Gingerbread layer cake with soft spiced layers, creamy mascarpone frosting, and a touch of orange jam. A cozy festive cake that stands out on any holiday table.
Gingerbread layer cake with warm spices, molasses, and soft, moist layers. The flavor is cozy and perfect for the holidays.
Inside, you get a bright layer of orange jam that cuts through the sweetness and works beautifully with the gingerbread spices.
Everything is finished with a light mascarpone whipped cream frosting that keeps the cake creamy, airy, and not too sweet.
Why you'll love this recipe
- Warm holiday flavor: Soft layers packed with gingerbread spices and molasses.
- Bright citrus twist: Orange jam adds a fresh, tangy contrast.
- Light creamy finish: Mascarpone whipped frosting keeps it airy and not too sweet.
Ingredients You Need
- Butter: Softened unsalted butter for a smooth gingerbread batter.
- Sugar: White sugar + dark brown sugar for depth, plus powdered sugar for the frosting.
- Eggs: Room-temperature eggs for an even, fluffy texture.
- Molasses: Blackstrap molasses for classic gingerbread flavor (or a mix of honey + maple).
- Flour: All-purpose flour and baking powder (or baking soda).
- Spices: Cinnamon, ginger, nutmeg, cloves, or a gingerbread spice blend.
- Milk: Buttermilk for moisture and a tender crumb.
- Vanilla & Salt: Boosts all the warm spices.
- Mascarpone: Creates a light, creamy frosting.
- Heavy Cream: Whips into a fluffy mascarpone frosting.
- Orange Jam: Adds a bright citrus layer between the spiced cake layers.
Tips for this recipe
- Room-temperature ingredients: Helps the gingerbread cake mix evenly and stay soft.
- Fresh spices: Use fresh cinnamon, ginger, nutmeg, and cloves for the best flavor.
- Don’t overmix: Mix just until combined to keep the sponge light.
- Chill the layers: Cooling the cakes before frosting makes stacking much easier.
- Crumb coat: Add a thin layer of frosting first for clean, smooth sides on your layer cake.
How to make a gingerbread layer cake
Cream the butter with the white and brown sugar in a large bowl or stand mixer until smooth.
Add the eggs and vanilla and mix again until combined.
In another bowl, whisk the flour, spices, salt, and baking powder (or baking soda). Add the molasses, then alternate adding the dry mixture and the buttermilk until the batter is smooth.
Preheat the oven to 347°F / 175°C. Grease and line three 6-inch / 15 cm cake pans. Divide the gingerbread batter and bake 30–35 minutes, until set and golden.
Let the cakes cool completely on a rack.
Melt the dark chocolate in a double boiler and pipe small chocolate trees on parchment paper. Let them set.
Place the first cake layer on a board, spread mascarpone frosting, add a spoon of orange jam, and a bit more frosting. Repeat with the second and third layers. Cover the whole cake with a thin crumb coat, then smooth to create a naked cake look.
Decorate with the chocolate trees, a small gingerbread house, and a dusting of powdered sugar.
Serving Suggestions
- Add a spoon of mascarpone frosting on each slice.
- Serve with a bit of orange zest for extra citrus flavor.
- Pair with vanilla ice cream or whipped cream.
- Dust with powdered sugar for a simple holiday touch.
Recipe Variations
- Chocolate version: Add cocoa powder to the batter or a thin layer of chocolate ganache.
- Apple filling: Replace the orange jam with spiced apple compote.
- Lemon twist: Swap the filling for lemon curd.
- Nutty cake: Add chopped pecans or walnuts to the batter.
- Cream cheese frosting: Replace the mascarpone frosting for a classic gingerbread finish.
Recipe Questions
Can I make this gingerbread layer cake ahead of time?
Yes, the layers can be baked 1–2 days ahead and kept wrapped in the fridge. The flavors even improve overnight.
What molasses should I use?
Use dark or blackstrap molasses for the best gingerbread flavor. A mix of honey + maple works if you don’t have any.
How do I keep the cake from being dense?
Use room-temperature ingredients and mix just until combined. Overmixing leads to a heavier crumb.
What’s the best frosting for this cake?
Mascarpone whipped cream is ideal, but cream cheese frosting works perfectly too.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend that contains xanthan gum.
