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Slice of 2 layer gingerbread cake with cream cheese frosting
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Gingerbread Cake

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.
Course Dessert
Cuisine American
Keyword Gingerbread Cake, Gingerbread Layer Cake
Prep Time 45 minutes
Cook Time 30 minutes
Cooling 2 hours
Total Time 3 hours 15 minutes
Servings 12 slices
Calories 688kcal

Equipment

  • 2 8-inch round cake pans with sides at least 2.5 inches tall or two 9-inch round cake pans

Ingredients

Butterscotch Sauce

  • ¼ cup unsalted butter (56 grams) cut into cubes
  • ½ cup brown sugar (105 grams) packed
  • ½ cup whipping cream (120 ml) around 35% MF
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt or any salt

Gingerbread Layer Cake

  • ¾ cup molasses (180 ml) do not use blackstrap
  • ½ cup boiling water (120 ml)
  • 2 ¾ cup all-purpose flour (344 grams)
  • 1 tablespoon ginger powder feel free to use 2 -2 ½ teaspoons for a less strong ginger flavor
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter (168 grams) melted
  • 1 cup brown sugar (210 grams) packed
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup buttermilk (180 ml) see substitutions in notes

Cream Cheese Frosting

  • ½ cup unsalted butter (112 grams) cut into cubes and softened slightly
  • 8 ounces brick-style cream cheese (226 grams) be sure that it's full fat
  • 2-3 cups powdered sugar (220 - 330 grams)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 tablespoon whipping cream (15 ml) if needed

Instructions

Butterscotch Sauce (Can be Made Ahead of Time)

  • Add the chopped butter and brown sugar to a medium saucepan over low heat.
  • Stir gently then bring to a very gentle boil for about 1 minute.
  • Carefully add in the cream and bring to a very gentle boil while occasionally stirring/whisking. Gently boil for about 3-4 minutes.
  • Remove from the heat and whisk in the vanilla and salt. The sauce will thicken as it cools. Allow the sauce to cool fully before using. You can place in an airtight container and store in the fridge until ready to assemble the cake.

Gingerbread Layer Cakes

  • Preheat the oven to 350F or 325F on a convection oven (180C or 170C). Line the bottom of two 8-inch (20 cm) cake pans (with at least 2 inch (5 cm) sides) with parchment paper. Lightly grease and flour the sides.
  • In a liquid measuring cup whisk together the molasses and water. Set aside.
  • Whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda and salt in a large mixing bowl. Set aside.
  • In a separate large mixing bowl, whisk together the melted butter, sugar, eggs, and vanilla extract. This can also be done with an electric mixer on a very low speed.
  • Whisk the molasses and water into the butter mixture until smooth.
  • Whisk/mix on low speed about ½ of the flour mixture into the butter and molasses mixture. It will have air bubbles.
  • Then whisk in the buttermilk until smooth.
  • Whisk in the rest of the flour mixture. Be sure that there are no lumps, but stop mixing as soon as everything is combined.
  • Divide the batter evenly between the 2 prepared pans. Lightly tap the pans on the counter a few times each to remove any air bubbles.
  • Bake in the preheated oven for about 25-30 minutes or until an inserted toothpick comes out clean.
  • Cool in the pans for at least 20 minutes, then carefully invert the pans and continue cooling on a wire rack.

Cream Cheese Frosting

  • Beat the butter until smooth.
  • Cut the cream cheese into cubes/pieces and beat the cream cheese into the butter until incorporated.
  • Add in 2 cups powdered sugar, the vanilla and salt. Start with the mixer on a low speed and mix until incorporated.
  • If needed (ie the frosting isn't sweet enough for your liking), beat in the rest of the powdered sugar until the desired sweetness is reached. If needed, beat in 1 tablespoon of cream.

Assembling the Cake

  • Ensure that the cake layers and butterscotch sauce are completely cooled. If the butterscotch sauce has been in the fridge, take it out of the fridge about 10-15 minutes before so that it isn't as cold and thick.
  • If the tops of your cake layers are domed, use a serrated knife or cake leveller to gently saw off the rounded top.
  • Place one cake layer bottom side up on the serving plate.
  • Frost the top with ½ of the cream cheese frosting.
  • Place the second cake layer on top, bottom side up. Frost with the remaining ½ of the frosting creating a slight lip around the edge.
  • Spoon/pour the butterscotch sauce over the top of the cake.

Notes

  1. Pan Sizes: If you do not have 8-inch (20-cm) pans with high sides (at least 2 inches/5cm), then be sure to use two 9-inch pans. The bake time will be around 25 minutes. Do not use two 8-inch (20 cm) sandwich tins with 1.5 inch sides. This recipe could also be made in a 9x13 inch (23x33 cm) pan. The bake time will be around 45 minutes. 
  2. Butterscotch Sauce: This can be made in advance and stored in an airtight container in the fridge. You likely will not need all of the butterscotch sauce.
  3. Brown Sugar: I recommend using dark brown sugar for both the butterscotch sauce and the cake. 
  4. Buttermilk: To make your own, add 2 teaspoons of either white/distilled vinegar or freshly squeezed lemon juice to a liquid measuring cup. Then fill to the ¾ cup line with milk (1% or 2% is best). Give it a stir and let sit for 5 minutes before using. 
  5. Cream Cheese: Ensure that you use brick-style, full-fat cream cheese. Do not use anything that comes in a tub or is labeled low calorie/low fat, whipped or spreadable. 
  6. Make Ahead Tips: Cake layers can be made 1 day in advance, cooled fully, then wrapped tightly in plastic and stored at room temperature overnight. Butterscotch sauce can be made up to 2 weeks in advance and stored in an airtight container in the fridge. Make the frosting and assemble the cake the day you plan to serve it. 
  7. Nutrition: Details provided are an estimate only and based on 1 slice of cake with frosting and butterscotch, assuming the cake is sliced into 12 equal slices. 
  8. Storage: Store leftovers covered/in an airtight container for up to 12 hours at room temperature or in the fridge for up to 3 days. 

Nutrition

Calories: 688kcal | Carbohydrates: 87g | Protein: 7g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 378mg | Potassium: 495mg | Fiber: 1g | Sugar: 64g | Vitamin A: 1220IU | Vitamin C: 0.1mg | Calcium: 146mg | Iron: 3mg