This gingerbread layer cake with cream cheese buttercream is beautiful, full of warm winter flavors, and incredibly delicious! You can keep it super simple and easy, or add a few extras to take it over the top. Either way, it’s perfect for the holidays!

slices of gingerbread layer cake on plates

Get ready to wow everyone with this cake; this is the only show-stopping dessert you need this holiday season! This beautiful gingerbread cake recipe is the perfect centerpiece for any celebration or gathering. 

I think this is the best gingerbread cake I’ve ever tasted, with wonderful molasses and spiced flavor, but still so light and tender. I frosted the whole thing with vanilla bean cream cheese frosting, added an optional rum cake soak for a boost of flavor, and topped the cake with sugared cranberries and rosemary for a little flourish of festive red and green.

gingerbread layer cake on cake stand

Table of Contents

closeup of gingerbread cake slice on plate

An easy but elegant cake for the holidays

My goal with this layer cake was to keep it as simple as possible. I wanted an elegant dessert fit for the Christmas season that didn’t have to take hours to make and put together (This time of year is busy enough!). But if you want to make it extra special, I’ve got suggestions for that too.

Here’s what this cake entails:

  • The gingerbread cake is simple and straightforward, it’s a basic two-bowl recipe
  • There’s just one recipe for the cream cheese frosting and filling 
  • You can add more flavor with an optional rum cake soak if you want
  • Serve the cake as-is, or top with sugared cranberries and herbs for more color and flair

Ingredients you’ll need

Gingerbread cake ingredients

You’ll need the standard cake ingredients like butter, eggs, vanilla, all-purpose flour and both baking powder and baking soda. Brown sugar adds a touch more flavor, and molasses, ginger and cinnamon gives it the classic “gingerbread” taste. Using coffee instead of water is one more big flavor boost.

The frosting is essentially my cream cheese buttercream recipe made with butter, cream cheese and powdered sugar. For this cake I’ve used vanilla bean (vanilla bean paste is great too) instead of vanilla extract for extra fanciness.

If you plan to use the rum cake soak, you’ll also need brown sugar, water and rum (or rum extract). And if you want to make the sugared garnishes, you’ll need granulated sugar, fresh cranberries and sprigs of herbs like rosemary and sage.

Find the full recipe in the recipe card at the end of this article!

baked cake layers in cake pan

How to assemble this gingerbread layer cake

  1. Prepare cake batter. Cream butter and brown sugar, then add eggs, molasses and vanilla. Fold in dry ingredients and spices, then stir in coffee.
  2. Bake cake layers and cool. Divide the cake between cake pans greased with baking spray and lined with parchment paper. Bake at 350°F for 25-30 minutes. Let the cake layers cool completely on a wire rack before assembling the cake. Tip: I like to bake the cake in advance so I can chill the cake layers overnight in the fridge, it makes assembly so easy!
  3. Make simple syrup cake soak (optional!). Heat the water, brown sugar, and rum over the stove or in the microwave until sugar is dissolved, then let it cool completely. 
  4. Put the cake together. Put a cake layer on a cake stand or plate and brush to top with cake soak (if using) and spread frosting on top. Repeat with remaining layers. Frost the entire cake with remaining frosting. Garnish with sugared decorations if you want (see below for decoration ideas).
  5. Chill and serve. For best results, chill the cake for about 30 minutes to solidify everything, though you can honestly slice it immediately if you’d like. 
assembling gingerbread layer cake

Cake decoration ideas to make it extra!

The frosted gingerbread layer cake is beautiful all on its own, but to add a final festive touch I topped mine with sugared cranberries, sage leaves, and rosemary sprigs. If you’ve never made sugared cranberries, they’re so fun! Plus they’re super simple and delicious too. A perfect pop of color and flavor.

gingerbread layer cake sliced with slices on plates, cranberries for garnish

Recipe tips for success

  • Coffee adds depth of flavor this cake, but it doesn’t add any detectable coffee flavor. If you are opposed to using it, simply swap for water (since coffee is just flavored water).
  • This cake can be baked in either 8 or 9-inch round pans. 8-inch will be taller, 9-inch will be wider and shorter. You can use 2 or 3 pans, depending on the look you’re going for: double layer (2 pans), triple layer (3 pans), or quadruple layer (2 pans, then slice each layer in half). Baking times will vary slightly, and cakes are done with the edges pull away from the pan, and the center springs back when gently pressed. Bake cakes only on 1 rack placed in the center of the oven. If baking more than 2 layers, bake in 2 shifts.
  • For easy assembly, I completely chill cake layers ahead of time. I usually bake cake layers one day and assemble the next, but a few hours in the fridge will also work. See my tips for storing cake layers.
  • Why I add a simple syrup cake soak: Butter cakes have superior flavor to those made with oil, but the downside is that they can seem dry, especially if over-baked. Brushing the cake layers with simple syrup helps keep things moist, which is especially beneficial if you’re making this cake a day or more in advance. The brown sugar rum simple syrup in this recipe adds more flavor as well as moisture!
  • Cake layers can be prepped and even frozen in advance, here’s how!
  • More cake help: See my post on how to build a layer cake which includes info on how to prep cake pans, how to bake flat even cake layers, and my favorite cake tools. If you need a little help frosting your cake like a (semi) pro, see my full tutorial.
  • How to store gingerbread cake. Because of the cream cheese frosting, this cake is best stored in the fridge and will keep for up to 5 days, though it’s best within a few days of baking.
bite taken out of gingerbread layer cake

