Gingerbread Layer Cake With Cinnamon Cream Cheese F

Name: Gingerbread Layer Cake With Cinnamon Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 3 cups All-purpose Flour; 2 teaspoons Ground Ginger; 2 teaspoons Cinnamon; 1/2 teaspoons Cloves; 1/4 teaspoons Nutmeg; 1-1/2 teaspoon Salt; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1 cup Butter, Softened; 1 cup Packed Organic Brown Sugar; 2 Large Eggs; 1 cup Organic, Unsulphured Blackstrap Molasses; 2 teaspoons Freshly Grated Ginger; 1-1/4 cup Whole Milk; FOR THE FROSTING:; 12 ounces, weight Cream Cheese, Softened; 3/4 cups Butter, Softened; 3/4 cups Confectioners Sugar, Plus More For Dusting; 1/4 cups Maple Syrup; 1/4 teaspoons Plus 1/8 Teaspooon Pure Vanilla Extract; 2 teaspoons Cinnamon Or More To Taste

Servings: persons

FOR THE CAKE:
3 cups All-purpose Flour
2 teaspoons Ground Ginger
2 teaspoons Cinnamon
1/2 teaspoons Cloves
1/4 teaspoons Nutmeg
1-1/2 teaspoon Salt
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 cup Butter, Softened
1 cup Packed Organic Brown Sugar
2 Large Eggs
1 cup Organic, Unsulphured Blackstrap Molasses
2 teaspoons Freshly Grated Ginger
1-1/4 cup Whole Milk
FOR THE FROSTING:
12 ounces, weight Cream Cheese, Softened
3/4 cups Butter, Softened
3/4 cups Confectioners Sugar, Plus More For Dusting
1/4 cups Maple Syrup
1/4 teaspoons Plus 1/8 Teaspooon Pure Vanilla Extract
2 teaspoons Cinnamon Or More To Taste

1
For the cake:
2
Preheat oven to 350u00b0F (175u00b0C). Grease three 6-inch cake pans, line with rounds of parchment paper, and flour.
3
In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, salt, baking powder, and baking soda.
4
In the bowl of a stand mixer, beat butter and brown sugar on medium until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Slowly add molasses, followed by ginger. Beat until well mixed.
5
Scrape down sides of mixer bowl. Alternating between dry ingredients and milk, add flour mixture in 3 additions, scraping down sides of bowl between additions. Mix just until combined.
6
Scrape batter into prepared pans, evenly distributing it between the pans. Bake in preheated oven until a toothpick comes out almost clean (with a few moist crumbs), about 25-35 minutes. Start checking at 25 minutes.
7
Remove from oven and allow to cool in pans on a wire rack for 15 minutes before inverting on the rack to cool completely. Place cakes in the freezer for about 15 minutes before slicing in half and frosting.
8
For the frosting:
9
Using a hand mixer, beat cream cheese and butter together until smooth. Sift confectioner's sugar on top and beat until smooth. Add maple syrup, vanilla, and cinnamon and beat. Taste and add more cinnamon if desired.
10
To assemble:
11
Place a round (1/6 of the cake) of cake onto your cake stand or serving plate. Spread a layer of the frosting on top. Repeat with the remaining layers of cake. Spread a layer of cream cheese frosting on top of the cake.

1829

kcal

Calories

116

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE CAKE:, 3 cups All-purpose Flour, 2 teaspoons Ground Ginger, 2 teaspoons Cinnamon, and more.

Yes, Gingerbread Layer Cake With Cinnamon Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gingerbread Layer Cake With Cinnamon Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions