Gingerbread Layer Cake Recipe

I absolutely love this recipe because it’s like a cozy hug in cake form, blending nostalgic spices that remind me of festive gatherings and warm family memories. Plus, baking it fills my home with the most amazing scent, making the whole process so comforting and joyful!

The spiced, warm scent of my Gingerbread Layer Cake fills the room. It is composed of 3 cups of all-purpose flour, 1 tablespoon of ground ginger, and 2 teaspoons of ground cinnamon.

With 1 cup of unsulfured molasses and 1 cup of buttermilk, my cake is equally moist and delectable.

Ingredients

All-purpose flour: Cake’s foundation, lends structure and density; mostly carbs.

Dried ginger: Contributes a nicely spicy flavor; famous for its anti-inflammatory qualities.

Cinnamon (Cinnamomum verum): Deepens flavor; linked with blood sugar regulation benefits.

Butter, devoid of salt, delivers richness and moisture; it is a fat source used to promote tenderness.

Brown sugar provides sweetness and moisture, but the flavor enhancing properties come from its molasses content.

Molasses: Intensifies sweetness, contributes vibrant color; provides minute amounts of minerals including iron.

Buttermilk: Provides succulence and flavor; adds fat; contains calcium and potassium.

Ingredient Quantities

• 3 cups all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1 cup unsulfured molasses
• 3 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract

Instructions

1. Set your oven to 350°F (175°C) to preheat. Prepare three 8-inch round cake pans by greasing and flouring them, and put them aside.

2. In a medium bowl, mix the flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, baking powder, and salt. Combine all of the ingredients until thoroughly mixed and set aside.

3. In a big mixing bowl, blend softened butter and brown sugar together until light and fluffy—about 3 to 4 minutes.

4. Combine the molasses with the butter and sugar mixture and beat it until it is well incorporated.

5. Incorporate the eggs into the mixture individually, ensuring thorough blending after each one before proceeding to the next. Then, combine the mixture with a splash of pure vanilla extract.

6. Slowly incorporate the dry elements into the wet constituents, alternating with the buttermilk, and starting and finishing with the flour mixture. Combine using low speed (or mix gently if using a hand mixer). Stop when the batter looks just uniform enough to coat the gluten-free flour in the mixture. Do not continue mixing; this is a delicate batter and works best when treated as such.

7. Evenly distribute the batter among the cake pans that you’ve prepared, using a spatula to smooth the surface.

8. Preheat the oven. Then bake in it for 25–30 minutes, or until a toothpick you insert into the center of the cakes comes out clean.

9. Let the cakes cool in the pans for 10 minutes; then turn them out onto a wire rack to cool completely.

10. After cooling, frost and layer the cakes with your favorite frosting. Gingerbread pairs well with cream cheese or vanilla buttercream frosting. Enjoy!

Equipment Needed

1. Oven
2. Three 8-inch round cake pans
3. Parchment paper (optional, for lining cake pans)
4. Cooking spray or butter and flour (for greasing and flouring pans)
5. Medium mixing bowl
6. Large mixing bowl
7. Measuring cups
8. Measuring spoons
9. Electric mixer or stand mixer
10. Spatula
11. Wire rack
12. Toothpick or cake tester
13. Frosting spatula (for frosting the cake)

FAQ

• Q:Can this cake be made in advance? A: Yes, you can make the cake layers a day ahead and keep them, wrapped, at room temperature until you’re ready to assemble the cake.
• Q:If I don’t have buttermilk, what can I use? A: You can use a combination of 1 cup milk and 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for 5 minutes before using.
• Q:Is it possible to freeze the cake layers? Yes, it is. Wrap each layer tightly in plastic wrap and place it in an airtight container. You can keep the layers in the freezer for as long as 2 months.
• Q:The following is an alternative to unsulfured molasses. Dark corn syrup or maple syrup can be used in a pinch, but the flavor will be slightly different.
• Q:What is the best way to store a completed cake? A: An airtight container at room temperature is best for a cake that will be eaten within the next 3 days. If you think the cake will last longer than that, put it in the refrigerator; it will stay fresh for up to a week.

Substitutions and Variations

All-purpose flour: To achieve a denser texture, replace with the same amount of whole wheat flour. To maintain a gluten-free diet, substitute with an all-purpose gluten-free flour blend.
Coconut sugar or granulated white sugar can be used in an equal measure as a substitute for brown sugar.
If you don’t have molasses on hand, don’t worry! You can easily substitute 3/4 cup honey or maple syrup for it. Just be aware that doing so may slightly alter the flavor of your baked goods.
Buttermilk: Make a substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or vinegar, and let it sit for 5 minutes.
Margarine or coconut oil can be used in place of butter in an equal amount.

Pro Tips

1. Room Temperature Ingredients Ensure your butter, eggs, and buttermilk are at room temperature before you start. This helps create a smoother, more homogeneous batter, leading to a better rise in the oven.

2. Mixing Technique When combining dry and wet ingredients, use a folding method rather than vigorous stirring. This helps maintain the lightness of the batter and prevents overdevelopment of gluten, which can make the cake dense.

3. Molasses Tip To prevent molasses from sticking to your measuring cup, lightly grease the cup before pouring. This will make it easier to incorporate into the mixture without leaving residue.

4. Spice Enhancement Consider toasting the ground spices (ginger, cinnamon, cloves, nutmeg) in a dry pan over low heat for a minute before adding them to the dry ingredients. This can enhance their flavors and make the cake more aromatic.

5. Pan Preparation For easier release, line the bottom of each cake pan with a circle of parchment paper after greasing and flouring. This ensures the cakes come out cleanly without sticking to the bottom.