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Close up photo of a three layer gingerbread cake that have been cut into.
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5 from 1 vote

Gingerbread Layer Cake

Three layers of a gingerbread spiced cake separated and covered by a delicious cinnamon-spiced buttercream and topped with mini gingerbread men. The perfect Christmas treat to have at your dessert table.
Prep Time20 mins
Cook Time20 mins
Cooling Time1 hr
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 829kcal

Ingredients

Cake:

Frosting:

  • cups butter softened
  • 2 teaspoons vanilla extract
  • teaspoons ground cinnamon
  • cups powdered sugar
  • 3-4 tablespoons heavy whipping cream
  • Caramel sauce and gingerbread men for topping

Instructions

Cake

  • Preheat the oven to 350°F and prepare THREE 8-inch cake pans by coating with vegetable shortening and dust with flour and set aside.
  • Whisk together the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and salt in a medium mixing bowl and set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream together the eggs, sugar, and vanilla for 1 to 2 minutes.
  • Replace the paddle with a whisk attachment and add the molasses, sour cream, and milk and mix until well combined.
  • Slowly add the dry ingredients and mix well until there are no dry spots and everything is combined. Scrape the sides and bottom of the bowl and give a final whisk to make sure everything is combined.
  • Divide the batter evenly between the three cake pans and bake for 20 to 25 minutes or until a toothpick inserted in the center of each cake comes out clean.
  • Allow the cakes to cool for 10 minutes and then flip them out onto a wire rack to cool completely.

Frosting

  • While the cakes are cooling, prepare the frosting by adding the butter into the bowl of a stand mixer fitted with a paddle attachment and cream on high speed for 2 to 3 minutes or until light and fluffy.
  • Add vanilla and cinnamon and mix until combined.
  • Add the in the powdered sugar one cup at a time fully incorporating after each addition.
  • Add the heavy cream and slowly increase the speed to high and whisk on high speed for 2 to 3 minutes or until you get a nice “whipped” consistency.

Assembly

  • Take one layer of cake and place it on a cake stand or serving board. Top with ½ to ¾ cup of frosting and smooth evenly over the cake. Repeat with each layer of cake.
  • Apply a crumb coat of frosting all over the outside of the cake and refrigerate for 10 to 15 minutes or until slightly hardened.
  • Apply the remaining frosting on the outside of the cake and add a caramel drip and pipe the remaining frosting on the top of the cake as desired.

Notes

How To Store:
This cake can remain at room temperature for about 2 days when properly stored in an airtight container such as a cake carrier. Since it does not contain any fruit or cream cheese it is perfectly fine being left out.
If you want to refrigerate the cake to last longer, store it in an airtight container and place it in the refrigerator. It should last for about 3 to 4 days.
If you are making this cake ahead of time but are not serving until a later date then you can freeze each layer of the cakes separately. 
Bake the cakes according to the directions and then cool completely, wrap in plastic wrap individually and place in the freezer, these will last for up to 3 months.
Let them defrost in the refrigerator overnight and then prepare the frosting and decorate the cake.

Nutrition

Calories: 829kcal | Carbohydrates: 96g | Protein: 5g | Fat: 49g | Saturated Fat: 32g | Cholesterol: 146mg | Sodium: 535mg | Potassium: 446mg | Fiber: 1g | Sugar: 74g | Vitamin A: 1279IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 3mg