Ultimate Gingerbread Layer Cake Recipe Festive Delicious

Ah, the magical season of gingerbread! The moment the calendar turns to fall, I find myself whisked away on a scent-filled journey of cinnamon, nutmeg, and all the warm spices that wrap around like a cozy blanket. Every year, without fail, a cherished childhood memory comes rushing back: the tradition of baking gingerbread cookies with my grandmother. The kitchen would be filled with laughter, the sweet aroma of molasses swirling in the air, and my tiny hands dusted with flour, trying (and often failing) to roll out perfectly shaped gingerbread men.

Fast forward a few decades later, and here I am, still smitten with those flavors, but this time transforming the classic gingerbread experience into a delightful Gingerbread Layer Cake. This cake captures that same warmth and nostalgia, encapsulating the essence of gingerbread in beautiful, layered tiers, all dressed up with creamy frosting. So, grab your mixing bowl and a warm cup of tea, and let’s dive into this heartwarming recipe!

Why You’ll Love This Recipe

• Perfect for the holiday season or cozy gatherings with friends.
• Soft, fluffy cake layered with luscious cream cheese frosting.
• Easy enough for a weeknight bake, with impressive results.
• Budget-friendly ingredients that pack a flavorful punch.

Ingredients

Let’s gather what we need to whip up this delightful cake!

• For the Cake:
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup unsalted butter, softened (make sure it’s truly softened for fluffiness)
• 2 cups brown sugar, packed (the dark variety gives a richer flavor!)
• 4 large eggs
• 1 cup molasses (use the robust kind for that deep flavor)
• 1 cup buttermilk (or make your own with milk and vinegar!).

• For the Cream Cheese Frosting:
• 1 cup unsalted butter, softened
• 16 oz cream cheese, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon (optional, but why not?!?)

Step-by-Step Instructions

Alright, let’s roll up those sleeves and get baking!

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This is the perfect time to get that oven nice and warm!
2. Prepare Your Pans: Grease and flour three 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal—trust me on this one!
3. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt. This aroma will have you dreaming of holiday spices!
4. Cream the Butter and Sugar: In another bowl, beat the softened butter and brown sugar together until light and fluffy—about 4-5 minutes. This step is crucial, so be patient! It contributes to that lovely texture.
5. Add the Eggs: Add in the eggs one at a time, ensuring each is well incorporated before adding the next. This is where the mixture begins to get wonderfully airy!
6. Incorporate the Molasses: Stir in the molasses and mix until just combined. The color will darken to a deep, rich tone that feels oh-so-festive!
7. Alternate Dry and Wet Ingredients: Gradually add the flour mixture and the buttermilk. Start with a third of the flour, followed by half the buttermilk, and repeat until everything is well-mixed. Remember, don’t overmix—just stir until it’s combined!
8. Fill the Pans: Evenly distribute the batter among the prepared pans. Give them a little shake to smooth out the tops.
9. Bake: Pop those beauties into the oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Your kitchen will smell divine!
10. Cool: Once done, let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.

11. Prepare the Frosting: In a bowl, beat the softened butter and cream cheese together until smooth. Gradually add the powdered sugar while beating on low speed—this can get messy, so wear an apron!
12. Add Flavor: Mix in the vanilla extract and cinnamon (if using) until creamy and fluffy.
13. Assemble: Once your cakes are completely cool, place one layer on a cake stand or plate. Spread a generous layer of frosting over the top, then place the second layer on top and repeat. Top with the final layer and use the remaining frosting to cover the top and sides of the cake.
14. Decorate: You can sprinkle some extra cinnamon on top or get creative with your favorite holiday decorations, like candied ginger or nuts!

Pro Tips & Variations

Now that you’ve baked this beautiful Gingerbread Layer Cake, let’s discuss some fun twists you can try:

• Spice it Up: Feel free to add a bit of cardamom or allspice for a unique flavor twist. Just a pinch goes a long way!
• Nutty Delight: Add chopped pecans or walnuts to your frosting for some added crunch!
• Diet Swaps: If you’re looking for a gluten-free option, you can try an all-purpose gluten-free flour blend. Results may vary, so check the package for best practices.
• Flavor Boost: Substitute part of the molasses with dark brown sugar for a slightly different flavor profile.

