Gingerbread Layer Cake

Sliced gingerbread cake shows moist layers topped with creamy white frosting on a cake stand.

5 from 1 vote

This gingerbread layer cake is moist, warmly spiced, and made with molasses and cinnamon. A simple, festive holiday dessert that’s always a family favorite.

Prep Time15

Cook Time28

Chill time30

Total Time1 13

Course: Dessert

Cuisine: American

Servings: servings

Calories: 840kcal

Author: Jennifer Fishkind

Ingredients

Cake

2¾ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon allspice
1¼ cups sour cream
¾ cup granulated sugar
½ cup light brown sugar packed
½ cup unsalted butter melted and cooled
½ cup canola oil
½ cup molasses
3 large eggs room temperature
2 teaspoons vanilla extract
¼ cup very hot water

Frosting

12 ounces block style cream cheese room temperature
½ cup unsalted butter room temperature
¼ cup light brown sugar packed
½ teaspoon ground cinnamon
½ teaspoon salt
7-8 cups powdered sugar sifted, start with 7 cups, adding more as needed for desired consistency
2-3 teaspoons heavy cream start with 2 teaspoons, add the additional 1 teaspoon if needed for smooth and fluffy consistency
1½ teaspoons vanilla extract

Instructions

Cake

Preheat the oven to 350°F. Spray three 8-inch round cake pans with non-stick baker’s spray, line with parchment paper and set aside.
Sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, ground cloves and allspice in a medium bowl. Set aside.
2¾ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 tablespoon ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground nutmeg, ½ teaspoon ground cloves, ¼ teaspoon allspice
To a large mixing bowl add the sour cream, granulated sugar, light brown sugar, unsalted butter, canola oil, molasses, eggs, and vanilla extract. Using a handheld mixer on medium-high speed, beat the wet ingredients together until fully combined.
1¼ cups sour cream, ¾ cup granulated sugar, ½ cup light brown sugar, ½ cup unsalted butter, ½ cup canola oil, ½ cup molasses, 3 large eggs, 2 teaspoons vanilla extract
Add the dry ingredients to the bowl of wet ingredients, mix on medium-low speed just until combined.
With the mixer on low, slowly pour in the hot water mixing just until fully incorporated and the batter is smooth.
¼ cup very hot water
Divide the batter evenly between the three prepared 8-inch cake pans.
Bake in the center of the preheated oven for 28-30 minutes or until a toothpick inserted into the center of the cake comes out clean or just a couple moist crumbs.
Allow the cakes to cool in the pans for 8-10 minutes before turning them out onto a wire rack. Remove the parchment paper from the bottoms of the cakes and allow them to cool completely. Once the cakes are completely cooled, use a serrated knife to level the tops if needed before frosting.

Frosting

To the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, unsalted butter, light brown sugar, ground cinnamon, and salt. Beat for 1-2 minutes or until light, fluffy and no lumps remain. Scrape down the bowl and paddle as needed to ensure all the ingredients are evenly distributed.
12 ounces block style cream cheese, ½ cup unsalted butter, ¼ cup light brown sugar, ½ teaspoon ground cinnamon, ½ teaspoon salt
With the mixer on low speed, slowly add 7 cups powdered sugar until fully incorporated. Add 2 teaspoons of heavy cream and vanilla extract, then increase the speed to medium-high and beat for another 2-3 minutes or until the frosting is light and fluffy. If your frosting is too loose, you can add additional powdered sugar, ¼ cup at a time until thick enough to hold its shape if piped. If the frosting is too thick, you can loosen it by adding an additional 1 teaspoon of heavy cream to the mixture. Be sure to beat the frosting after each addition until smooth and fluffy, scraping down the bowl and paddle as needed to ensure all the ingredients are well incorporated.
7-8 cups powdered sugar, 2-3 teaspoons heavy cream, 1½ teaspoons vanilla extract
Place the first cake layer onto a large serving plate. Add approximately ½-¾ cup frosting to the layer and smooth to the edges.
Add the second cake layer, add approximately ½-¾ cup frosting, and smooth to the edges, then place the third cake layer on top. Add a thin coat of frosting to the top and sides of the cake.
Refrigerate the cake for 30-40 minutes to firm up the frosting layers. Once the frosting is chilled enough to hold its place on the cake layers, frost the sides and top of the cake with the remaining frosting. If adding additional piped frosting to decorate the top of the cake, you can do so prior to slicing and serving.

Notes

Storage:

Store: Keep covered in the refrigerator for up to 3 days. Let sit at room temperature 10–15 minutes before serving.
Freeze: Wrap unfrosted layers in plastic and freeze up to 2 months. Thaw overnight before frosting.
Make Ahead: Bake layers 1–2 days in advance, wrap tightly, and refrigerate. Frost the day of serving for best results.

Tips:

Use unsulfured molasses for balanced flavor.
Don’t overmix once dry ingredients are added to keep the crumb tender.
Level cake layers with a serrated knife for neat stacking.
Bring butter and cream cheese to room temperature for smooth frosting.
Chill frosting if it feels too soft before decorating.

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