Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 3/4 cups (345 g) all-purpose flour
- 2 tsp ground ginger, 2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg, 1 tsp salt
- 2 tsp baking powder, 1 tsp baking soda
- 3/4 cup (170 g) unsalted butter, room temp, plus more for pans
- 1/4 cup (60 ml) neutral oil
- 1 cup (200 g) packed dark brown sugar
- 1 cup (240 ml) unsulfured molasses (not blackstrap)
- 3 large eggs, room temp
- 2 tbsp freshly grated ginger
- 1 1/4 cups (300 ml) buttermilk, room temp
- 1/2 cup (120 ml) very hot water or strong coffee
- 2 tsp vanilla extract (divided use)
- 16 oz (450 g) cream cheese, room temp
- 1 cup (225 g) unsalted butter, room temp (for frosting)
- 4 1/2 cups (540 g) powdered sugar
- 3 tbsp molasses (for frosting)
- 2–4 tbsp heavy cream or milk
- 1/3 cup chopped candied ginger, gingerbread cookies for decorating
Do This
- 1. Heat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment. Whisk dry cake ingredients (flour, spices, salt, baking powder, baking soda).
- 2. Cream butter, oil, and brown sugar until fluffy. Beat in eggs one at a time, then molasses, grated ginger, and 1 tsp vanilla.
- 3. Mix in dry ingredients alternately with buttermilk, starting and ending with dry. Stir in hot water or coffee until smooth.
- 4. Divide batter between pans and bake 25–30 minutes, until a toothpick comes out clean. Cool completely.
- 5. Beat cream cheese and butter until smooth. Add powdered sugar, 3 tbsp molasses, 1 tsp vanilla, a pinch of salt, and enough cream/milk for a soft, spreadable frosting.
- 6. Layer cakes with frosting, then frost the outside. Decorate with chopped candied ginger and gingerbread cookies. Chill 30 minutes before slicing.
Why You'll Love This Recipe
- Deeply spiced, super-moist gingerbread layers that taste like the holidays in cake form.
- Luxuriously tangy cream cheese frosting kissed with molasses for true gingerbread flavor.
- Showstopping presentation with candied ginger and gingerbread cookies, perfect for a holiday birthday or centerpiece dessert.
- Make-ahead friendly and sturdy enough for easy layering and decorating, even if you are not an experienced baker.
Grocery List
- Produce: Fresh ginger (about a 2-inch piece)
- Dairy: Unsalted butter, cream cheese (brick style), buttermilk, heavy cream or milk, eggs
- Pantry: All-purpose flour, dark brown sugar, powdered sugar, unsulfured molasses, neutral oil, vanilla extract, baking powder, baking soda, fine salt, ground ginger, ground cinnamon, ground cloves, ground nutmeg, candied ginger, gingerbread cookies (homemade or store-bought), optional strong coffee
Full Ingredients
For the Gingerbread Cake Layers
- Butter and parchment paper for greasing and lining pans
- 2 3/4 cups (345 g) all-purpose flour, spooned and leveled
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tsp fine sea salt
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 cup (170 g) unsalted butter, at room temperature
- 1/4 cup (60 ml) neutral oil (such as canola or vegetable)
- 1 cup (200 g) packed dark brown sugar
- 1 cup (240 ml) unsulfured molasses (do not use blackstrap, which is too bitter)
- 3 large eggs, at room temperature
- 2 tbsp freshly grated ginger (from about a 2-inch piece of ginger, peeled)
- 1 1/4 cups (300 ml) buttermilk, at room temperature
- 1/2 cup (120 ml) very hot water or strong hot coffee
- 1 tsp pure vanilla extract
For the Molasses Cream Cheese Frosting
- 16 oz (450 g) full-fat brick-style cream cheese, at room temperature
- 1 cup (225 g) unsalted butter, at room temperature
- 4 1/2 cups (540 g) powdered sugar, sifted if lumpy
- 3 tbsp unsulfured molasses
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt (or to taste)
- 2–4 tbsp heavy cream or milk, as needed for consistency
For Decorating
- 1/3 cup finely chopped candied ginger
- 8–12 small gingerbread cookies (men, stars, snowflakes, or any festive shapes)
- Optional: Extra ground cinnamon or nutmeg for light dusting on top
- Optional: Birthday candles for a holiday birthday cake
Step-by-Step Instructions
Step 1: Prepare the pans and preheat the oven
Heat your oven to 350°F (175°C). Grease three 8-inch round cake pans with butter. Line the bottoms with parchment paper circles and lightly grease the parchment as well. This helps the gingerbread layers release cleanly and stay intact.
If your oven tends to bake unevenly, place an oven thermometer inside and, if you have them, use bake-even strips around the pans. Set the prepared pans aside while you make the batter.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, salt, baking powder, and baking soda. Whisk for at least 30 seconds so the leaveners and spices are evenly distributed. Set this bowl aside.
The aromatic spice mix is what gives the cake its deep gingerbread flavor, so do not skip or reduce the spices unless you prefer a very mild cake.
Step 3: Cream the fats and sugars, then add eggs and flavorings
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), combine the 3/4 cup softened butter, 1/4 cup oil, and 1 cup dark brown sugar. Beat on medium-high speed for 3–4 minutes, scraping down the sides once or twice, until the mixture looks lighter in color and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Add the 1 cup molasses, grated fresh ginger, and 1 tsp vanilla extract. Mix on medium speed until the mixture is smooth and glossy. It may look slightly separated at first; keep mixing and it will come together.
