Ultimate Gingerbread Layer Cake with Cream Cheese Buttercream for the Holidays
This exquisite Gingerbread Layer Cake, generously frosted with a rich and tangy vanilla bean cream cheese buttercream, is the quintessential holiday dessert. It’s not only visually stunning and brimming with warm, inviting winter spices, but also incredibly delicious and surprisingly simple to prepare. Whether you prefer a straightforward approach or love adding those extra flourishes, this cake is guaranteed to be the centerpiece of your festive celebrations.
Prepare to impress your guests this holiday season with a dessert that truly steals the show. This beautiful gingerbread cake recipe is designed to be a memorable addition to any festive table, perfect for family gatherings, office parties, or a cozy Christmas dinner. Its complex yet comforting flavors of molasses, ginger, and cinnamon, perfectly balanced by the sweet and tangy cream cheese frosting, make it an irresistible treat.
Many consider this to be the finest gingerbread cake they’ve ever tasted, celebrated for its exquisite balance of deep molasses and aromatic spiced flavor, all while maintaining an incredibly light and tender crumb. My version features a generous layer of creamy vanilla bean cream cheese frosting – you can use vanilla bean paste for convenience – and includes an optional but highly recommended rum cake soak to enhance the depth of flavor and moisture. To elevate its festive charm, I adorned the cake with glistening sugared cranberries and fresh rosemary sprigs, adding a delightful pop of red and green that embodies the spirit of the holidays.
Table of Contents
- An Easy but Elegant Cake for the Holidays
- Why This Gingerbread Cake Shines
- Essential Ingredients for Perfect Gingerbread
- Step-by-Step Guide to Assembling Your Masterpiece
- Elevating Your Cake: Decoration Ideas
- Expert Tips for Baking Success
- More Holiday Cakes
- Get This Recipe
An Easy but Elegant Cake for the Holidays
My primary goal in developing this gingerbread layer cake was to create a dessert that is as effortlessly simple as it is undeniably elegant. The holiday season is often a whirlwind of activities, and finding time for elaborate baking projects can be a challenge. That’s why this recipe focuses on delivering maximum festive impact with minimal fuss. It’s perfect for those who want a show-stopping dessert without spending hours in the kitchen. However, if you do wish to make it extra special, I’ve included plenty of suggestions to take it to the next level of culinary artistry.
Why This Gingerbread Cake Shines
This recipe truly stands out for several reasons, making it a reliable and cherished addition to your holiday baking repertoire:
- Simple, Yet Rich Gingerbread Cake: The cake itself is incredibly straightforward, utilizing a basic two-bowl method that minimizes cleanup and complexity. Despite its ease, it boasts a deeply flavorful and wonderfully tender crumb.
- Perfect Cream Cheese Frosting: You’ll only need one versatile recipe for the cream cheese frosting, which serves double duty as both the luxurious filling between the layers and the smooth, delectable exterior coating. Its vanilla bean notes elevate the classic tanginess of cream cheese.
- Optional Flavor Boost: For an added layer of warmth and moisture, an optional rum cake soak can be brushed onto each layer. This simple syrup infuses the cake with a subtle, sophisticated hint of rum that perfectly complements the gingerbread spices.
- Stunning Presentation: Serve the cake as-is for understated elegance, or easily transform it into a festive masterpiece by topping it with homemade sugared cranberries and fresh herbs like rosemary and sage for a vibrant display of color and flair.
Essential Ingredients for Perfect Gingerbread
Crafting this festive gingerbread cake requires a thoughtful selection of both pantry staples and key flavor enhancers. Here’s a closer look at the ingredients you’ll need and why each plays a crucial role:
For the gingerbread cake layers, you’ll start with standard baking essentials: creamy unsalted butter, large eggs, pure vanilla extract, and all-purpose flour. The leavening agents, both baking powder and baking soda, ensure a light and airy texture. For that signature gingerbread flavor, brown sugar is preferred over white, as its molasses content adds an extra layer of richness. The unmistakable warmth comes from generous amounts of dark molasses, pungent ground ginger, and fragrant ground cinnamon. A secret ingredient that truly boosts the cake’s depth of flavor without making it taste like coffee is brewed coffee, which replaces water in this recipe to intensify the spices.
