As the first hint of winter rolls in, the sweet aroma of freshly baked treats fills the air, evoking memories of cozy holidays spent with loved ones. This is the magic of my Soft Gingerbread Layer Cake with White Chocolate Cream Cheese Frosting—a festive dessert that captures the heart of Christmas in every mouthful. Combining warm spices like ginger, cinnamon, and nutmeg, this cake elevates traditional holiday flavors to new heights, making it a cozy crowd-pleaser for gatherings. One of the best perks? It’s surprisingly straightforward to whip up, meaning you can spend less time in the kitchen and more time making memories. Plus, it can easily be made ahead—set it aside in your freezer until you’re ready to impress family and friends. Curious about how to bring this delightful creation to life? Let’s dive into the recipe! Why is this gingerbread cake a must-try? Irresistible Flavor: This Soft Gingerbread Layer Cake packs a punch with warm spices like ginger and cinnamon, creating the ultimate festive dessert. Crowd-Pleasing Delight: Perfect for holiday gatherings, its delicious white chocolate cream cheese frosting and luscious caramel drizzle make it a showstopper. Easy to Make: With straightforward steps, even novice bakers can impress their guests with this delicious cake. Make-Ahead Magic: Prepare it in advance and freeze, allowing you to enjoy your holiday festivities without stress. For more cozy flavors, check out my recipe for Tres Leches Cake or indulge in a slice of Basque Cheesecake Indulgence. Gingerbread Layer Cake Ingredients • Discover the cozy components that make this cake truly special! For the Cake Granulated Sugar – Provides sweetness to perfectly balance the holiday spices. Unsalted Butter – Adds richness and moisture; ensure it’s softened for easy mixing. Unsulphured Molasses – Contributes deep flavor and moisture; essential for authentic gingerbread taste. Light Brown Sugar – Adds moisture with a hint of caramel; swap for dark brown sugar if you desire a richer flavor. All-Purpose Flour – Forms the cake’s structure; measure accurately by spooning and leveling. Baking Powder & Baking Soda – Essential leavening agents that help your gingerbread layer cake rise beautifully. Eggs – Act as binders, adding richness; always use room temperature for best results. Buttermilk – Ensures tenderness; substitute with regular milk plus a dash of vinegar for a quick fix. Ground Spices (ginger, cinnamon, nutmeg, allspice, cloves) – Infuse signature gingerbread flavor; feel free to adjust for a stronger spice kick. Salt – Balances sweetness between the cake and caramel; customize to taste. For the Frosting Cream Cheese – Creates a smooth, tangy frosting base; use cold for optimal consistency. High-Quality White Chocolate – Ensures a sweet, creamy texture for the frosting; avoid low-quality options for the best results. Powdered Sugar – Sweetens the frosting; sift it to prevent clumps. Vanilla Extract – Enhances the overall flavor of the frosting; feel free to swap with almond extract for a twist. For the Caramel Drizzle Heavy Cream – Creates that rich, luscious caramel sauce; room temperature works best. Granulated Sugar – The base for caramel; heat until melted and golden for the perfect drizzle. Unsalted Butter – Adds richness to the caramel sauce; combine it with cream for a smooth finish. Salt – Just a pinch elevates the caramel’s flavor, making it wonderfully balanced. Step‑by‑Step Instructions for Gingerbread Layer Cake Step 1: Prepare the Oven and Pans Preheat your oven to 350°F (175°C). While it warms up, take three 6-inch cake pans and grease them well with non-stick spray. To ensure the cakes come out smoothly, line the bottoms with parchment paper. You’ll want these pans ready to hold the delicious batter of your Gingerbread Layer Cake. Step 2: Whisk the Dry Ingredients In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, salt, and your spice medley of ginger, cinnamon, nutmeg, allspice, and cloves. Whisk these ingredients thoroughly for about 1-2 minutes until they are well-blended and aerated. This step ensures that the warm spices are evenly distributed throughout your Gingerbread Layer Cake. Step 3: Cream the Butter and Sugars In a separate bowl, add softened unsalted butter, granulated sugar, and light brown sugar. Using an electric mixer, cream them together on medium speed for about 3-4 minutes