Gingerbread Cake has three deeply-flavored gingerbread cake layers filled with cranberry jam and a silky cream cheese and mascarpone frosting. Decorate this winter wonderland cake with sugared rosemary trees and cranberries. Prepare to wow your guests this holiday season with this show-stopping dessert!
This recipe was originally published in December of 2018. I’ve just updated it with new photos, and added the cranberry jam between the layers in Nov 2023. The rest of the recipe has not changed.
Why you’ll love this Gingerbread Cake:
- Moist Gingerbread Cake Layers – Three moist cake layers are full of molasses, ginger, and warm spices for that classic gingerbread flavor!
- Cranberry Jam – Use your favorite homemade or store bought cranberry jam between the cake layers.
- Creamy Frosting – This frosting uses cream cheese, mascarpone, and butter for the creamiest frosting that’s perfectly balanced.
Ingredient Overview
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
- Molasses – You can find this in the baking aisle at the grocery store. Do not use blackstrap molasses – it’s different than regular molasses and will make your cake taste unpleasant.
- Cream cheese – Use the full fat, block-style cream cheese.
- Mascarpone – This can be found near the specialty cheeses (blocks of cheese, not near the packaged sliced cheese).
Ingredient Substitutions:
- Buttermilk – Use lemon juice and regular milk to make buttermilk – details in the recipe card below.
- Dairy-free – Use your favorite dairy-free substitutes to make this cake dairy-free.
- Mascarpone – You can sub cream cheese in the same amount as the mascarpone if desired.
How to Make this Gingerbread Cake Recipe Step-by-Step:
Step 1: Make the Gingerbread Cake Batter. Cream butter and sugar in a large mixing bowl. Mix in the eggs, vanilla, and molasses. Then, alternate adding the dry ingredients (whisked together in a separate bowl) and the buttermilk to your molasses mixture.
Step 2: Bake. Divide the batter evenly between three prepared cake pans, and bake as directed in the recipe card below. Let layers cool completely on a wire rack.
Step 3: Make the Mascarpone Cream Cheese Frosting. In a large bowl, cream together the butter, cream cheese, and mascarpone for 2 minutes. Add the powdered sugar in 3 additions, then mix in the vanilla and a pinch of salt. You’l have an incredibly creamy frosting!
Step 4: Assemble & Frost the Cake. Place a cake layer on your stand or cake turntable, and spread it with some of the frosting. Pipe a border of frosting around the edge of the cake layer, then spread 1/2 cup of cranberry jam or cranberry sauce (homemade or store bought) inside this border. Repeat with the remaining cake layers. Chill the cake between each layer to help stabilize things. Apply a light layer of frosting to the top and outside of the cake for a naked look, using a cake scraper to help smooth and/or remove frosting where desired.
Step 5: Make the Sugared Rosemary & Cranberries. Make a simple syrup of sugar and water on the stovetop, then use this simple syrup to coat your rosemary and cranberries before rolling them in granulated sugar. Use these to decorate your cake!
This is the perfect cake for any holiday gathering, or to serve with your Christmas dinner! It looks elegant, but the decorating techniques are really quite simple – and the ginger flavor is incredible. Even beginner bakers can make & decorate this cake! It’s the time of year for all things festive – and I hope this gingerbread cake recipe is at the top of your baking list!
Expert Success Tips:
- Cake Batter – Be sure to follow the mixing directions in the recipe for the cake. Mixing things in their proper order, for the proper amount of time helps avoid a dense cake.
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
- No-Stick Cakes – To grease and flour a cake pan, rub shortening all over the inside of the pan with a paper towel, then add flour to completely coat the shortening, tapping out any excess. It never fails!
FAQs:
Let the simple syrup cool a bit before adding the rosemary, so it doesn’t turn brown from the heat.
You can substitute cream cheese in the same quantity.
Make-Ahead Tips:
- Sugared Rosemary & Cranberries – These can be made a day ahead! Store the in an airtight container in the fridge, with a small bowl of uncooked rice in the container to prevent them from getting soggy.
- Cake Layers – Bake and cool the cake layers at room temperature, then place each on a dinner plate and wrap tightly with plastic wrap. Store at room temperature for 24 hours before assembling the cake.
- Frosting – Frosting can be made 1-2 days ahead and stored in the fridge in an airtight container. Let it sit out at room temperature for a bit to soften before using. Use a mixer to help smooth it back out.
Recipe Variations:
- Cranberry Jam – Feel free to use a homemade cranberry sauce in place of store bought jam! My cranberry sauce recipe works beautifully.
- Caramel Sauce – I think a drizzle of my salted caramel sauce would pair deliciously over a slice of this cake!
Serving + Storing this Festive Gingerbread Cake:
Once fully assembled, I recommend chilling the cake for at least 30 minutes to help everything set up before slicing and serving. Store leftovers, with plastic wrap over the cut side of the cake, in the fridge in an airtight container for 4-5 days.
Special Tools:
(The links below are affiliate links, which means I earn a small commission if you make a purchase using that link.)
- Offset Spatula – Offset spatulas make frosting a cake so easy! They can also be used for spreading cake and brownie batters evenly.
- Cake Turntable – If you make even a few cakes a year, a cake turntable makes the frosting process a breeze!
- Piping Bag & Piping Tip – I like to use a reusable piping bag and a Wilton 1A or 2A piping tip for piping the borders between layers, but you can use a plastic bag with the corner snipped off in a pinch. I used a Wilton 1M piping tip for the swirls.
