Christmas Gingerbread Cake

Celebrate the holidays with this incredible Christmas gingerbread cake. Three layers of moist gingerbread cookies topped with cream cheese frosting make this a stunning Christmas dessert that will impress everyone!

Do you like gingerbread? We will! All winter long, we’ve been looking for ways to add our favorite winter flavors to everything we make! Cookies, bread, even a latte! We just can’t get enough.This Gingerbread Cake Fits Our Gingerbread Theme this The most amazing gingerbread flavor. The combination of ginger, cinnamon and cloves will make your mouth water! Finish with a cream cheese frosting for the ultimate Christmas cake. These things are what Christmas dreams are made of!

Buttermilk in Christmas Gingerbread Cake:

The batter for this cake calls for buttermilk. The acids in the buttermilk react with the baking soda and baking powder to help the cake rise and create a fluffy crumb. If you don’t have buttermilk, be sure to read our buttermilk substitutes post to choose what’s right for you. Please do not use just milk or water. It will affect the outcome of the cake.

Cupcake Instructions:

Do you prefer gingerbread cupcakes to gingerbread cakes? Don’t worry, this recipe works for cupcakes too! They are baked at 325 degrees for 20-22 minutes and this recipe makes about 36 cupcakes.

Can I make gingerbread cake with only two layers?

Is 3 tier cake too much for you? We get a lot of requests for instructions on how to make smaller versions of the same cake. Just divide the recipe for a two-layer cake by 2/3, or use the zoom function on the recipe card below.

Frosting Options:

We highly recommend the cream cheese frosting on this cake. It’s the perfect pairing with gingerbread! If cream cheese icing isn’t your thing, or if your fridge doesn’t have enough storage space, you can always use regular buttercream icing.

A whole Christmas gingerbread cookie on a cake stand.

Storage Instructions:

Due to the cream cheese frosting, you will need to store this cake in the refrigerator for up to 5 days. It starts to dry out the longer it sits in the fridge, but it never lasts long enough in our house for this to happen!

If you liked this recipe, you might be interested in these other delicious cake recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Preparation time 10 minute

cooking time 35 minute

total time 45 minute

raw material

gingerbread

3 big egg

2 tablespoon ginger powder

1 tablespoon ground cinnamon

3/4 teaspoon clove powder

1 1/2 teaspoon Salt

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 cup all purpose flour

Cream Cheese Frosting

2 8 oz block cream cheese, softened
1/2 cup salted butter soften
1 tablespoon vanilla extract
6 cup powdered sugar

instruct

Preheat oven to 350 degrees. Lightly grease three 9-inch discs and line bottoms with parchment paper.
In a large mixing bowl, whisk together melted butter, sugar, molasses, warm water, buttermilk, and eggs. Add ginger, cinnamon, cloves, salt, baking powder and baking soda. Slowly add flour and mix until fully combined.
Divide batter evenly among prepared baking pans. Bake in preheated oven for 30-35 minutes, until a toothpick inserted in center comes out clean.
Let the cake cool in the pan for 5 to 10 minutes, then remove and cool completely on a wire rack.
Once cooled, make the icing by whisking the butter and cream cheese in a large mixing bowl until smooth. Add vanilla extract and stir until fully combined. Slowly add the powdered sugar until it reaches your desired consistency of frosting.
Layer cakes on top of each other, frosting between layers and on top and outside of cake.