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Home » My Latest Recipes

Festive Holiday Gingerbread Cake

Nov 8, 2024 · 1 Comment

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This Holiday Gingerbread Cake recipe makes a delightful Christmas dessert that captures the cozy essence of the season. The warmth of ginger, cinnamon, nutmeg, and molasses creates a rich, aromatic flavor, while the tangy cream cheese icing perfectly complements the cake.

holiday gingerbread cake on a white cake stand

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Jump to:
  • Ingredients
  • Instructions
  • Decorating
  • Equipment
  • Storage
  • FAQ
  • More holiday dessert recipes
  • 📋 Recipe
gingerbread cake with a slice on a plate

Ingredients

This cake consists of two main elements:

  • Spicy gingerbread cake
  • Tangy cream cheese frosting

Gingerbread cake ingredients

Gather the following ingredients to make the gingerbread cake recipe:

ingredients needed to make Christmas gingerbread cake recipe
  • All-purpose flour - if necessary, sift flour to remove any lumps
  • Baking soda
  • Spices - ground ginger, ground cinnamon and ground nutmeg
  • Brown sugar - use light or dark brown sugar
  • Unsalted butter - softened
  • Molasses - use regular molasses and not blackstrap molasses (blackstrap molasses is too powerful a flavor for this cake)
  • Water - use warm water to mix together with the molasses
  • Egg - bring to room temperature before starting recipe

See recipe card for quantities.

Cream cheese frosting and filling

ingredients needed to make cinnamon cream cheese frosting including powdered sugar, butter, cream cheese, ground cinnamon and milk
  • Cream cheese - use full-fat and bring to room temperature before starting recipe
  • Unsalted butter - softened
  • Powdered sugar - sift powdered sugar to remove any lumps
  • Milk - to thin frosting to desired consistency. May substitute with water.
  • Ground cinnamon - optional to add a bit more spice to the frosting

See recipe card for quantities.

Instructions

Gingerbread cake instructions

two six inch cake pans prepared with parchment paper to ready for making a holiday gingerbread cake

1 - Grease two 6" round baking pans or line bottoms with parchment paper.

flour, spices and baking soda combined in a bowl

2 - Sift together flour, ginger, cinnamon, nutmeg and baking soda. Set aside.

molasses and hot water mixed together in a measuring cup

3 - Whisk together hot water and molasses until well combined. Set aside.

brown sugar and butter and egg mixed together

4 - Place brown sugar and softened butter in a bowl. Mix until light and fluffy (2 - 3 minutes). Add egg to bowl and mix until well combined.

mixing bowl with first addition of flour and spices added

5 - Add ⅓ of the dry ingredients (flour, baking soda and spices) to mixing bowl. Mix on low speed until just combined.

first addition of molasses and hot water added to mixing bowl

6 - Add half of the molasses/water. Mix on low speed until combined. Add the second ⅓ of dry ingredients to mixing bowl. Mix until combined. Add remaining molasses/water. Mix on low speed until combined.

final addition of flour and spices added to mixing bowl to make cake batter

7 - Add remaining dry ingredients. Mix on low speed until combined.

cake batter from gingerbread cake recipe poured into two pans and ready for baking

8 - Divide batter evenly between cake pans. Bake for 25 - 30 minutes at 350℉. Cake will be well risen and a toothpick inserted into the center will come out clean.

9 - Remove cake from oven and place on a wire rack to cool completely. Once cooled, gently unmold it from the cake pans. Slice the dome off both cakes and discard (or use for cake pops, snacking on, etc...). Then, slice each cake in half to create a total of four layers.

Cream cheese filling instructions

mixing bowl with melted gelatin added to the cream cheese mixture

1 - Place cream cheese and butter in a mixing bowl. Mix on medium speed until no lumps remain.

whipped cream folded into cream cheese mixture to make the pie filling

2 - Add powdered sugar and ground cinnamon (optional). Begin mixing on low speed and gradually increase speed to medium-high. Continue to mix for 3 to 4 minutes.

Assembly instructions

spreading cream cheese filling on second layer of holiday gingerbread cake

1 - Place one layer of cake on a serving platter and spread a generous amount of cream cheese filling over the top. Repeat for next two layers.

adding top layer of cream cheese frosting to gingerbread cake

2 - Add top cake layer and spread cream cheese filling over top. Using an offset spatula, create a swirl effect. Decorate as desired.

Decorating

Let your imagination run wild when decorating this festive gingerbread cake! Consider these options:

  • Gingerbread Cookie Garnish: Top the cake with holiday-themed gingerbread cookies.
  • Candied Ginger Pieces: For an extra pop of ginger flavor, sprinkle candied ginger pieces on top for a touch of sparkle and texture.
  • Sugared Cranberries and Fresh Rosemary: Add a some color with sugared cranberries and fresh rosemary sprigs. The cranberries add a tart contrast, and the rosemary gives a festive touch..
finished cake on a cake stand and decorated with a gingerbread cookie and candied cranberries

Equipment

I recommend the following equipment to make this recipe:

  • Two 6" round cake pans
  • Hand mixer or stand mixer
  • Bowls, measure cups and spoons
  • Rubber spatula and offset metal spatula
  • Pastry bag (optional)

Storage

Place the gingerbread cake in an airtight container and store in your refrigerator for up to 3 days. When ready to serve, remove from refrigerator approximately 1 hour before serving.

FAQ

Why do we serve gingerbread at Christmas?

Gingerbread has been around for thousands of years. Check out interesting read on how gingerbread has become a Christmas tradition here.