- White Sparkling Sugar – This adds a pretty sparkle to the top of the cake and looks like a fresh snowfall!
More Gingerbread Recipes to Love:
- Best Soft Gingerbread Cookies (Vegan option!)
- Gingerbread French Toast
- Overnight Gingerbread Cinnamon Rolls
More Layer Cake Recipes to Love:
- White Forest Cake
- Perfect White Birthday Cake
- Caramelized Winter Wonderland Cake
- Peach Cobbler Cake
- German Chocolate Cake
- Raspberry Chocolate Ganache Cake
- Best Yellow Cake with Chocolate Frosting
Did you make this recipe? Snap a photo and leave a comment!
Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!
Gingerbread Cake with Mascarpone Cream Cheese Frosting
Ingredients
For the Cake
- 2 cups all-purpose flour 260 grams
- 1 cup white whole wheat flour can sub all-purpose flour, 130 grams
- 3/4 tsp salt
- 3 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- 1 and 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1 cup salted butter, softened at room temperature 226 grams
- 2/3 cup brown sugar, packed 160 grams
- 1 cup granulated sugar 210 grams
- 4 large eggs, at room temperature room temp
- 2 tsp vanilla
- 1 cup molasses not blackstrap!
- 1 cup buttermilk, at room temperature see note if you want to use regular milk
For the Frosting
- 1 and 1/4 cups salted butter, softened at room temperature (2 sticks + 4 tbsp, or 283 grams)
- 8 ounces cream cheese, softened at room temperature
- 8 ounces mascarpone cheese no need to soften!
- 6 cups powdered sugar, sifted
- 2 and 1/2 tbsp milk
- 1 tbsp vanilla extract
- 1/8 tsp salt
For the Sugared Cranberries + Rosemary Trees
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 cup granulated sugar, for rolling
- 7 sprigs fresh rosemary
- 1/2 cup fresh or frozen cranberries
For the Cranberry Jam filling
- 1 cup cranberry jam I just used store bought! Mine was technically a jam, but the canned cranberry sauce should also work.
Instructions
- Make the Sugared Cranberries + Sugared Rosemary Trees: Mix water and sugar in a medium pot on the stove. Bring to a boil, then reduce heat to a simmer, whisking until sugar is dissolved. Remove from heat and let cool for a bit before dipping the rosemary in the mixture (this helps keep the rosemary from browning). Set aside on a plate or small pan lined with parchment paper to dry for 15 minutes. Next, add the cranberries into the mixture in the pot. Cover with a dish towel and let sit 10 minutes. Remove cranberries (save the syrup!) and set on a piece of parchment paper to dry for at least 15 minutes or up to 1 hour before sugaring. (I've made these in a rush before and only waited 15 minutes and they turned out just fine.)After the dry time is up for each element, roll in a bowl of granulated sugar and set on a new, dry piece of parchment paper and let set 10 minutes before using or storing (see make ahead tips below).
- Prep: Grease + flour three 9-inch cake pans and set aside. Preheat oven to 350° F.
- Make the Cake Layers: Whisk together the dry ingredients in a medium bowl (flour through nutmeg, as listed above). Set aside. In a large mixing bowl, cream softened butter with a hand mixer. Add sugars and mix on high for about 2 minutes, until well creamed together. Add the eggs, 2 at a time, and mix on medium until just combined. Add molasses + vanilla and mix until combined, scraping the sides of the bowl with a silicone spatula. Mix in 1/3 of the flour mixture on low speed. Add 1/3 of the buttermilk, then mix on low speed. Repeat until everything is mixed in and just incorporated. Evenly distribute the batter between your prepared pan (use a kitchen scale or eyeball it). Bake for 20-24 minutes, or until cake layers look just done and a toothpick comes out clean or with moist crumbs, not thick wet batter.Let cake cool in the pans 10 minutes, then invert onto cooling racks. Let cool completely before frosting or storing.
- Make the Frosting: In a large mixing bowl, cream softened butter, cream cheese, and mascarpone together with an electric mixer for 2 minutes on high speed. Mix in the powdered sugar, 2 cups at a time, until well combined. Add milk, vanilla, and salt and mix until well combined. Add up to 1/2 cup additional powdered sugar if the frosting is too thin or could use a little extra sweetness.
- Assemble + Frost Cake: Place one cake layer on your cake stand, and spread with 1 and 1/4 cups of the frosting, spreading the frosting out and a bit over the edges of the cake. Pipe a border of frosting around the edge, and then add 1/2 cup of the cranberry jam. Spread it evenly with an offset spatula within the piped border. Add the second cake layer and smooth the frosting overhang around the sides to seal the layers together. Chill for 5-10 minutes, then repeat with second layer. Add the top cake layer upside down to create a level top to your cake. Use remaining frosting to cover the top of the cake and dot the bare sides of the cake in random places, all the way around. Use a cake smoother/scraper to smooth the dots of frosting by holding it against the side of the cake, and slowly turning the cake and pulling the cake smoother towards you while turning the cake the opposite direction. Continue until desired naked cake effect is reached. Create swirls on the top of the cake using a spoon, and decorate with the trees (place the sprigs upside down to make trees) and cranberries. Sprinkle with white sanding sugar for a fresh snowfall effect.
