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Gingerbread Layered Cake

This delightful Gingerbread Layered Cake, infused with warm spices and layered with sweet cream cheese frosting, is a nostalgic dessert perfect for festive gatherings.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Gingerbread Cake
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened to room temperature (I use Land O'Lakes for a rich flavor)
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1 cup molasses (I love using Grandma's Original Molasses)
  • 1 cup buttermilk, at room temperature
  • 1 teaspoon vanilla extract
For the Frosting
  • 8 oz cream cheese, softened (Philadelphia cream cheese works wonderfully)
  • 1/2 cup unsalted butter, softened to room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients
  1. In a large mixing bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
Cream the Butter and Sugars
  1. In another bowl, cream the softened butter, brown sugar, and granulated sugar together on medium speed until light and fluffy (about 3-5 minutes).
Add Eggs and Wet Ingredients
  1. Add eggs one at a time, mixing well after each addition. Mix in the molasses and buttermilk, followed by the vanilla extract.
Combine the Mixes
  1. Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined.
Prepare to Bake
  1. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
  1. Allow the cakes to cool in their pans for about 10 minutes before transferring to a wire rack to cool completely.
Frost the Cake
  1. Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla, and cinnamon, beating until fluffy.
Assemble and Decorate
  1. Spread a generous layer of frosting between the cooled layers and on top of the cake.

Notes

This cake can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week. For longer storage, freeze the un-frosted cake for up to 3 months.