Gingerbread Layer Cake with Cream Cheese Frosting
This gingerbread cake with cream cheese frosting is moist, flavorful, and packed with molasses and warm spices. It's perfect for the holiday season!
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
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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
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ½ 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
- ½ 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, ½ teaspoon ground cloves, ½ teaspoon nutmeg, ½ teaspoon allspice, ½ 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, ½ 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!
Notes
Storage- Store the cake in an airtight container in the refrigerator for up to 5 days. Cover the cut section with extra frosting to keep the cake from drying out. You can also store individual slices in zip-top bags.
Freezing whole cake- Wrap the cake in plastic wrap and layer of aluminum foil. Freeze in a large freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator and bring to come to room temperature before serving.
Freezing cake slices- Wrap in plastic wrap and freeze for up to 3 months. Unwrap and thaw in the fridge overnight or at room temperature for 1-2 hours before eating.
Make ahead- Make the cake layers up to 2 days before serving. Wrap in plastic wrap and store in an airtight container at room temperature. Make the frosting and assemble the day of serving.
Nutrition
Serving: 1sliceCalories: 640.5kcalCarbohydrates: 88.5gProtein: 4.7gFat: 30.8gSaturated Fat: 14.9gPolyunsaturated Fat: 3.1gMonounsaturated Fat: 10.7gTrans Fat: 0.7gCholesterol: 92.3mgSodium: 293.8mgPotassium: 179.6mgFiber: 0.8gSugar: 71.2gVitamin A: 791.3IUVitamin C: 0.04mgCalcium: 108.1mgIron: 1.6mg
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