Gingerbread Layer Cake Recipe

Evan LOVES gingerbread anything. His love started young when we decorated a gingerbread house every year together. I thought they were just a craft but he loved breaking the hard as bricks gingerbread up and eating it. Over the years he’s learned that we can have the yumminess of gingerbread without the stale gingerbread house. Let me introduce you to the Gingerbread Layer Cake. Thin, gingerbread cake layers with cream cheese icing in between. It’s a little slice of gingerbread heaven!

What is Gingerbread Anyway?

Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg and cinnamon and sweetened with honey, sugar or molasses. (Wikipedia) Makes sense to me. All those spices make gingerbread taste warm and delicious.

Gingerbread Layer Cake

Ingredients

• 6 tablespoons unsalted butter, melted
• 1 cup brown up sugar
• 1 cups molasses
• 1 cup warm water
• 1 cup buttermilk, room temperature
• 2 large eggs
• 1 tablespoons ground ginger
• 1/2 tablespoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 2 cups all-purpose flour (not self rising!)
• Non-stick baking spray
• Cream Cheese Frosting

This recipe uses the Wilton Easy Layers Loaf Cake Pans. You an make a round cake, double the recipe.

Instructions

Preheat your oven to 350 degrees. Spray pans with baking spray and set aside. Don’t have baking spray? Butter and flour your pans.

In a large bowl whisk together the melted butter, sugar, molasses, eggs, water, and buttermilk. Next, add in ginger, cinnamon, cloves, salt, baking powder, flour and baking soda. Whisk until just combined. Don’t overmix!

Divide between the pans and bake for 25 mins or until a toothpick comes out clean. Allow cakes to cool for 10 mins in the pans before removing to cool on a baking rack.

Tip: It’s easier to frost a frozen cake. If time permits, freeze the layers of cake. If not, using a piping tip
to add frosting to avoid crumbs.

Add cream cheese frosting to piping bag with a 1A piping tip. Pipe an even layer of cream cheese frosting between each gingerbread layer. Add a piped squiggle to top of cake as decoration. Add candy canes or gingerbread cookies as decoration and serve.

Don’t forget to pin for later!