Spiced Gingerbread Layer Cake

Discovering this Spiced Gingerbread Layer Cake felt like finding a warm hug in dessert form during the chilly holiday season. The aromatic spices mixed with the tangy cream cheese frosting instantly made it a festive favorite in our home.

I vividly remember the first time I nailed this cake for unexpected guests who praised the moist layers and dreamy frosting — it instantly became my go-to celebration dessert.

Ingredients

• All-purpose flour: I always pick fresh flour for the fluffiest structure, and measuring carefully helps keep the layers even.
• Ground ginger: I love reaching for this for that warm spicy spark that defines gingerbread.
• Ground cinnamon: The familiar sweetness in cinnamon adds depth, and making sure it's fresh enhances the aroma.
• Ground cloves: Just a pinch brings a subtle heat that’s so comforting.
• Ground nutmeg: I find freshly grated nutmeg amps up the cake’s warm flavors tremendously.
• Ground allspice: Adds a cozy complexity that you don’t want to skip.
• Baking powder: Essential for that perfect rise helping each layer stay light and tender.
• Baking soda: Works with the molasses for a tender, moist crumb.
• Salt: Balances the sweetness nicely, making flavors pop.
• Unsalted butter: I soften it just right for creamy batter blending.
• Brown sugar: Packed tightly for that rich caramel flavor I adore.
• Unsulphured molasses: Gives that deep, earthy sweetness essential for traditional gingerbread.
• Eggs: Room temperature eggs blend beautifully, helping create a smooth texture.
• Vanilla extract: Adds another layer of warmth and sweetness.
• Buttermilk: Makes the cake tender and moist—never skip it if you can help it.
• Cream cheese: For the frosting, I always use softened cream cheese for a luscious finish.
• Powdered sugar: Sifted to keep the frosting perfectly smooth and fluffy.
• Pinch of salt: Enhances the frosting just as it does the cake.

Instructions

Preheat and Prep:

Warm your oven to 350°F (175°C). Grease and flour three 8-inch pans, and line their bottoms with parchment paper so the cakes pop out without a fuss later.

Mix the Spices and Dry Ingredients:

In a medium bowl, whisk together all the dry spices, flour, baking powder, baking soda, and salt. The smell of the ginger and cinnamon already starts to tease your senses.

Cream the Butter and Sugar:

Beat the softened butter with packed brown sugar until light and fluffy — you’ll see the mixture pale, almost doubling in size with that satisfying creamy sound.

Add Molasses and Eggs:

Pour in molasses and blend until smooth. Beat in eggs one at a time; your batter will thicken and darken, releasing a cozy aroma. Stir in vanilla for sweetness rounding.

Combine Wet and Dry:

Alternately add the spice flour mixture and buttermilk to your wet ingredients, starting and ending with the dry. Mix gently; overmixing will toughen the crumb, so stop when just combined.

Divide and Bake:

Spoon the batter evenly into pans and smooth the tops. Place them in the oven and bake for 25 to 30 minutes until a toothpick inserted comes out clean—the kitchen will smell like a festive wonderland.

Cool Time:

Let cakes sit in pans for 10 minutes before turning onto wire racks to cool completely. This lets them settle without drying out.

Make the Frosting:

Beat cream cheese and butter till creamy. Gradually add powdered sugar, vanilla, and a pinch of salt—beat until fluffy and dreamy.

Assemble:

Layer cake and frosting by spreading frosting atop one cooled cake layer, repeat for all layers, and cover sides and top smoothly.

Decorate:

Finish with crystallized ginger, cinnamon dust, or sprinkles if you like—it’s your masterpiece!

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This cake went beyond dessert once when it was the centerpiece at a friend’s engagement party, where everyone raved about that perfect tangy frosting and warm spice kiss—memories baked into every slice.

Keeping It Fresh

Wrap your cake tightly and refrigerate it if you’re not serving immediately. The spices actually deepen overnight, making leftovers surprisingly better the next day.

Serving Ideas That Clicked

Serve slices with a cup of spiced chai or a rich coffee. I’ve also seen it paired spectacularly with dessert wine, which really brings out the molasses undertones.

A Time This Recipe Saved the Day

I once whipped up this cake at the last minute when unexpected guests arrived, and it instantly turned the evening into a cozy celebration. Everyone asked for the recipe before they left.

• Remember to let cakes fully cool before frosting to keep it neat.
• Oh wait one more thing: don’t skimp on the vanilla in the frosting—it pulls everything together.
• Use parchment paper cuts for each pan to avoid tearing or sticking.

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Thanks for spending time in the kitchen with me—hope this cake brings you as much joy and comfort as it did for me. Happy baking!

Recipe FAQs

→ What spices are used in this gingerbread cake?

The cake features ground ginger, cinnamon, cloves, nutmeg, and allspice to create its warm, aromatic flavor.

→ Can I substitute buttermilk in the batter?

Yes, you can replace buttermilk with whole milk combined with 1 tablespoon of lemon juice to achieve a similar acidity.

→ How do I know when the cake is baked?

The cake is done when a toothpick inserted into the center comes out clean, after baking for 25-30 minutes at 350°F.

→ What tools are needed to assemble the layered cake?

You will need cake pans, an electric mixer, mixing bowls, a spatula, a wire cooling rack, and an offset spatula or knife for spreading frosting.

→ Are there any allergen concerns to be aware of?

This cake contains wheat (gluten), eggs, and dairy. It may also contain nut traces depending on ingredient sources.