Christmas Gingerbread Cake Recipe
A richly spiced holiday layer cake featuring deep molasses flavor, brown sugar sweetness, and warming notes of ginger, cinnamon, and cloves. Three tender gingerbread cake layers are finished with a smooth vanilla cream cheese frosting for a festive Christmas dessert.
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Ingredients
For the Gingerbread Cake
- 2 cups molasses
- 3 large eggs
- 1 tablespoon ground cinnamon
- 4 cups plain all-purpose flour
- ¾ cup unsalted butter melted
- ¾ teaspoon ground cloves
- 2 cups packed brown sugar
- 1 cup warm water
- 2 tablespoons ground ginger
- 1½ teaspoons fine-grain salt preferably sea salt
- 1 cup buttermilk brought to approximately 70°F (21°C)
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
For the Cream Cheese Frosting
- 1 tablespoon pure vanilla extract
- 16 ounces cream cheese softened
- 6 cups confectioners' sugar
- ½ cup salted butter softened
Instructions
- Heat the oven to 350°F (175°C). Lightly coat three 9-inch round cake pans with grease, then fit a round of parchment paper into the bottom of each pan. Set the prepared pans aside.
- Place the melted butter, brown sugar, molasses, warm water, room-temperature buttermilk, and eggs in a large mixing bowl. Whisk for 30–60 seconds, or until the ingredients are thoroughly blended.
- Add the ground ginger, cinnamon, cloves, salt, baking powder, and baking soda to the wet mixture. Stir for approximately 10–15 seconds, ensuring that the seasonings and leavening agents are distributed evenly.
- Gradually incorporate the all-purpose flour, mixing only until the batter is uniform and no visible streaks or dry patches of flour remain. Scrape along the sides and bottom of the bowl as necessary so the batter is evenly combined.
- Distribute the batter equally among the three prepared cake pans. Transfer the pans to the preheated oven and bake for 30–35 minutes. The layers are ready when a toothpick inserted into their centers comes out clean.
- Leave the cakes in their pans for 5–10 minutes after baking. Carefully turn them out onto wire cooling racks and allow them to cool completely before frosting.
- While the cake layers cool, place the softened cream cheese and softened salted butter in a large bowl. Beat for about 2 minutes, or until completely smooth.
- Blend in the vanilla extract. Add the confectioners' sugar gradually, approximately 1 cup at a time, using up to 6 cups until the frosting reaches a smooth, spreadable consistency.
- After the cake layers have cooled completely, position the first layer on a serving platter or cake stand. Spread frosting over the layer, then continue stacking and frosting between the remaining layers.
- Cover the top and exterior sides of the assembled cake with the remaining cream cheese frosting. Finish with sprinkles or other desired decorations.
- Keep the finished gingerbread cake refrigerated because the frosting contains cream cheese. The cake may remain at room temperature for up to 2 hours.
- Slice the cake when ready to serve and enjoy.