More holiday cakes

cranberry orange bundt cake and slices on a plate
Cranberry Orange Bundt Cake
slices of pumpkin caramel poke cake on plates
Pumpkin Caramel Poke Cake
Peppermint Red Velvet Bundt Cake with Cream Cheese Filling and White Chocolate Ganache topped with extra candy cane sprinkles
Red Velvet Peppermint Bundt Cake

Get this recipe

gingerbread layer cake on cake stand
4.75 from 8 reviews

Gingerbread Layer Cake

Servings: 12 slices
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
This gingerbread layer cake with cream cheese buttercream is perfect for the holidays!
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Ingredients
 

Gingerbread cake layers:

  • 1 cup (226 grams) unsalted butter , softened to room temperature
  • 2 cups (426 grams) light or dark brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • ¾ cup (255 grams) molasses
  • 3  ¾ cup (450 grams) all-purpose flour
  • 1  ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground ginger
  • 1  ½ teaspoon ground cinnamon
  • 1  ½ cup (340 grams) brewed coffee

Cream cheese buttercream:

  • 8 ounces (226 grams) cream cheese , softened to room temperature
  • 1 cup (226 grams) unsalted butter , softened to room temperature
  • 6 cups (681 grams) powdered sugar , sifted
  • ¼ teaspoon salt
  • 1 vanilla bean , split and seeds scraped out (see Notes)

Rum simple syrup cake soak (optional):

  • ¼ cup (56 grams) water
  • ¼ cup (53 grams) light or dark brown sugar
  • 1 tablespoon spiced rum

Sugared cranberries and herbs (optional):

  • ½ cup (113 grams) water
  • 1 ½ cup (300 grams) granulated sugar , divided
  • 2 cups (200 grams) fresh cranberries (200 grams)
  • Sprigs of rosemary and/or sage leaves

Equipment

teal kitchen mixer
Electric mixer
two round cake pans
8-inch cake pans
offset spatula
Offset spatula

Instructions
 

To make the cake layers:

  • Preheat oven to 350°F. Line two or three 8 or 9-inch cake pans with parchment paper and grease with butter and flour or non-stick baking spray.
  • Beat the butter and brown sugar with an electric mixer until pale and creamy, about 3-4 minutes on high.
  • Add the eggs one at a time, mixing and scraping the bowl down after each addition. Mix in the vanilla and molasses.
  • In a separate bowl combine the flour, baking powder, baking soda, salt, ginger and cinnamon. Add to the molasses mixture in 3 additions alternating with the brewed coffee. Scrape down the bowl as needed, and mix only just combined.
  • Divide the cake batter between the prepared cake pans. Bake until edges pull away from the pan and the centers of the cake bounce back when gently pressed, about 25-30 minutes.
  • Let cakes cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
  • Make ahead: Cake layers can be made in advance. Wrap in plastic wrap and store in the fridge for up to 3 days or in the fridge for 1 month or more.

To make the buttercream:

  • Beat the cream cheese and butter until smooth. Add the powdered sugar, salt, and vanilla bean seeds and beat on high speed until light and creamy, 2-3 minutes.

To make the simple syrup cake soak (optional):

  • Heat the water, brown sugar, and rum over the stove or in the microwave until sugar is dissolved.

To assemble the cake:

  • Place one cake layer on a cake stand or plate and brush with some simple syrup, if using. Cover with approximately â…” cup of the buttercream.
  • Repeat with remaining cake layers.
  • Frost assembled cake completely with buttercream, as desired. Decorate with sugared cranberries and herbs, if desired.
  • Store cake in fridge until ready to serve. Cake will last for up to 5 days but will be best within a few days of baking and assembly.

To make the sugared cranberries and herbs (optional):

  • Heat the water and ½ cup of the sugar over the stove or microwave until sugar is dissolved.
  • Add cranberries and stir until completely covered with the syrup. Remove cranberries with a slotted spoon and place on a wire rack set over a sheet pan. Repeat with rosemary sprigs and sage leaves.
  • Let dry for at least 1 hour.
  • Toss cranberries and herbs with remaining sugar until completely covered. If making in advance of decorating cake, be sure sugared cranberries and herbs are completely dry before storing.

Video

Notes

  • In place of the vanilla bean, you can instead use 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste.
  • The rum simple syrup cake soak is optional, but adds flavor and moisture. Butter cakes have a tendency to have a drier crumb, especially if over baked. The cake soak will help with that!
 
Calories: 1056kcal, Carbohydrates: 175g, Protein: 7g, Fat: 39g, Saturated Fat: 24g, Cholesterol: 143mg, Sodium: 295mg, Potassium: 540mg, Fiber: 2g, Sugar: 141g, Vitamin A: 1269IU, Vitamin C: 2mg, Calcium: 143mg, Iron: 4mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

Originally published December 2018. Recipe adapted from Bake from Scratch magazine.