Gingerbread Layer Cake
A festive and flavorful Gingerbread Layer Cake perfect for holiday celebrations.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/2 cup molasses
- 2 large eggs room temperature
- 1 cup whole milk
- 1 tsp vanilla extract
Instructions
Preparation
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the molasses and vanilla extract.
- In a separate bowl, sift together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. Gradually add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly between the prepared cake pans. Bake in a preheated oven at 350°F for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Serving
- Place one cake layer on a serving plate and spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake. Decorate as desired with gingerbread cookies or festive sprinkles.
- Slice and serve with warm beverages such as spiced cider or hot chocolate for a cozy holiday treat.
Storage
- Store the cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week, allowing it to come to room temperature before serving.
Notes
Pro Tips: Use room temperature ingredients for a smooth batter. Let the cake cool completely before frosting to prevent the frosting from melting.
Ingredient Substitutions: Use plant-based butter and almond milk for a dairy-free version.
How to Serve: Pair with hot beverages like spiced cider or hot chocolate.
Storage & Freshness: Keep in an airtight container at room temperature or refrigerate for longer storage.
Make-Ahead Tips: Prepare the cake layers in advance and freeze them for up to a month. Thaw before assembling and decorating.
Ingredient Substitutions: Use plant-based butter and almond milk for a dairy-free version.
How to Serve: Pair with hot beverages like spiced cider or hot chocolate.
Storage & Freshness: Keep in an airtight container at room temperature or refrigerate for longer storage.
Make-Ahead Tips: Prepare the cake layers in advance and freeze them for up to a month. Thaw before assembling and decorating.