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Gingerbread Layer Cake

Yields1 ServingPrep Time5 minsCook Time55 minsTotal Time1 hr

Final Gingerbread Layer Cake Recipe14

 6 tbsp unsalted butter, melted
 1 cup brown up sugar
 1 cup molasses
 1 cup warm water
 1 cup buttermilk, room temperature
 2 large eggs
 1 tbsp ground ginger
 ½ tbsp ground cinnamon
 ¼ tsp ground cloves
 ½ tsp salt
 ½ tsp baking soda
 ¾ tsp baking powder
 2 cups all-purpose flour
 Non-stick baking spray

Preheat oven to 350 degrees.
Collect all ingredients for the gingerbread cake. Spray pans with baking spray and set aside.


The best pans to use for this recipe are a baking sheet and two loaf pans

Cookie sheet and two loaf pans


In a large bowl whisk together butter, sugar, molasses, eggs, water, and buttermilk.

Mixing gingerbread mix


Next, add in the ginger, cinnamon, cloves, salt, baking powder, flour, and baking soda.


Whisk until just combined.

Pie mixture in a mixing bowl


Divide between the pans and bake for 25 mins or until a toothpick comes out clean.

bread in loaf pans on baking sheet


Allow cakes to cool for 10 mins in the pans before removing them to cool on a baking rack.

For the frosting.

Add cream cheese to the bowl. Mix it with an electric mixer until smooth.


Add in powdered sugar and vanilla.


Mix until smooth.


Add to a piping bag with a 1A piping Tip. Pipe an even layer of cream cheese frosting between each layer.

bread slices on baking sheet


Add decoration to the top of the cake and serve.

Gingerbread Layer Cake Recipe6


Chefs tip
it’s easier to frost a frozen cake. If time permits freeze the layers of cake if not using a piping tip to add frosting to avoid crumbs.

Final Gingerbread Layer Cake Recipe20


If using 8 inch round pans, double the recipe for a larger stacked layer cake.