This Gingerbread Cake is perfect for the holidays! A moist and delicious ginger cake with a tangy cream cheese frosting.
My piping game is not on point — I seriously need to spend some time practicing. It would help if my hands weren’t totally shaking any time I try to pipe something.
I could never be a surgeon or a professional Jenga player. Needless to say, the most tedious and frustrating part of this gingerbread cake was the gingerbread houses.
What I thought would be a quick, easy, adorable addition turned out to be a huge pain in the butt. Mostly due to my impatience, which is nothing new!
I always have a hard time trying to decide how I want to decorate my cakes. I usually end up on Pinterest, disillusioned and grumpy, searching for ideas.
The inspiration for this gingerbread cake came from this adorable one that I came across. SO cute right?? Her gingerbread houses are clearly homemade, but there was no way I was doing that.
Mini Gingerbread Houses
So there I am, 10pm on a Tuesday night, and I’m searching online for mini gingerbread houses, wondering where I can get them asap locally.
I can’t even remember how I knew that you could buy a mini gingerbread house kit. Maybe I had seen it somewhere before? No idea.
These were easier to find than expected, but of course, I was panicked about it since I had a schedule I wanted to stick to. I was thisclose to heading to Walmart at 10:30pm to check if they had them.
Sanity kicked in and I waited till the next day and got them at Michaels. Of course, I’m seeing them everywhere now!
The fact that the gingerbread kit came with pre-made royal icing was a bonus. This was going to be so easy! (Yeah right).
I separated all the pieces and trimmed them so they were perfectly straight and the same size. You don’t need to do this, but it certainly helps with assembly and getting a cleaner look.
I piped the details of each side and roof before assembling the houses, as I figured it would be easier that way (it was, for the most part).
The issue came with the waiting time.
You had to wait like an hour (at least) for the icing to dry so you could assemble the houses. Then, once the sides were put together, you were supposed to wait like 3 more hours before putting the roof on – what?! Who has that kinda time/patience? Not I.
I did wait a good hour and was pretty proud of myself for even lasting that long. To no surprise, the houses weren’t quite set and were wobbly as I was putting them together. For the most part, it went ok, except for the ONE house I wanted to be perfect: the damn A-frame.
This one was the trickiest to put together because it doesn’t have 4 walls standing so you can just slap the roof on. It had to be assembled in one go.
Decorating these pieces in advance made it harder to put this one together. Now that I think about it, I probably should have read the instructions on how to put this one together properly. Meh. Anyhow, it was a mess.
The front and back kept sliding inwards, and I hadn’t let the decorations on the roof dry enough, so I was making nice dents in them. SIGH. Finally, it was standing on its own and I left it… for about an hour (NOT long enough).
I still had to put the finishing touches on it — the icing around the front (which I scraped off 3x because I didn’t like it) and the icicles (which you can’t even really tell are there). Needless to say, the stupid thing collapsed on me multiple times, and I ended up having to take it apart altogether and redo it.
Why is nothing easy? Oh yeah, because I rush and don’t follow instructions.
ANYhow, after spending WAY more time than expected on these houses, I had finally finished them and left them to set properly overnight.
I wasn’t going to use the A-frame on the cake after all since I wasn’t happy with how it turned out, but it was really the only one that fit properly on this 6″ cake. Plus, I still think it’s the cutest one. So, despite it not being perfect, there it is, perched on top of this Gingerbread Cake.
I used Wilton petal tip #102 (I think? I’m also terrible at writing things down – it was either #102 or #103) to do the front of the houses, but otherwise, I used the small round tip that was provided in the kit.
I love how well the petal tip worked! This was actually the first thing I tried on the A-frame, but I decided I didn’t like it, scraped it off, tried a couple other ways, scraped those off, and redid the ruffle… again. FML.
How to Make this Gingerbread Layer Cake
House decorating issues aside, I’m pretty happy with the way this Gingerbread Cake turned out! It is a simple and delicious recipe. The key thing is to use the right molasses. Do not use blackstrap. Blackstrap molasses is way too strong and will overpower the cake.
We can get fancy molasses here in Canada, but if you can’t find that regular unsulphured molasses will work too. If the only thing you can find is blackstrap then use half blackstrap and half golden syrup. If you can’t find molasses at all, treacle is a great substitute!
Cream Cheese Frosting
The frosting is a simple and delicious cream cheese frosting. I have since revised the recipe for the cream cheese frosting I use, but either one is equally delicious.
