Celebrate the holidays in style with this incredible Christmas Gingerbread Cake. Three layers of moist gingerbread are covered with a cream cheese frosting for an amazing Christmas dessert that will impress everyone!
Do you love gingerbread? We sure do! We look for ways to add our favorite winter flavor in everything we make, all winter long! Cookies, breads, even lattes! We simply can’t get enough. This gingerbread cake fits in with our gingerbread theme with the most amazing gingerbread flavor. The combination of ginger, cinnamon, and cloves will leave you salivating! It’s all topped off with a cream cheese frosting to make the ultimate Christmas cake. This stuff is what Christmas dreams are made of!
Buttermilk in Christmas Gingerbread Cake:
The batter for this cake calls for buttermilk. The acid in the buttermilk will react with the baking soda and baking powder to help this cake rise, creating a fluffy crumb. If you don’t have buttermilk, be sure to read our Buttermilk Substitutes post to pick something that works for you. Please don’t just use milk or water. It will impact the results of the cake.
Cupcake Instructions:
Would you prefer gingerbread cupcakes to a gingerbread cake? No worries, this recipe works for cupcakes too! They are baked at 325 degrees for 20-22 minutes and this recipe makes about 36 cupcakes.
Can I make gingerbread cake into only two layers?
Is a 3 layer cake too much for you? We get a lot of requests for instructions on how to make a smaller version of the same cake. Simply divide the recipe by 2/3rds for a two layer cake or use the scaling feature on our recipe card below.
Frosting Options:
We highly recommend cream cheese frosting with this cake. It is the perfect pairing with the gingerbread! You can always use regular buttercream frosting if you don’t like cream cheese frosting or if you don’t have the space in your refrigerator for storage.
Storage Instructions:
Due to the cream cheese frosting, you’ll need to store this cake in the refrigerator for up to 5 days. It will begin to dry out the longer it is left in the refrigerator, however it never lasts long enough in our home for that to happen!
If you like this recipe, you may be interested in these other delicious cake recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Would this keep in refrigerator for a few days.
Yes.
i just made this cake and it fell in the middle. I was so disappointed. I don’t know what would have made it fall. Any suggestions?
Do you live at high altitude by chance? Have you tested your oven for accuracy? How did you measure your flour? Did you open the oven door at all while they were baking? There are many, many reasons why a cake might fall.
Audrey what did the cake taste like?
You gave it a 2 star just because it fell in the middle?!
Looking forward to make this cake
Can you bak this cake in a 13×19 sheet pan
It’s most likely too much batter for a sheet cake.
Smells great and looks pretty good to eat. The only thing is on your frosting, you forgot to type it in on the recipe so I had to watch your video. Just letting you know.
I’m not sure where you are looking because I see it in the recipe. There are two sections in the ingredient list one labeled as the cake and the other as the cream cheese frosting and then the frosting instructions are included in the instructions as step #5.
Clive on the visit button
I don’t have molasses what can I use
Molasses is a pretty key ingredient in this recipe so I wouldn’t necessarily recommend substituting. But a molasses substitute is 3/4 cup brown sugar dissolved in 1/4 cup hot water.
I have also used maple syrup (the real thing) as a substitute for molasses. It has a somewhat lighter taste than the molasses.
Do you have any idea of how long it would take to bake this is a bundt pan?
Bundt pans generally take 60-80 minutes of baking time.
Can this cal be made into a bundt pan?
I’m sure it can, but you’ll have to adjust the cooking time dramatically.
Wow! I am so excited to make this cake for a Christmas party I’m going to. Gingerbread is one of my favorites but i haven’t had it in years! I can’t wait to make AND eat this cake!!
Hi Rachel, I’m looking forward to make this cake on Christmas. Can I divide the batter into two pans only? How will this affect the baking time?
Thanks,
Sue
If you divide it into only two pans they will have to be extra deep or it will spill over. Cooking time will increase because they are thicker.