The star of the frosting is undoubtedly my beloved cream cheese buttercream. It’s made with softened cream cheese, room temperature unsalted butter, and sifted powdered sugar for a smooth, lump-free finish. For an elevated touch of luxury and visual appeal, I’ve opted for a fresh vanilla bean, split and scraped. Alternatively, high-quality vanilla bean paste or even vanilla extract can be used, though the bean specks add a gourmet touch.
If you choose to indulge in the optional rum cake soak, you’ll need just three simple ingredients: water, more brown sugar, and a good quality spiced rum (or rum extract for a non-alcoholic option). And for those picture-perfect festive garnishes, prepare with a bit of granulated sugar, fresh, vibrant cranberries, and aromatic sprigs of herbs like rosemary and sage. These not only add color but a subtle, fresh fragrance that enhances the entire cake experience.
You can find the full, detailed recipe with precise measurements in the recipe card located at the very end of this article!
Step-by-Step Guide to Assembling Your Masterpiece
Assembling a layer cake might seem daunting, but with these clear steps, you’ll create a beautifully stacked dessert with confidence. This process focuses on making the assembly smooth and enjoyable, ensuring your gingerbread cake looks as impressive as it tastes.
- Prepare Cake Batter: Begin by creaming the softened butter and brown sugar until light and fluffy – this step incorporates air for a tender cake. Then, incorporate the eggs one at a time, followed by the molasses and vanilla, ensuring each addition is fully mixed. In a separate bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, ginger, cinnamon). Gradually add the dry mixture to the wet ingredients, alternating with the brewed coffee. Mix just until combined to avoid overworking the gluten, which can lead to a tough cake.
- Bake Cake Layers and Cool: Divide the prepared batter evenly among your greased and parchment-lined cake pans. Bake at 350°F (175°C) for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges pull slightly away from the pan. Allow the cake layers to cool completely on a wire rack. Patience here is key; warm cakes will cause your frosting to melt. Tip: Baking the cake layers a day in advance and chilling them overnight in the fridge makes them much firmer and easier to handle, resulting in a cleaner assembly!
- Make Simple Syrup Cake Soak (Optional!): While the cakes cool, prepare your rum simple syrup. Combine water, brown sugar, and rum in a small saucepan or microwave-safe bowl. Heat gently until the brown sugar is fully dissolved. Let this mixture cool completely before using, as warm syrup will also affect the cake’s temperature and stability.
- Assemble the Cake with Frosting: Place your first cooled cake layer on a cake stand or serving plate. If using the rum cake soak, brush the top surface of this layer generously with the cooled syrup. Then, evenly spread about ⅔ cup of the vanilla bean cream cheese frosting over the brushed layer. Carefully place the next cake layer on top and repeat the brushing and frosting steps. Continue with any remaining layers. Once all layers are stacked, frost the entire cake – top and sides – with the remaining cream cheese buttercream, smoothing it out for a polished finish.
- Chill and Serve: For the best results and a clean slice, it’s highly recommended to chill the assembled cake in the refrigerator for at least 30 minutes. This allows the buttercream to firm up, solidifying the structure and making it much easier to cut. However, if you’re eager to dig in, you can certainly slice and serve it immediately!
Elevating Your Cake: Decoration Ideas to Make It Extra!
While the frosted gingerbread layer cake is beautiful in its own right, exuding a rustic yet refined charm, adding a few simple decorative touches can truly transform it into a show-stopping holiday masterpiece. I love to top mine with a festive medley of sugared cranberries, delicate sage leaves, and vibrant rosemary sprigs. If you’ve never experimented with sugared cranberries before, you’re in for a treat! They’re incredibly simple to make, irresistibly delicious, and provide the most wonderful “pop” of festive color and a delightful textural contrast. The shimmering sugar coating adds a touch of winter magic that is truly captivating.
