Gingerbread Layer Cake

5 from 10 ratings

Gingerbread Layer Cake

This gingerbread layer cake is perfect for the holidays! It bakes up so delicious and is frosted with the best cream cheese frosting.

Prep Time15

Cook Time32

Additional Time1

Total Time1 47

Course: Cakes

Cuisine: American

Servings: 24

Calories: 671kcal

Author: Chelsey White

Ingredients

Gingerbread Cake Layers

3 cups all-purpose flour 375g
1 1/2 cups granulated sugar 300g
1 1/4 cups packed dark brown sugar 250g
2 Tbsp ground ginger
1 Tbsp ground cinnamon
2 1/2 tsp baking powder 10g
1 tsp fine salt 6g
1/2 tsp ground cloves
1/2 cup unsalted butter, room temperature 113g
1 cup carton egg whites or 4 large egg whites, room temperature 235g
1 1/2 cups full-fat sour cream, room temperature 375g
1/2 cup vegetable or canola oil 105g
1/4 cup molasses 70g
1 tsp vanilla extract or vanilla bean paste 4g

Cream Cheese Buttercream Frosting

2 cups (4 sticks) unsalted butter, room temperature 454g
1 cup cream cheese, room temperature 226g
1 Tbsp vanilla extract or vanilla bean paste 12g
1/2 tsp fine salt 3g
10 cups powdered sugar 1250g
1/3 cup heavy whipping cream, room temperature 80g
Brown and red gel food coloring

Recommend Tools and Equipment

3, 8- inch cake pans
Serrated Knife
Spinning cake stand
Electric hand mixer or stand mixer
10- inch greaseproof cake board
Large offset spatula
3 Small piping bags
2 Small round piping tips like a Wilton 10
1 Very small round piping tip like a Wilton 3

Instructions

Gingerbread Layer Cake:

Preheat the oven to 350°F/175°C. Line three 8" cake pans with parchment rounds and grease with non-stick baking spray.
Mix together 3 cups flour, 1 1/2 cups granulated sugar, 1 1/4 cups dark brown sugar, 2 Tbsp ginger, 1 Tbsp cinnamon, 2 1/2 tsp baking powder, 1 tsp salt, and 1/2 tsp cloves in a large bowl until fully combined.
Mix 1/2 cup of unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain.
Mix in 1 cup of egg whites on a medium speed until incorporated.
Add 1 1/2 cups sour cream, 1/2 cup vegetable oil, 1/4 cup molasses, and 1 tsp of vanilla extract. Mix on a low speed until incorporated.
Scrape down the sides of the bowl with a rubber spatula, then beat on a medium speed for about a minute to make sure everything is properly mixed together.
Divide the batter evenly between the prepared pans and bake for 31-34 minutes or until a toothpick comes out with a few moist crumbs. Let the cake layers cool in the pans for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.
Flip the cake layers onto a wire rack to cool. Use a serrated knife to level the top of the layers once they're fully cooled.
If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be cold to the touch, which will make it easier to assemble your cake.

Cream Cheese Buttercream Frosting:

While the cake layers bake and cool, make the cream cheese buttercream frosting.
Beat 2 cups (4 sticks) of butter and 1 cup of cream cheese on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth.
Mix in 1 Tbsp of vanilla extract and 1/2 tsp of salt on a low speed.
Gradually mix in 10 cups of powdered sugar and 1/3 cup of heavy cream on a low speed.
If the frosting seems too thick, add in additional cream (1 TBSP at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). If you're not sure what consistency the frosting should be, check out my frosting consistency post. Wait to color the buttercream until the cake is stacked and frosted.

Assembling This Gingerbread Cake:

Stack and frost the cake layers on a greaseproof cake board or flat plate using a dab of frosting to help stick the first cake layer to the board.
Spread an even layer of cream cheese buttercream between each cake layer with a large offset spatula.
Add a thin coat of frosting around the cake to fully cover the cake layers. Smooth using a large offset spatula or bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
Then add a second, thicker layer of frosting to the cake and create a textured look using a large offset spatula.
The next steps are totally optional, but I like to add little gingerbread men and hearts around the cake with buttercream! To do this, scoop 1/2 cup of the remaining buttercream in a small piping bag fit with a small round piping tip (like a Wilton 3) and set aside.
Color 1/2 cup of frosting red using gel food coloring and place in a small piping bag fit with a round piping tip (like a Wilton 10).
Add 2 Tbsp of molasses and a squirt of warm brown gel food coloring into the remaining frosting. Then place the brown frosting in a piping bag fit with a round piping tip (like a Wilton 10) and use it to pipe little gingerbread men all around the cake.
Use the white buttercream to add details onto the gingerbread man and the red buttercream to pipe hearts in any open spaces, then enjoy!

Video

Notes

Making this Gingerbread Layer Cake in Different Sizes

One batch of batter is about 1800g, so I add roughly 600g to each of my cake pans (when using 3, 8-inch cake pans).

You can also use one batch of batter to make 2, 9-inch cake layers or 4, 6-inch cake layers.

I recommend using this recipe if you want to make a gingerbread sheet cake.

If you want to make gingerbread cupcakes, bake them at 350F / 175C for 18-21 minutes. One batch of batter will make about 3 dozen cupcakes (yield will vary based on the size of your liners).

Tips for Making the Best Gingerbread Layer Cake:

Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
Ingredients at room temperature mix together better. Set out any cold ingredients ahead of time.
Chill the cake layers in the freezer for about 20 minutes before assembling the cake. This makes it a lot easier to stack and frost.
Make a vegan or dairy free gingerbread cake if needed! Use your favorite type of dairy free milk to replace the sour cream and heavy cream and use vegan butter sticks in place of the butter. For the egg whites I recommend using a powdered egg replacer.
If your hands run hot, wrap a paper towel, or thin kitchen towel around your piping bag to prevent the transfer of heat from your hands into the frosting.

Making This Gingerbread Layer Cake in Advance and Storage Tips

Make the cake layers in advance and freeze them. This breaks the process up and makes this recipe more approachable.

You can make the frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

This cake can sit out at room temp for a few hours, in the fridge for up to 5 days, or in the freezer for up to a month.

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