Gingerbread Layer Cake

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Meet your new Holiday centerpiece – a Gingerbread Layer Cake that tastes like Christmas in every slice. This Holiday gingerbread cake is made from scratch with real molasses and warm spices, then finished as a Christmas layer cake that stacks cleanly and cuts neat, bakery-style slices.

If you want a Christmas Cake easy enough for weeknights yet impressive for guests, this one delivers.

You can keep the Gingerbread Cake decoration simple with smooth buttercream and a cookie collar, or go festive with charred marshmallows, sugared cranberries, mini gingerbread men, or a light dusting of icing sugar.

Whether you call it a Gingerbread Christmas Cake or just your new go-to holiday cake, this gingerbread layer cake recipe gives you the easiest, fluffiest gingerbread dessert without fuss. Make it once for a party, then bring it back all season.

More Gingerbread Desserts to Try!

• Gingerbread Cupcakes
• Gingerbread Pancakes
• Gingerbread Bundt Cake
• Gingerbread Tiramisu

Why You’ll Love This Recipe

• The perfect Christmas layered dessert – three even 9-inch rounds stack into a tall layered cake that slices without crumbling.
• Moist and fluffy for days – buttermilk, sour cream, and oil create a fine, tender crumb that stays soft 48 to 72 hours. You get reliable lift plus long-lasting moisture.
• Homemade from scratch like old times delivers the classic gingerbread flavor. No cake mix, no artificial notes.
• Flexible finish that still looks polished
  Smooth vanilla buttercream for a traditional look, or swap in lightly sweetened whipped cream between layers for a softer bite. Both pair cleanly with gingerbread.
• Make-ahead smart
  Layers can be baked, wrapped, and chilled or frozen without drying out. Buttercream holds in the fridge and rewhips smooth, so you can assemble on party day.

Ingredients

• All-purpose flour, 3 ½ cups, spooned and leveled
• Baking powder, 2 tsp + baking soda, ½ tsp
• Fine salt, ½ tsp.
• Ground ginger, 1 tbsp. The headline spice. Fresh jar gives brighter flavor.
• Cinnamon, 2 tsp
• Ground cloves, ¼ tsp, and nutmeg, ¼ tsp
• White sugar, ¾ cup + dark brown sugar, ¾ cup. White sugar keeps crumb light, dark brown adds moisture and molasses notes. Light brown sugar also works if you want slightly less intensity.
• Unsulfured molasses, ½ cup. Do not use blackstrap, it is bitter and too strong. If needed, sub equal parts treacle and golden syrup, but flavor will shift
• Buttermilk, 1 ½ cups. Tenderizes and activates soda. DIY option: 1 ½ cups milk + 1 ½ tbsp lemon juice or vinegar, rest 5 minutes.
• Sour cream, ½ cup. Thick Greek yogurt works.
• Large eggs, 2
• Vegetable oil, 1 cup.
• Vanilla extract, 2 tsp

Vanilla buttercream

• Unsalted butter, 3 sticks (340 g), softened. Beat long enough to get pale and fluffy.
• Powdered sugar, 4 cups (500 g). Sift if clumpy.
• Vanilla extract, 2 tsp.
• Pinch of salt.

Marshmallow layer (optional but fun)

• Marshmallow fluff, 1 ½ cups. Store-bought or homemade works. Spread thin so it does not squeeze out.

Decorations (optional)

• Gingerbread cookies for a quick edging.
• Marshmallows to toast on top with a small torch

How To Make Gingerbread Layered Cake

Preheat oven to 350°F (175°C). Grease and line three 9-inch cake pans with parchment paper. Allow all refrigerated ingredients to come to room temperature before mixing.

In a large bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.

In a separate bowl, whisk together white sugar, brown sugar, molasses, buttermilk, sour cream, eggs, vegetable oil, and vanilla until smooth.

Pour wet ingredients into dry and whisk until just combined — do not overmix.

Divide the batter evenly among the prepared pans. Bake on the center rack only for 28–32 minutes, or until a toothpick inserted in the center comes out clean. If you’re going for 3 layers bake in batches to be sure they are all on the center rack. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

In a stand mixer, beat softened butter alone for 5 minutes on medium-high speed until pale and fluffy.

Gradually add powdered sugar and vanilla extract, mixing until fully combined. Continue whipping for 10 more minutes on low speed until smooth, light, and airy.

Level the cooled cake layers if needed. Place the first layer on a cake stand or serving board. Spread a thin layer of buttercream frosting, then a layer of marshmallow fluff.

Repeat with the second layer, then top with the final cake layer. Frost the top and sides of the cake with the remaining buttercream, smoothing or texturing the sides as desired.

Press 8–10 medium to large gingerbread cookies around the outside edge of the frosted cake so they stand upright.

Optional: Pile large marshmallows in one corner of the cake and insert 2 gingerbread cookies standing upright from the top. Use a kitchen torch to lightly toast the marshmallows for a golden, campfire-style finish.

Chill the cake for 20–30 minutes before slicing for clean layers. Serve at room temperature for the best texture and flavor. Store leftovers covered in the refrigerator for up to 4 days.

Storage and make-ahead

• Short term: Cover and refrigerate leftovers up to 4 days. Bring slices to room temperature before serving for best texture.
• Make-ahead layers: Bake layers, cool fully, wrap tightly, and refrigerate up to 2 days or freeze up to 2 months. Thaw wrapped in the fridge overnight, then assemble.
• Frosting: Buttercream keeps covered in the fridge 1 week. Rewhip briefly before using.

Tips and Tricks for Best Gingerbread Layered Cake

• Use brewed coffee for depth. It boosts the gingerbread spices without adding a coffee taste.
• Pick your pan size. 8-inch rounds bake up taller. 9-inch rounds bake wider and a bit shorter.
• Bake on the center rack only. If you decide to do exactly my recipe with 3 layers, bake in two batches. Cakes are done when the edges pull from the pan and the center springs back to a gentle touch.
• Chill before assembling. Cold layers are easier to stack and frost. Bake the day before and refrigerate overnight if you have enough time, or chill the layers for a few hours until fully cold.

FAQs

Can I replace molasses?
Use unsulfured molasses for authentic gingerbread flavor. Treacle can work in a pinch but will taste different. Avoid blackstrap, which is bitter and too strong.

Do I need both buttermilk and sour cream?
Yes. Together they improve tenderness, moisture, and slice integrity. Greek yogurt can replace sour cream, and DIY buttermilk is acceptable.

My layers peaked. What went wrong?
Likely overmixed batter, too much leavener, or oven running hot. Level with a serrated knife and crumb-coat to lock in crumbs.

More Gingerbread Christmas Dessert Ideas