- Serve + Store: Chill the assembled cake for at least 30 minutes before serving. Store leftovers tightly covered in the fridge for 4-6 days.
- Make Ahead Tips: The frosting and cake layers can be made a day in advance, along with the sugared cranberries and rosemary trees. Make cake layers and let cool completely. Place each on a plate and cover tightly with plastic wrap. Store at room temp until ready to use. Cover frosting tightly and keep in fridge – take out a little bit before frosting the cake so it's not solid as a rock and un-spreadable. Sugared cranberries + rosemary can be made a day ahead and kept in the fridge, in an airtight container with a small bowl of rice inside, to prevent sogginess.
Notes
Nutrition
Suzanne says
Great recipe! The cake is so rich and full of flavors of herbs and ginger.
Just a perfect desert for winter and especially for the New Year atmosphere.
One of my favorites!
Stephanie Simmons says
Thanks so much, Suzanne! Glad you enjoyed it 🙂
Karin says
⭐️ ⭐️⭐️⭐️⭐️ I made this for a friend over the holidays. Gorgeous and absolutely delicious! Will definitely make again.
Stephanie Simmons says
Glad to hear that, Karin! 🙂
Rebecca says
This is the third year I have made this cake. My printed recipe that I used the first two years did not have the jam. I made it this year with the jam and was sorry. It makes it much too sweet. You don’t taste the gingerbread as much or the incredible marscapone icing. Leave it out.
Stephanie Simmons says
Sorry to hear that it was too sweet for you – can I ask what type of jam you used? Glad to hear you have been enjoying the cake for a few years now! I’ll be sure to note that the jam is optional in the recipe.
Katie says
Thank you for this recipe! I made this as a Christmas Dinner dessert and it was delicious! It came out beautiful and tasty just like the holidays.
The only think I couldn’t figure out was how to get the sugared rosemary secured upside down, so they didn’t look quite like Christmas trees, but still looked like snow covered trees.
Stephanie Simmons says
Thanks, Katie! It can be tricky, you just have to kind of smush it into the cake a bit 😂
Laurel says
On the verge of making this recipe – it looks gorgeous and delicious. I couldn’t find any cranberry jam/preserves, do you think cherry would be a good substitute flavor-wise? I know you mentioned cranberry sauce, but if I’m being totally frank, I just don’t feel like making anything else (lol) and the canned stuff seems like it would take the recipe down a notch.
Thanks and Merry Christmas!
Stephanie Simmons says
Hi Laurel! I think the canned cranberry sauce could work but I did actually hear from another reader that they made it with cherry preserves so I think that would be yummy! Let me know how you like this cake. Merry Christmas! ☺️
Laurel says
Loved the recipe!! So yummy and unique, has a very “winter holiday” spice flavor. Ended up making the cranberry sauce for the filling because I didn’t want to risk ruining all my hard work with a bad substitute- it was amazing and very easy (though next time I might remove the cranberries that didn’t fully breakdown because they made it a little more difficult to spread and make even layers) 10/10 would recommend!
Stephanie Simmons says
Glad to hear you enjoyed this cake, Laurel! You have me wondering if the homemade cranberry sauce could be blitzed with a blender or food processor to make it smoother – I’ll have to try it next time. 🙂 Happy new Year!
Justin B says
LOVE this recipe!! Will absolutely make again, had great reviews.
Stephanie Simmons says
Thanks so much, Justin! ☺️ Happy Holidays to you!
Justin B says
UPDATE: I made this cake again in cupcake form and it worked perfectly!! I filled each cupcake liner with one size #20 cookie scoop (3 Tbsp) of batter and baked for 16min at 350F – the cake rose to exactly the right level! Hope this helps 😄
Stephanie Simmons says
That is helpful to know – thanks so much for taking the time to leave a comment with these tips, Justin! ☺️
Kristen says
Hi-
I made the frosting and followed this with some swaps ( made devils food and used raspberry filling) and it was a hit! I ended up with more frosting than I needed and I’m wondering how long this keeps and how best to store for later use. My hope is to use the remaining frosting on cupcakes at a later date
Stephanie Simmons says
Hi Kristen! So glad you enjoyed this cake ☺️ I always freeze my leftover frosting in an airtight container for later. Then, simply thaw in the fridge overnight and allow to come to room temp for 30 mins or so before using – i also recommended running your mixer through it again to help make it creamy & spreadable/pipeable again after it’s been solid. Hope that helps! 💙
Silvana says
Everyone loved this cake and the rustic decor especially! One person said it was the best cake they’d ever had 🙂
Stephanie Simmons says
Thanks so much, Silvana! Happy holidays to you 🙂
Elodie says
Made it this evening for a pre-christmas dinner with my family, and it was absolutely amazing! They all loved it and I was absolutely surprised by how delicious this cake was! Thank you so much, and happy holidays 🙂
(I will definitely use this recipe again)
Stephanie Simmons says
Thanks so much, Elodie! Happy holidays to you too 🙂
Ann says
Hello! Is there a way to substitute molasses? Or it’s an essential ingredient here? Thank you ☺️
Stephanie Simmons says
Hi Ann! Well, if you substitute the molasses then it really isn’t a gingerbread cake anymore, haha. 🙂 Are you wanting a different flavor cake? If so, you could substitute maple syrup or honey – I haven’t tried it but those generally work in a 1:1 swap with molasses. Otherwise, try searching “cake” on my site here to see other cake flavor options! 🙂 Let me know if that helps. I’d love to hear what you end up making! Happy baking!
