I love this recipe because it strikes the perfect balance of spice and sweetness. The cake layers are tender yet sturdy, the buttercream adds a creamy caramel-like sweetness, and the caramel drip takes it over the top. What I also enjoy is how versatile it is—I can keep it simple by serving the cake plain with whipped cream, or I can go all out with full decoration for a show-stopping Christmas dessert.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
FOR THE GINGERBREAD CAKE 3 ⅓ cups all-purpose flour 2 ⅔ teaspoons ground ginger 2 teaspoons ground cinnamon ⅔ teaspoon ground cloves ⅔ teaspoon ground nutmeg ⅔ teaspoon baking soda 2 ⅔ teaspoons baking powder ⅔ teaspoon fine salt 1 cup unsalted butter, softened 1 cup packed light brown sugar ⅔ cup granulated sugar 3 large eggs, room temperature 1 ⅓ teaspoons vanilla extract 7/8 cup (14 tablespoons) unsulphured molasses 1 ⅓ cups buttermilk, room temperature
FOR THE BROWN SUGAR BUTTERCREAM 1 ⅓ cups unsalted butter, room temperature ⅔ cup packed light brown sugar 4 ⅔ cups powdered sugar, sifted 3–4 tablespoons heavy cream, as needed 1 ⅓ teaspoons vanilla extract Pinch of fine salt
FOR THE CARAMEL DRIP ⅔ cup granulated sugar 4 tablespoons unsalted butter, cut into pieces ⅓ cup heavy cream, room temperature Pinch of fine salt ⅔ teaspoon vanilla extract
FOR THE GINGERBREAD COOKIE TOPPERS Mini gingerbread people cookies (store-bought or homemade) Royal icing for detailing, optional
Directions
I begin by heating the oven to 350°F (175°C) and preparing four 6-inch round cake pans by greasing, lining with parchment, and flouring the sides.
In a bowl, I whisk the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. In a stand mixer, I beat the butter, brown sugar, and granulated sugar until pale and fluffy. Then I add the eggs one at a time, mix in vanilla, and blend in molasses.
On low speed, I alternate adding the dry mix with buttermilk, beginning and ending with the dry ingredients. I divide the batter among the pans, bake for 20–24 minutes, and cool them completely on wire racks.
For the buttercream, I beat butter and brown sugar until light, then gradually mix in powdered sugar. I add vanilla, salt, and cream, whipping until fluffy.
For the caramel drip, I melt sugar in a saucepan until amber, stir in butter, then carefully whisk in cream. I finish with vanilla and salt, letting it cool until thick but pourable.
To assemble, I layer the cakes with buttercream, apply a thin crumb coat, and chill. I add a final coat, drip the caramel along the edges, and decorate with mini gingerbread cookies.
Servings and Timing
This recipe makes a four-layer cake that serves about 12–14 people. It takes 1 hour of prep, 28 minutes of baking, 45 minutes of cooling, and about 2 hours and 13 minutes in total.
Variations
Sometimes I make it simpler by baking the batter in two larger pans for a double-layer cake. If I want a stronger spice profile, I add extra ginger and cloves. For a lighter version, I skip the caramel drip and just dust the cake with powdered sugar. I also enjoy making cupcakes from the same batter for easy holiday treats.
Storage/Reheating
I keep the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, I wrap the layers tightly and freeze them for up to 2 months, then thaw and decorate as needed.
FAQs
Can I use dark molasses instead of light?
Yes, but dark molasses gives a stronger flavor and slightly denser texture.
Can I bake this as a sheet cake?
Yes, I can bake it in a 9×13-inch pan for about 35–40 minutes.
Do I need four 6-inch pans?
If I don’t have them, I can use two 9-inch pans and adjust the baking time.
Can I make the cake ahead of time?
Yes, I often bake the layers a day ahead and store them wrapped until I’m ready to frost.
How do I keep the cake moist?
The molasses and buttermilk help, but I also make sure not to overbake.
