Gingerbread Cake Recipe – Easy Holiday Spice Cake With Molasses

Gingerbread cake has a way of showing up at the exact right moment in December. It’s the kind of dessert that doesn’t need flashy decoration to stand out. You taste it once, and the memory settles in. This version leans into that warmth. Soft four-inch layers, real molasses, and a brown sugar buttercream that spreads like toffee cream. Then comes the caramel drip. And then come the cookies.

This easy gingerbread cake brings bold flavor without fuss. The combination of ground ginger and cinnamon builds a strong foundation, while brown sugar and buttermilk keep each layer tender and moist. It’s a recipe that works well for holiday dinners, office parties, or as the centerpiece on Christmas Eve. The texture lands somewhere between a rich spice cake and a classic ginger cake, which makes it easy to serve and even easier to love.

You’ll learn how to build and frost this cake with confidence. I’ve included the brown sugar frosting I trust most, a caramel that behaves itself, and tips to decorate with mini gingerbread cookies that won’t slide off or collapse.

Let’s start where it matters. With flavor.

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Why This Gingerbread Cake is Worth Baking

The spice blend uses ginger and cinnamon as its anchors. I keep the nutmeg and cloves subtle, just enough to create warmth without tipping into bitterness. If you enjoy spice-forward Christmas cake recipes, this one will land right for you.

The sugar mix is key. Brown sugar deepens the taste while granulated sugar gives it structure. And the molasses matters more than you’d expect. I use unsulphured molasses here. It gives the cake that classic gingerbread profile without turning bitter or sticky, which can happen with blackstrap molasses.

This cake holds its shape even as it stays soft. That’s a rare combination. I’ve made a simpler cookie version before, but this brings more height and elegance. The texture reminds me of the batter I use in my Gingerbread Man Cupcakes fluffy and rich with the same spice-forward base, but adapted here for stacking and slicing.

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The Brown Sugar Buttercream Everyone Asks For

This buttercream sets the tone for the whole cake. It’s made with softened butter, sifted powdered sugar, and real light brown sugar. The trick is giving the butter and sugar enough time to blend before adding the rest. That’s what dissolves the sugar crystals and creates that soft, whipped texture.

I’ve tried using dark brown sugar in the same ratio, but it overwhelmed the vanilla and made the texture just slightly too wet. If you’re wondering which to pick, I recommend light brown sugar every time. It lifts the frosting instead of weighing it down.

Adding a splash of cream makes a difference too. Heavy cream works better than milk for this recipe. It gives the frosting a smoother finish and lets it hold shape longer, which matters if you’re layering or piping.

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A No-Stress Caramel Drip That Actually Stays Put

The caramel drip doesn’t need a thermometer. You start by melting sugar until it turns a deep amber, then whisk in cold butter and finally, warm cream. It will bubble and hiss, which means it’s doing exactly what it should.

Once finished, let the caramel sit until it thickens slightly. Don’t rush it. If it’s too hot when added to the cake, it will melt the frosting. I usually give it a full 20 minutes on the counter before using a spoon to drip along the edges.

I use the same sugar-cooked base from my Gingerbread Crinkle Cookies glaze recipe, but here I go heavier on the butter to get that glossy finish that holds along the edge. The difference comes down to finish. Cookies get a light drizzle. This cake wants a dramatic one.

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How to Stack and Decorate with Clean Layers

Even layers start with trimming. Use a long serrated knife and go slow. Once leveled, I apply about three-quarters cup of frosting per layer. If you apply too much, it squeezes out and makes the crumb coat harder to manage.

The crumb coat itself is thin. You just want to seal the sides so no crumbs sneak into the final layer. After chilling the crumb coat for 20 minutes, smooth a second layer on top. This doesn’t need to be thick. It’s more about clean lines than full coverage.

The caramel drip goes on next. Spoon it gently around the edges, then fill the top center and spread just enough to meet the drip line. Once that sets, stand your mini gingerbread cookies upright around the edge. I use small dots of frosting to anchor them.

If you’ve baked cookies earlier in the week, this is a great moment to use leftovers from my Gingerbread Man Cookies Recipe. They sit neatly, and you can even pipe royal icing details if you want to match your table setting.

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Storage Advice and Serving Tips That Actually Help

Let the finished cake rest at room temperature for about 30 to 45 minutes before slicing. This softens the buttercream just enough to let your knife glide through cleanly.

You can make the cake layers a day in advance and store them tightly wrapped at room temperature. The caramel and frosting also hold well if prepped ahead. I keep them in separate containers, covered, and bring them to room temperature before using.

Once fully assembled, the cake holds up in the fridge for two to three days. Just cover the cut edges with parchment and press the top gently with plastic wrap. The cookies will stay upright, though they may soften slightly by the second day.

Compared to a single-layer spice cake, this one builds presence. It shows care without looking overly styled. It has more personality than a loaf cake, and it stands tall alongside other Christmas cake ideas that lean decorative.

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Save This Gingerbread Cake for the Holidays

Pin this recipe to your Christmas Food Desserts board or your Christmas Cake Recipes board. It’s one of those gingerbread recipes that works every time and adapts to your style.

Let me know in the comments if you made this. Did you use the caramel drip? Did the cookies stay up? I’d love to hear your twist.

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