Adina Schafer says
Made it for my daughter’s birthday and everyone LOVED it. It was so delicious and turned out so beautiful! I’ll be making this every year 🙂
Stephanie Simmons says
Glad to hear that Adina! Thanks so much! 🙂
Dina says
I LOVED this recipe. It was the most perfect thanksgiving cake. The flavors are perfect for fall and winter. I would 1000% make this again!
Stephanie Simmons says
So glad you enjoyed this cake, Dina! Happy Thanksgiving. 🙂
Linda says
This looks amazing. I can’t wait to try it. And, where did you get the wood cake plate? So cute! Thank you!
Stephanie Simmons says
Thank you Linda! Let me know how you like it. ☺️ And I got the cake stand at Target about 4 years ago.
Rachel says
I made this recipe for Christmas and everyone raved about it! I’ll definitely be keeping this recipe! 🙂
Stephanie Simmons says
Thanks for your kind comment, Rachel! Glad the cake was a hit. Happy New Year. 🙂
Kaylee Coerper says
I recommend coating the rosemary and cranberries in two different batches. If you put the cranberries in the freshly simmered water it makes the cranberries bigger, soft, and tasty to eat. Also, then you have left a nice cranberry flavored simple syrup to use for cocktails later.
Stephanie Simmons says
Thanks for that tip, Kaylee! Hope you enjoyed the cake, and Happy New Year!
Justin B says
I made this cake for a Christmas family gathering, and it was a huge hit! The perfect spice ratio in the moist cake pairs superbly with the creamy, slightly tangy frosting. Will definitely be making this again!
Stephanie Simmons says
So glad it was a hit, Justin! Merry Christmas to you and happy baking!
Marko Malherbe says
Gorgeous flavor in the cake. Truly. Plus me being a Finn, I should know something about gingerbread! Definitely recommend for the festive season!
Stephanie Simmons says
So glad you enjoyed the cake, Marko! Happy holidays!
Sylvia says
I baked this and the batter tasted AMAZING! However when I baked it, the center was sooo moist, I even doubled the time. When I flipped it over the cake was completely liquid and the center had a hole… what did I do wrong? I followed the bake time and every ingredient ??? I even rebaked it and I’m so sad.
Stephanie Simmons says
Hi Sylvia! I’m so sorry to hear that this happened – did you preheat your oven to the correct temperature? I’m not sure what would have caused this except perhaps leaving out an ingredient or setting your oven temperature too low. Let me know if you can think of any other details – I’d love to help you figure out what went wrong.
Annelise says
I made this with Unsifted (@unsifted.kc) whole grain, fresh flour, and it worked BEAUTIFULLY! It reminded me of a winterized version of carrot cake… but this frosting was far superior??. Family enjoyed it and I might just reuse the decorations and make it again this Christmas for the other side of my family??. Thanks for the great recipe!
Stephanie Simmons says
Glad that this cake was enjoyed by all, Annelise! Merry Christmas to you, and happy baking!
Maegan says
Made this for a holiday party & it was a huge hit! Followed the recipe to a tee. Used 3 cups of all purpose flour instead of the 1 cup whole white wheat (couldn’t find it anywhere). Key to a creamy smooth frosting was definitely making sure the butter and cream cheese were super softened. Will definitely make this again.
Stephanie Simmons says
So glad that everyone enjoyed this cake, Maegan! Happy baking + happy holidays to you. 🙂
Karey says
Hi Stephanie,
Will the rosemary and cranberries hold up if I make them a day or two in advance?
Stephanie Simmons says
Hi Karey! I’m afraid the rosemary may brown a bit and the sugar syrup situation may cause red/pink juice to run off of the cranberries if made in advance. I’d recommend making these day of to be safe, or at most 1 day ahead. If you do make them one day ahead, I’d use fresh cranberries, not frozen, and be sure to store the two things separately in air tight containers in the fridge. Happy baking!
Cindy says
I like the way your cake looks I really want to try this hope mine looks as beautiful as yours, thanks for sharing such a cute idea, Happy Holidays
Stephanie Simmons says
Thanks so much, Cindy! I’m sure yours will look wonderful – it’s really a simple decorating technique that I think anyone can do at home. Happy holidays to you too! Let me know if you do make the cake – I’d love to hear how it goes.
Cindy says
I made this cake for my knitting group brunch and it was a hit. My 20-year-old daughter made the icing as I was pressed for time and she said she would never make a butter cream icing again!
Stephanie Simmons says
So glad to hear that! And glad you enjoyed the frosting. 🙂 Thanks for your kind comment!
Pat Eldridge says
Just to be clear, there are only 2 cups of flour, correct? Doesn’t seem much for 2 2/3 cups sugar plus molasses. Looks lovely and I want to make it. Just want to be sure what I am doing. Thanks.
Stephanie Simmons says
Hi Pat! There are 3 cups of flour total – 2 cups all purpose and 1 cup white whole wheat, or you can use all-purpose for all 3 cups worth of flour. Let me know how you enjoy the cake and happy baking!
Tianna says
Honestly! One of the best cakes I’ve ever had!! Very moist and flavourful! I made this cake for my best friends birthday today! It was a BIG HIT! my family want me to make it for Christmas now!! I’ve always wanted to learn how to sugar cranberries & rosemary! The instructions were simple and fun! I made the cake with my moms butterscotch mousse, but next time want to try the original icing recipe!! Thanks for this awesome recipe!
