This gingerbread cake is a layered moist gingerbread cake. It is filled with crushed gingersnaps and cream cheese frosting. It is topped with a white chocolate gingerbread drip. This is the perfect cake to make for the holidays!

One slice of gingerbread cake on a plate standing up.

This gingerbread cake actually has a lower amount of molasses, I am not a big molasses fan, so I usually go light on the molasses but heavy on the spices. The best part about this cake is the crushed gingersnaps in the filling. It gives the cake extra gingerbread flavor and gives it a great texture too. The top of the cake has a white chocolate gingerbread drip which is a white chocolate ganache plus molasses and spices.

Cake on a platter split in half.

Tips for making the cake

Here are my tips, so yours turns out like this recipe! Use my soft gingerbread cookies for the gingerbread men decoration.

  • Tip 1: Make sure to scoop and level off the flour in your measuring cup. If you stick the measuring cup into the flour it will compact it. This results in a more dry cake.
  • Tip 2: The key to a soft cake is to make sure you don’t overbake the cake layers. Since it is a brown color anyways, you can’t go off color to judge when it is done baking. It is done baking when a toothpick inserted comes out clean.
  • Tip 3: To prevent a split frosting, the butter and cream cheese needs to be the same temperature. If the cream cheese is colder than the butter, it can cause it to split.
Cake batter in a bowl.
The batter will be thick because of the molasses, it uses one less egg.
Cake layers on a wire rack.
The cake layers don’t get a dome on top. They bake with a flat top.

Assembling and Decorating

Gingersnap filling on top of cake.
Spread 3/4 cup of frosting over the cake. Pipe a border of frosting around the edges and spread 1/2 cup of gingersnap crumbs over the top. I also will do 5 frosting dollops so the next cake layer has something to stick to.
Decorated cake on a white platter.
I topped this cake with a white chocolate gingerbread drip and gingerbread men!
Gingerbread cake slice on a plate with a bite missing.

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For more gingerbread recipes, try my gingerbread cupcakes and gingerbread cinnamon rolls.

Cake slice on a plate.

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Recipe Video

One slice of gingerbread cake on a plate standing up.
5 from 3 reviews

Gingerbread Cake

Stephanie Rutherford
This gingerbread cake is a moist layered gingerbread cake filled with cream cheese frosting and crushed gingersnaps in the filling! It is perfect to make on the holidays.
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Prep Time: 1 hour
Cook Time: 27 minutes
Decorating Time: 1 hour
Total Time: 2 hours 27 minutes
Servings: 16 slices

Ingredients
 
 

Gingerbread Cake

  • 3 1/2 cups All-purpose flour
  • 1 TBSP Ground cinnamon
  • 1 TBSP Ground ginger
  • 1 tsp Pumpkin pie spice
  • 1/2 tsp Ground nutmeg
  • 1/4 tsp Cloves
  • 1 tsp Salt
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Unsalted butter, room temperature
  • 3 TBSP Oil, canola or vegetable
  • 3/4 cup Brown sugar, packed dark brown
  • 1 cup White granulated sugar
  • 1/3 cup Molasses, Don't use blackstrap
  • 1 tsp Pure vanilla extract
  • 3 Large eggs, room temperature
  • 1/3 cup Sour cream, room temperature
  • 1 cup Buttermilk, room temperature

Cream Cheese Frosting

  • 8 oz Cream cheese, room temperature
  • 2 cups Unsalted butter
  • 4 1/2 cups Powdered sugar
  • 1 tsp Pure vanilla extract
  • Pinch of salt
  • 1 cup Crushed gingersnaps, crumbs and small pieces

White Chocolate Gingerbread Drip

  • 1 cup White chocolate chips, use Ghirardelli
  • 1/3 cup Heavy cream
  • 2 tsp Molasses, grandma's molasses
  • 1/2 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/4 tsp Ground nutmeg

