tablespoon sour cream Instructions Gingerbread Cake:Preheat oven to 350℉. Butter 3 x 6-inch round cake pans. Line with parchment paper. Set aside.In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, baking soda, and salt. Set aside.In the bowl of a stand mixer fitted with a paddle attachment, cream butter and brown sugar* until smooth. Scrape down bowl as needed to ensure thorough mixing.Add eggs and molasses and mix until combined.Add 1/3 of dry ingredients and mix on low speed. With the mixer running, slowly add 1/2 of milk. Repeat with another 1/3 of dry ingredients and remaining milk. End with last 1/3 of dry ingredients. Mix until just combined. Scrape down sides of bowl as needed. Divide batter among prepared cake pans. Spread into an even layer. Bake for 30-35 minutes, until toothpick inserted in center of cake comes out clean. Rotate halfway thru baking.Remove cakes from pan and allow to cool to room temperature on a wire rack.Frosting:Using a stand mixer fitted with a paddle attachment (or a handheld mixer), beat together cream cheese and butter until smooth. Scrape down the sides of the bowl as needed to ensure thorough mixing. Add brown sugar, molasses, powdered sugar, salt, and sour cream. Beat until smooth and creamy.Assembly:Level cooled cake layers, if desired. Place one cake layer on cake stand or serving plate. Spread layer of frosting over cake.Place second cake layer on top. Spread layer of frosting over cake. Follow with third layer cake layer. Spread thin layer of forsting all over the sides and top of cake to seal in the crumbs (crumb coat). Place in the fridge and allow to chill for 30 minutes to set frosting.Coat cake with final layer of frosting. Fit a piping bag with a medium or large star tip. Fill bag with any remaining frosting. Decorate the top of cake with piped star boarder. Garnish with gingerbread cookie stars. NotesIngredients: Ensure brown sugar does not have lumps before adding to cake batter or frosting. Stir or sift sugar ahead of time if brown sugar is chunky. Use unsulphured molasses. It is the most commonly available type of molasses. It is sometimes labeled as light or original molasses. Do not use blackstrap molasses, which is much more concentrated in color and flavor. Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.