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Gingerbread Layer Cake Recipe

Gingerbread Layer Cake

Rahat
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.
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Prep Time 35 minutes
Cook Time 28 minutes
Total Time 1 minute
Servings 12 servings
Calories 712 kcal

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.

Nutrition

Calories: 712kcalCarbohydrates: 104gProtein: 6gFat: 31gSaturated Fat: 19gCholesterol: 123mgSodium: 404mgPotassium: 454mgFiber: 1gSugar: 80gVitamin A: 1040IUVitamin C: 0.2mgCalcium: 164mgIron: 3mg
Keyword frosting, gingerbread, holiday dessert, layer cake, spiced cake
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