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Gingerbread Layer Cake

Gingerbread Layer Cake

Indulge in the festive spirit with this delightful Gingerbread Layer Cake, perfect for holiday gatherings or cozy family evenings. This cake combines soft, fluffy layers infused with warming spices like ginger and cinnamon, enhanced by the rich sweetness of molasses. Topped with a creamy cream cheese frosting and adorned with charming mini gingerbread cookies, it’s not just a treat for the taste buds but also a feast for the eyes.

  • Total Time: 50 minutes
  • Yield: Serves approximately 12 slices 1x

Ingredients

Scale
  • 315 g all-purpose flour
  • 150 g dark brown sugar
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 2 1/4 tsp ground ginger
  • 2 1/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 165 g unsulphured molasses (or dark syrup)
  • 360 g sour cream (14-18%, room temperature)
  • 110 g vegetable oil (e.g., avocado oil or canola oil)
  • 3 large eggs (room temperature)
  • 2 tsp vanilla extract
  • 300 g butter (softened)
  • 150 g full-fat cream cheese (softened)
  • 550 g powdered sugar
  • 1/2 tsp vanilla paste
  • Mini Gingerbread Cookies

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together all dry ingredients: flour, dark brown sugar, baking powder, baking soda, salt, and spices.
  3. In another bowl, mix together the wet ingredients: molasses, sour cream, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually combine the wet ingredients with the dry ingredients until just mixed; avoid overmixing.
  5. Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  6. Let cakes cool in their pans for about 10 minutes before transferring to a cooling rack.
  7. For frosting, beat softened butter and cream cheese until creamy; gradually add powdered sugar and mix in vanilla paste.
  8. Once cooled, frost between layers and cover the top and sides of the cake. Decorate with mini gingerbread cookies.
  • Author: Emmeline
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Holiday

Nutrition

  • Serving Size: 1 slice (85g)
  • Calories: 360
  • Sugar: 38g
  • Sodium: 200mg
  • Fat: 16g
  • Saturated Fat: 5g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 50mg

Keywords: For added texture or flavor variations, consider adding nuts or dried fruits to the batter. Ensure all ingredients are at room temperature for optimal mixing. Allow the cake to sit for several hours or overnight to enhance flavor.

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