Gingerbread Layer Cake Frosting (Printable)
A spiced gingerbread cake layered and topped with luscious cream cheese frosting for festive occasions.
# What You'll Need:
→ Gingerbread Cake
01 - 3 cups all-purpose flour (375 g)
02 - 2 teaspoons ground ginger
03 - 2 teaspoons ground cinnamon
04 - ½ teaspoon ground cloves
05 - ½ teaspoon ground nutmeg
06 - 2 teaspoons baking powder
07 - ½ teaspoon baking soda
08 - ½ teaspoon salt
09 - ¾ cup unsalted butter, softened (170 g)
10 - 1 cup packed brown sugar (200 g)
11 - ½ cup granulated sugar (100 g)
12 - 4 large eggs, room temperature
13 - 1 cup molasses (240 ml), not blackstrap
14 - 1 cup whole milk (240 ml), room temperature
15 - ⅓ cup sour cream (80 ml), room temperature
16 - 2 teaspoons vanilla extract
→ Cream Cheese Frosting
17 - 16 oz cream cheese, softened (450 g)
18 - ¾ cup unsalted butter, softened (170 g)
19 - 4 cups powdered sugar, sifted (480 g)
20 - 2 teaspoons vanilla extract
21 - Pinch of salt
# How To Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt in a large bowl.
03 - In a separate bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each.
04 - Mix in molasses, followed by sour cream and vanilla extract.
05 - Gradually add dry ingredients in three parts, alternating with milk, starting and ending with dry ingredients. Mix until just combined to avoid overmixing.
06 - Evenly distribute batter among prepared pans and smooth tops with a spatula.
07 - Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
08 - Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
09 - Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt, beating until fluffy and spreadable.
10 - Place one cake layer on a serving plate, spread with frosting. Repeat for remaining layers and frost top and sides evenly.
11 - Refrigerate assembled cake for at least 30 minutes before slicing to ensure clean layers.
# Tips from dashanddishes:
01 -
- That perfect tender crumb that stays moist for days, making it ideal for advance baking when you're juggling a dozen other holiday tasks
- The three-layer structure feels impressive enough for celebrations but comes together with straightforward technique, even if you're not an experienced baker
- Cream cheese frosting against warm gingerbread flavors is like autumn and winter decided to have a party in your mouth
02 -
- Room temperature ingredients are not optional—eggs, butter, milk, and sour cream all blend better when warm, creating better emulsification and a more tender crumb
- The alternating method of adding dry and wet ingredients prevents overmixing better than any other technique, and overmixing is what turns delicate cake into dense cake
- Molasses varies in thickness between brands, so if yours is especially thick, warm it slightly for easier incorporation
- Chilling the assembled cake before slicing isn't just for looks—it ensures your layers stay defined instead of sliding around when you cut
03 -
- If your frosting seems too soft, refrigerate it for 15 minutes before spreading. If it's too stiff, a few seconds of gentle beating with a paddle will restore spreadability
- The difference between good and great here is using fresh spices from a container less than a year old—old spices lose punch, so check your expiration dates
- Invest in an offset spatula if you don't have one. It's the single tool that makes frosting look intentional rather than rushed
- Don't skip the 30-minute chill before slicing. It sounds like a small thing but it genuinely changes whether your layers stay intact or slide around