Every holiday season, this gingerbread layer cake with cream cheese frosting is the recipe I come back to again and again. I’ve baked it for family gatherings, holiday parties, and even just for a cozy night at home, and it never lets me down. The layers are moist and fluffy, but still carry that classic gingerbread richness that feels like Christmas on a fork!
You can trust this recipe because it’s been tested countless times in my own kitchen, and I’ve adjusted the ratios so it bakes up consistently soft without being too dense. The molasses brings depth, the brown sugar adds caramel notes, and the Irish cream makes it super special. I know how disappointing it is to pull a dry gingerbread cake out of the oven, so I’ve made sure this one stays tender, slices beautifully, and feels special enough to be your go to holiday showstopper.
Why You'll Love This Gingerbread Cake Recipe
- Texture: moist, fluffy, yet substantial enough to slice into beautiful layers
- Flavor: rich molasses, bold ginger, and warming holiday spices in every bite
- Holiday fun: the cake that looks and tastes like Christmas cheer!
Baking Tips
- Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt, it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot on every time
Ingredients for Best Gingerbread Cake Recipe
- Molasses: the star ingredient that gives gingerbread its signature dark color and deep, bold flavor
- Ground ginger and other spices: ginger, cinnamon, nutmeg, and cloves create that classic holiday warmth
- Five Farms Irish Cream: I added Irish cream to the batter and it brings the most amazing holiday warmth!! The way it blends with the gingerbread spices is unreal, it gives the flavor so much depth without overpowering anything. Five Farms is my go to because it always takes baked goods from good to unforgettable!
- Brown sugar: adds sweetness with a hint of caramel depth.
- Sour Cream: Full fat is best, it makes cakes much more tender.
- Eggs: provide structure and richness for a light yet sturdy crumb..
- Butter: I love salted butter in my cream cheese frosting, if you don't have salted butter make sure to add a big pinch of salt.
- Vegetable oil: keeps the cake extra moist and soft even after a day or two.
See recipe card below for quantities.
How to Make Gingerbread Cake
- In a medium bowl whisk together the flour, spices, baking soda, baking powder, and salt until fully combined. Set aside. In a large bowl beat the brown sugar, molasses, sour cream, egg, and oil on medium speed until smooth, about 1-2 minutes.
- Add the dry ingredients on low speed and mix until it is just incorporated.
- Pour in the hot liquid [water and Irish cream or all water] and mix on low until the batter is smooth. Divide the batter evenly among the prepared cake pans.
- Bake for 15 to 16 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes.
Hint: Make sure your mixer is on the lowest setting when adding the dry ingredients.
Pro Tips
- Do not over mix: once the dry ingredients go in, mix only until the batter comes together to keep the crumb soft and prevent a dense texture.
- Line the pans: cut parchment rounds the same size as the pan bottoms so the cakes release cleanly with no sticking.
- Add the hot liquid: this step is essential because it helps activate the leavening, boosts the rise, and creates a tender, velvety crumb.
- Use room temperature eggs: they blend more easily into the batter and help the cake bake evenly.
- Check for doneness early: gingerbread can overbake quickly, so start checking with a toothpick a few minutes before the recommended bake time.
Gingerbread Cake Recipe Variations
- Nuts: add chopped pecans or walnuts for crunch
- Chocolate: stir in mini chocolate chips for a sweet surprise
- Orange zest: Add orange zest for an amazing burst of citrus.
- Simple finish: make it one layer and top with a dusting of powdered sugar instead of frosting.
How to Serve Gingerbread Cake
Slice the cake and enjoy it with a mug of hot cocoa or whatever festive drink you love most. It doubles as a show stopping centerpiece for your holiday table!
How to Store Gingerbread Cake
Room temperature: store the unfrosted cake covered for 2 days.
Refrigerator: keep the frosted cake well wrapped for up to 1 day, the longer it stays refrigerated, the more the crumb will dry out.
Freezer: To freeze, wrap each slice tightly in plastic wrap, then in foil, and place them in a freezer safe bag. Store for up to 2 months.
Best practice: always bring slices to room temperature before serving for the best texture.
Gingerbread Cake Recipe FAQs
Cream cheese frosting is the classic choice because its tang balances the sweet, spiced cake. Vanilla buttercream, whipped cream, or even a mascarpone frosting also pair beautifully.
Most often it’s from over baking or measuring too much flour. To avoid this, spoon flour into your measuring cup instead of scooping, or use a kitchen scale, and check your cake a few minutes before the recommended bake time. Adding just a touch more milk can also help keep the crumb tender.
