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Gingerbread Layer Cake

Indulgent Gingerbread Layer Cake with Creamy Frosting Bliss

This Gingerbread Layer Cake features rich ginger and molasses, topped with creamy frosting, making it an unforgettable dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 270 g All-Purpose Flour Can substitute with gluten-free flour
  • 2 tablespoon Cornstarch Optional
  • 2 teaspoon Baking Powder Essential for rising
  • 1 teaspoon Baking Soda Necessary for creating lift
  • 0.5 teaspoon Salt Critical for taste
  • 3 teaspoon Ground Ginger Can reduce to 2 teaspoon for milder taste
  • 1 teaspoon Ground Cinnamon Adjust according to flavor preference
  • 0.25 teaspoon Ground Cloves Can be omitted or reduced
  • 1 pinch Ground Nutmeg Optional for added warmth
  • 200 g Light Soft Brown Sugar Can substitute with dark brown sugar
  • 215 g Vegetable Oil Can use melted butter for a richer finish
  • 140 g Blackstrap Molasses Light molasses can be used
  • 2 large Eggs At room temperature
  • 1 teaspoon Vanilla Extract Almond extract can be an alternative
  • 180 g Hot Milk Plant-based milk can be substituted
For the Frosting
  • 225 g Unsalted Butter At room temperature
  • 570 g Powdered Sugar Ensure fine consistency
  • 335 g Cream Cheese Cold, can use non-dairy cream cheese
  • 1 tablespoon Lemon Juice Fresh, can substitute vinegar
  • 1 teaspoon Ground Ginger Optional for frosting
  • 0.5 teaspoon Ground Cinnamon Optional for frosting

Equipment

  • Oven
  • Mixing bowls
  • Cake Pans
  • Spatula
  • Whisk
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F). Grease two 8-inch round cake pans and line with parchment paper.
  2. Sift together the dry ingredients: flour, cornstarch, baking powder, baking soda, salt, and spices.
  3. In another bowl, whisk together the wet ingredients: brown sugar, vegetable oil, molasses, eggs, and vanilla.
  4. Combine the dry ingredients into the wet mixture, mixing gently to avoid overmixing.
  5. Add the hot milk and mix until the batter is smooth and slightly thick.
  6. Divide the batter evenly in the prepared pans and bake for 28-30 minutes.
  7. Let the cakes cool in the pans for 20 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting, beat the butter until fluffy, then gradually add powdered sugar, cream cheese, lemon juice, and optional spices.
  9. Trim the cooled cake layers if necessary, assemble the cake with frosting in between and over the top and sides.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 40gVitamin A: 500IUCalcium: 50mgIron: 1.5mg

Notes

Store wrapped in plastic in the fridge for 3-5 days or freeze for up to 3 months. Reheat individual slices in the microwave for 10-15 seconds, if desired.

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