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Old-Fashioned Gingerbread Layer Cake

A stunning triple-layer holiday cake featuring deep molasses flavor, warming spices like ginger and cloves, and a tangy, rich cream cheese frosting.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 12 slices
Course: Dessert, Holiday
Cuisine: American, British
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Gingerbread Cake
  • 3 cups all-purpose flour
  • 1 tbsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup butter softened
  • 1 cup brown sugar packed
  • 1 cup molasses unsulphured
  • 2 eggs large
  • 1 cup water boiling hot
Cream Cheese Frosting
  • 16 oz cream cheese softened
  • 0.5 cup butter softened
  • 4 cups powdered sugar sifted
  • 1 tsp vanilla extract

Equipment

  • 3 x 8-inch Round Cake Pans
  • Stand Mixer or Electric Hand Mixer
  • Wire cooling rack
  • Offset spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
  2. Whisk together flour, ginger, cinnamon, cloves, baking soda, and salt in a bowl.
  3. Beat butter and brown sugar until fluffy. Add eggs and molasses, beating well.
  4. Gradually add flour mixture alternating with boiling water, mixing until smooth.
  5. Pour batter into pans and bake for 25-30 minutes. Cool completely.
  6. For frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, whipping until fluffy.
  7. Frost between layers and over the top of the cooled cake.

Notes

Ensure all refrigerated ingredients are at room temperature to prevent the batter from curdling.