Gingerbread Layer Cake with Cream Cheese Frosting

As the holiday season approaches, nothing embodies the spirit of Christmas quite like a gingerbread cake. This gingerbread cake with cream cheese frosting recipe combines the warm spices of classic gingerbread with a fluffy, sweet and tangy cream cheese frosting, making it a festive favorite. The cake is moist, flavorful, and perfectly spiced, a true celebration of the season. If you’re a fan of gingerbread recipes, you might also love our rich Gingerbread Loaf Cake and Gingerbread Cookies recipes.

This recipe offers a delightful twist on traditional gingerbread, transforming it into a stunning layer cake. Each bite of this gingerbread layer cake is a fusion of spicy and sweet, complemented by the smooth cream cheese frosting. It’s the perfect cake for your Christmas dinner table or a cozy gathering with loved ones.

This gingerbread cake recipe is easy and simple to make. Whether you’re an experienced baker or trying your hand at a gingerbread cake for the first time, this recipe promises a fuss-free experience with exceptional results. The cake layers come together in just one bowl with no fancy equipment, and the frosting whips up in no time, allowing you to create an impressive dessert without spending hours in the kitchen.

Ingredient Notes

For the Gingerbread Cake Layers:

• Butter: Adds richness and moisture to the cake.
• Unsulphered Molasses & Honey: Key ingredients for depth of flavor and moistness.
• Light Brown Sugar: Sweetens and adds a caramel-like flavor. You can use dark brown sugar for a deeper flavor.
• Eggs: Provide structure and richness.
• Vanilla Extract: Enhances the overall flavor.
• Buttermilk: Contributes to the cake’s tender crumb.
• Flour: The foundation of the cake structure.
• Baking Soda: Helps the cake rise.
• Ground Ginger, Cinnamon, Cloves, Nutmeg: Warm spices essential for gingerbread flavor.
• Salt: Balances the sweetness and enhances the spices.

For the Cinnamon Cream Cheese Frosting:

• Cream Cheese: Use room temperature brick-style cream cheese for the best results.
• Butter: Adds creaminess and helps to stabilize the frosting.
• Powdered Sugar: Sweetens and thickens the frosting.
• Vanilla Extract: Adds a hint of vanilla flavor.
• Salt: Balances the sweetness.
• Cinnamon: Gives the frosting a warm, spiced flavor.

Step by Step Instructions

Heat butter, molasses, and honey, then cool slightly and add sugar.

Whisk in eggs, vanilla, and buttermilk to the molasses mixture.

Sift flour, baking soda, spices, and salt. Add the dry mixture to the wet mixture. Mix together to form a smooth batter.

Pour cake batter into pans.

Bake in your preheated oven until a toothpick comes out clean. Allow to cool before frosting.

To make the frosting, beat cream cheese and butter with the paddle attachment in the bowl of a stand mixer or in a large bowl using an electric mixer until fluffy.

Add powdered sugar, vanilla, and cinnamon. Beat until light and fluffy.

Lay the first cake layer on your serving platter. Apply a generous amount of frosting on top. Lay the second cake layer and top with frosting. Add the last cake layer and finish by frosting the entire cake, ensuring the sides are covered

Substitutions and Variations

• Dairy-Free: Use plant-based milk and butter substitutes.
• Gluten-Free Flour: Swap regular flour with a 1:1 all-purpose gluten-free baking flour blend. I always have great success with Bob’s Red Mill gluten free baking flour.
• Add Orange Zest: To the frosting for a citrus twist.
• Decorate: Top the cake with sugared cranberries, mini gingerbread houses, or gingerbread men.

Equipment

• 3 8-inch Round Cake Pans
• Stand Mixer or Hand Mixer
• Wire Rack
• Saucepan
• Sifter
• Offset Spatula

How to Store

Since this homemade gingerbread cake has cream cheese frosting, it’s essential to store it in the refrigerator to maintain its freshness and prevent any spoilage. To store, first ensure that the frosting has set. Then, place the cake in an airtight container to keep it from absorbing any odors from the fridge and to prevent it from drying out. The cake should be kept chilled and can be stored this way for up to 5 days.

When you’re ready to serve, you might want to let the cake sit at room temperature for a short while, as this can enhance the flavors and texture, making it more enjoyable.

How to Freeze

To freeze a fully assembled gingerbread cake, first place the frosted cake in the freezer, uncovered, for 1-2 hours, allowing the frosting to set. Once the frosting is firm, wrap the cake tightly in plastic wrap, followed by an outer layer of aluminum foil, to prevent freezer burn and preserve flavor and moisture. Label the wrapped cake with the freezing date; it can be stored like this for up to 3 months.

For thawing, place the cake in the refrigerator for several hours or overnight, then let it sit at room temperature for about an hour before serving.

Preparing Cake Layers Ahead of Time

For those planning ahead, the gingerbread cake layers can be prepared in advance. Once baked and completely cooled, wrap each layer in plastic wrap and store them in the refrigerator for up to 2 days. This method not only saves time but also can enhance the flavor and moisture of the cake, as the spices have more time to meld together.

To freeze the cake, wrap each layer of unfrosted gingerbread cake tightly in plastic wrap, then again in aluminum foil to protect it from freezer burn and flavor absorption from other foods. Label with the date, and the cake layers can be stored in the freezer for up to a month. When you’re ready to enjoy your cake, thaw the layers in the refrigerator overnight. Once thawed, you can proceed to apply the cinnamon cream cheese frosting and assemble the layers as usual.

Gingerbread Cupcakes

This cake recipe can easily be adapted into about 24-30 cupcakes, depending on the size. Follow the same recipe for the gingerbread cake batter. Line cupcake pan with liners. Fill each cupcake liner about two-thirds full with the batter. Be careful not to overfill to avoid the batter spilling over during baking. Cupcakes will bake faster, so begin checking for doneness at around 18-20 minutes. A toothpick inserted into the center of a cupcake should come out clean or with a few moist crumbs. Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before frosting. You may want to increase the quantity of cream cheese frosting to ensure you have enough to generously frost each cupcake. A piping bag and tip can be used for a more decorative finish.

Gingerbread Sheet Cake

To make a 9×13-inch sheet cake, use the same gingerbread cake batter as the original recipe. Grease the pan and line it with parchment paper for easy removal. Pour the gingerbread cake batter into the prepared pan, spreading it evenly. A sheet cake will likely take longer to bake than individual cake layers but less time than the layered cake. Start checking for doneness around 35-45 minutes. Let the cake cool in the pan on a wire rack. Once cool, you can either frost it directly in the pan or carefully transfer it to a serving platter. Spread the cream cheese frosting evenly over the top of the cake. You may need less frosting than you would for a layered cake, depending on your preference.

Frequently Asked Questions