More Gingerbread Recipes
- Mini gingerbread house recipe
- gingerbread man cookies
- gingerbread Christmas cookies
- gingerbread molasses cookies
- Frosted gingerbread cookies
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Gingerbread layer cake
- Total Time: 1 hour 25 minutes
- Yield: 12 portions
Description
Gingerbread cake with mascarpone whipped cream frosting and orange jam filling (6 inch / 15 cm – 10 to 12 slices)
Ingredients
Gingerbread Cake
- 175 g (1 ½ sticks) unsalted butter, softened
- 100 g (½ cup) granulated sugar
- 120 g (½ cup) brown sugar
- 3 eggs, room temperature
- 2 tsp vanilla extract
- 175 g (½ cup) molasses (or honey + maple syrup mix)
- 200 ml (⅔ cup) buttermilk (or semi-skimmed milk)
- 290 g (2 cups) all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp ginger
- Pinch cloves
- Pinch nutmeg
- ¼ tsp salt
Filling
- 4–5 tablespoon orange jam
Mascarpone Frosting
- 150 g (5.3 oz) mascarpone, cold
- 200 g (¾ cup) heavy cream, cold (30% fat)
- 2–3 tablespoon powdered sugar
- 1 tsp vanilla extract
Chocolate Trees
-
100 g (½ cup) semi-sweet chocolate
Instructions
Gingerbread Cake
- Mix flour, salt, baking powder, cinnamon, ginger, nutmeg, and cloves in a bowl.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar for 3 minutes until creamy.
- Add eggs one at a time, then vanilla and molasses, mixing until smooth.
- Add dry ingredients and buttermilk alternately, mixing just until combined.
- Preheat oven to 347°F / 175°C. Grease and line 3 round 6-inch pans.
- Divide the batter evenly and bake 30–35 minutes. Cool on a wire rack, upside down, then wrap until assembly.
Chocolate Trees
- Melt the semi-sweet chocolate.
- Pipe tree shapes on parchment paper.
- Let cool completely before peeling off.
Mascarpone Frosting
- Beat mascarpone, powdered sugar, and vanilla for 1 minute.
-
Add cold heavy cream and beat until thick and spreadable.
Assembly
- Level the cake layers if needed.
- Place the first layer on a cake board, spread mascarpone frosting, add 1–2 tablespoon orange jam, and cover with more frosting.
- Repeat with the second layer, then add the third.
- Frost the entire cake and smooth the sides.
- Decorate with chocolate trees and chill until serving.
- Dust with powdered sugar before serving.
Notes
Storage: Keep the cake in the fridge for up to 3 days in an airtight container.
Tips:
- Use room-temperature butter and eggs for a smoother batter.
- Don’t overmix once the flour is added to keep the cake soft.
- Check the layers with a toothpick at 30 minutes.
- Chill the layers 20–30 minutes before assembling for clean stacking.
- Use a digital scale for even layers.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: cake, Dessert
- Cuisine: american
Nutrition
- Calories: 495
- Sugar: 44
- Sodium: 150
- Fat: 19
- Saturated Fat: 12
- Carbohydrates: 72
- Fiber: 1
- Protein: 8
- Cholesterol: 86
Lucienne
I made your gingerbread layer cake! It’s amazing, I absolutely loved it. Thank you so much!
Eric
It's absolutely fantastic.
Sarah
I LOVE it!! :))) Thank you for your recipes
Patricia
Thank you for sharing.
Manon
Hello Fadela,
In your ingredient list for the mascarpone cream, you mention granulated sugar. However, in the instructions, you mention sifting powdered sugar. Should I use powdered sugar or granulated sugar for the mascarpone cream?
Best regards,
Manon
Ludivine
Hello Fadela,
The gingerbread cake is excellent, but I would love to make it to accompany my foie gras instead of buying one from the supermarket!
What do you think I should adjust in the recipe? Butter, sugar, or flour?
I want to keep the molasses because it gives it a perfect flavor that my husband really enjoys.
Thanks for your feedback and happy holidays.
Ludivine.
Mylene
Hello,
If I use the honey-maple syrup mixture, what quantities should I use? Or should I just mix them in equal parts to get the same amount as the molasses?
For the orange curd, can I use the same recipe as lemon curd by replacing the lemon juice with orange juice, or will the quantities differ?
Have you ever tested which works better, curd or orange jam?
Thank you.
Fadela
Hello, yes, it's a half-and-half mixture of honey and maple syrup. As for the filling, no, I haven't tested it with orange curd, but yes, you can replace the lemon with the same quantity of orange juice and zest.