Stephanie Simmons says
Thanks so much for your kind comment, Tianna. And that butterscotch mousse sounds so delicious! 🙂 Happy baking!
Sara says
This may be a silly question, but can this work with a hand mixer/mixing bowl? I don’t own a stand mixer yet but would love to try this recipe!
Stephanie Simmons says
Hi Sara! Yes absolutely. 🙂 I make 100% of my recipes with a hand mixer – I had the stand mixer for a little bit but it just wasn’t my thing. Hope you love this cake! Let me know if you have any other questions about the recipe. Happy baking!
Marisa says
The flavor and texture of the gingerbread is amazing. Love thir combination of spices and the tang of the buttermilk.
Stephanie Simmons says
Glad you enjoyed this cake, Marisa. 🙂 Happy baking!
Kristen says
This was absolutely delicious and a huge hit with my family! It was almost too beautiful to eat though. Thank you for such a wonderful recipe and the great decorating inspiration.
Stephanie Simmons says
Thanks for your kind comment, Kristin! So glad everyone enjoyed the cake. 🙂
Brenda says
I haven’t made this, yet. Our daughter doesn’t care for cream cheese frosting. Is there a substitute for the cream cheese? Thanks.
Stephanie Simmons says
Hi Brenda! You should be able to just use butter in place of the cream cheese. I haven’t tried it (straight buttercream hurts my teeth haha), but I think it would work. Or you could possibly do part mascarpone and part butter (I’d do like 30% mascarpone to 70% butter) in the amount of the cream cheese. Let me know how it turns out!
Andrea Tarcsi says
This cake is amazing. Very nice, very delicious and easy to make. Thank you so much for recipe ????????
Stephanie Simmons says
So glad you enjoyed this cake, Andrea! 🙂
Elsa says
Made this amazing looking cake to take to a Christmas dinner for four. I used smaller pans and so it created four layers. I used three for the main cake and then made a smaller version as a gift with the last layer.. It was a hit!!!
Side note: My rosemary trees browned really fast the first couple of times I made them. On my third attempt I waited until the syrup was completely cooled and that did the trick. AND my cake was a bit dry as well. I will try to watch my oven timing. I was so scared to under bake!!!!
Tried to included a photo but can’t.
Stephanie Simmons says
Hi Elsa!
Thanks for that tip about the rosemary trees – I’ll add a note about that to the recipe to help others in the future! I’m sorry to hear you cake was a bit dry – I wonder if it just went a couple minutes too long in the oven. Glad to hear it was a hit regardless! 🙂
Leslee says
I made this cake for our Christmas Dinner today. Hello! It was so good. Both the cake and the frosting. The decorations were ok. My trees aren’t as pretty as yours but it was still pretty spectacular. Thank you so much for this recipe.
Stephanie Simmons says
Glad you enjoyed this cake, Leslee! Happy New Year!
Wendy says
Hi! I just made the frosting and it was yellow instead of white. I didn’t change anything in the recipe. What do you think I did wrong?
Stephanie Simmons says
Hi Wendy! It could just be the brand/color of your butter. It shouldn’t affect the taste at all. 🙂
wendy says
Thank you! Merry Christmas to you.
Mariz says
I am done baking the cake part and x-mas trees and berries are sugared. Unfortunately, I am having issues on the frosting part. After adding in the sugar, it starts getting watery and after beating more its more like a cottage cheese. Can I still fix the issue?
Stephanie Simmons says
Hi Mariz! I’m sorry to hear that – I’ve never experienced that with my frosting. Were your butter and cream cheese a room temp before you started mixing the frosting up? Did you partially melt them in the microwave? I wonder if chilling the frosting, covered, in the fridge for 30 mins to an hour would help it re-solidify, so you can cream it again.
Candi Turner says
Hi! I made this cake for a Christmas celebration with family yesterday. Turned out beautiful and tasted delicious!
Stephanie Simmons says
So glad to hear you enjoyed the cake, Candi. Merry Christmas!
Morgan says
What kind/brand of molasses did you use?
Stephanie Simmons says
Hi Morgan! I don’t think the brand should matter too much, but I use either Grandma’s or Brer Rabbit. Do NOT use blackstrap molasses! The bottle should say “original” or “full flavor” for the type of molasses. Hope that helps! Happy baking 🙂
Tara Knudson says
This cake is delicious and so pretty. I have always wanted to make a pretty winter cake like this, and this recipe really helped to guide me. I even made it gluten free with King Arthur Measure to Measure.
Stephanie Simmons says
Glad you enjoyed the cake, Tara! And I’m glad my recipe was able to help you 🙂
Megan says
Hi there! I hope you get the chance to read this. I am hoping to make your recipe soon but I plan on using (3) 8inch cake pans and (3) 10inch cake pans, with that said, how many times would I need to repeat the ingredients in order to achieve this amount of cake?
Stephanie Simmons says
Hi Megan! Oh I’m not quite sure. The recipe fills three 9-inch cake pans, so I think the same amount would pretty much fill three 8-inch cake pans, but the layers would be a bit thicker. When you say 10-inch pans, do you mean a square or round? Either way, I think you would basically need to double the entire recipe to fill all those pans – you’d essentially be making two cakes. Hope that helps! (And sorry I’m a little late seeing this – something is up with the website and I stopped getting comment notifications).
alex says
I made this cake and loved it, turned out perfect! I do have a question: is the calorie count you listed per serving or for the entirety of the cake?
