Gingerbread Layer Cake

Gingerbread Layer Cake

Guys this might be one of my absolute FAVORITE holiday things I’ve baked

Like I mean come on

Your girl loves a good layer cake

Strip it naked and I love it even more

Raise it 3 MORE layers & I’m in heaven

Top that with some homemade mini gingerbread houses and I’m done for

But dramatics aside, this cake is not only crazy beautiful its crazy EASY

I’m not kidding

For how impressive it is you’ll be scammin’ your holiday parties with your skillz!

Okay enough gabbing, time to get on into this baby

Gingerbread Cake

  • Prep Time: 20m
  • Cook Time: 35m
  • Total Time: 2h


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon espresso powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 3/4 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup molasses
  • 1/2 cup warm water


  1. Preheat your oven to 350 degrees F
  2. & spray 3 6-inch cake pans with nonstick spray & line with parchment circles
  3. In a medium bowl, combine flour, cinnamon, ginger, nutmeg, espresso powder, baking soda, and salt. Wisk together & then set aside!
  4. In your standing mixer (with paddle attachment) Cream your butter until light and fluffy, add both your white sugar & brown sugars and mix until smooth & no longer grainy.
  5. Add in eggs & molasses and mix until combined.
  6. Alternate adding 1/3 of the dry ingredents with adding a 1/3 of the warm water
  7. Repeat until you add the last of the dry ingredents & mix until combined.
  8. Divide the batter evenly in your prepared cake pans & smooth out the top
  9. Bake for 15 minutes, and then rotate pans
  10. Bake for another 15-20 minutes or until a toothpick comes out clean
  11. Let your cakes rest until you can remove them from the pan & then cool to room temperature
  12. Once they are fully cooled, slice each cake layer in half to end up with 6 layers

Whipped Cream

  • Prep Time: 7m
  • Total Time: 7m


  • 2/3 cup sour cream, cold
  • 1 3/4 cups heavy cream, cold
  • 1/3 cup packed brown sugar,
  • 1/2 cup powdered sugar, sifted


  1. Chill the bowl of your stand mixer (with wisk attachment)
  2. Combine heavy cream & sour cream & mix on medium speed
  3. When soft peaks start to form, add in sifted powdered sugar & brown sugar
  4. Whip until stiff peaks

I told you!

Easy as pie  cake

Wanna see how I assembled & decorated mine?

Watch my recepie video here:

I was on cloud nine seeing all the pictures of your Salted Caramel Pies on thanksgiving

so PLEASE if you make this tag me in your picture or tweet it to me!

& remember guys, calories don’t count this time of year 😉



  1. Briell
    December 6, 2016 / 9:13 pm

    Ahhh can not wait to make this for my family’s Christmas party!!!! Looks so freaking good and pretty simple to make.

  2. December 16, 2016 / 5:23 am

    I love all the recipes you share and the videos that come with them. Can’t wait to try this one.

  3. Ally Coulson
    December 24, 2016 / 4:01 pm

    The cake is currently in the oven and the bowl/beater is in the fridge! Can’t wait to see how it turns out 🙂

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