December 22, 2025

Gingerbread Layer Cake with Cream Cheese Frosting

If the holidays had a flavor, it would be this Gingerbread Layer Cake. Warm spices, rich molasses, a hint of honey, and the softest, most tender crumb — all wrapped up in layers of tangy cream cheese frosting. It’s cozy, nostalgic, and elegant all at once, making it the perfect centerpiece for your holiday table.

This cake feels like a celebration of everything we love about the season: gathering, sharing, and slowing down just enough to savor something truly special.

And as always, we take pride in our process, our facility, our team, our products, and our mission to give back. We bake integrity into everything we do.

You’ll Need

Gingerbread Cake

  • 2⅔ cups all-purpose flour

  • 1 cup light brown sugar, firmly packed

  • 1½ tsp baking powder

  • ½ tsp baking soda

  • 1 tsp salt

  • 2 tsp ground ginger

  • 1 tbsp ground cinnamon

  • ¼ tsp ground nutmeg

  • ¼ tsp ground cloves

  • 12 tbsp unsalted butter, melted

  • ½ cup avocado, vegetable, or canola oil

  • ½ cup unsulphured molasses

  • ¼ cup honey

  • 3 large eggs

  • 1 tbsp vanilla extract

  • 1 cup sour cream

  • ⅓ cup very hot water

Cream Cheese Frosting

  • ¾ cup unsalted butter, softened

  • 12 oz cream cheese, softened

  • 1½ tsp vanilla extract

  • ¼ tsp salt

  • 4–5 cups powdered sugar, to taste

How to Make It

Gingerbread Cake

  1. Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.

  2. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.

  3. Add the melted butter and oil, stirring until the dry ingredients are fully moistened.

  4. Mix in the molasses and honey until smooth.

  5. Add the eggs, vanilla, and sour cream, mixing until the batter is glossy and well combined.

  6. Slowly stir in the hot water, scraping down the sides and bottom of the bowl until the batter is smooth.
    Divide the batter evenly between the prepared pans (a kitchen scale helps keep layers even).

  7. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean or with a few soft crumbs.

  8. Let the cakes cool in the pans for 10–15 minutes, then turn out onto wire racks to cool completely before frosting.

Cream Cheese Frosting

  1. In a stand mixer or with a hand mixer, beat the butter and cream cheese together until smooth and creamy.

  2. Add the vanilla and salt and mix until combined.

  3. With the mixer on low speed, gradually add the powdered sugar until the frosting is fluffy, smooth, and spreadable.

Assemble & Enjoy

Level the cooled cake layers if needed, then frost generously between each layer and over the top and sides. Garnish with sugared cranberries and fresh rosemary for a festive, bakery-worthy finish.

Slice, serve, and enjoy every spiced, creamy bite. This gingerbread cake isn’t just dessert — it’s a holiday tradition waiting to happen.

Written by mya zoracki