Yes! Wrap the cooled cake layers tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw in the fridge overnight before frosting and serving.
More Sweet Treats
Looking for other recipes like this? Try these:
📖 Recipe
Best Gingerbread Cake Recipe
Equipment
- 6 inch metal cake pans can use 8 inch if doubling the recipe
- Parchment Paper
- Stand mixer or hand mixer
- Measuring cups or kitchen scale
Ingredients
- *This recipe makes three 6-inch cake layers. You can also double it to make three 8-inch layers. If you’d rather skip the layer cake, it works as an 8-inch square cake, just cut the frosting in half so it’s not too much for a single layer cake. See notes for baking times
Gingerbread Cake
- 1 and ¼ cup (156 grams) all purpose flour *You should really use a scale to weigh the flour for the most accurate results. If you do not have one, use the fluff and spoon method to avoid packing in too much flour
- ¼ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 and ½ teaspoons ground ginger
- 1 and ½ teaspoons cinnamon
- ½ teaspoon cloves
- ⅛th teaspoon nutmeg
- ½ cup vegetable oil can use canola
- ¼ cup sour cream room temperature, full fat
- ⅓ cup unsulphured molasses
- ½ cup brown sugar packed
- 1 large egg room temperature, submerge in warm water if its cold
- 1 teaspoon vanilla extract
- 2 tablespoons hot water must be hot
- 2 tablespoons Irish Cream, hot (I used Five Farms Irish Cream) can replace with hot water if needs to be non alcoholic
Cream Cheese Frosting
- 6 oz cream cheese brick style, room temperature, full fat
- 6 tablespoons salted butter room temperature
- 2 teaspoons vanilla extract
- 2 and ½ cups powdered sugar
Instructions
Gingerbread Cake
- Preheat the oven to 350°F. Line three 6 inch cake pans with parchment paper. Cut out circles the same size as the bottom of each pan, place them inside, and spray the pans with nonstick spray. Set aside.
- In a medium bowl whisk together the flour, spices, baking soda, baking powder, and salt until fully combined. Set aside.
- In a large bowl beat the brown sugar, molasses, egg, sour cream, vanilla, and oil on medium speed until smooth, about 2 minutes.
- Add the dry ingredients, mix on low speed until just combined. scrape down the bowl, making sure to get the bottom.
- Pour in the hot liquid [water and Irish cream or all water] and mix on low until the batter is smooth. Divide the batter evenly among the prepared cake pans.
- Bake for 15 to 16 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes.
- Place a plate or cooling rack on top of the cake pan. Hold the plate and pan together firmly, then flip them over in one motion. The cake should release and drop onto the plate because of the parchment lining. Gently lift the pan away, peel off the parchment, and let the cake finish cooling.
Cream Cheese Frosting
- In a large bowl beat the butter, cream cheese, and vanilla on medium speed until smooth and creamy.
- Add half of the powdered sugar and mix on low until it starts to combine, then switch to medium speed until smooth.
- Add the remaining powdered sugar and mix on medium, then turn it up to high and beat until the frosting becomes fluffy and light in color.
Assembling
- Make sure all cake layers are completely cool before frosting. Place the first layer on a plate or cake board. Add about ½ cup of frosting and spread it evenly to the edges.
- Add the second layer on top and repeat with another layer of frosting. Place the final cake layer on top, bottom side up for the flattest surface.
- Add the remaining frosting and smooth the sides and top to finish the cake.
- Gingerbread cake can dry out quickly, so I like to freeze it the same day I bake it instead of leaving it out. When you are ready to enjoy it, just take it out of the freezer and let it thaw at room temperature. See storage in notes
Karen says
I’m always disappointed with gingerbread cake because it’s always dense but this was soft and fluffy!!
Amanda says
Yay! THank you so much for leaving a review!!
Tracey says
Could you use either melted butter or avocado oil in place of vegetable or canola oil ?
Amanda says
Hi Tracey! I wouldn't use melted butter, it wont be as moist, you could use avocado oil if its flavorless 🙂
Carol says
This recipe is a keeper and may well become a tradition on our holiday table! Everyone loved it ❤️Great texture and flavour, with the slightly tangy but sweet cream cheese frosting complementing the delicious gingerbread cake. Thanks for a great recipe Amanda!
Amanda says
Such a kind comment!!! I'm honored you made one of my recipes Carol, thank you so much 🙂