Irresistible Gingerbread Layer Cake Recipe for Cozy Moments

There’s nothing quite like the aroma of freshly baked Gingerbread Layer Cake wafting through your kitchen, is there? The sweet scent of molasses mingling with warm spices creates an inviting atmosphere that makes everyone feel at home. Imagine cutting into those soft layers, each bite bursting with a delightful combination of ginger, cinnamon, and nutmeg, creating a flavor explosion that dances on your taste buds.

This cake isn’t just a dessert; it’s a celebration of cozy moments and joyful gatherings. Picture yourself enjoying this treat at holiday parties or family get-togethers, where each slice brings back fond memories and elicits nostalgic smiles. Trust me, every forkful is like a warm hug for your soul, making it the perfect way to sweeten any occasion.

I still remember the first time I made this Gingerbread Layer Cake; my friends devoured it in seconds and declared me the “Gingerbread Queen.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Essential for structure; sifted for lightness to ensure fluffy layers.

• Ground Ginger: This adds the signature zing; fresh ginger can also be used for a punchier flavor.

• Cinnamon: A warm spice that complements ginger perfectly; use Ceylon cinnamon for a milder flavor.

• Molasses: Dark unsulfured molasses gives depth; avoid blackstrap as it’s too bitter for this recipe.

• Granulated Sugar: Sweetens the batter while helping form a beautiful crust.

• Baking Powder: Ensures that our cake rises nicely; check expiration date for best results.

• Eggs: Eggs provide moisture and richness; room temperature eggs blend better into batter.

• Milk: Whole milk adds creaminess; you can substitute with buttermilk for extra flavor.

• Butter: Unsalted butter creates the perfect balance of flavors; always use softened butter for easy mixing.

• Powdered Sugar (for frosting): Adds sweetness to your frosting while ensuring smooth texture.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Gingerbread Layer Cake

Preheat Your Oven: Set oven temperature to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.

Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, ground ginger, cinnamon, and salt until well combined.

Cream Butter and Sugar: Use an electric mixer to beat softened butter and sugar until light and fluffy—about 3 minutes. The mixture should look pale and airy.

Add Eggs and Molasses: Beat in eggs one at a time, then mix in molasses until fully incorporated for that deep flavor profile.

Combine Wet and Dry Ingredients: Gradually add dry ingredients into wet mixture alternately with milk. Mix until just combined but don’t overmix—fluffiness is key!

Bake Your Cakes: Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean—watch those golden edges!

Now you have all the steps lined up like soldiers ready for action! Continue this exciting process by frosting your cooled cakes with your favorite icing or whipped cream. Each layer of this Gingerbread Layer Cake not only looks impressive but also tastes divine—a true masterpiece worthy of any festive table!

Perfecting the Cooking Process

Start by mixing dry ingredients first, then cream butter and sugar before adding eggs. This ensures a fluffy batter that rises beautifully.

Add Your Touch

Consider swapping molasses with honey for a lighter flavor or add chopped nuts for crunch. Get creative and make this cake your own!

Storing & Reheating

Store leftover cake in an airtight container at room temperature for up to three days. Reheat slices briefly in the microwave to enjoy that fresh-baked taste.

Baking this gingerbread layer cake became a tradition at family gatherings, and it always brings smiles! My niece once declared it “the best cake ever,” which warmed my heart.

FAQ

Can I use gluten-free flour in the gingerbread layer cake?

Yes, substitute gluten-free flour for all-purpose flour in this recipe.

How long will the gingerbread layer cake last?

The cake stays fresh at room temperature for up to three days when stored properly.

Can I freeze the gingerbread layer cake?

Absolutely! Wrap it tightly in plastic wrap and freeze for up to three months.

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Gingerbread Layer Cake

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• Author: Clara Rosewood
• Total Time: 50 minutes
• Yield: Approximately 12 servings 1x

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Description

Gingerbread Layer Cake is the ultimate festive dessert, perfect for holiday gatherings. With its soft, spiced layers infused with molasses and warm spices like ginger and cinnamon, this cake is a true celebration of cozy moments. Each slice offers a delightful flavor experience that will transport you back to fond memories. Easy to make and visually stunning, it’s sure to impress your guests and sweeten any occasion.

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Ingredients

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• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup dark unsulfured molasses
• 1/2 cup whole milk

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk flour, baking powder, ginger, cinnamon, and salt.
3. In another bowl, cream butter and sugar until light and fluffy (about 3 minutes).
4. Add eggs one at a time, then mix in molasses.
5. Gradually alternate adding dry ingredients with milk to the wet mixture until just combined.
6. Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out clean.
7. Let cakes cool before frosting.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 360
• Sugar: 28g
• Sodium: 200mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 55mg