This gingerbread cake with cream cheese frosting is a moist cake full of gingerbread flavor from molasses and warm spices like cinnamon, cloves, and ginger. There are two cake layers slathered with tangy cream cheese frosting coated with desiccated coconut, which looks like fresh snow! It's the perfect cake for the holiday season.
This delicious gingerbread layer cake with cream cheese frosting is my favorite Christmas cake. I love gingerbread this time of year, and this cake has so much spiced molasses flavor in the sponge.
The thick layer of cream cheese frosting is rich and decadent, adding a subtle tang.
I decorated this cake for Christmas with shredded coconut, rosemary trees, and a dusting of snowy powdered sugar. You can also add sugared cranberries, mini gingerbread cookies, or any other festive decorations you like!
For more layer cake recipes, try this chai cake, banana caramel cake, or white velvet cake next.
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Why You'll Love This Recipe
- Moist texture- This gingerbread cake recipe is moist because the base is made with butter and oil. Butter makes the cake tender, and oil keeps it moist for days.
- Molasses spice cake flavor- The cake layers are full of warm, cozy spices and rich molasses. It tastes like Christmas!
- Sweet cream cheese frosting- Cream cheese frosting makes everything more delicious. My frosting recipe is thick and sturdy, perfect for spreading and piping!
Ingredient Notes
Here are notes about some of the key ingredients. For quantities and full instructions, see the recipe card below.
- Unsalted butter- Opt for unsalted butter to control how salty the cake and frosting are. Make sure it's at room temperature so it mixes in smoothly. Take it and the other dairy ingredients out of the fridge about 1-2 hours before baking.
- Oil- Oil keeps the cake moist, providing a soft crumb. Use vegetable oil or canola oil for a neutral flavor.
- Dark brown sugar- Adds a rich, molasses-like flavor to the cake and contributes to its moist texture. The extra molasses in dark brown sugar enhances the depth of flavor, making it perfect for gingerbread. Light brown sugar works in a pinch!
- Granulated sugar- White sugar sweetens the cake and helps create a tender crumb. It also aerates the batter when creamed with butter and oil, making the cake fluffy.
- Molasses- Molasses is the key ingredient in gingerbread cake, giving it a deep, slightly smoky flavor. Use unsulfured molasses for the best taste, not blackstrap molasses.
- Eggs- Large eggs bind the ingredients together and add richness and moisture. Be sure to use room temperature eggs.
- Vanilla extract- Use pure vanilla extract for the best flavor.
- Buttermilk- Adds tang and helps activate the baking powder, giving the cake a lighter texture.
- All purpose flour- Make sure to measure your flour correctly by either weighing it in grams with a kitchen scale or fluffing and spooning it into the measuring cup. Too much flour can make the cake dense.
- Baking powder- The leavening agent that helps the cake rise. Make sure it's fresh (less than 6 months old). Expired baking powder might not rise as well.
- Spices- Ground cinnamon, ginger, cloves, nutmeg, and allspice flavor the gingerbread cake layers. They add warmth and depth of flavor.
- Salt- Use Kosher salt or sea salt to balance the sweetness.
- Cream cheese- Cream cheese is the base of the frosting. Use full-fat, brick-style cream cheese for the best texture and flavor, and make sure it's softened before using.
- Powdered sugar- This fine sugar mixes into the butter and cream cheese easily for a smooth frosting. You don't need to sift it.
Substitutions and Variations
- Dark brown sugar substitute- Light brown sugar works in a pinch! It has less molasses though, so the cake might have a milder flavor.
- Buttermilk substitute- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
- Add filling- Gingerbread cake with cranberry sauce filling would be delicious. You can also fill the cake with white chocolate ganache, cherry filling, or salted caramel.
- Different frosting-ย This cake is delicious with a simple vanilla American buttercream or marshmallow frosting if you don't want cream cheese frosting. You can also try cinnamon cream cheese frosting, caramel buttercream, or white chocolate cream cheese frosting.
Helpful Equipment and Tools
I recommend non-stick 8-inch cake pans. Light-colored metal pans are best because they conduct heat evenly.
