Gingerbread layer cake with soft, moist spiced layers, fluffy mascarpone frosting, and orange jam. A festive Christmas cake full of warm flavors.
This homemade gingerbread cake is made with molasses, cinnamon, ginger, and warm spices for a rich, cozy holiday flavor.
I love pairing the spiced cake layers with tangy orange jam and light mascarpone whipped cream for a fresh, not-too-sweet finish.
Why You’ll Love This Recipe
- Soft & moist: Tender gingerbread cake layers packed with warm Christmas spices.
- Light & creamy: Fluffy mascarpone frosting with a touch of orange jam.
- Perfect for Christmas: A beautiful holiday layer cake that’s easy to decorate.
Ingredients You Need
- Butter: Unsalted and softened.
- Sugar: Granulated and brown sugar, plus powdered sugar for the frosting.
- Eggs: Large, at room temperature.
- Molasses: Dark molasses for that classic gingerbread flavor.
- Flour: All-purpose flour with baking powder or baking soda.
- Spices: Cinnamon, ginger, nutmeg, and cloves, or gingerbread spice mix.
- Buttermilk: Keeps the cake soft and moist.
- Vanilla & salt: For flavor.
- Mascarpone: Full-fat and cold.
- Heavy cream: Cold, with at least 35% fat.
- Orange jam: For a fruity filling between the layers.
How to Make Gingerbread Layer Cake
Add the eggs and vanilla, then mix until combined.
Assemble the cake with mascarpone frosting and a thin layer of orange jam between each cake layer.
Cover the cake with a thin layer of frosting and smooth the sides for a naked cake finish.
Decorate with chocolate trees, a mini gingerbread house, and a dusting of powdered sugar.
Tips for the Best Gingerbread Layer Cake
- Room-temperature ingredients: Help the cake batter mix evenly.
- Use fresh spices: For a rich gingerbread flavor.
- Don’t overmix: Mix just until combined to keep the cake soft and moist.
- Cool the cake layers: Chill them before assembling for easier stacking.
- Keep the frosting cold: Use cold mascarpone and heavy cream for a firm, fluffy frosting.
Storage
Store the gingerbread layer cake in an airtight container in the fridge for up to 3 days. Let it sit at room temperature for 15–20 minutes before serving.
Recipe Variations
- Chocolate: Add a layer of chocolate ganache between the cake layers.
- Apple filling: Swap the orange jam for spiced apple compote.
- Lemon: Replace the orange jam with lemon curd.
- Nuts: Add chopped pecans or walnuts for extra crunch.
- Cream cheese frosting: Use it instead of mascarpone frosting.
Recipe Questions
Can I make gingerbread layer cake ahead of time?
Yes! Bake the cake layers 1–2 days ahead, wrap them tightly, and refrigerate until assembling.
What can I use instead of molasses?
You can try honey or maple syrup, but the gingerbread flavor and texture will be different.
How do I keep gingerbread cake moist?
Use room-temperature ingredients, avoid overmixing, and don’t overbake the cake layers.
Can I freeze gingerbread cake?
Yes! Freeze the unfrosted cake layers, tightly wrapped, for up to 2 months. Thaw in the fridge before assembling.
More Cake Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
Recipe Video
Gingerbread layer cake
- Total Time: 1 hour 25 minutes
- Yield: 8 - 10 slices
Description
Soft and moist gingerbread layer cake filled with orange jam and fluffy mascarpone frosting. A festive Christmas cake made with warm spices.
Ingredients
Gingerbread Cake
- 175 g (¾ cup + 1 tbsp) unsalted butter, softened
- 100 g (½ cup) granulated sugar
- 120 g (½ cup packed) brown sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 175 g (about ½ cup) molasses
- 200 ml (¾ cup + 1 tbsp) buttermilk, room temperature
- 290 g (about 2⅓ cups) all-purpose flour
- 1½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- ¼ tsp salt
Orange Filling
- 4–5 tablespoon orange jam
Mascarpone Frosting
- 150 g (5.3 oz) mascarpone, cold
- 200 g (¾ cup + 1 tbsp) heavy whipping cream, cold (35% fat)
- 2–3 tablespoon powdered sugar
- 1 tsp vanilla extract
Chocolate Trees
- 100 g (3.5 oz) semi-sweet chocolate
Instructions
Gingerbread Cake
- Preheat the oven to 175°C (350°F). Grease and line three 6-inch (15 cm) cake pans.
- In a bowl, whisk together the flour, baking powder, salt, and spices.
- In a large bowl, beat the softened butter with both sugars for 3 minutes until creamy.
- Add the eggs one at a time, followed by the vanilla and molasses. Mix until combined.
- Add the dry ingredients and buttermilk alternately, mixing just until combined.
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.
Chocolate Trees
- Melt the chocolate in the microwave or over a double boiler.
- Transfer to a piping bag and pipe small tree shapes onto parchment paper.
- Let the chocolate set completely before carefully removing the trees.
Mascarpone Frosting
- Place the cold mascarpone, powdered sugar, and vanilla in a mixing bowl.
- Add the cold heavy cream and whip until thick, smooth, and spreadable. Do not overwhip.
Assembly
- Level the cooled cake layers if needed.
- Place the first layer on a cake board and spread a layer of mascarpone frosting.
- Add 1–2 tablespoons of orange jam, keeping it away from the edges, then cover with a little more frosting.
- Repeat with the second cake layer and finish with the third.
- Cover the entire cake with a thin layer of frosting and smooth the sides for a naked cake finish.
- Decorate with chocolate trees and refrigerate until serving.
- Dust with powdered sugar just before serving.
Notes
Storage: Keep the assembled cake in an airtight container in the fridge for up to 3 days.
Tips:
- Use room-temperature butter, eggs, and buttermilk.
- Don’t overmix the batter after adding the flour.
- Check the cakes with a toothpick after 30 minutes.
- Chill the cake layers for 20–30 minutes before assembling.
- Keep the mascarpone and heavy cream cold for a stable frosting.
- 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.