How to Make Sugared Cranberries and Herbs:
To create these dazzling garnishes, simply prepare a quick simple syrup by heating water and granulated sugar until the sugar dissolves. Dip fresh cranberries (and rosemary or sage sprigs) into the syrup, ensuring they are fully coated. Let them dry on a wire rack for at least an hour until tacky. Finally, toss them in remaining granulated sugar until they are completely covered and glistening. The result is a stunning, edible decoration that adds both visual appeal and a burst of fresh flavor to your gingerbread cake.
Expert Tips for Baking Success
Achieving a perfectly moist, flavorful, and beautifully assembled gingerbread layer cake is easier with a few professional insights. These tips will help you navigate common baking challenges and ensure your holiday dessert is a resounding success:
- The Secret Power of Coffee: Don’t skip the coffee! While it might seem like an unusual addition, brewed coffee adds incredible depth of flavor to this cake without imparting any detectable coffee taste. It amplifies the warm spices and molasses, making the gingerbread notes even richer and more complex. If, for any reason, you prefer not to use coffee, simply substitute it with an equal amount of water, though you might notice a slight difference in the overall depth of flavor.
- Choosing Your Cake Pans: This versatile gingerbread cake batter can be baked in either 8-inch or 9-inch round cake pans.
- 8-inch pans will yield a slightly taller cake with smaller diameter layers, creating a more dramatic vertical appearance.
- 9-inch pans will produce a wider cake with slightly shorter layers.
You can use either 2 or 3 pans depending on your desired layer count:
- Double Layer: Use 2 pans.
- Triple Layer: Use 3 pans for a classic look.
- Quadruple Layer: For an extra-tall, impressive cake, bake in 2 pans and then carefully slice each cooled layer in half horizontally using a serrated knife or cake leveler.
Remember, baking times will vary slightly based on pan size and layer thickness. Cakes are done when the edges begin to pull away from the pan, and the center springs back gently when lightly pressed. For even baking, always bake cakes on a single rack placed in the center of your oven. If you’re baking more than two layers, it’s best to do so in two separate shifts to ensure consistent heat distribution.
- The Magic of Chilled Cake Layers: For the easiest and cleanest assembly, I highly recommend chilling your cake layers completely ahead of time. This firms them up significantly, making them less prone to crumbling and much easier to handle when frosting. I typically bake the cake layers one day and assemble the cake the following day, but even a few hours in the fridge will make a noticeable difference. For detailed instructions on how to properly store and even freeze cake layers, refer to my comprehensive tips on storing cake layers.
- Why a Simple Syrup Cake Soak is a Game-Changer: Butter cakes, while superior in flavor compared to oil-based cakes, can sometimes lean towards a drier crumb, especially if inadvertently over-baked. Brushing the cooled cake layers with a simple syrup is an incredibly effective way to ensure lasting moisture. This is particularly beneficial if you plan to bake and assemble your cake a day or more in advance, as it helps keep the cake fresh and tender. The brown sugar rum simple syrup in this recipe serves a dual purpose: it not only adds essential moisture but also infuses the cake with an extra layer of warm, spiced rum flavor that perfectly complements the gingerbread.
- Advance Preparation for Stress-Free Baking: To streamline your holiday baking, remember that cake layers can be prepped and even frozen in advance. This flexibility allows you to spread out your baking tasks, making the final assembly day much more relaxed. Find detailed instructions on how to properly store and freeze cake layers here!
- Mastering Layer Cake Techniques: For additional guidance on achieving professional-looking results, explore my other helpful resources. My post on how to build a layer cake covers essential information, including preparing cake pans, baking flat and even cake layers, and my favorite essential cake tools. If you need a little extra assistance frosting your cake like a (semi) pro, be sure to see my full tutorial, which breaks down the process into easy-to-follow steps.
- Proper Storage for Freshness: Due to its luscious cream cheese frosting, this gingerbread layer cake is best stored in the refrigerator. Ensure it is covered to prevent drying out. When stored correctly, it will keep wonderfully for up to 5 days, though its peak freshness and flavor are usually enjoyed within the first few days of baking and assembly.
