Indulge in a festive gingerbread cake filled with creamy mascarpone frosting and tangy orange jam. Topped with more mascarpone frosting, mini gingerbread house cookies, and homemade chocolate trees, it's a delicious holiday treat that's as beautiful as it is tasty.
This gingerbread cake is a very original and delicious recipe to change from the traditional recipe of bûche de noel (yule log) that we serve at Christmas dinner.
Jump to:
We love this gingerbread cake for its warm, comforting spices that evoke the cozy feeling of the holiday season. It's a rich and flavorful dessert that’s both satisfying and indulgent, making it the perfect treat to enjoy with loved ones during festive gatherings.
This cake features a moist sponge infused with warm gingerbread spices and rich molasses, creating a deeply flavorful base. It's layered with a light mascarpone whipped cream and filled with a bright, tangy orange jam, bringing together a perfect balance of flavors in every bite.
To top it all off, this cake is decorated with homemade chocolate trees and a charming gingerbread house, making it the perfect centerpiece for holiday celebrations or a unique birthday cake.
Why you'll love this recipe
Craving for more gingerbread recipes? Give these a try: Mini gingerbread house recipe, gingerbread man cookies, gingerbread Christmas cookies, gingerbread molasses cookies, Frosted gingerbread cookies, Chocolate Christmas tree cupcakes.
Ingredients You Need
You need these ingredients to make this gingerbread Christmas cake:
Gingerbread cake
- Butter: Use unsalted butter, softened. Take it out ahead of time or soften it slightly in the microwave.
- Sugar: A mix of white sugar and dark brown or cane sugar.
- Eggs: Use room temperature eggs. If needed, warm them under hot water for a few moments.
- Molasses: Blackstrap molasses is key for flavor. You can substitute with a mix of maple syrup and honey or golden syrup.
- Flour: All-purpose flour, or substitute with a gluten-free blend.Yeast: Baking powder, or use 1 tsp. baking soda instead.
- Spices: A blend of cinnamon, ginger, nutmeg, and cloves, or use a pre-made gingerbread mix.
- Milk: Preferably buttermilk, or replace with half-and-half or skimmed milk.
- Vanilla and Salt: Essential for enhancing the overall flavor.
Mascarpone frosting
- Mascarpone: Use mascarpone cheese for a rich, creamy base.
- Heavy Cream: Whip heavy cream to add lightness and fluffiness to the frosting.
- Powdered Sugar: Sweeten the frosting with powdered sugar for a smooth texture.
- Vanilla Extract: Add vanilla extract for extra depth and flavor.
- Orange Jam: Spread a layer of orange or tangerine jam for a zesty, citrusy contrast.
How to Make A Gingerbread Cake
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1: Place butter, granulated sugar and brown sugar in a large bowl or in the bowl of your stand mixer fitted with the whisk attachment and mix with on medium speed for about 2 to 3 minutes until creamy.
Step 2: Add eggs and vanilla extract and mix again for 1 minute to incorporate.
Step 3: In a separate bowl mix together the dry ingredients, flour, salt, baking powder or baking soda and spices and add the molasses (or honey-maple syrup mixture) and beat again to incorporate.
Step 4: Finish by alternately adding the flour mixture and the buttermilk and mix with an electric mixer or a spatula until the mixture is smooth.
Step 5: Preheat oven to 347°F / 175°C and prepare 3 round cake pans of 6 inch / 15 cm diameter by greasing them with a baking spray first and then lining the bottom with parchment paper.
Step 6: Pour the mixture into the prepared pan and bake them for 30 to 35 minutes until they are puffed and golden.
Let cool: Remove from the oven and allow the cakes to cool slightly before carefully removing them from the pan and placing them upside down on a wire rack to cool completely.
Step 7: Finely chop the dark chocolate with a knife and place it in a container and melt the chocolate in a double boiler until completely melted.
Step 8: Immediately put the melted chocolate in a pastry bag and draw Christmas trees on a sheet of parchment paper and allow the trees to cool completely before peeling them off.
Step 9: Place a cake board on your turntable and place the first layer of cake and using an angled spatula, apply a layer of mascarpone frosting and top with orange jam in the center, then top with a dollop of whipped cream frosting.
Step 10: Place the second layer of cake and repeat last step until last layer of cake is reached then immediately cover with frosting all over the cake and smooth to make a naked cake effect.
Enjoy! Add a little more frosting on top and decorate with the Christmas trees, and gingerbread house and sprinkle with a bit of powdered sugar and enjoy.
Serving Suggestions
- With Fresh Whipped Cream: Serve slices with a dollop of freshly whipped cream for a light and airy contrast to the rich, spiced cake.
- Drizzled with Caramel Sauce: Add a drizzle of warm caramel sauce over the top for a decadent touch.
- Topped with Citrus Zest: Garnish with freshly grated orange or lemon zest to enhance the citrus notes in the orange jam filling.
- Paired with Vanilla Ice Cream: A scoop of vanilla ice cream on the side creates a delightful hot-and-cold experience.
- Sprinkled with Powdered Sugar: Lightly dust the top of the cake with powdered sugar for an elegant and simple finish.
- Garnished with Candied Ginger: Top the cake with pieces of candied ginger for an extra kick of spice and a bit of crunch.
- With Berries: Serve with a side of fresh berries like raspberries or cranberries to add a tart contrast to the sweet and spiced flavors.
- Warm with Mascarpone Cream: Heat the cake slightly before serving and add an extra spoonful of mascarpone cream on top for a melt-in-your-mouth experience.
