This Gingerbread Layer Cake is a showstopper that brings the cozy warmth of the holidays to any occasion. With its rich, spiced aroma and moist, tender crumb, every bite is a celebration of ginger, cinnamon, and molasses. The layers are perfectly balanced with a velvety cream cheese frosting, adding a luscious sweetness that complements the cake’s deep, earthy flavors. Ready in just over an hour, it’s surprisingly simple to make yet feels indulgent and special.
Each slice offers a delightful contrast of textures—soft cake, smooth frosting, and a hint of crunch from optional garnishes like candied ginger. Packed with festive spices and a touch of nostalgia, this cake is as comforting as it is impressive. Whether for a holiday gathering or a cozy night in, it’s sure to become a cherished favorite.
Ingredients for Gingerbread Layer Cake
- Cake:
- 2 ⅔ cups (335 g) all-purpose flour
- 1 cup (200 g) 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 ground cloves
- 12 Tablespoons (170 g) unsalted butter (melted)
- ½ cup (118 ml) vegetable or canola oil
- ¾ cup (177 ml) unsulphured molasses
- 3 large eggs (room temperature preferred)
- 1 Tablespoon vanilla extract
- 1 cup (226 g) sour cream (8 oz)
- ⅓ cup very hot water
- Frosting:
- 8 oz (226 g) cream cheese (softened, use full-fat)
- ½ cup (113 g) unsalted butter (softened)
- ⅓ cup (66 g) light brown sugar (firmly packed)
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt
- 4 cups (500 g) powdered sugar
- 1 Tablespoon heavy cream or milk (optional, for thinning frosting)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease three 8” round cake pans with baking spray and line the bottoms with parchment paper. Set aside.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices (ginger, cinnamon, nutmeg, allspice, and cloves).
- Add melted butter and vegetable oil, and stir well.
- Stir in molasses until fully incorporated.
- Add eggs, vanilla, and sour cream, and mix until thoroughly combined.
- Finally, stir in very hot water. Scrape the sides and bottom of the bowl to ensure the batter is uniform.
- Divide batter evenly into the prepared pans. Bake on the center rack for 28 minutes, or until the centers are set, the cake springs back to the touch, and a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow cakes to cool in their pans for 10-15 minutes. Run a knife around the edges and carefully invert onto a cooling rack to cool completely before frosting.
- For the frosting: In a mixing bowl, combine cream cheese, butter, brown sugar, vanilla extract, and salt. Beat with an electric mixer until smooth and creamy.
- Gradually add powdered sugar, stirring until completely combined. If the frosting is too thick, thin it with heavy cream or milk, beating briefly on high speed.
- Assemble the cake: Level the cakes if needed, then frost and decorate as desired. Use a piping tip for swirls or other designs.
Perfect Pairings: Serving Suggestions
This Gingerbread Layer Cake is a showstopper on its own, but pairing it with a warm beverage like spiced chai or a dollop of whipped cream can elevate the experience. For a festive touch, serve with a sprinkle of powdered sugar or a drizzle of caramel sauce. It’s also delightful with a scoop of vanilla ice cream for a cozy dessert.
Storing Your Cake for Freshness
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let it sit at room temperature for 30 minutes before serving to restore its soft texture. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months.
Time-Saving Tips for Busy Bakers
To save time, prepare the cake layers a day ahead and store them wrapped in plastic wrap at room temperature. You can also make the frosting in advance and refrigerate it—just let it soften at room temperature and give it a quick whip before using. Using pre-measured spices can also speed up the prep process.
Equipment Essentials for Success
For this recipe, you’ll need three 8-inch round cake pans, parchment paper, and an electric mixer for the frosting. A cake leveler or serrated knife can help ensure even layers, and a piping tip like the Ateco 848 makes decorating a breeze. Don’t forget a cooling rack to let the cakes cool evenly!
Common Questions Answered
Can I use dark molasses instead of unsulphured?
Yes, but it will give the cake a stronger, slightly bitter flavor.
Can I substitute sour cream?
Greek yogurt works as a great alternative.
What if I don’t have three cake pans?
Bake the batter in batches, keeping the remaining batter at room temperature while the first layer bakes.
Gingerbread Layer Cake
Ingredients
Cake
- 2 ⅔ cup all-purpose flour (335 g)
- 1 cup light brown sugar firmly packed (200 g)
- 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 ground cloves
- 12 Tablespoons unsalted butter melted (170 g)
- ½ cup vegetable or canola oil (118 ml)
- ¾ cup unsulphured molasses (177 ml)
- 3 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
- 1 cup sour cream (226 g) 8 oz
- ⅓ cup very hot water
Frosting
- 8 oz cream cheese softened (use full-fat cream cheese) (226g)
- ½ cup unsalted butter softened (113g)
- 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 or milk optional
Instructions
- 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.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices (ginger, cinnamon, nutmeg, allspice, and cloves).
- Add melted butter and vegetable oil and stir well.
- Stir in molasses.
- Add eggs, vanilla, and sour cream and stir until thoroughly combined.
- Finally, stir in hot water. Scrape the sides and bottom of the bowl and ensure batter is uniform and well-combined.
- 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.
- 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.
- Combine cream cheese, butter, brown sugar, vanilla extract and salt and beat with an electric mixer until smooth and creamy.
- 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.
- 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.