More Holiday Cakes
Looking for more festive inspiration? Here are some other delightful holiday cake recipes to round out your seasonal dessert table:
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Gingerbread Layer Cake
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Ingredients
Gingerbread cake layers:
- 1 cup (226 grams) unsalted butter , softened to room temperature
- 2 cups (426 grams) light or dark brown sugar
- 3 large eggs
- 1 teaspoon vanilla
- ¾ cup (255 grams) molasses
- 3 ¾ cup (450 grams) all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 1 ½ teaspoon ground cinnamon
- 1 ½ cup (340 grams) brewed coffee
Cream cheese buttercream:
- 8 ounces (226 grams) cream cheese , softened to room temperature
- 1 cup (226 grams) unsalted butter , softened to room temperature
- 6 cups (681 grams) powdered sugar , sifted
- ¼ teaspoon salt
- 1 vanilla bean , split and seeds scraped out (see Notes)
Rum simple syrup cake soak (optional):
- ¼ cup (56 grams) water
- ¼ cup (53 grams) light or dark brown sugar
- 1 tablespoon spiced rum
Sugared cranberries and herbs (optional):
- ½ cup (113 grams) water
- 1 ½ cup (300 grams) granulated sugar , divided
- 2 cups (200 grams) fresh cranberries (200 grams)
- Sprigs of rosemary and/or sage leaves
Equipment
Instructions
To make the cake layers:
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Preheat oven to 350°F. Line two or three 8 or 9-inch cake pans with parchment paper and grease with butter and flour or non-stick baking spray.
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Beat the butter and brown sugar with an electric mixer until pale and creamy, about 3-4 minutes on high.
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Add the eggs one at a time, mixing and scraping the bowl down after each addition. Mix in the vanilla and molasses.
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In a separate bowl combine the flour, baking powder, baking soda, salt, ginger and cinnamon. Add to the molasses mixture in 3 additions alternating with the brewed coffee. Scrape down the bowl as needed, and mix only just combined.
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Divide the cake batter between the prepared cake pans. Bake until edges pull away from the pan and the centers of the cake bounce back when gently pressed, about 25-30 minutes.
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Let cakes cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
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Make ahead: Cake layers can be made in advance. Wrap in plastic wrap and store in the fridge for up to 3 days or in the fridge for 1 month or more.
To make the buttercream:
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Beat the cream cheese and butter until smooth. Add the powdered sugar, salt, and vanilla bean seeds and beat on high speed until light and creamy, 2-3 minutes.
To make the simple syrup cake soak (optional):
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Heat the water, brown sugar, and rum over the stove or in the microwave until sugar is dissolved.
To assemble the cake:
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Place one cake layer on a cake stand or plate and brush with some simple syrup, if using. Cover with approximately ⅔ cup of the buttercream.
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Repeat with remaining cake layers.
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Frost assembled cake completely with buttercream, as desired. Decorate with sugared cranberries and herbs, if desired.
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Store cake in fridge until ready to serve. Cake will last for up to 5 days but will be best within a few days of baking and assembly.
To make the sugared cranberries and herbs (optional):
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Heat the water and ½ cup of the sugar over the stove or microwave until sugar is dissolved.
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Add cranberries and stir until completely covered with the syrup. Remove cranberries with a slotted spoon and place on a wire rack set over a sheet pan. Repeat with rosemary sprigs and sage leaves.
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Let dry for at least 1 hour.
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Toss cranberries and herbs with remaining sugar until completely covered. If making in advance of decorating cake, be sure sugared cranberries and herbs are completely dry before storing.
Video
Notes
- In place of the vanilla bean, you can instead use 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste.
- The rum simple syrup cake soak is optional, but adds flavor and moisture. Butter cakes have a tendency to have a drier crumb, especially if over baked. The cake soak will help with that!
Originally published December 2018. This recipe has been lovingly adapted from Bake from Scratch magazine, with enhancements for flavor and ease of preparation.