Best Gingerbread Cake Recipe
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!
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
Notes
*Start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off.
*8 inch square cake, check the cake around 24 minutes
*8 inch layer cakes, check the cake around 18 minutes
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.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.