Step 4: Combine with buttermilk and hot water
With the mixer on low speed, add about one-third of the dry ingredients to the wet mixture and mix just until combined. Pour in about half of the buttermilk and mix again. Repeat with another third of the dry ingredients, then the remaining buttermilk, finishing with the last third of the dry ingredients. Mix on low only until there are no dry streaks left.
Turn the mixer to low and slowly pour in the hot water or hot coffee. Mix until the batter is smooth and fairly thin; scrape down the bowl and give a final stir by hand to ensure everything is evenly incorporated. The hot liquid helps bloom the cocoa-like flavors of the molasses and spices and makes the cake extra moist.
Step 5: Bake the gingerbread layers
Divide the batter evenly among the three prepared pans. An easy way is to use a kitchen scale, aiming for roughly equal weights in each pan, or use a measuring cup to portion the batter.
Tap each pan gently on the counter to release any large air bubbles. Bake the cakes on the middle rack (or upper-middle rack if your oven runs hot on the bottom) for 25–30 minutes, rotating the pans halfway through baking if needed.
The cakes are done when the tops spring back lightly to the touch, the edges are just pulling away from the sides, and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
Cool the cakes in their pans on a wire rack for 10–15 minutes, then run a thin knife around the edges and gently turn them out onto the rack. Peel off the parchment and let the layers cool completely, at least 1 hour, before frosting.
Step 6: Make the molasses cream cheese frosting
Once the cake layers are cool, prepare the frosting. In a large bowl, beat the cream cheese and 1 cup softened butter together on medium-high speed for 2–3 minutes until completely smooth and creamy, with no lumps of cream cheese remaining.
Gradually add the powdered sugar, about 1 cup at a time, mixing on low speed after each addition to avoid a sugar cloud. When all the sugar is incorporated, add the 3 tbsp molasses, 1 tsp vanilla extract, and 1/4 tsp salt.
Increase the mixer speed to medium-high and beat for another 1–2 minutes, adding 2–4 tbsp heavy cream or milk a little at a time until the frosting is fluffy, smooth, and spreadable. It should hold soft peaks on a spatula but not feel stiff or dry. Taste and adjust the salt or molasses to your liking.
Step 7: Assemble and crumb-coat the cake
Place one cooled cake layer on a serving plate or cake stand. If the tops of your cakes have domed, level them with a long serrated knife so the layers stack evenly.
Spread about 3/4 to 1 cup of frosting evenly over the first layer, right to the edges. Add the second layer, cut side down, and repeat with another 3/4 to 1 cup of frosting. Place the final layer on top, again cut side down for the flattest surface.
Use a thin layer of frosting to coat the top and sides of the cake, filling any gaps between layers as you go. This is your crumb coat, which traps any loose crumbs. Chill the crumb-coated cake in the refrigerator for 20–30 minutes to firm up.
Step 8: Finish frosting and decorate with candied ginger and cookies
Once the crumb coat is set, spread the remaining frosting over the top and sides of the cake. Use a spatula or bench scraper to smooth the sides for a clean look, or leave soft swoops for a more rustic style.
Press chopped candied ginger around the bottom edge of the cake or sprinkle it in a ring on top. Arrange gingerbread cookies upright around the edge of the top or gently press them onto the sides for a festive border. If you like, lightly dust the top with a pinch of cinnamon or nutmeg.
For the neatest slices, chill the finished cake for at least 30 minutes before cutting. Add birthday candles just before serving if this is a holiday birthday cake. Slice with a long, sharp knife, wiping the blade between cuts for clean layers.
Pro Tips
- Room temperature ingredients are key. Soft butter, cream cheese, eggs, and buttermilk help the batter and frosting come together smoothly without curdling or lumps.
- Do not overmix once the flour is added. Mix just until the dry ingredients disappear; overmixing can make the cake dense instead of tender.
- Use unsulfured molasses, not blackstrap. Blackstrap is much more bitter and will overpower the cake and frosting.
- Chill for cleaner layers. A brief chill after the crumb coat and again after final frosting makes slicing easier and helps the cake keep its shape.
- Decorate just before serving if it is very humid. In damp conditions, cookies can soften quickly on the frosting, so add them closer to serving time for the best crunch.
Variations
- Simple sheet cake: Bake the batter in a greased 9×13-inch pan at 350°F (175°C) for 35–40 minutes, or until a toothpick comes out clean. Frost the top only and decorate with chopped candied ginger.
- Orange-spice twist: Add 1 tbsp finely grated orange zest to the cake batter and 1 tsp orange zest to the frosting. Garnish with thin orange slices or candied orange peel alongside the gingerbread cookies.
- Extra-spicy version: Increase ground ginger to 1 tbsp and add a pinch of black pepper for a more assertive, bakery-style gingerbread kick.
Storage & Make-Ahead
Because of the cream cheese frosting, store the cake covered in the refrigerator. It keeps well for 3–4 days; the flavors often deepen by the second day. For the best texture, let slices sit at room temperature for 20–30 minutes before serving so the cake softens and the frosting becomes silky again.
You can bake the cake layers up to 2 days in advance. Once completely cool, wrap each layer tightly in plastic wrap and store at room temperature or in the refrigerator. Layers can also be frozen (well wrapped) for up to 2 months; thaw overnight in the fridge before frosting. The frosting can be made 1–2 days ahead and refrigerated in an airtight container; bring it to room temperature and re-whip briefly before using.
Nutrition (per serving)
Approximate values for 1 slice, assuming 14 slices: about 620 calories; 30 g fat; 19 g saturated fat; 84 g carbohydrates; 1 g fiber; 60 g sugars; 6 g protein; 430 mg sodium. These numbers are estimates and will vary based on exact ingredients, decoration amounts, and portion sizes.
