Holiday Gingerbread Layer Cake! This gingerbread layer cake with cinnamon cream cheese frosting is simply perfect for Christmas celebrations.
Disclosure: This is a paid, sponsored post in partnership GoodCook. All opinions are 100% my own.
The holidays are here!!! In just two weeks we fly to Dallas to spend Christmas with my family. My kids really look forward to this time of the year because they get to see their cousins from Los Angeles, Jadyn and Jenna, who we only get to see a few times a year. It’s so great seeing all the kids together and I love watching them all interact and have fun together. My brother’s kids are super athletic and play basketball. In fact, my brother runs a basketball training club so they get even more practice. In addition to basketball, Jenna, the youngest, is our little baker. She loves to bake all the things and loves to help me in the kitchen during the holidays.
I love the smell of cinnamon, ginger, cloves, nutmeg and cardamom. Is there anything better? All of these spices some together beautifully in my holiday gingerbread layer cake. I haven’t perfected the flat, perfect gingerbread man cookie but I can make cake! I do wish I had frosted the sides but oh well. I was going for that naked cake look. You’ll have to make this cake and show me how you frost it.
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Holiday Gingerbread Layer Cake
At every holiday gathering, there simply needs to be cake. We hope you try this one and we wish you all a joyous holiday season!! Click here to see how to make the sugared cranberries.
Holiday Gingerbread Layer Cake
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/4 teaspoon ground cloves
- 2 sticks butter unsalted
- 2/3 cup light brown sugar
- 1 cup granulated white sugar
- 4 large eggs room temp
- 3/4 cup molasses
- 1 teaspoon pure vanilla extract
- 1 cup milk
For the Cream Cheese Frosting:
- 6 oz cream cheese softened
- 1/3 cup unsalted butter softened
- 1 3/4 cups powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- fresh rosemary sprigs
- powdered sugar
- sugared cranberries
For the cake:
- Preheat your oven to 350 degrees F and spray a regular sized cake pan with non-stick baking spray. Set aside.
- In a mixing bowl, whisk together the flour, baking soda, baking
powder, salt, ground cinnamon, ginger, nutmeg, cardamom, and cloves.
- Using your stand mixer fitted with the flat beater attachment (or your hand mixer), beat together the butter and sugars until light and fluffy; for about 2-3 minutes. Add in the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Add in the molasses and vanilla and beat to combine. Scrape down the sides of the bowl again as needed. Add the dry ingredients (in three additions) and the Milk (in two additions), alternating, beginning and ending with the dry ingredients. Beat just until incorporated.
- Pour the cake batter into cake pans and smooth the top with the back of a spoon or an offset spatula. Bake for about 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack for at least 20 to 25 minutes.
- While our cakes are cooling, make cream cheese frosting.
For the cream cheese frosting:
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Add vanilla extract, cinnamon* and powdered sugar and mix until pale and fluffy.
To decorate the cake:
- Using an offset spatula, frost the cakes. Remove some of the leaves from the fresh rosemary sprigs at the bottom of each sprig. Place each rosemary sprig into the cake, top part of the rosemary sprig into the cake first so the ends sticking up look like the tops of trees.
- Place the sugared cranberries on top of the cake, next to the rosemary sprigs and dust the tops of the rosemary sprigs with the powdered sugar. Slice cake and enjoy.