Thank you!
Stephanie Simmons says
Hi Alex! Glad to hear you enjoyed this cake 🙂 The calorie count is per serving.
Mrs. B says
I made this (with my own cream cheese frosting) for a Christmas wedding cake. It looked lovely and everyone like it. It was a nice spice cake. But it did not read as gingerbread (even with the fresh ginger that I added). The proportions of spices (especially clove) burried the ginger. It was tasty, and probably would have been great with raisins.
Stephanie Simmons says
Hi Mrs. B! Glad to hear everyone enjoyed the cake. 🙂
Nancy says
Just want to say one word. Delicious. Made it for xmas and it was a hit. Thanks for sharing. Will definitely repeat.
Stephanie Simmons says
Hi Nancy! So glad you enjoyed this cake! 🙂 Happy New Year!
Megan says
This was DELICIOUS! Thank you so much for sharing and providing this inspiration. This made a BEAUTIFUL cake for our Christmas party. I even filmed making it — check it out and let me know how I did!
https://www.youtube.com/watch?v=Xi1VmVV_yfg
Stephanie Simmons says
Hi Megan! I’m so honored that you filmed the making of this cake (I watched your video!) – it looks absolutely gorgeous, and I’m glad you liked it. 🙂 Hope you had a wonderful holiday!
Katherine says
Hi is this batter supposed to come out super thick?!
Stephanie Simmons says
Hi! It should be fairly thick – but not as thick as cookie dough. There’s a photo that shows the batter in the post, if that helps. 🙂
Irina says
Hello! I made this for Friendsmas and everybody loved both the way it tasted and how beautiful it looked. So thank you for sharing 🙂
For me it baked for 24-26 mins. I checked at 14-16 and it was almost liquid. I’m guessing oven difference.
I made the layers ahead of time and tried doming them before frosting but the top was a bitt too wet for that. Next time if I make it I think I will split the batter between 2 smaller pans. And then cut of the tops and tort the layers which should yield 4 thinner layers instead.
I would also use acetate layer around the cake to make sure the frosting is perfectly even with the layers since it’s a naked cake.
The frosting was a bit too sweet to my taste especially with the cake itself being sweet and I felt like it was better at 2 cups instead of 6. so I think I’ll use 3 and just use extra 2 oz cream cheese and mascarpone and butter.
I hope someone can find this helpful 🙂 Good luck on your baking adventures!
Stephanie Simmons says
Hi Irina!
So glad you liked this! Yes, I need to re-try this now that our oven is back at the correct temp, aha. Thanks for sharing all your adjustments! Happy New Year 🙂
Becky says
I’d like to try this recipe but I’m not a fan of naked cakes. Would I have enough frosting to do the whole cake normally or should I double it? Thanks!
Stephanie Simmons says
Hi Becky! Yes, I would double it to cover the whole cake normally. Happy Baking! 🙂
Erika says
Hi!
I’m excited about doing this beautiful cake tomorrow.
So … No fresh ginger but powdered and same for the cloves?
Stephanie Simmons says
Yes, ground ginger and ground cloves. I used all ground spices in this recipe (or, powdered). 🙂
Maria Simpson says
I made this and it turned out beautifully. First time making a cake like this. I Was so pleased with how it turned out
Stephanie Simmons says
Hi Maria!
So glad you enjoyed this cake! 🙂
Mariah Van Tress says
Hi there, this looks absolutely beautiful and I’m super excited to make it. I am actually going to be free of these for three different parties I have over the next couple of days. But I won’t have time to frost the cake tomorrow. If I frost it tonight after it has cooled, will it be OK for tomorrow afternoon? Thanks!
Stephanie Simmons says
Hi, sorry I’m a bit late to this comment! Yes that’s fine – I would recommend refrigerating it though until you’re ready to serve it!
Kris says
This looks amazing and I’m about to start this recipe for our winter solstice party tonight. Thinking of trying a test cupcake first to see how that turns out (easier to pass around) if not no big deal at all. Let you know how it works out 🙂 Regardless, I’m super stoked to get started! Happy Holidays!
Stephanie Simmons says
Hi Kris!
Sorry for my late reply – I haven’t tried these as cupcakes before – let me know if that works out! 🙂 Happy Holidays – enjoy the dessert!
Mary says
So very pretty! thank you for sharing 🙂
Stephanie Simmons says
Thanks, Mary! Happy baking! 🙂
Mandy says
Hi,
I am excited to make this cake tomorrow!
I don’t have whole wheat flour so I use 3 cups of AP is that right, will I put in freezer if don’t need until Saturday?
Thanks!
Stephanie Simmons says
Hi Mandy! Yes, that’s correct – 3 cups AP flour. You can bake, cool, and wrap the cake layers in plastic wrap and place them in the freezer. Let them thaw in the fridge overnight (friday night) so you can frost them on Saturday.
Hope that helps! Let me know how it turns out. 🙂
Cassidy Capen says
I made this cake today, and I’ve found th frosting to be very thin and yellow – even with additional half cup of powdered sugar. It also was very crumbly (like a crumb coat) despite the fact that I allowed more than sufficient time to cool. How do I fix these issues? I will be making again on Friday and would like to do better!
