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Easy Christmas Gingerbread Cake

A flavorful and foolproof three-layer gingerbread cake spiced with ginger, cinnamon, and molasses, covered in a rich and tangy cream cheese frosting. The ultimate cozy holiday dessert.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 Slices
Course: Dessert
Cuisine: American, Holiday
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Gingerbread Cake
  • 3 cups all-purpose flour
  • 1.5 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 2.5 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 0.5 tsp nutmeg
  • 1 cup unsalted butter softened
  • 1 cup dark brown sugar packed
  • 1 cup unsulphured molasses
  • 2 eggs large, room temp
  • 1 cup hot water
Cream Cheese Frosting
  • 16 oz cream cheese softened
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract

Equipment

  • Three 8-inch round cake pans
  • Stand mixer or hand mixer
  • Mixing bowls
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and all spices.
  3. In a large bowl, cream softened butter and brown sugar until light and fluffy (3-4 mins).
  4. Beat in molasses and eggs until combined. Scrape down sides of the bowl.
  5. Gradually alternate adding the dry ingredients and hot water to the wet mix, starting and ending with flour. Mix until just combined.
  6. Divide batter evenly among pans. Bake for 25-30 minutes until a toothpick comes out clean.
  7. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. For frosting: Beat cream cheese and butter until smooth. Slowly add powdered sugar and vanilla until fluffy.
  9. Spread frosting between layers and over the top and sides of the cooled cake.

Notes

Ensure cake layers are completely cool before frosting to prevent melting.