Gingerbread Layer Cake

Layers of gingerbread cake and spiced cream cheese icing

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  • 2 ½ Cups All Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 Tbsp Ginger
  • 1 tsp Cinnamon
  • ½ tsp Cloves
  • ½ tsp Salt
  • 3 Eggs
  • 1 Cup Light Brown Sugar
  • ¾ Cup Molasses
  • ½ Cup Vegetable Oil
  • ½ Cup Buttermilk
  • ½ Cup Sour Cream


  1. Preheat oven to 350 degrees F and prepare (4) 6 inch cake pans with non stick spray and parchment paper lining the bottom of the pan
  2. In large bowl, combine the flour, baking soda, baking powder, ginger, cinnamon, cloves and salt; set aside
  3. In a mixing bowl with paddle attachment, cream together the oil, sugar and molasses
  4. Add eggs and sour cream and mix until combined
  5. Alternating with the buttermilk, add in the flour mixture; scraping the sides in between each addition
  6. Divide the cake batter between the four 6 inch cake pans
  7. Bake at 350 degrees F for 15-20 minutes or until toothpick inserted in center of the cake comes out clean
  8. Remove the cakes from the pan and allow them to cool at room temperature
  9. Once the cake is cooled, layer cakes with spiced cream cheese icing, finishing with spiced cream cheese on top
  10. Garnish the cake with sugared cranberries and sugared rosemary
  11. Serve or refrigerate until ready to serve