Also, unrelated, but I had to leave my cakes in for an additional 5-7 minutes to reach the level of doneness you mentioned. At 16 minutes, they were still pretty soupy!
Stephanie Simmons says
Hi Cassidy!
Hm, I’ve never had that issue with my frosting before. What type of butter did you use? Did you use regular butter, full fat cream cheese, and mascarpone cheese? Did you follow all of the steps in the frosting recipe? It’s hard to know exactly what went wrong since I wasn’t there in your kitchen with you, haha. 🙂 When you say it was crumbly, do you mean the frosting or the cake? I definitely want to help you figure this out – I just need some more details!
Thanks for letting me know about that bake time issue – I just realized that when I made this cake last Christmas, our oven was running hot (ruining all my cookies) so the cake must have baked faster for me each of the 3-4 times I made it. I haven’t made it since our oven was re-calibrated, but I have made other cakes and the bake time was closer to what you indicated. I’ll make a note in the recipe about that now! 🙂
Cassidy says
Hi!
I used salted butter (per recipe), full-fat cream cheese, and desert mascarpone! I didn’t stray from the recipe at all. 🙁
The cake was a bit gooey and crumbly! When doing the frosting, it ended up looking more like a crumb coat than a naked cake. Perhaps not something you could help with, but I appreciate the attempt!
Stephanie Simmons says
Hmm, that is odd. Sorry it was a bit messy for you! I wish I could transport myself to people’s kitchens to help troubleshoot, haha. 🙂
Cassidy says
Hi!
I used everything indicated in ingredients list – no substitutions – and didn’t stray from the recipe at all. I’m relatively new to baking so maybe it was mixing time or something? How long should I mix frosting in stand-mixer?
Best,
Cassidy
Stephanie Simmons says
Hmm. I wonder if it’s possible to ovemix the frosting. It hasn’t happened to me, but I always say that it’s best to stop mixing as soon as the thing you’re incorporating disappears and you can no longer see it. Were your butter, cream cheese, and mascarpone at room temp? I wonder if adding a bit more milk would’ve helped smooth things out – frosting is very flexible and you can always play with the texture by adding more powdered sugar or milk. You did use powdered sugar corrcet? I know it sounds odd but when I’m really tired I’ve been known to grab the wrong type of sugar! Would you mind saying what state you live in? If you live somewhere with extreme humidity or high altitude, or something like that, it can affect your baking. I wonder if the cakes just needed a tad longer in the oven.
Victoria says
Hello,
I’m getting ready to make this cake, next week. I saw where you said don’t use regular whole wheat flour. I’m curious as to why? Thanks and I’m looking forward to making it!
Merry Christmas,
Victoria
Stephanie Simmons says
Hi Victoria! I don’t recommend regular whole wheat flour because it would make the cake much too dry and dense. That’s why just a small ratio of white whole wheat flour works with the all-purpose flour in this recipe to give a nice flavor while still keeping the cake light and moist!
Hope that helps – Merry Christmas! 🙂
Amontybakes says
Delicious and easy and beautiful! It was a crowd hit for sure.
Stephanie Simmons says
Glad you enjoyed this cake! 🙂
Emi says
Do you feel this would translate well to cupcakes?
Stephanie Simmons says
Hi Emi!
I haven’t tried it, so I’m really not sure! I would hate to say yes and then have them not turn out for you. I actually tried my Guinness Chocolate Cake as cupcakes once and it did NOT work – so I do know that not all cake recipes can be translated to cupcakes. Let me know how it goes if you decide to try it! (You could always make the batter, bake one test cupcake, and then make the cake layers as directed if the test cupcake doesn’t turn out.)
Marla Olsen says
This cake looks absolutely beautiful! I want to make this for a dessert auction I am attending in January. I only need it to serve 8, what suggestions do you have to make the necessary adjustments for ingredients and baking time?
Stephanie Simmons says
Hi Marla! I’d guess you could cut the recipe in half and baking it in two 6 inch cake pans. Start with 15 minutes, and add 3 minutes at a time until the tops appear just set and a toothpick inserted into the center comes out with moist crumbs, not wet batter. You could cut the frosting quantity in half as well. Hope that helps! 🙂 Let me know how it turns out.
Marla Olsen says
Stephanie,
I decided to make this as per your recipe, turned out fabulous. I used 3, 6″ x 2″ pans and had enough left over to make another small cake. I have so much frosting left though 😉
Sarah says
Hey Stephanie!! I made this cake for my book club and everyone raved about the look of it. However it was a little dry. I did sub cake flour for the white whole wheat so I’m not sure if that altered it. I also wanted to comment on the time you said. My three 9 inch pans were still wet in the middle at 16 mins. I did increments of 5 mins three times. This is probably huge reason for the dryness. But I’d definitely say that the 16 is not enough for the pans I had. Maybe 25? Anyways like I said it was the talk of the book club and the rest was eaten in hours at work. It stayed very well in the grudge for two days too. Thanks!! Great idea and lovely step by step pictured instructions!!
Stephanie Simmons says
Hi Sarah! So glad you tried this recipe. Sorry to hear it was a bit dry! The cake flour could have caused it. So how long did you bake the cakes for in total? I wonder if it’s an issue with your oven – I made this quite a few times last year and I don’t think i ever had to bake them for that much longer. Were you looking for a toothpick to come out completely clean? Because I always say that it’s done when the tops of the cakes look just set and a toothpick comes out with moist crumbs on it. Thanks for making this for your book club – glad everyone enjoyed it 🙂
Andrea says
Beautiful, rich, and yummy! Thank you for the inspiration!