The little rosemary trees are my favorite part! Really, this Gingerbread Cake would look just as pretty with just a rosemary tree forest and no house at all. Maybe an idea for a cake next year.
This Gingerbread Cake is honestly one of the best things I’ve ever had. It tastes like a Starbucks gingerbread loaf, but a million times better.
The tangy cream cheese frosting pairs so well with the sweet spice cake. A perfect cake for your holiday celebrations!
Frequently Asked Questions
How can I convert this recipe?
- The recipe as-is will also work in two 8″ pans. For three 8″ pans, 1.5x the recipe. Baking time may need to be adjusted.
- To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so. The recipe will make 18-24 cupcakes depending on size.
- For other conversions go here. Bake time may vary depending on pan size.
- Baking time will vary if you change the pan size. Every oven is different so I can’t say for certain what you’ll need to adjust it to. Be sure to check on the cakes while they are baking.
Can I make it in advance?
- The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
- The frosting can be placed in an airtight container and refrigerated for 1 week or frozen for 3 months. Bring to room temp and rewhip before using.
- The finished cake (whole or sliced, stored airtight) can be frozen for up to 3 months.
Can I get the measurements by weight/grams?
- There is a Metric option in the recipe card. If you click it it will convert everything to grams.
- This conversion is done automatically and I cannot guarantee the accuracy but many readers have had success using the metric option on my recipes.
What if I don’t have buttermilk?
- Buttermilk is not optional and cannot be swapped for milk as it will affect the overall result.
- For best results, use actual buttermilk, but if you don’t have any you can make your own at home by combining 3/4 cup of milk (whole milk ideally, but I often just use 1%) with 2 teaspoons of lemon juice or vinegar and letting it sit for 10mins.
Why can’t I use Blackstrap molasses?
- Blackstrap molasses is quite a bit stronger than the fancy molasses I’ve used here. It will overpower the flavor. If that’s all you can find I recommend using half the amount of molasses and adding an equal part of golden syrup. Unsulphured molasses should work fine.
- If you can’t find molasses at all, treacle is a great substitute.
Tips for this Gingerbread Cake:
- Dec 15, 2019 – Recipe revised to make taller layers. The layers should bake up to be 2″ tall in three 6″ cake pans.
- This recipe uses fancy molasses, which is a lighter, sweeter molasses. Do NOT use blackstrap molasses. If that’s all you can find, use half blackstrap and half golden syrup.
- If you have gingerbread spice mix you can use 3 3/4 tsps of that instead of the spices in the cake batter.
- If you plan to make gingerbread houses as decoration, learn from my mistakes and let them set properly between stages.
- Learn how to keep your cakes moist using Simple Syrup.
- To help ensure your cake layers bake up nice and flat, see my tips here.
Gingerbread Cake
Ingredients
Gingerbread Cake:
- 2 1/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 teaspoon ground ginger
- 1 1/2 teaspoon ground cinnamon
- 3/4 teaspoon ground cloves
- 3/4 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1/2 cup dark brown sugar lightly packed
- 3 large eggs room temperature
- 3/4 cup fancy molasses do NOT use blackstrap, see FAQ section of post
- 1 1/2 teaspoon vanilla extract
- 3/4 cup buttermilk room temperature
Cream Cheese Frosting:
- 1 1/2 cup unsalted butter room temperature
- 8 oz cream cheese full fat, room temperature
- 4 1/2 cups powdered sugar
- 1 1/2 teaspoon vanilla extract
Instructions
Gingerbread Cake:
- Preheat oven to 350F and grease and flour three 6″ cake rounds, line with parchment.
- In a medium bowl, whisk flour, baking powder, salt, and spices. Set aside.
- Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugars and beat on med-high until pale and fluffy (2-3mins).
- Reduce speed and add eggs one at a time, fully incorporating after each addition. Add molasses and vanilla and mix until incorporated.
- Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
- Spread batter evenly into prepared pans. Smooth the tops with a spatula.
- Bake for approx. 30-35mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
Cream Cheese Frosting:
- Beat butter and cream cheese until fluffy (2 mins). Add powdered sugar one cup at a time. Add vanilla and beat until fluffy (3 mins).
Assembly:
- Place one layer of cake on a cake stand or serving plate. Top with 2/3 cup of frosting. Repeat with remaining layers and apply a thin coat of frosting all over the cake to crumb coat. Chill for 20mins. Frost the cake with a rustic pattern using the remaining buttercream.
- Top with gingerbread and sprigs of rosemary if desired.
