Go Back
+ servings
Gingerbread layer cake on a white plate on white table topped with cookie
Print Recipe
5 from 1 vote

Gingerbread Layer Cake

Make a Gingerbread Layer Cake as the ideal decadent dessert during the holidays. Loaded with fresh ginger and homemade cream cheese frosting between each layer, this is a hit at every holiday event.
Prep Time1 hr 30 mins
Cook Time27 mins
Course: Dessert
Cuisine: American
Keyword: Gingerbread Layer Cake
Servings: 12
Calories: 985kcal
Author: Jill


  • 3- 8 inch round cake pans
  • Baking spray
  • Parchment paper
  • Electric mixer w/ mixing bowl
  • Rubber spatula
  • Large bowl
  • Small measuring cup
  • Wire cooling rack
  • Cake plate
  • Serrated knife
  • offset spatula
  • Pastry bag
  • Large round tip


Cake Ingredients:

  • 3/4 C unsalted butter room temp
  • 1 C brown sugar packed
  • 3/4 C molasses
  • 1 tsp vanilla
  • 3 large eggs room temp
  • 2 3/4 C flour
  • 2 1/2 tsp baking powder
  • 3 tsp ground ginger
  • 1/4 tsp ground cloves
  • 3 tsp cinnamon
  • 1/2 tsp salt
  • 3/4 C whole milk
  • 1/4 C water

Cream Cheese Frosting Ingredients:

  • 16 oz cream cheese room temp
  • 3/4 C unsalted butter room temp
  • 10 C powdered sugar
  • 2 tsp vanilla
  • 3/4 tsp cinnamon
  • Pinch nutmeg
  • Small Gingerbread men
  • Rosemary


  • Preheat oven to 350 degrees.
  • Prep the three cake pans with baking spray.
  • Line the bottom of the cake pans with parchment paper circles.

Cake Directions:

  • Add butter and sugar in a mixing bowl. Using an electric mixer cream the butter and sugar until it is light in color and is fluffy. (Cream for at least 3-4 minutes. Do not skimp of the time)
  • Now you can mix in the molasses and vanilla to the mixing bowl Mix well until combined with the butter/sugar mixture. Continue to mix until the molasses is completely mixed. As necessary scrape down the sides of the bowl to mix.
  • Add the eggs, one at a time. Mix well after each egg has been added. Scrape down the sides of the mixing bowl.
  • In another large bowl combine the dry ingredients. In a small measuring cup add the milk and water. Set aside.
  • Add half of the dry ingredients to the batter. Mix until well incorporated. Pour in the milk and water mixture beating until well combined. (Batter may have the appearance of being curdled.)
  • Add the rest of the dry ingredients to the bowl and mix well.
  • The batter will have the appearance of being smooth. There will no longer have the appearance of being curdled. Scrape down the sides of the mixing bowl to incorporate all of the ingredients.
  • Divide the cake batter between the three prepared cake pans.
  • Bake at 350 degrees for 24-27 minutes. (Or until an inserted toothpick comes out clean or with very few crumbs.)
  • Remove the baked cakes from the oven. Set the cakes aside to allow them to cool slightly. (About 2-3 minutes)
  • Once the cakes have cooled, remove them from the pans to begin frosting.
  • Wash mixing bowl and beaters to prep to use for the frosting.

Frosting Directions:

  • Add the cream cheese and butter to the mixing bowl. Beat until the butter and cream cheese are well combined.
  • Begin to slowly add half of the powdered sugar. Beat until all ingredients are combined and the texture is smooth.
  • Continue to beat the mixture while adding the vanilla, cinnamon, and nutmeg. Beating until smooth. Slowly add the rest of the powdered sugar beating until smooth.

Assembling the Cake Directions:

  • Using a large serrated knife remove the top (domes) from the top of each layer of the cake.
  • Position the first layer of the cake on the serving/cake plate. Measure out one cup of frosting spreading it evenly on the first cake layer.
  • You will now add the second cake layer. Spread another cup of frosting onto that layer of cake.
  • Add the third (3rd) layer of the cake on top.
  • Set aside some of the remaining frosting.
  • Frost the outside of the cake with some of the remaining frosting. Using an offset spatula to spread the frosting.
  • Scoop the remaining frosting into the pastry bag fitted with a large round tip to pipe dollops around the top of the cake.
  • Sprinkle the top of the cake with nutmeg. Add the gingerbread men and rosemary to the top of the cake if desired.
  • Refrigerate the cake until ready to serve. (Cake is best served at room temperature.)
  • Cover the cake with plastic wrap.
  • The cake will still be good for 2-3 days.


Calories: 985kcal | Carbohydrates: 159g | Protein: 7g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 144mg | Sodium: 260mg | Potassium: 552mg | Fiber: 1g | Sugar: 134g | Vitamin A: 1307IU | Calcium: 175mg | Iron: 3mg