until the mixture is light and fluffy, appearing pale in color. This is key to achieving a moist and tender Gingerbread Layer Cake, so take your time with this step. Step 4: Add Wet Ingredients To the creamed mixture, add room temperature eggs, vanilla extract, and unsulphured molasses. Mix on low speed until all ingredients are well incorporated and the batter is smooth, approximately 1-2 minutes. This blend of flavors enhances the rich, warm profile of your Gingerbread Layer Cake. Step 5: Combine Dry and Wet Ingredients Gradually add the dry ingredient mixture into the wet mixture, alternating with buttermilk. Begin with dry ingredients and mix gently until just combined — this should take about 1-2 minutes. Be careful not to overmix; the batter should be smooth and slightly thick, ready to transform into a delightful Gingerbread Layer Cake. Step 6: Bake the Cakes Equally divide the batter among the prepared cake pans. Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice a lovely golden-brown color on top, signaling that the layers are ready to cool. Step 7: Cool the Cakes Once baked, remove the cakes from the oven and let them cool in the pans for about 2 minutes. Carefully invert each cake onto a wire rack to cool completely. This cooling is essential for easy frosting later when creating your mouthwatering Gingerbread Layer Cake. Step 8: Prepare the Caramel Drizzle In a saucepan over medium heat, pour granulated sugar and cook until melted and golden, stirring frequently for about 5-7 minutes. Once achieved, add in unsalted butter and room temperature heavy cream, stirring until smooth. Allow the caramel to cool slightly before adding salt and using it for a beautiful drizzle on your cake. Step 9: Make the White Chocolate Cream Cheese Frosting In a mixing bowl, whip softened butter until light and fluffy for about 3 minutes. Gradually add cold cream cheese and cooled melted white chocolate, mixing until combined. Slowly incorporate powdered sugar and beat until the frosting achieves a thick, fluffy consistency that will beautifully coat your Gingerbread Layer Cake. Step 10: Assemble the Cake Place one layer of cake on a serving plate. Generously frost the top with white chocolate cream cheese frosting, then stack the second layer and repeat. Chill the layers briefly for stability. Complete the assembly with the third layer, applying a crumb coat of frosting around the entire cake before chilling it for 30 minutes. Step 11: Final Frosting and Caramel Drizzle Once chilled, apply a smooth final coat of frosting to the Gingerbread Layer Cake. Drizzle the cooled caramel around the edges, allowing it to cascade slightly over the sides for a decadent look. Decorate as desired for a festive touch, and get ready to impress your friends and family! Gingerbread Layer Cake Variations Feel free to get creative with this Gingerbread Layer Cake and make it your own! Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a safe and scrumptious option. Dairy-Free: Use coconut milk and vegan butter in place of buttermilk and unsalted butter for a delightful dairy-free cake. Spice Swap: Experiment by adding cardamom or nutmeg to enhance the warmth of your cake’s flavor profile. Frosting Alternatives: If you prefer a lighter touch, try using whipped cream instead of cream cheese frosting for a fluffy finish. Caramel-Free: Omit the caramel drizzle for a simpler, less sweet cake that’s still packed with delightful spice. Nutty Delight: Add chopped walnuts or pecans in the cake batter for added texture and a toasty flavor. Fruitful Twist: Layer in some applesauce or mashed bananas for extra moisture and a fruity undertone. Heat It Up: Add a pinch of cayenne pepper or some finely chopped fresh ginger to ramp up the heat and flavor vibrancy. For more delicious inspiration, don’t miss my recipe for a festive Coconut Cake Cheese or try the universally loved Coffee Caramel Cake. Happy baking! Make Ahead Options Preparing the Gingerbread Layer Cake in advance is a wonderful way to save time during the busy holiday season! You can bake the cake layers and freeze them for up to 3 months; just wrap each layer tightly in plastic wrap and store in an airtight container. Let them thaw overnight in the refrigerator before assembly to maintain their moist texture. You can also make the frosting and caramel drizzle up to 3 days ahead—store the frosting