Tips for this recipe
Storage instructions
In the fridge: This gingerbread layer cake can only be stored in the refrigerator for 3 to 4 days, placed in an airtight container box or cut into slices on a plate under plastic wrap.
Freeze: You can store this gingerbread layer cake in the freezer for up to 3 months in a storage box or storage bag.
Variations & Substitutions
Recipe Questions
Can I make this gingerbread cake ahead of time?
Yes, gingerbread cake can be made ahead of time. It actually improves in flavor as it sits. Store it in an airtight container at room temperature for up to 3 days or refrigerate it for longer storage.
What type of molasses should I use?
Blackstrap molasses is commonly used in gingerbread cake for its deep, robust flavor. However, you can use a milder molasses or even a mixture of molasses with honey or maple syrup for a different flavor.
How can I prevent my gingerbread cake from being too dense?
To avoid a dense cake, make sure not to overmix the batter. Mix just until the ingredients are combined. Additionally, using room temperature ingredients and fresh baking powder helps ensure a lighter texture.
What’s the best frosting for gingerbread cake?
Mascarpone frosting pairs beautifully with gingerbread cake, adding a creamy, slightly tangy contrast to the spices. Cream cheese frosting or a simple powdered sugar glaze are also great options.
Can I make a gluten-free gingerbread cake?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make a gluten-free gingerbread cake. Make sure the blend includes xanthan gum or another binding agent for the best texture.
What can I use instead of molasses?
If you don’t have molasses, you can substitute it with a mixture of maple syrup and honey, or use golden syrup. Keep in mind that the flavor will be slightly different.
More Cake Recipes
I hope you love this gingerbread birthday cake recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Gingerbread cake
- Total Time: 1 hour 25 minutes
- Yield: 12 portions
Description
Gingerbread cake with mascarpone whipped cream frosting and orange jam filling (for a 6 inch / 15 cm cake 10 -12 slices)
Ingredients
Gingerbread cake :
- 175 g ( 1 ½ stick) Butter - softened
- 100 g (½ cup) Sugar - granulated
- 120 g (½ cup) Brown sugar
- 3 eggs - room temperature
- 2 tsp vanilla extract
- 175 g (½ cup) Molasses - or honey and maple syrup mixture
- 200 ml (⅔ cup) Buttermilk - or semi-skimmed milk
- 290 g (2 cups) Flour - all-purpose
- 1 ½ tsp. Baking powder - approx. 11 g)
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- ¼ tsp. salt
Filling
- 4 - 5 tbsp. Orange Jam
Mascarpone frosting :
- 150 g 5,3 oz Mascarpone cheese - cold
- 200 g (¾ cup) Heavy cream - full fat 30% and cold
- 2-3 tbsp. powdered sugar
Chocolate trees:
- 100 g (½ cup) semi-sweet chocolate
Instructions
Gingerbread cake
- In a bowl, mix together the dry ingredients, flour, salt, baking powder and the spices cinnamon, ginger, nutmeg and cloves (sift them twice if possible).
- Place the softened butter with the granulated sugar and brown sugar in a large bowl or the bowl of a stand mixer fitted with the whisk attachment.
- Beat on medium speed for 3 minutes until creamy.
- Add the eggs one at a time while running the mixer on medium speed for one minute to incorporate them well.
- Add the vanilla extract and molasses and mix to incorporate.
- Add the dry ingredients and the buttermilk alternately and mix well between each addition until the mixture is smooth.
Baking
- Preheat oven to 347°F/ 175°C and prepare 3 round cake pans of 6 inch / 15 cm diameter, greased and lined with parchment paper only in the bottom of the pan.
- Divide the mixture between the 3 prepared pans (use an electric scale to check that each pan has the same amount of batter).
- Bake the 3 pans together in the oven for 30-35 minutes, after 30 minutes check for baking by sticking a toothpick in the center, it should come out clean or with a few crumbs.
- Remove the pans from the oven and let them cool a bit before turning them out and letting them cool completely on a wire rack, upside down.
- When completely cooled, cover the cakes with plastic wrap and store at room temperature until ready to assemble.
Chocolate Trees:
- Melt chocolate in a double boiler or microwave.
- Place the melted chocolate in a pastry bag.
- Draw thick Christmas trees on a sheet of parchment paper.
- Let cool completely before peeling off.
Mascarpone whipped cream
- Place mascarpone cheese, powdered sugar and vanilla extract in a large bowl and beat with an electric mixer for 1 minute.
- Then add the cold heavy cream and mix again with an electric mixer at medium speed for about 2 minutes until you have a thick frosting.
Assembly
- If necessary, cut out the bump of the cakes to have 3 layers of cake at the same level.
- Place a cake board on a turntable and place the first layer of cake on top.
- Spread a layer of mascarpone frosting and add 1-2 tbsp of orange jam in the center, smooth, and then cover with a little mascarpone frosting.
- Repeat this step for the next layer and place the last layer of cake.
- Cover the cake completely with the mascarpone frosting, smoothing it with a spatula.
- Add a bit more frosting on top of the cake and decorate with the trees.
- Place the cake in the fridge until ready to serve, and sprinkle with a little powdered sugar before serving to create a snow effect.
Notes
Storage: in the fridge under plastic wrap or in a storage box for 3-4 days.
- 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
I made your gingerbread layer cake! It’s amazing, I absolutely loved it. Thank you so much!
It's absolutely fantastic.
I LOVE it!! :))) Thank you for your recipes
Thank you for sharing.
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
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.
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.
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.