Gingerbread Layer Cake Frosting (Printable Format)
Spiced gingerbread cake layered with creamy frosting for festive gatherings and cozy moments.
# What You Need:
→ Gingerbread Cake
01 - 3 cups all-purpose flour
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
10 - 1 cup packed brown sugar
11 - ½ cup granulated sugar
12 - 4 large eggs, room temperature
13 - 1 cup molasses (not blackstrap)
14 - 1 cup whole milk, room temperature
15 - ⅓ cup sour cream, room temperature
16 - 2 teaspoons vanilla extract
→ Cream Cheese Frosting
17 - 16 ounces cream cheese, softened
18 - ¾ cup unsalted butter, softened
19 - 4 cups powdered sugar, sifted
20 - 2 teaspoons vanilla extract
21 - Pinch of salt
# How-To Steps:
01 - Grease and line three 8-inch round cake pans with parchment paper. Preheat oven to 350°F.
02 - Whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt in a large bowl.
03 - Beat unsalted butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
04 - Mix in molasses, followed by sour cream and vanilla extract until combined.
05 - On low speed, alternately add dry ingredients in three parts and milk in two parts, beginning and ending with dry ingredients. Mix until just combined.
06 - Evenly divide batter among prepared pans and smooth the surfaces with a spatula.
07 - Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
08 - Allow cakes to cool in pans for 10 minutes, then invert onto wire racks to cool completely.
09 - Beat cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla, and salt, beating until fluffy and spreadable.
10 - Place one cake layer on serving plate, spread with frosting, repeat with remaining layers, then frost top and sides.
11 - Refrigerate assembled cake for at least 30 minutes before slicing to achieve clean layers.
# Expert Suggestions:
01 -
- The three layers mean everyone gets that perfect ratio of spiced cake to creamy frosting in every bite—there's something deeply satisfying about that.
- Cream cheese frosting balances the deep molasses richness without being heavy, so you can actually enjoy multiple slices without feeling guilty.
- It looks impressive enough to serve at a holiday table but isn't temperamental—this cake actually gets better after a day in the fridge.
- The spice blend is warm and comforting, not harsh; it tastes like someone who really knows you made it.
02 -
- Molasses comes in different colors and intensities—use regular (mild) molasses, not blackstrap, unless you want a bitter edge that overpowers the spices.
- Room temperature ingredients are non-negotiable here. Cold cream cheese and butter will make your frosting lumpy, and cold eggs won't incorporate smoothly into the batter. It adds 10 minutes to your prep but saves you from disappointment.
- Don't open the oven door to peek before 25 minutes has passed. The temperature drop can deflate rising cakes. Use the oven light and just look through the window.
- If your frosting is too soft after mixing, chill it in the fridge for 15 to 20 minutes before frosting the cake. Patience here makes the difference between frosting that spreads smoothly and frosting that slides off.
03 -
- If you want a lighter frosting, substitute half of the cream cheese with mascarpone—it's still tangy but creamier and less dense.
- Using an instant-read thermometer to check cake doneness takes the guesswork out; the centers should reach 200°F when fully baked.
- Chill your frosting between layers if your kitchen is warm—a 10-minute fridge break keeps frosting from sliding and cakes from crumbing.