Instructions
 

Gingerbread Cake

  • Preheat the oven to 350℉. Spray a three 8-inch cake pans with baking nonstick spray. Line the bottom of the pan with parchment paper. Spray again.
  • In a medium bowl, mix the flour, ginger, pumpkin pie spice, cinnamon, nutmeg, cloves, salt, baking powder, and baking soda. Set aside.
    3 1/2 cups All-purpose flour, 1 TBSP Ground cinnamon, 1 TBSP Ground ginger, 1 tsp Pumpkin pie spice, 1/2 tsp Ground nutmeg, 1 tsp Salt, 2 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Cloves
  • Using a mixer, beat the butter, oil, brown sugar, and sugar on high speed for 2 minutes. Scrape the bowl using a rubber spatula.
    1 cup Unsalted butter, 3 TBSP Oil, 3/4 cup Brown sugar, 1 cup White granulated sugar
  • Add in molasses, vanilla, sour cream, and eggs. Mix on medium until combined.
    1/3 cup Molasses, 1 tsp Pure vanilla extract, 3 Large eggs, 1/3 cup Sour cream
  • Add in the dry ingredients and the buttermilk. Mix on low speed until just combined. Take off the mixer and mix the batter make sure it is all combined.
    1 cup Buttermilk
  • Pour the batter evenly between the three pans. Bake for 26-30 minutes until a toothpick inserted comes out clean.
  • Let the cakes sit in the hot pans for 10 minutes before transferring to a cooling rack. Cool the cake completely before decorating.

Cream Cheese Frosting

  • In a medium bowl, sift the powdered sugar. Set aside.
    4 1/2 cups Powdered sugar
  • Using a mixer, beat the butter on high speed for 2 minutes. Scrape the bowl and add the cream cheese. Beat on high for 1 minute.
    8 oz Cream cheese, 2 cups Unsalted butter
  • Add in half of the powdered sugar and mix on low until combined. Repeat with the rest of the powdered sugar. Add in the vanilla and pinch of salt and mix on high speed until creamy. Make sure to scrape the bowl so everything is mixed together.
    1 tsp Pure vanilla extract, Pinch of salt

White Chocolate Gingerbread Drip

  • Start right before you need it. In a small bowl, add the white chocolate chips. Heat the heavy cream on the stove in a small frying pan on medium heat until steaming. Pour over the white chocolate and let sit for 2 minutes. Mix the cream using a baking rubber spatula. If it is fully mixed in, but white chocolate chunk remain, heat in the microwave for 10 second intervals until melted.
    1 cup White chocolate chips, 1/3 cup Heavy cream
  • Add molasses, cinnamon, ginger, and nutmeg.
    2 tsp Molasses, 1/2 tsp Ground cinnamon, 1/2 tsp Ground ginger, 1/4 tsp Ground nutmeg

Assembly

  • Place the first cake layer down and spread 3/4 cup of frosting over the cake. Pipe a border of frosting around the edge. Sprinkle 1/2 cup of gingersnap crumbs on top and spread it evenly. Pipe 5 dollops of frosting on top of the crumbs ( this gives the next cake layer something to stick to).
    1 cup Crushed gingersnaps
  • Repeat with the second cake layer. Place the last cake layer down with bottom of the cake facing up.
  • Frost the cake in a light layer and freeze for 15 minutes. This is the crumb coat layer.
  • Frost the cake, I did a semi-naked look to the cake. Freeze for 10 minutes to set the frosting. Start the drip while it is setting.
  • Pour the drip into piping bag, pipe the drip down the sides of the cake. Pour the rest of the drip on top and spread evenly. Freeze for 10 minutes to set it.
  • I piped dollops of frosting on top of the cake using a large French star tip. I topped with little gingerbread men and Christmas nonpareil sprinkles.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 3 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 689kcal, Carbohydrates: 94g, Protein: 6g, Fat: 49g, Saturated Fat: 29g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 118mg, Sodium: 317mg, Potassium: 260mg, Fiber: 1g, Sugar: 37g, Vitamin A: 1387IU, Vitamin C: 0.2mg, Calcium: 137mg, Iron: 2mg
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