in the fridge in an airtight container and the caramel can be kept at room temperature in a sealed jar. When you’re ready to serve, simply assemble the cake, frost between layers, and drizzle the cooled caramel before delighting your guests with this festive treat! What to Serve with Gingerbread Layer Cake? As the warm spices of gingerbread fill your home, it’s the perfect time to craft a complete holiday meal that delights every palate. Hot Mulled Cider: A fragrant blend of spices and fruit that beautifully complements the cake’s warm flavors, creating a comforting drink experience. Creamy Mashed Potatoes: Buttery and rich, these velvety potatoes provide a savory balance to the sweet layers of cake, making for a hearty meal. Cranberry Sauce: A tart and sweet condiment that cuts through the richness of the cake, adding a refreshing element with each bite. Roasted Carrots with Honey Glaze: These tender, caramelized vegetables enhance your holiday table while echoing the sweet notes of the gingerbread. Spiced Almonds: Crunchy and slightly sweet, these nuts contribute a satisfying texture contrast to the cake, perfect for munching alongside. Eggnog: Creamy and rich, this traditional holiday drink pairs wonderfully with the spiced layers of the cake, creating a festive beverage. Gingerbread Cookies: Sweet and spicy, these cookies echo the gingerbread flavor, offering a delightful finish to your meal and appealing to all ages. Incorporating these pairings not only expands your holiday menu, but they also enhance the beloved flavors of your Gingerbread Layer Cake. How to Store and Freeze Gingerbread Layer Cake Fridge: Keep your gingerbread layer cake in an airtight container in the fridge for up to 3 days. The flavors will deepen, making each slice even more delightful! Freezer: For longer storage, freeze the unassembled cake layers wrapped tightly in plastic wrap for up to 3 months. Thaw them in the fridge before frosting and assembling. Leftover Frosting: Store any leftover white chocolate cream cheese frosting in an airtight container in the fridge for up to 5 days. Re-whip before using, if it gets too soft. Reheating: If you prefer warmed cake, microwave individual slices for about 10-15 seconds. The gentle heat will rejuvenate the aromas and melt the frosting slightly for a cozy treat! Expert Tips for Gingerbread Layer Cake Room Temperature Ingredients: Ensure your wet ingredients are at room temperature to prevent a gummy texture in your gingerbread layer cake. This helps achieve a light, airy cake. Sift the Flour: Sifting your all-purpose flour before measuring helps to create a lighter cake. Spoon and level it into the measuring cup for accuracy. Don’t Overmix: Be gentle when combining the wet and dry ingredients. Overmixing can lead to a dense cake rather than the fluffy texture you desire. Cooling Layers: Allow your baked layers to cool completely before frosting. This prevents the frosting from melting and ensures a cleaner, more beautiful assembly. Caramel Care: When making the caramel drizzle, watch closely while it melts to avoid burning. Let it cool to the right temperature for a perfect drizzle. Frosting Stability: If your cream cheese frosting becomes too soft while assembling, place it in the fridge for a few minutes to firm it up for easy spreading. Gingerbread Layer Cake Recipe FAQs What is the best way to select ingredients for my gingerbread layer cake? Absolutely! When choosing your ingredients, focus on ripeness and quality. For the best flavor, use unsulphured molasses for its rich taste. Eggs should be at room temperature to ensure they blend smoothly, while butter should be softened for easy creaming. When it comes to spices, opt for fresh ones as older spices can lose potency, affecting the overall flavor of your gingerbread layer cake. How should I store my gingerbread layer cake and for how long? Very! To keep your gingerbread layer cake fresh, store it in an airtight container in the fridge for up to 3 days. This will help the flavors meld beautifully. If you’re not planning to eat it right away, you can wrap the unassembled cake layers tightly in plastic wrap and freeze them for up to 3 months. Just make sure to thaw them in the fridge overnight before you frost and assemble your delicious cake! Can I freeze the gingerbread layer cake? If so, how? Yes, you can! To freeze your gingerbread layer