You'll need a stand mixer with a paddle attachment or an electric hand mixer to mix the batter and frosting.
An offset spatula and icing scraper are great for smoothing out the frosting. I also use a cake turntable to spin the cake. It's great to have if you bake a lot of cakes!
Step by Step Instructions
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line 2 8-inch round cake pans with parchment paper and set aside.
Step 1: In the bowl of a stand mixer with the paddle attachment or electric mixer, cream the butter and oil on medium speed until well combined. It's ok if there are lumps. Then cream in the sugars until the mixture is fluffy with a pearly sheen.
Step 2: Next, mix in the molasses. Then add the eggs on low speed one at a time and add the vanilla.
Step 3: Stop to scrape down the sides of the bowl, then stream in the buttermilk on medium speed until combined.
Step 4: Add the flour, baking powder, spices, and salt. Mix in the dry ingredients on low speed.
Stop the mixer when there are a few dry streaks remaining and gently fold with a rubber spatula until they dissolve into the batter.
Step 5: Evenly divide the cake batter between the prepared pans, using a large cookie scoop.
Bake until a toothpick inserted in the center comes out clean with a few moist crumbs attached.
Step 6: Take the cakes out of the oven and let them cool for 5-10 minutes. Gently flip them onto a wire rack. Cool completely before frosting.
Step 7: Place the softened butter and cream cheese in the bowl of a stand mixer or electric mixer. Beat on medium-high speed until smooth and creamy.
Step 8: Scrape the sides of the bowl and gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated.
Add the vanilla and salt. Then beat on medium speed until the mixture becomes creamy.
Assembling the Gingerbread Cake
Step 9: Use a serrated knife to level the tops of the cake. While they bake fairly flat, they may have a slight dome.
Place a teaspoon of frosting in the center of your cake board or stand, then set the first cake layer on top. This keeps the cake from sliding.
Spread about 1 cup of frosting evenly over the top of the cake layer. If the frosting is too firm, you can microwave it for 10-20 seconds until it reaches the right consistency.
Step 10: Place the second cake layer on top with the flat side facing up. Use an offset spatula to apply a thin layer of frosting all over. This is the "crumb coat" that helps seal in loose crumbs.
Set the cake in the refrigerator and chill until the frosting is dry.
Step 11: Add a thick final layer of frosting, starting at the top of the cake and using an offset spatula to work it down the sides. Use a bench scraper to gently smooth out the icing.
Step 12: Press the shredded coconut into the sides and top of the cake. This is totally optional and is messy! Add sprigs of fresh rosemary on top and dust with powdered sugar. Slice and enjoy!
Expert Baking Tips
- Use room temperature ingredients. Make sure that the butter, eggs, and cream cheese are at room temperature before baking. This helps the ingredients combine smoothly and prevents a lumpy batter or frosting.
- Measure the flour carefully. For the best results, weigh your flour to avoid over-measuring, which can lead to a dense cake. Spoon and level the flour if you're using measuring cups.
- Chill the cake layers. After baking, let the cake layers cool completely. You can also refrigerate them before frosting. Chilling helps the layers firm up, making it easier to frost and stack.
- Frosting consistency. If your cream cheese frosting is too thick, add a splash of heavy cream. If it's too runny, refrigerate for 15-20 minutes.
Storage Instructions
Store the gingerbread cake with cream cheese frosting in an airtight container in the refrigerator for up to 5 days.
For the entire cake, a cake carrier is ideal. Cover the exposed edges with extra frosting to keep the cake from drying out
You can also store individual slices in zip-top bags.
Freezing Instructions
Freeze the whole cake- Wrap tightly in plastic wrap followed by a layer of aluminum foil to prevent freezer burn. Store the cake in a large freezer-safe bag. It'll stay fresh for up to 3 months.
Thaw the cake overnight in the refrigerator and allow it to come to room temperature before serving.
Freeze slices- Wrap each slice in plastic wrap and freeze in a freezer-safe bag for up to 3 months. Unwrap and thaw in the fridge overnight or at room temperature for 1-2 hours before eating.
