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Gingerbread Layer Cake with Cream Cheese Frosting

December 17, 2021 by brooke 2 Comments

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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

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.

single slice of gingerbread layer cake with cream cheese frosting

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.

slice of cake being lifted from cake

INGREDIENTS NEEDED

  • Flour
  • Salt
  • Baking Powder
  • Ginger
  • Cinnamon
  • Nutmeg
  • Cloves
  • Butter
  • Brown Sugar
  • Granulated Sugar
  • Eggs
  • Molasses
  • Buttermilk
  • Cream Cheese
  • Vanilla
  • Milk
  • Powdered Sugar
3 slices of gingerbread layer cake with cream cheese frosting and cranberries scattered around

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.

3 cake layers

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.

cream cheese frosting in bowl

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 need much more frosting. See notes below if you want a thicker outside layer of frosting

cake layer frosted
all layers stacked with frosting
cake finished 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.

whole gingerbread layer cake with cream cheese frosting on wood cake stand

OTHER CAKES TO TRY:

The Best Carrot Cake with Browned Butter Cream Cheese Frosting

Coconut Cake

Chocolate Cake with Chocolate Buttercream

Funfetti Cake

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.

Gingerbread Layer Cake with Cream Cheese Frosting

brooke
This gingerbread layer cake with cream cheese frosting is a soft cake filled with all the holiday spices and topped with a light and tangy frosting.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 25 mins
1 hr
Course Dessert
Cuisine American
Servings 16
Calories 615 kcal

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 need much more frosting. See notes below if you want a thicker outside layer of frosting

Notes

If you would like a thicker frosting use 16 ounces of cream cheese and 5-6 cups powdered sugar. Add as much milk as necessary to get desired consistency.
Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, cream cheese, and butter and buttermilk out of the fridge an hour or two before I start baking, depending on how cold the house is.
Make Ahead Instructions: The frosting can easily be made ahead of time and stored in the fridge in a sealed container. Remove frosting from the fridge an hour before you’re ready to frost the cake, to give it time to come to room temperature.
Freezing Instructions: After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. They can be frozen for a few months. I usually just pull them out of the freezer once I am starting to make my frosting, or an hour or two before I want to assemble.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Calories: 615kcalCarbohydrates: 92gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 106mgSodium: 488mgPotassium: 427mgFiber: 1gSugar: 73gVitamin A: 895IUVitamin C: 1mgCalcium: 155mgIron: 3mg
Keyword cream cheese frosting, gingerbread cake
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. R. Court Huish

    December 17, 2021 at 4:54 pm

    5 stars
    The cream cheese frosting was an amazing finishing touch to that cake. Delicious!!

    Reply
  2. Barbara

    February 13, 2022 at 8:17 pm

    Beautiful and delicious too!

    Reply

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