More holiday dessert recipes

Looking for more treats to add to your holiday dessert table? Check out these:

  • five cream puff wreaths with red bows on a plate and sprinkled with powdered sugar
    Holiday Cream Puff Wreaths
  • Holiday Linzer cookies on a wooden serving platter
    Holiday Linzer Cookies
  • two decorated heart cookies made using gingerbread dough recipe
    Dough for Gingerbread Cookies
  • Hot chocolate bombs decorated as Rudolf and Christmas trees some with white chocolate and some with dark chocolate
    Best Hot Chocolate Bombs

Seasons greetings! I hope you enjoy this Holiday Gingerbread Cake as much as my family and friends do.

📋 Recipe

holiday gingerbread cake on a white cake stand

Holiday Gingerbread Cake

This Holiday Gingerbread Cake is a delightful Christmas dessert that captures the cozy essence of the season. The warmth of ginger, cinnamon, nutmeg, and molasses combines to create a rich, aromatic flavor.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 30 minutes mins
Cooling and assembly 1 hour hr 30 minutes mins
Total Time 2 hours hrs 25 minutes mins
Course Dessert
Cuisine American
Servings 10
Calories 443 kcal

Equipment

  • 2 Cake Pans 6" round pans
  • 1 Stand Mixer or hand mixer
  • Bowls, measuring cups and spoons
  • 1 Rubber spatula
  • 1 Offset spatula
  • 1 Pastry bag optional

Ingredients
 
 

Gingerbread Cake

  • 2 Cups All Purpose flour
  • 2 teaspoons Ground ginger
  • ½ teaspoon Ground cinnamon
  • ¼ teaspoon Ground nutmeg
  • 1 teaspoon Baking soda
  • ¾ Cup Hot water
  • ¾ Cup Molasses
  • ½ Cup Unsalted butter softened
  • ⅓ Cup Brown sugar light or dark
  • 1 Large Egg room temperature

Cream Cheese Frosting and Filling

  • 8 Ounces Cream cheese Full fat, softened
  • ½ Cup Unsalted butter softened
  • 4 Cups Powdered sugar
  • ¼ teaspoon Ground cinnamon optional

Instructions
 

Gingerbread Cake

  • Preheat oven to 350℉ (180℃)
  • Grease two 6" round baking pans or line bottoms with parchment paper.
  • Sift together flour, ginger, cinnamon, nutmeg and baking soda. Set aside.
    2 Cups All Purpose flour, 2 teaspoons Ground ginger, ½ teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg, 1 teaspoon Baking soda
  • Whisk together hot water and molasses until well combined. Set aside.
    ¾ Cup Hot water, ¾ Cup Molasses
  • Place brown sugar and softened butter in the bowl of a stand mixer (note: a hand mixer may also be used). Using the paddle attachment, begin mixing together butter and sugar until well combined (approximately 2 minutes)
    ⅓ Cup Brown sugar, ½ Cup Unsalted butter
  • Add egg to mixing bowl. Mix on medium speed until well combined.
    1 Large Egg
  • Add ⅓ of the dry ingredients (flour, baking soda and spices) to mixing bowl. Mix on low speed until just combined.
  • Add half of the molasses/water. Mix on low speed until combined.
  • Add the second ⅓ of dry ingredients to mixing bowl. Mix on low speed until combined.
  • Add remaining molasses/water. Mix on low speed until combined.
  • Add remaining dry ingredients. Mix on low speed until combined.
  • Divide batter evenly between cake pans.
  • Bake for 25 - 30 minutes. Cake will be well risen and a toothpick inserted into the center will come out clean.
  • Remove cake from oven and place on a wire rack to cool completely. Unmold from cake pans once cooled.
  • Slice the dome off of both cakes and discard (or use for cake pops, snacking on, etc...). Then, slice each cake in half to create a total of four layers.

Cream Cheese Frosting and Filling

  • Place softened cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment (a hand mixer may also be used).
    8 Ounces Cream cheese, ½ Cup Unsalted butter
  • Mix cream cheese and butter on medium speed until no lumps remain.
  • Add powdered sugar and ground cinnamon (optional). Begin mixing on low speed and gradually increase speed to medium-high. Continue to mix for 3 to 4 minutes.
    4 Cups Powdered sugar, ¼ teaspoon Ground cinnamon
  • Note: if you prefer a softer icing add 1 - 2 teaspoons milk or water.

Cake Assembly

  • Place one layer of cake on a serving platter and spread a generous amount of cream cheese filling over the top.
  • Place another layer of cake on top of the cream cheese filling, then spread a generous layer of filling over it. Repeat spreading cream cheese filling with the remaining two layers.
  • Decorate as desired (e.g. add candied cranberries, decorated cookies, toasted nuts, etc...)

Video

Notes

  • Storage - Place cake in an airtight container and store in the refrigerator for up to 3 days. When ready to serve, remove from the refrigerator approximately 1 hour before serving.

Nutrition

Calories: 443kcalCarbohydrates: 97gProtein: 5gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 90mgSodium: 203mgPotassium: 454mgFiber: 1gSugar: 27gVitamin A: 899IUVitamin C: 0.01mgCalcium: 94mgIron: 3mg
Keyword holiday cakes
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Barbie R. says

    November 14, 2024 at 12:18 am

    5 stars
    Yummy! Pure holiday magic! I love the mix of festive colors and flavors—perfect for bringing extra cheer to any holiday gathering.

    Reply
5 from 1 vote

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Welcome to Desserts With Stephanie. I hope you enjoy your visit. All the recipes and techniques I discuss on this site have been fully tested in my bakery for more than 15 years. Let's have some fun in the kitchen and put a smile on someone's face with a little sweetness.

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