There’s nothing quite like bringing out a cake that makes everyone’s eyes widen. This Gingerbread Layer Cake has become a go-to holiday dessert when I really want to impress. It serves a crowd, slices beautifully, and always gets compliments.
It has that magical combination of cozy spices and creamy frosting that feels special without being fussy—exactly what you want when you’re hosting.
Gingerbread Cake Ingredients
Ingredient Notes
Butter + oil combo: Melted butter gives flavor, oil keeps it moist. I tried using all butter, but it didn’t stay soft the next day.
Sour cream: I tested with yogurt, and while good, sour cream gives the best result.
Spices: Ground ginger and cinnamon are the stars, but nutmeg, cloves, and allspice are what make this taste like authentic gingerbread instead of just a spiced cake.
Cake Baking Notes
Even rise: For flatter layers that stack easily, rotate your pans halfway through baking.
Cooling matters: Let cakes rest in the pans for about 10 minutes before turning out. Too soon and they may break apart; too late and they can stick to the pan.
Frosting Notes
Room temperature matters: Cream cheese and butter should be soft enough to press with a finger but not melting. Too cold = lumpy frosting. Too warm = runny frosting.
Adjust consistency: If your frosting is too loose, add powdered sugar ¼ cup at a time. until it’s thick enough to hold shape. If it’s too thick, add another teaspoon of cream. Be sure to beat after each addition.
Assembling Notes
Level layers: If your cakes have a dome, trim with a serrated knife for flat, even stacking. This keeps the cake from leaning.
Chill before serving: A short chill (30–40 minutes) helps the frosting firm up, making it easier to slice cleanly and transport if needed.
Gingerbread Cake
Ingredients
Cake
- 2 ¾ cups all-purpose flour
- 1 ½ 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
- 1 ¼ 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 to 8 cups powdered sugar, sifted (start with 7 cups, adding more as needed for desired consistency)
- 2 – to teaspoons heavy cream, start with 2 teaspoons then add the additional 1 teaspoon if needed for smooth and fluffy consistency
- 1 ½ 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.
- 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.
- 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.
- Divide the batter evenly between the three prepared 8-inch cake pans.
- Bake in the center of the preheated oven for 28 to 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 to 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 to 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.
- 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.
- Place the first cake layer onto a large serving plate. Add approximately ½ to ¾ cup frosting to the layer and smooth to the edges.
- Add the second cake layer, add approximately ½ to 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 to 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
- This recipe makes enough frosting to frost an 8-inch round, 3-layer cake. If you want to pipe on decorative dollops around the edges of the cake, you may want to increase the recipe by half. This will yield more than enough to frost and decorate your cake.
- If your cake layers are slightly domed after baking, use a long serrated knife to carefully level the tops of each cake layer if needed before stacking and frosting. This will ensure nice even layers when frosting and slicing your cake.
Nutrition
Serving & Presentation Ideas
- Garnish slices with a drizzle of caramel sauce.
- For effortless decorating, press sugared cranberries, sprigs of rosemary, or mini gingerbread men around the base for an instant “wow” factor.
- For a rustic look, keep the sides “naked” with just frosting between layers and on top.
Make Ahead Instructions
Cake layers: Bake the layers before your event. Cool, and wrap tightly. Store at room temperature for one day, or freeze for up to two months. Thaw at room temp before frosting.
Frosting: The frosting holds up beautifully if made ahead and refrigerated. It can be made up to two days before your event. Whip again before spreading to revive it.
Assembled cake: If you’re going to be transporting it the day of, chill for 30 minutes before moving it so the frosting sets.
Best enjoyed within 2–3 days. Refrigerate leftovers in an airtight container. The flavor actually deepens on day two.
Storage Instructions
This Christmas cake is best enjoyed within two to three days. Keeps up to five days in the fridge—great if you’re stretching the celebration over a long weekend.
More Christmas Cake Recipes
Comments
Gloria says
I love gingerbread cookies and this cake is definitely a new favorite!
doris says
this looks good and would make it in 9x 13 pan will be trying this
Deborah Yokoi says
Looks delicious!