Updated Nov 1, 2022. Originally published Nov 27, 2016.
Fabiana Harvey says
Hi Olivia, I would love to make this cake in three 8 inch pans. Should I double the recipe for that? Thank you!
Olivia says
Hi Fabiana! Yes, I would double it for three 8″ pans. Let me know how it turns out!
Jacquie says
Hi Olivia! Thus cake looks amaazzzing! All of them actually do. Your photos are beautiful. I save all your recipes and can’t decide which one to try first. But, I am thinking of making this cake For dessert for Christmas. What size pans would I use if I make it a 2 layer? Would I have to double the recipe? The baking time would be adjusted as well?
Olivia says
Hi Jacquie! Do you have 7″ pans? The recipe should work fine for two 7″ as is. If you have 8″ pans I would recommend 1.5x the recipe. Baking time should be relatively similar,around 30mins, but it’s always good to start checking around 25mins or so. Let me know how it goes!
Summer says
Hi Ladies, does anyone know how many cups of batter this recipe makes? I have a certain cake design in mind and I need 16 cups of batter so trying to figure out how many batches to make! Let me know (:
Olivia says
Hi Summer! I’ve never measured the batter amount, but I just poured some water into my cake pan to test (I know how high the batter goes up) and I’d say the recipe makes about 6 cups. Let me know how it turns out! 🙂
natalie says
olivia I love the look and sound of this cake, just wondering do you think the cake can be made a week or so ahead and frozen until needed.
Olivia says
Hi Natalie! I think it would probably be fine but you’d need to store it in something airtight, ideally. I would recommend baking the cake layers and freezing them, then thawing before you plan to decorate the cake. The finished cake can be stored in the fridge a day in advance.
natalie says
sounds great thank you
🙂
Janet Perry says
I would love to. Just let me know how to send it. Thanks.
Olivia says
You can email me at livforcakeblog [at] gmail [dot] com. I can’t wait to see it!
Stacy says
I made this cake over the weekend. A little disappointed but not an epic fail. I did the two 8-inch layers. The recipe should be doubled. I’m not one for pancake size cakes. When I started assembling the ingredients in the bowl and saw how small it was I should have known. But…the recipe is delicious and accomplished one aspect of being something different to add to my list of go-to bake ups. It is easy, simple, different and I will for sure make again.
Olivia says
Hi Stacy! The layers should be about 1″ thick or so, maybe a tiny bit more. They’re thinner than most, but I like the ratio of cake to frosting :). Good tip though for those who like thicker layers. I’m glad you liked the recipe!
Janet Perry says
Hi Stacy, I was thinking of making this cake with two 8″ layers as well. So you think I should double the recipe?
Olivia says
Hi Janet! I would suggest 1.5x the recipe as I worry 2x might spill over your cake pans. Unless they’re 3″ tall :).
Janet Perry says
Great, Thank you.Im trying it this weekend!
Janet Perry says
I just tried a tip to glue the house together. Melt white sugar in a low side pan (like a frying pan) and once it melts, dip the side of each piece in and glue together. It dries sooooo quick so glue one at a time. Perfect village in about ten minutes!
Olivia says
See, now that is a MUCH better idea. Sugar would harden so fast! I am definitely trying that next time. Thanks for the tip Janet! I hope you send me a pic of your finished cake. I want to see it!! 🙂
Kindra says
Would I need to triple the recipe to do 3 9” cake pans?
Olivia says
Hi Kindra! That should work ok, just be sure to not fill your pans more than 2/3 full.
Sue says
I agree! I made this and very disappointed. Did not rise like shown in picture. Making a boxed cake now. Cute decorating idea but 👎 on cake.
Olivia says
Hi Sue, sorry to hear it didn’t work out for you!
Shiiva says
Dear Olivia,
This cake is soooo cute with that gingerbread house on top. I’m going to bake this cake for my father’s birthday which is within a month. I live in Iran and unfortunately we don’t have molasses here. Is there any substitution for that? Thank u x
Olivia says
Hi Shiiva! It won’t have quite the same taste, but you can use honey or dark corn syrup as a substitute. Please let me know how you like it!
Angel K. says
I have buckwheat honey that really has a molasses flavor.
Earaina says
Oliva, I had to post your cake on my board. Oliva if you didn’t let us know some of the problems you ran into you would have never know. I enjoyed reading about your expreince making this very pretty cake and gingerbread house. I love the out come,but I could not have made or have the patience needed to do this project. I hate waiting for a sheet cake to cool before icing. I love your cake plus the gingerbread house. You go girl nice job.