Can I skip the caramel drip?
Yes, the cake tastes delicious with just the buttercream or even plain with whipped cream.
What can I use instead of buttermilk?
I use milk mixed with 1 tablespoon of vinegar or lemon juice as a substitute.
Can I use a hand mixer instead of a stand mixer?
Yes, though it may take a bit longer to cream the butter and sugar properly.
How do I make the buttercream smoother?
I sift the powdered sugar and add a splash of cream if it feels too stiff.
Can I decorate with something other than cookies?
Yes, sugared cranberries, sprigs of rosemary, or holiday sprinkles also look beautiful.
Conclusion
This gingerbread cake is everything I want in a holiday dessert—spiced, moist, and festive. I love how it fills my kitchen with the scent of ginger, cinnamon, and molasses, instantly putting me in the holiday spirit. Whether I dress it up with caramel and cookies or keep it simple, it always feels like a Christmas classic that brings joy to the table.
This Gingerbread Cake is a festive holiday dessert made with molasses, brown sugar, and warm spices. Soft, moist, and full of flavor, it’s layered with brown sugar buttercream, finished with a caramel drip, and decorated with mini gingerbread cookies for a show-stopping centerpiece.
Author:Amy
Prep Time:1 hour
Cook Time:28 minutes
Total Time:2 hours 13 minutes
Yield:12–14 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the Gingerbread Cake: 3 ⅓ cups all-purpose flour, 2 ⅔ teaspoons ground ginger, 2 teaspoons ground cinnamon, ⅔ teaspoon ground cloves, ⅔ teaspoon ground nutmeg, ⅔ teaspoon baking soda, 2 ⅔ teaspoons baking powder, ⅔ teaspoon fine salt, 1 cup unsalted butter (softened), 1 cup packed light brown sugar, ⅔ cup granulated sugar, 3 large eggs (room temperature), 1 ⅓ teaspoons vanilla extract, 7/8 cup (14 tbsp) unsulphured molasses, 1 ⅓ cups buttermilk (room temperature)
For the Brown Sugar Buttercream: 1 ⅓ cups unsalted butter (room temperature), ⅔ cup packed light brown sugar, 4 ⅔ cups powdered sugar (sifted), 3–4 tbsp heavy cream, 1 ⅓ tsp vanilla extract, pinch of fine salt
For the Caramel Drip: ⅔ cup granulated sugar, 4 tbsp unsalted butter (cut into pieces), ⅓ cup heavy cream (room temperature), pinch of fine salt, ⅔ tsp vanilla extract
For Decoration: Mini gingerbread cookies (store-bought or homemade), royal icing for detailing (optional)
Instructions
Preheat oven to 350°F (175°C). Grease and line four 6-inch round cake pans with parchment, then flour the sides.
Whisk flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg together in a bowl.
In a stand mixer, beat butter, brown sugar, and granulated sugar until pale and fluffy. Add eggs one at a time, then mix in vanilla and molasses.
On low speed, alternate adding dry mixture with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
Divide batter evenly between prepared pans and bake 20–24 minutes, until a toothpick inserted comes out clean. Cool completely on wire racks.
For the buttercream: Beat butter and brown sugar until fluffy. Gradually add powdered sugar, then mix in vanilla, salt, and cream until light and spreadable.
For the caramel drip: Melt sugar in a saucepan over medium heat until amber. Stir in butter, then slowly whisk in cream. Add salt and vanilla. Cool until thick but pourable.
To assemble: Layer cakes with buttercream. Apply a crumb coat, chill, then frost with final coat. Drip caramel along edges and decorate with gingerbread cookies.
Notes
Use dark molasses for a stronger, more robust flavor.
Can be baked as a sheet cake (9×13-inch) for 35–40 minutes.
Substitute buttermilk with milk + 1 tbsp vinegar or lemon juice.
For a simpler version, skip caramel drip and dust with powdered sugar.
Cupcake variation works well with the same batter.
