This gingerbread cake has layers of moist gingerbread that’s perfectly spiced with hints of brown sugar and molasses. Then it’s frosted with cream cheese frosting and a drizzle of butterscotch sauce for the ultimate Christmas dessert. There’s no decorating skills required and it looks absolutely beautiful on your holiday table.

Classic, old-fashioned gingerbread is a moist, almost gooey cake that’s is best served warm with a drizzle of butterscotch. I love having it as a cozy dessert over the holidays. But if you’re looking for a gingerbread cake that makes for a showstopping dessert – then this gingerbread layer cake is the recipe for you. The gingerbread cake layers are moist and tender, but a little less dense and gooey than my classic gingerbread so that it’s better for turning into a layer cake. Then it’s frosted with tangy cream cheese frosting that complements the warm spices perfectly. Last but not least, we’re adding a little butterscotch to the top. It’s Christmas after all!

It’s beautiful in its simplicity and the molasses, brown sugar and spices pair perfectly with the cream cheese frosting and butterscotch sauce.

Making the Gingerbread Cake

I’ve included step-by-step photos along with recipe tips below to help you ensure success.

Start by preheating the oven to 350F (180C) or 325F (170C) on a convection oven – note that some convection ovens make the adjustment on their own. Then prepare your pans by lining the bottom with rounds of parchment paper and lightly greasing and flouring the sides.
In a liquid measuring cup, whisk together the hot water and molasses. This step helps the molasses dissolve so that it can mix evenly throughout the batter. Molasses is obviously very sticky – so without this step it can stay goopy in the batter.
Then in a large bowl you’ll whisk together the dry ingredients: all-purpose flour, ginger, cinnamon, nutmeg, ground cloves, baking powder, baking soda and salt. This step helps to remove lumpy from the dry ingredients and evenly distribute the spices and leavening agents. Note that the amount of ginger you use is a little dependent on how spiced you’d like your cake to be. I use 1 full tablespoon, but feel free to use 2 teaspoons or 2 ½ teaspoons for a slightly less prominent ginger flavor.
Then in a separate very large bowl (not the bowl with your dry ingredients in it) whisk together the melted butter, brown sugar, eggs and vanilla extract. You could also do this with an electric mixer on a low speed if you feel like getting one out of the cupboard – just be careful not to overmix (ie – stop mixing as soon as things look combined).
Whisk the molasses and water mixture into the butter mixture. It will be very thin, so if using an electric mixer it will definitely need to be on a very low speed or your batter will splash everywhere.
Then whisk/mix about ½ of the dry ingredients into the wet ingredients – the batter will be bubbly which is totally fine.
Follow this by whisking in the buttermilk.
Last but not least, whisk/mix in the rest of the dry ingredients. The batter for this cake is quite thin due to the water, so don’t be alarmed.
Then divide the cake evenly between your prepared pans. You’ll notice in my photos that I use cake strips around my pans. These are soaked in water and help the cakes bake with flat tops – which is great for layer cakes. If you don’t have cake strips, not to worry. You can easily strim the domed tops off the cake layers after they’ve cooled (more about that later).
The cake layers will bake for about 25-30 minutes, or until an inserted toothpick comes out clean.

Before decorating and assembling the cake, the cake layers will need to cool 100%.

For the Cream Cheese Frosting

The cream cheese frosting is my basic recipe made with butter, block-style cream cheese, powdered sugar, vanilla and a touch of salt. When making cream cheese frosting it’s imperative that you always use full-fat, brick-style cream cheese and nothing labeled low calorie/low fat or that comes in a tub – these options are too thin and will lead to watery frosting. You also want to ensure that the both the butter and cream cheese are slightly softened, but definitely not starting to get slimy (if they are, then they’re starting to melt and your frosting will be too thin).

For the Butterscotch Sauce

Note that if you really want to skip the butterscotch sauce, that is totally up to you. I love the flavor combo and feel it really takes the cake to the next level, but it (obviously) makes the cake sweeter as well. Butterscotch is always made with brown sugar (whereas caramel is made with white sugar), so it pairs so perfectly with the brown sugar flavor in the gingerbread cake. When making butterscotch, you’ll melt together butter and brown sugar and bring them to a gentle boil. Gentle is the key here. Then you add in the cream (it should be whipping cream around 35% MF) and have the sauce boil very gently for a few more minutes. It is very important that the burner is over a low heat – otherwise the sugar can crystallize or the sauce can burn.

Note – you could also use caramel sauce if that’s your preference, or even purchase your favourite caramel or butterscotch sauce.

Assembling the Cake

As always – the most important thing is that your cake layers are 100% cooled or they’ll melt the frosting. If your cake layers are domed, I recommend gently sawing off the domed top of each cake layer (you can use a cake leveler or a serrated knife). This step ensures that the cake sits flat.

You’ll place 1 cake layer with the bottom up on the plate you plan to serve it on. Then frost the top with ½ of the cream cheese frosting. Then place the second cake layer (again, bottom side up) on top and frost the top with the rest of the frosting. I recommend making a slight lip around the top of the frosting to “hold in” the butterscotch sauce.

You also need to ensure that the butterscotch is 100% cooled, or it can also melt the frosting too. If it’s been in the fridge overnight, you may want to let it sit at room temperature for a 10-15 minutes first just so that it can pour more easily. Then pour/spoon the butterscotch on top of the gingerbread cake. If your cream cheese frosting seems a little soft, you can always pop the cake in the fridge for it to firm up first before adding on the butterscotch.

Make Ahead Tips

I always make the cake layers the day before I plan to serve the cake. Cool them fully, and then wrap in plastic, place in an airtight container and store at room temperature overnight. I also make the butterscotch sauce the night before, let it cool to room temperature, then place in an airtight container in the fridge. Then the next day I make the cream cheese frosting and assemble the cake.

Cake layers can also be frozen. Cool them fully, then wrap in plastic at least 3 times. Then either wrap again in tin foil or place in a freezer bag/container and freeze for up to 2 months. Always thaw in the fridge! If you thaw the cake layers on the counter, you can end up with a cake that’s gummy in texture.

For more Christmas desserts, be sure to try:

Slice of 2 layer gingerbread cake with cream cheese frosting

Print Recipe

5 from 1 vote