Olivia says
Thanks so much Earaina! I’m glad my tips helped. And I know what you mean about not having patience!!
Jenny says
This is so cute! I am pretty sure I would hate waiting for 3 hours to make gingerbread houses. Even if i did, i doubt they will turn out so perfect..Please can you make it and bring it to my house.. 🙂
Olivia says
Right? Who has the patience for 3 hours?? Can you imagine trying to put one together with the kids? You’d have to prep it all the night before, lol. I wish I could send some your way! 🙂
Donna Oliphint says
We use graham crackers to make small gingerbread houses. No waiting for it to bake!
I couldn’t find the link to the cake that gave you the inspiration.:(
Olivia says
Hi Donna! Thanks for the tip on the graham crackers! Looks like the link was outdated, I update it in the post but here it is 🙂 https://www.bloglovin.com/blogs/fraulein-klein-1436843/susse-winterlandschaft-3962364167
Ann says
Looks stunning – once completed does it have to be refrigerated?
Olivia says
Hi Ann! I would recommend refrigerating it unless you’re serving it the same day. The cream cheese frosting can get a bit soft if it gets too warm 🙂
Julia Frey says
Oh I am so in love with this cake! Absolutely perfect for the holiday; a perfect mix of a cake and a gingerbread house! I made a gingerbread log cabin last Christmas and I used hot caramel instead of royal icing to put it together, it dries instantly but watch out for those burns!!
Olivia says
Thank you so much Julia! That means a lot coming from you. I am off to check out your log cabin now — great idea about the caramel!
laura@motherwouldknow says
Olivia, When I was a kid I loved gingerbread houses soooo much. Now that I’m a grown-up (sort of), I love ginger every which way. This post give me both the house and gingerbread cake – what a fabulous way to start the holiday season. Thanks.
Olivia says
Thanks so much Laura! I always loved gingerbread houses too, but I don’t remember us often putting them together when I was little. It’s an art, for sure! Hope you have a wonderful holiday season!
Nancy says
Gingerbread is one of my favorites! Thank you for this beautiful post, I usually make red velvet cupcakes with eggnog frosting but this may be the dessert instead! I would love to be one of your taste testers!
Olivia says
*I* would love it if you were one of my taste testers! I seriously need more people to give cake out to :). I’m super excited that you’re going to try this recipe! The gingerbread cake is truly amazing. I hope you like it! 🙂
Billie says
This looks absolutely delicious! And beautiful too 🙂 Worth the hassle 😉 Billie xx
Olivia says
Thanks so much Billie! 🙂
Kim says
I’m laughing as I’m reading your post. I love your honesty. I’m not the most patient baker either. This cake looks gorgeous and the rosemary trees are such a good idea. It is definitely going on my Christmas baking list.
Olivia says
Thanks so much Kim! Glad you found the post entertaining 🙂 I hope you like the cake!
Kate says
Oh my goodness Olivia! I was just thinking how much I wanted to make a gingerbread cake with a little snow scene on top for my friends for Xmas and then your post appears in my inbox this morning. I was so excited!! I think you must be a secret Christmas angel or Santa’s Elve who grants wishes! Hehe. Can’t wait to make it!
Olivia says
Hi Kate!! What are the chances, I am so happy to hear that!! I hope you like this one, it’s one of my faves for sure!!
Olga says
I love everything of this cake!!!!!!!! the flavour, it is tipical from christmas!!!!!!!!!!!!!!!! the decoration, it is so cute!!!!!!!!!!!!!!! the photos, are so pretty!!!!!!!!!!!!!!! you are a really artist
Bisses
Olivia says
You are the sweetest Olga! Thank you!! <3 xoxo
Raschell @MissHomemade.com says
Stunning cake! Thank you so much for posting.
Olivia says
Thanks so much Raschell!
allie says
Dear Olivia, Gorgeous cake my friend. For all the grief, it sure turned out extra special — I love the simplicity. And that slice of cake. GAH!! Need asap.
Olivia says
Thanks so much Allie! Wish I could send one your way 🙂 xo
jacquee | i sugar coat it! says
These photos say happy holidays in the cutest of way and that cake looks superbly DEEEELISH! I hear you about the gingerbread house – I’ve built them once in my adult life and my decorating efforts were a complete disaster. Not sure what you’re talking about – yours look wonderful!!
Olivia says
Ahh thanks!! I think they look “ok” but it took a while to get them there!! 🙂