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Gingerbread Layer Cake

A delightful celebration of spices and sweetness, this Gingerbread Layer Cake is perfect for the holiday season with its soft layers and creamy frosting.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour Ensures a light and fluffy texture.
  • 1 cup dark brown sugar Adds rich sweetness and a hint of molasses flavor.
  • 2 tsp baking powder Provides the lift needed for a perfect rise.
  • 2 tsp ground cinnamon Infuses a warm, fragrant spice.
  • 1 tsp ground ginger Delivers a zesty kick that is quintessential to gingerbread.
  • 1/4 tsp ground nutmeg Enhances the autumnal flavor profile.
  • 3 large eggs (room temperature) Helps the batter blend smoothly.
  • 1/2 cup unsalted butter (softened) Adds richness and moisture.
  • 1/2 cup milk Balances the thickness of the batter.
Frosting Ingredients
  • 8 oz cream cheese (softened) Creates a creamy frosting that's hard to resist.
  • 3 cups powdered sugar Sweetens the frosting and gives it a fluffy consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a mixing bowl, whisk together the flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and a pinch of salt.
  3. In another bowl, cream the softened butter and dark brown sugar until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition.
  5. Gradually alternate adding the dry ingredients and milk until just combined. Be careful not to overmix.
  6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool for 10 minutes before transferring them to a wire rack to cool completely before frosting.
Frosting
  1. Once the cakes are completely cool, prepare the cream cheese frosting by mixing the softened cream cheese and powdered sugar until smooth and fluffy.
  2. Frost the top of one cake layer, place the second layer on top, and frost the top and sides of the entire cake.

Notes

For storage, keep the cake in an airtight container at room temperature for up to three days. You can freeze individual slices wrapped well in plastic wrap.