Stephanie Simmons says
Thanks, Andrea! Glad you enjoyed it 🙂
Ioana says
Can I freeze the cake ? Thank you
Stephanie Simmons says
Hi Ioana! Yes, you could freeze the baked cake layers (tightly wrapped in plastic wrap and stored flat in the freezer) and then thaw them in the fridge overnight when ready to frost and assemble the cake. I think you could make the full cake and freeze it as well – just make sure it’s well covered so it doesn’t dry out. It should be ok for 1-2 moths in the freezer. Thaw it in the fridge overnight before serving. Happy baking!
Nivah says
Can I bake this 2 days before the party? Do I need to put it in the freezer?
Nancy says
This cake is simply beautiful! What does the white whole wheat flour do for the cake? If I use AP flour, how does it change the flavor and or texture? Thanks!
Stephanie Simmons says
Hi Nancy!
I just prefer mixing in a little white whole wheat flour in my baked goods – I think it gives a little deeper flavor, but you can absolutely sub AP flour. It won’t negatively affect the flavor or texture! Happy baking 🙂
Nivah says
Is it 2 cups AP flour PLUS 1 cup wheat flour?…total of 3 cups.
Stephanie Simmons says
Yes, 2 cups all-purpose flour plus 1 cup white whole wheat flour – don’t use regular whole wheat flour. If you don’t have white whole wheat, you can sub 1 cup all-purpose flour for the 1 cup of white whole wheat flour. 🙂
Nivah says
Can I bake this 2 days before the party? Do I need to put it in the freezer?
Stephanie Simmons says
Yes – you can bake this 2 days before the party. It does not need to go in the freezer. I would recommend baking the cake layers two days ahead, letting them cool completely at room temp, then covering them tightly on plates with plastic wrap and leaving them out at room temp. On day 2, make the frosting and assemble the cake. Cover with plastic wrap (I stick toothpicks around the cake so the plastic wrap doesn’t stick and ruin the frosting) and keep in the fridge until you’re ready to serve it the next day! Hope that helps. 🙂
Emily says
Do you think you could leave out the cream cheese and add more mascarpone for the frosting?
Stephanie Simmons says
Yes, I think that would work! 🙂 Enjoy the cake!
Veronica says
Hello, if using a regular size loaf pan, how long should I bake it?
Stephanie Simmons says
Hi Veronica! Are you just using one loaf pan? This recipe makes enough batter to fill three, 9-inch round cake pans, so the batter won’t fit in one loaf pan. I suppose you could make the full amount of cake batter and divide it between two loaf pans. I’m not sure what the bake time would be since I haven’t tried it, so I would start with the bake time indicated in the recipe and add 4-5 minutes at a time until it looks done – a toothpick inserted into the center should come out clean or with moist crumbs – not wet batter. It’ll probably take closer to 30-40 minutes since the layer of batter will be so much thicker. Please understand that I have NOT tried baking this cake in loaf pans, so there is no guarantee that it will turn out well. For best results, I always recommend sticking to the recipe as written. 🙂
Haley says
I wished I had found this during Christmas time. It’s adorable!
Kelly Anthony says
I’m adding this to my list of holiday treats to make next year! It’s absolutely stunning and sure to impress anyone!
Amanda says
What a gorgeous cake! This is seriously swoon worthy. Plus, it sounds amazing. This will be such a fun cake to make this winter!
April says
I am so ready to wow my family and friends with this incredible dessert! This cake is so good I want to try it right now!
Cheese Curd In Paradise says
This is so pretty and I love gingerbread anything. I would expect nothing less than awesome from another WI lady!
Jacqueline Debono says
Wow gingerbread and mascarpone sound like a match made in foodie heaven! I love naked cakes too! At least you can ‘see’ the cake! You have made this look so beautiful! I would love a piece right now!
Maddy says
Wow! This cake not only is stunning but sounds so delicious too! I’m loving the sugared rosemary and cranberries. I’ve never made a naked cake and I’ve always wanted to try! Thank you for sharing – YUM!!
Danielle Wolter says
Absolutely gorgeous. Gingerbread is my all time favorite. I’ll eat all year round, I don’t care! And the frosting sounds just incredible. I def need to make this!
Stine Mari says
Fabulous! I think this cake is so pretty, a Winter Wonderland indeed. I could also do without frosted sugar cookies, but not gingerbread! Gingerbread is the ultimate Christmas cookie. Those frosted rosemary sprigs are so darn cute, but more often than not the rosemary I find in the stores here are kind of skinny and does not look like trees at all. :/ And the mascarpone frosting sounds like the perfect pairing with gingerbread!
Krista Price says
Goodness gracious, this cake is absolutely stunning. I love the look of “naked cakes.” They’re so rustic and inviting, and they make me just want to take a fork to the whole cake! This is really impressive, Stephanie! Sending all of the “clapping emojis” your way (I’m on my computer, so I can’t send you actual emojis)! 🙂
Gloria says
I happen to think that “naked cakes” are the prettiest. I am not a sweet tooth, so the less frosting the better. This is exactly the way cake should…..with the cake being the star of the show….not the frosting.