This gingerbread layer cake with cream cheese frosting is a soft and tender cake filled with all the warm spices, and topped with a light and tangy frosting. The perfect cake for the holiday season!
GINGERBREAD LAYER CAKE WITH CREAM CHEESE FROSTING
When it comes to the holidays gingerbread is always a staple flavor for me that I look forward to having. I love making my soft gingerbread cookies with cinnamon icing and my ginger molasses cookies. But we like to have this cake on Christmas day and I've taken it to some holiday parties when I need something a little bit more than a cookie. It has such a perfect amount of sweet and spice, and the cream cheese frosting seems to compliment it so well.
WHY YOU WILL LOVE THIS CAKE
MOIST AND TENDER- This cake is so soft and moist and stays that way for a few days, so you don't feel like you need to get through a whole cake in one day.
SWEET & SPICED- The flavor of this cake cannot be beat! If you love the taste of holidays spices you will love this cake!
NAKED FROSTING LOOK- Because this cake is meant to be more rustic looking you don't need to stress about having your frosting look perfect.
INGREDIENTS NEEDED
- Flour
- Salt
- Baking Powder
- Ginger
- Cinnamon
- Nutmeg
- Cloves
- Butter
- Brown Sugar
- Granulated Sugar
- Eggs
- Molasses
- Buttermilk
- Cream Cheese
- Vanilla
- Milk
- Powdered Sugar
STEP BY STEP INSTRUCTIONS
Preheat oven to 335 F. Spray three 8" round pans and line the bottoms with parchment paper. Set aside.
To Make the Cake:
In a medium bowl whisk together flour, salt, baking powder, ginger, cinnamon, nutmeg and cloves. Set aside.
In a large bowl cream butter until nice and smooth. Pour in both sugars and beat until light and fluffy, about 3-4 minutes.
Next add eggs one at a time, mixing just a bit in between. Add molasses and mix again until incorporated.
Last you'll add the flour mixture and buttermilk, alternating into 3 parts to allow it to mix more evenly.
Pour batter into 3 prepared pans, If using a scale each pan should have about 560g of batter in each. Bake for 22-25 minutes, or until a toothpick comes out clean and edges are pulling from the sides.
Allow cakes to cool in pans for 10-15 minutes, and then carefully remove onto cooling rack to finish cooling.
To Make the Frosting:
In a large mixing bowl fitted with the paddle attachment, cream together cream cheese and butter until completely smooth. Add vanilla, milk and about 2 cups of powdered sugar. Mix until smooth and add remaining powdered sugar. If it is too thick you can add a bit more milk to smooth it out.
To Assemble the Cake:
Place one of the cake layers, top side up, on a cake plate or serving stand. Spread a small amount of frosting over the first layer.
Place the second cake layer, top side up, on top of the frosting. Repeat spreading a small amount of frosting again over the second layer.
Place final cake layer, top side down.
Frost the entire cake, top and sides, with a thin crumb coat layer of the cream cheese frosting. Place in the fridge or freezer for about 10-15 minutes to chill.
Pull the chilled cake out, and frost the cake with the remaining frosting. Because this is more of a "naked" looking cake, this shouldn't be must more frosting. See notes below if you want a thicker outside layer of frosting
SOME HELPFUL TIPS
You want to make sure and always use room temperature ingredients when making cakes, cupcakes and frosting. This helps the ingredients to mix well, and for the cakes or cupcakes to rise properly.
This can be made into a 2 layer cake as well, or even in a 9×13. Whatever pans you have will work great! Just watch the baking time depending.
This cake can be stored in an airtight container for 3-4 days while remaining fresh. You can also slice the cake into individual slices, wrap in plastic wrap and store in the freezer for a few months. Then whenever you're getting that craving for a slice of cake just pull one out and allow to get to room temperature.
If you would prefer to have a thicker and clean frosting look instead of the naked/rustic vibe, just increase the cream cheese to 16 ounces and add 1-2 cups more powdered sugar. Add as much milk as needed to get your desired consistency.
OTHER CAKES TO TRY:
The Best Carrot Cake with Browned Butter Cream Cheese Frosting
Chocolate Cake with Chocolate Buttercream
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Gingerbread Layer Cake with Cream Cheese Frosting
Ingredients
Gingerbread Cake
- 3 cups all-purpose flour
- 1 teaspoon salt
- 3 teaspoon baking powder
- 2 teaspoon ground ginger
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 cup butter room temp
- 1 cup brown sugar
- 1 cup granulated sugar
- 3 large eggs room temp
- 1 cup molasses
- 1 cup buttermilk room temp
Cream Cheese Frosting
- 12 ounces cream cheese room temp
- ½ cup butter room temp
- 1 teaspoon vanilla
- 1 tablespoon milk
- 4 cups powdered sugar
Instructions
- Preheat oven to 335 F. Spray three 8" round pans and line the bottoms with parchment paper. Set aside.
Make Gingerbread Cake
- In a medium bowl whisk together flour, salt, baking powder, ginger, cinnamon, nutmeg and cloves. Set aside.
- In a large bowl cream butter until nice and smooth. Add both sugars and beat until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing just a bit in between. Add molasses and mix again until incorporated.
- Add flour mixture and buttermilk, alternating into 3 parts to allow it to mix more evenly.
- Pour batter into 3 prepared pans, If using a scale each pan should have about 560g of batter in each. Bake for 22-25 minutes, or until a toothpick comes out clean and edges are pulling from the sides.
- Allow cakes to cool in pans for 10-15 minutes, and then carefully remove onto cooling rack to finish cooling.
Make Cream Cheese Frosting
- In a large mixing bowl fitted with the paddle attachment, cream together cream cheese and butter until completely smooth. Add vanilla, milk and about 2 cups of powdered sugar. Mix until smooth and add remaining powdered sugar. If it is too thick you can add a bit more milk to smooth it out.
Cake Assembly
- Place one of the cake layers, top side up, on a cake plate or serving stand. Spread a small amount of frosting over the first layer.
- Place the second cake layer, top side up, on top of the frosting. Repeat spreading a small amount of frosting again over the second layer.
- Place final cake layer, top side down.
- Frost the entire cake, top and sides, with a thin crumb coat layer of the cream cheese frosting. Place in the fridge or freezer for about 10-15 minutes to chill.
- Pull the chilled cake out, and frost the cake with the remaining frosting. Because this is more of a "naked" looking cake, this shouldn't be must more frosting. See notes below if you want a thicker outside layer of frosting
R. Court Huish
The cream cheese frosting was an amazing finishing touch to that cake. Delicious!!
Barbara
Beautiful and delicious too!