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–+ servings
Gingerbread Layer Cake

Irresistible Gingerbread Layer Cake for Your Holiday Feast

This Gingerbread Layer Cake is a festive and delicious treat, perfect for your holiday gatherings.
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Prep Time 20 minutes
Cook Time 34 minutes
Cooling Time 10 minutes
Total Time 1 hour 4 minutes
Servings: 12 slices
Course: Cakes
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with a gluten-free blend
  • 1 cup Granulated Sugar Can replace with coconut sugar
  • 1 cup Dark Brown Sugar Light brown sugar can be used as a substitute
  • 2 teaspoons Ground Ginger Fresh grated ginger can be used with more quantity
  • 2 teaspoons Ground Cinnamon Can substitute with nutmeg for a different flavor
  • 1 teaspoon Baking Powder Ensure it's fresh for proper leavening
  • 0.5 teaspoon Fine Salt Essential for flavor enhancement
  • 1 teaspoon Ground Cloves Can be omitted if unavailable
  • 0.5 cups Unsalted Butter Can use vegan butter for a dairy-free version
  • 4 Egg Whites Can use aquafaba (3 tablespoons per egg) as a vegan substitute
  • 1 cup Full-Fat Sour Cream Can be substituted with Greek yogurt
  • 0.5 cups Vegetable Oil Can use melted coconut oil
  • 0.5 cups Molasses Blackstrap molasses can be used for a stronger taste
  • 1 teaspoon Vanilla Extract Use vanilla bean paste for extra richness
For the Frosting
  • 8 ounces Cream Cheese Mascarpone can substitute for a lighter texture
  • 0.5 cups Unsalted Butter
  • 1 teaspoon Vanilla Extract
  • 4 cups Powdered Sugar Can use a sugar substitute for lower calories
  • 0.25 cups Heavy Whipping Cream Can use a dairy-free alternative
Optional Decor
  • 1 Brown and Red Gel Food Coloring Adds a festive touch

Equipment

  • Oven
  • Mixing bowl
  • hand mixer
  • Cake Pans
  • Whisk
  • Wire racks
  • Piping Bag

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing and lining them with parchment paper.
  2. In a large bowl, mix the dry ingredients including flour, granulated sugar, dark brown sugar, ground ginger, ground cinnamon, baking powder, and salt.
  3. Gradually mix in the melted butter, egg whites, sour cream, vegetable oil, molasses, and vanilla extract to form a smooth batter.
  4. Beat the batter on medium speed for 2-3 minutes until fluffy and smooth.
  5. Divide the batter among the prepared pans and bake for 31-34 minutes. Check doneness with a toothpick.
  6. Once baked, cool the cakes in the pans for 10 minutes. Then transfer to wire racks to cool completely.
  7. Level the tops of the cake layers with a serrated knife for even stacking.
Frosting and Assembly
  1. In a medium bowl, beat together cream cheese and butter. Gradually add vanilla, a pinch of salt, and powdered sugar. Mix until fluffy.
  2. Place one cake layer on a serving platter and spread frosting on top. Repeat with remaining layers.
  3. Apply a thin layer of frosting around the cake (crumb coat) and chill for 30 minutes.
  4. Once chilled, add a thicker layer of frosting, smoothing it over the top and sides, and decorate as desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 24gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Keep the cake stored in an airtight container to maintain moisture for up to 5 days in the fridge. Cake layers can be frozen for later enjoyment.

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