cake, wrap each unassembled cake layer tightly in plastic wrap, ensuring no air escapes. This will prevent freezer burn. Place them in a sealed freezer bag or container for added protection. When you’re ready to enjoy, transfer the layers to the fridge for 4-6 hours or overnight to thaw. Once they’re fully thawed, you can frost and assemble your cake. What if my cake layers seem too dense after baking? If your gingerbread layer cake comes out dense, it might be due to overmixing the batter or not properly measuring the flour. To prevent this, make sure to sift your flour before measuring to aerate it. When combining wet and dry ingredients, mix just until incorporated—overmixing can lead to a tough cake texture. Are there any dietary considerations I should keep in mind? Absolutely! This gingerbread layer cake contains gluten and dairy, so if you have gluten intolerance or lactose sensitivity, consider using gluten-free flour and dairy-free substitutes, like almond or coconut milk. Always check your spice and frosting labels for potential allergens. If you have pets, keep the leftovers away from them, especially the chocolate and certain spices which can be harmful. Can I use alternatives for the frosting? Very! If you’re looking for a different frosting option, you can absolutely substitute the white chocolate cream cheese frosting with a classic buttercream or a chocolate ganache for a richer flavor. For a lighter option, consider whipped cream with a hint of vanilla. Whatever variation you choose, make sure to adjust the sweetness to match your preference while still complimenting the warmth of the gingerbread layer cake. Irresistibly Soft Gingerbread Layer Cake for Holiday Joy Enjoy the festive flavors of Gingerbread Layer Cake, featuring warm spices and a delicious cream cheese frosting. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 30 minutes minsCooling Time 30 minutes minsTotal Time 1 hour hr 30 minutes mins Servings: 8 slicesCourse: DessertCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake1 cup granulated sugar1/2 cup unsalted butter softened1/2 cup unsulphured molasses1/2 cup light brown sugar2 cups all-purpose flour1 tsp baking powder1 tsp baking soda1 tsp salt2 large eggs room temperature1 cup buttermilk1 tsp ground ginger1 tsp ground cinnamon1/2 tsp ground nutmeg1/2 tsp ground allspice1/4 tsp ground clovesFor the Frosting8 oz cream cheese cold8 oz high-quality white chocolate melted and cooled2 cups powdered sugar sifted1 tsp vanilla extractFor the Caramel Drizzle1/2 cup heavy cream room temperature1 cup granulated sugar for caramel1/4 cup unsalted buttera pinch salt Equipment 6-inch cake pansMixing BowlsElectric MixerSaucepanwhiskspatula Method Step-by-Step InstructionsPreheat your oven to 350°F (175°C). Grease three 6-inch cake pans with non-stick spray and line the bottoms with parchment paper.In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, allspice, and cloves for 1-2 minutes.Cream the softened butter, granulated sugar, and light brown sugar on medium speed for 3-4 minutes until light and fluffy.Add the room temperature eggs, vanilla extract, and molasses to the cream mixture and mix on low speed until smooth.Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, until just combined.Divide the batter evenly among the prepared cake pans and bake for 28-30 minutes, until a toothpick comes out clean.Let the cakes cool in the pans for 2 minutes, then invert onto a wire rack to cool completely.For the caramel drizzle, melt granulated sugar in a saucepan until golden. Add butter and cream, stirring until smooth. Cool slightly and add a pinch of salt.Whip softened butter until light and fluffy, then add cream cheese and melted chocolate, mixing until combined. Gradually add powdered sugar until the frosting is thick and fluffy.On a serving plate, place one layer of cake, frost generously, add the second layer and repeat. Chill briefly for stability, then apply a crumb coat around the entire cake and chill again for 30 minutes.Finally, smooth a coat of frosting over the cake and drizzle the cooled caramel around the edges. Decorate as desired. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg NotesUse room temperature ingredients for best results, and be careful not to overmix the batter. Allow cake layers to cool completely before frosting. Tried this recipe?Let us know how it was!
