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Gingerbread Cake Recipe

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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.

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

  1. Preheat oven to 350°F (175°C). Grease and line four 6-inch round cake pans with parchment, then flour the sides.
  2. Whisk flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg together in a bowl.
  3. 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.
  4. On low speed, alternate adding dry mixture with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
  5. Divide batter evenly between prepared pans and bake 20–24 minutes, until a toothpick inserted comes out clean. Cool completely on wire racks.
  6. 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.
  7. 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.
  8. 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.

Nutrition

Find it online: https://chocolatecoveredamy.com/gingerbread-cake-recipe/