Frequently Asked Questions
Yes! After baking and cooling the cake, store it in an airtight container at room temperature for up to 2 days. To make it further in advance, wrap the cake layers with plastic wrap and freeze it for up to 3 months. Thaw it overnight in the refrigerator and bring to room temperature before frosting and serving.
Yes! Follow the recipe, then divide the batter evenly into a cupcake tin lined with paper liners. Bake at the same temperature, but start checking for doneness around 18-20 minutes. Use a toothpick to check for doneness. Allow the cupcakes to cool completely before icing with the cream cheese frosting.
If your cake turns out dense, it could be because of overmixing the batter or not measuring the flour correctly. Make sure to spoon and level the flour and mix until just combined.
More Holiday Recipes to Try
๐ Recipe
Gingerbread Layer Cake with Cream Cheese Frosting
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Gingerbread Cake
- 114 grams unsalted butter room temperature
- 114 grams oil
- 250 grams dark brown sugar
- 50 grams granulated sugar
- 80 grams molasses
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
- 240 grams buttermilk room temperature
- 320 grams all purpose flour
- 2.5 teaspoons baking powder
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- ยฝ teaspoon ground cloves
- ยฝ teaspoon nutmeg
- ยฝ teaspoon allspice
- ยฝ teaspoon salt
Cream Cheese Frosting
- 226 grams unsalted butter room temperature
- 226 grams full-fat cream cheese room temperature
- 780 grams powdered sugar
- 2 teaspoons vanilla extract
- ยฝ teaspoon salt
Instructions
Gingerbread Cake
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line 2 8-inch round cake pans with parchment paper and set aside.
- In the bowl of a stand mixer with the paddle attachment or electric hand mixer, cream butter and oil on medium speed until well combined. Lumps are ok.114 grams unsalted butter, 114 grams oil
- Add brown sugar and granulated sugar. Cream on medium-high speed until the mixture is fluffy with a white pearly sheen.250 grams dark brown sugar, 50 grams granulated sugar
- Mix in the molasses. Then add eggs on low speed one at a time and vanilla. Scrape down the sides of the bowl, then stream in the buttermilk on medium speed.80 grams molasses, 3 large eggs, 1 tablespoon vanilla extract, 240 grams buttermilk
- Add flour, baking powder, spices, and salt. Mix on low speed. Stop the mixer when there are a few dry streaks remaining and gently fold with a rubber spatula until combined.320 grams all purpose flour, 2.5 teaspoons baking powder, 2 teaspoons cinnamon, 2 teaspoons ground ginger, ยฝ teaspoon ground cloves, ยฝ teaspoon nutmeg, ยฝ teaspoon allspice, ยฝ teaspoon salt
- Divide the cake batter into the prepared pans evenly. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean with a few moist crumbs attached.
- Remove the cakes from the oven and let cool for 5-10 minutes. Flip onto a wire rack and cool completely.
Cream Cheese Frosting
- Cream the softened butter and cream cheese in the bowl of a stand mixer or electric mixer on medium-high speed until smooth.226 grams unsalted butter, 226 grams full-fat cream cheese
- Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined.780 grams powdered sugar
- Add the vanilla and salt. Then beat on medium speed until the mixture becomes creamy.2 teaspoons vanilla extract, ยฝ teaspoon salt
Assembly
- If needed, use a serrated knife to level the tops of the cake.
- Place a teaspoon of frosting in the center of your cake board or stand, then set the first cake layer on top. Spread 1 cup of frosting on top.
- Place the second cake layer on top with the flat side facing up. Use an offset spatula to apply a thin layer of frosting all over. This is the "crumb coat".
- Set the cake in the refrigerator and chill for 20 minutes or until the frosting is dry to the touch.
- Spread a thick final layer of frosting all over the cake. Use a bench scraper to gently smooth it out.
- Decorate the cake with shredded coconut, rosemary, and sugared cranberries if desired. Slice and enjoy!
Megan Weimer
This cake is so moist. The frosting is the best part!
Jennie
Could I make this in 6inch round pans? If so what temperature is good to cook?
Megan Weimer
Yes, you can use 3 6-inch pans! I'd keep the temperature the same but start checking for doneness around like 25 minutes.