Gingerbread Cake

A piece of cake sitting on top of a table

4.95 from 20 votes

This Gingerbread Cake is perfect for the holidays! A moist and delicious ginger cake with a tangy cream cheese frosting.

Course Dessert

Cuisine American

Prep Time 2

Cook Time 35

Total Time 2 35

Servings

Calories 543kcal

Author Olivia

Ingredients

Gingerbread Cake:

2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 teaspoon ground ginger
1 1/2 teaspoon ground cinnamon
3/4 teaspoon ground cloves
3/4 cup unsalted butter room temperature
3/4 cup granulated sugar
1/2 cup dark brown sugar lightly packed
3 large eggs room temperature
3/4 cup fancy molasses do NOT use blackstrap, see FAQ section of post
1 1/2 teaspoon vanilla extract
3/4 cup buttermilk room temperature

Cream Cheese Frosting:

1 1/2 cup unsalted butter room temperature
8 oz cream cheese full fat, room temperature
4 1/2 cups powdered sugar
1 1/2 teaspoon vanilla extract

US Customary - Metric

Instructions

Gingerbread Cake:

Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.
In a medium bowl, whisk flour, baking powder, salt, and spices. Set aside.
Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugars and beat on med-high until pale and fluffy (2-3mins).
Reduce speed and add eggs one at a time, fully incorporating after each addition. Add molasses and vanilla and mix until incorporated.
Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
Spread batter evenly into prepared pans. Smooth the tops with a spatula.
Bake for approx. 30-35mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Cream Cheese Frosting:

Beat butter and cream cheese until fluffy (2 mins). Add powdered sugar one cup at a time. Add vanilla and beat until fluffy (3 mins).

Assembly:

Place one layer of cake on a cake stand or serving plate. Top with 2/3 cup of frosting. Repeat with remaining layers and apply a thin coat of frosting all over the cake to crumb coat. Chill for 20mins. Frost the cake with a rustic pattern using the remaining buttercream.
Top with gingerbread and sprigs of rosemary if desired.

Nutrition

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