Gingerbread Layer Cake with Spiced Buttercream Frosting

The ultimate Christmas bake! This Gingerbread Cake with Spiced Buttercream is sweet, perfectly spiced, and just SO. GOOD.

Course: Cakes and Cupcakes

Cuisine: American

Prep Time: 15

Cook Time: 23

Total Time: 38

Servings: slices

Calories: 1097kcal

Heat oven to 350℉/177℃.
Spray three 8-inch cake pans with baking spray. Set aside.
In a large bowl, sift together flour, baking soda, salt, baking powder, ginger, cinnamon, allspice, nutmeg, and cloves. Set aside.
In the bowl of an electric mixer, beat butter and sugar until light and fluffy, 3-4 minutes.
Beat in eggs, one at a time.
Add molasses.
Stir in ⅓ of flour mixture.
Add ½ cup of milk. Stir.
Stir in ⅓ of flour mixture.
Add remaining milk. Stir.
Stir in remaining flour mixture.
Divide evenly into prepared pans.
Bake for 20-25 minutes, until cake tests done.
Let cool.

Whisk together powdered sugar, ginger, cinnamon, allspice, nutmeg, and cloves. Set aside.
Beat butter with an electric mixer.
Add powdered sugar mixture, a little at a time.
Beat in heavy cream.
Stir in vanilla.

Substitutions

If you aren't a fan of spiced buttercream, you can make this cake with a whipped dark chocolate ganache frosting like the one we use for our Ultimate Chocolate Cake.
If you don't have individual spices, you can use about 2-4 Tablespoons of Gingerbread Spice.

Expert Tips

Room temperature is about 70℉/21℃.
If you would like to substitute unsalted butter for the salted in the cake, add 1 teaspoon salt; in the frosting, add 1⅛ teaspoons salt.
Use a scale to ensure each layer is the same thickness.
Baking times may vary based on your oven! Use a cake tester/tooth pick to check if your cake layers are done.
Use an oven thermometer to ensure accurate cooking temperatures.