Serving Suggestions

This Gingerbread Layer Cake is best enjoyed with a warm cup of spiced chai or a cozy hot cocoa. If you’re feeling extra, serve it with a dollop of whipped cream or scoop of vanilla ice cream for an indulgent treat. When I present this cake, I often like to have a side of freshly brewed coffee ready too. Imagine biting into the soft layers of spiced cake while sipping on a rich coffee. Pure bliss!

Storage Tips

This cake is perfect for making ahead of time. Here’s how to keep it fresh:

• Refrigerate: Store any leftovers in an airtight container in the fridge for up to a week. Simply allow it to sit at room temperature for about 30 minutes before serving again!
• Freeze: You can freeze unfrosted layers. Wrap them individually in plastic wrap and then place them in a freezer bag. They’ll keep for about three months!
• Reheat Wisely: If you freeze it, let it thaw in the refrigerator overnight before enjoying. A quick 10-second microwave zap can bring the cake back to life, but watch it—it heats fast!

FAQs

Can I use different spices in the cake?

Absolutely! Feel free to experiment. Adding cardamom or nutmeg can bring a lovely twist to this gingerbread flavor.

What can I use if I don’t have buttermilk?

No worries! Just mix one cup of regular milk with a tablespoon of vinegar or lemon juice. Let it sit for about 10 minutes to curdle, and you’ll have a nice buttermilk substitute.

How can I make the cake less sweet?

If you prefer a less sweet cake, you can reduce the amount of brown sugar slightly or use less frosting. Also, adding some tangy cream cheese frosting complements the flavor beautifully.

Can I make cupcakes instead?

Absolutely! This recipe yields about 24 cupcakes. Just fill the muffin tins 2/3 full and bake for about 20 minutes, or until a toothpick comes out clean.

Conclusion

I hope this Gingerbread Layer Cake becomes a beloved recipe in your kitchen, just like it has in mine. It’s such a wonderful centerpiece for any holiday gathering or a simple sweet treat to share with loved ones. I’d love to hear how yours turns out, so drop a comment below or share your baking adventures! Let’s keep the warmth of the gingerbread tradition alive together, one slice at a time.

Ultimate Gingerbread Layer Cake Recipe Festive Delicious

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• Author: antaki
• Total Time: 1 hour
• Yield: 12 servings 1x

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Description

Delight in this festive gingerbread layer cake Easy recipe delicious spices and perfect for holiday gatherings Bake your holiday treat today

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Ingredients

Scale 1x2x3x

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon salt

1 cup unsalted butter, softened

2 cups brown sugar, packed

4 large eggs

1 cup molasses

1 cup buttermilk

1 cup unsalted butter, softened (for frosting)

16 oz cream cheese, softened

4 cups powdered sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon (optional)

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Instructions

Preheat your oven to 350°F (175°C).

Grease and flour three 9-inch round cake pans.

In a large bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt.

In another bowl, beat the softened butter and brown sugar together until light and fluffy—about 4-5 minutes.

Add in the eggs one at a time, ensuring each is well incorporated before adding the next.

Stir in the molasses and mix until just combined.

Gradually add the flour mixture and the buttermilk, starting with a third of the flour, followed by half the buttermilk, and repeat until everything is well mixed.

Evenly distribute the batter among the prepared pans.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.

In a bowl, beat the softened butter and cream cheese together until smooth.

Gradually add the powdered sugar while beating on low speed.

Mix in the vanilla extract and cinnamon until creamy.

Place one layer on a cake stand or plate, spread frosting over the top, add the second layer, repeat and finish with the final layer. Cover top and sides with remaining frosting.

Decorate with cinnamon or your favorite holiday decorations.

Notes

A delightful Gingerbread Layer Cake capturing the warmth and nostalgia of gingerbread, perfect for the holiday season.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 12 servings
• Calories: 350
• Sugar: 32g
• Fat: 15g
• Carbohydrates: 52g
• Fiber: 1g
• Protein: 4g

Keywords: Gingerbread Cake, Layer Cake, Holiday Dessert, Gingerbread Recipe