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Gingerbread Cake has layers of deeply-flavored gingerbread cake, filled with cranberry jam and a silky mascarpone cream cheese frosting. Decorate this winter wonderland cake with sugared rosemary trees and cranberries, and prepare to wow your guests this holiday season!
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.
This is the perfect cake for any holiday gathering, or to serve with your Christmas dinner! It looks elegant, but the decorating techniques are simple enough even for beginners – and the ginger flavor is incredible. 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!
Table of Contents
- Why you’ll love this Gingerbread Cake:
- Ingredient Overview:
- Recipe Substitutions & Variations:
- How to Make Gingerbread Cake:
- Expert Success Tips:
- FAQs:
- Make-Ahead Tips:
- Serving + Storing:
- Special Tools:
- More Gingerbread Recipes:
- More Layer Cake Recipes:
- Gingerbread Cake with Mascarpone Cream Cheese Frosting Recipe
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:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- 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.
- All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
- 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).
Recipe Substitutions & Variations:
- Buttermilk – I recommend using real buttermilk and not subbing it for something else!
- Mascarpone – You can sub cream cheese in the same amount as the mascarpone.
- Cranberry Jam – Feel free to use a homemade cranberry sauce in place of store bought jam! My Homemade Cranberry Sauce works beautifully.
- Caramel Sauce – I think a drizzle of my salted caramel sauce would pair deliciously over a slice of this cake!
- Easier Cake – Looking for a gingerbread cake with a fraction of the work? Try my thick & chewy Gingerbread Cookie Cake instead!
How to Make Gingerbread Cake:
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 butter, cream cheese, and mascarpone. Add the powdered sugar in 3 additions, then mix in the vanilla and salt. You’l have the MOST creamy frosting!
Step 4: Assemble & Frost the Cake. Place a cake layer on your stand, and spread on a layer of frosting. Pipe a border of frosting around the edge, then spread 1/2 cup of cranberry jam or sauce (homemade or store bought) inside.
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!
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.
Serving + Storing:
Once fully assembled, chill the cake for at least 30 minutes to help everything set up before slicing. Store leftovers, with plastic wrap over the cut part of the cake, in the fridge in an airtight container for 4-5 days.
Special Tools:
(Affiliate links.)
- 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:
- Best Soft Gingerbread Cookies (Vegan option!)
- Gingerbread French Toast
- Overnight Gingerbread Cinnamon Rolls
More Layer Cake Recipes:
- 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? Leave a comment & star rating!
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Gingerbread Cake with Mascarpone Cream Cheese Frosting
Ingredients
For the Cake
- 3 cups all-purpose flour, spooned & leveled or weighed out , 390 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
- 2 tsp vanilla
- 1 cup molasses, do not use blackstrap! 340 mL
- 1 cup buttermilk, at room temperature , 240 mL
For the Frosting
- 1 and 1/4 cups salted butter, softened at room temperature , (2 sticks + 4 tbsp, or 283 grams)
- 6 cups powdered sugar, 690 grams
- 2-3 tbsp milk, 30 to 45 grams
- 1 tbsp vanilla extract
- 1/8 tsp salt
- 8 ounces cream cheese, cold, 226 grams
- 8 ounces mascarpone cheese, cold, 226 grams
For the Sugared Cranberries + Rosemary Trees
- 1/2 cup water, 120 grams
- 1/2 cup granulated sugar, 105 grams
- 1 cup granulated sugar, for rolling, 210 grams
- 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. 270 grams
Instructions
- Prep: Grease and flour three 9-inch cake pans with shortening, 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.3 cups all-purpose flour, spooned & leveled or weighed out , 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 , 2/3 cup brown sugar, packed, 1 cup granulated sugar, 4 large eggs, at room temperature , 2 tsp vanilla, 1 cup molasses, 1 cup buttermilk, at room temperature
- Bake: 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 cakes cool in the pans 10 minutes, then run a butter knife around the edges and invert layers onto cooling racks. Let them cool completely before frosting or storing. Make the cranberries/rosemary & frosting while the cake layers cool.
- 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).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
- Make the Frosting: In a large mixing bowl, cream softened butter for about 1 minute. Beat in 2 cups of the powdered sugar with the milk, vanilla, and salt. Mix in the remaining powdered sugar in two more additions to help prevent a mess. Beat in the mascarpone and cream cheese last (adding these cold, and at the very end, helps prevent a weepy frosting). Add up to 1/2 cup additional powdered sugar if the frosting is too thin or could use a little extra sweetness.1 and 1/4 cups salted butter, softened at room temperature , 6 cups powdered sugar, 2-3 tbsp milk, 1 tbsp vanilla extract , 1/8 tsp salt, 8 ounces cream cheese, cold, 8 ounces mascarpone cheese, cold
- Assemble + Frost Cake: Place one cake layer on your cake stand, and spread with 1 and 1/4 cups of the frosting, pushing the frosting out 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 evenly within the piped border, using an offset spatula. Add the second cake layer and smooth the frosting overhang around the sides to seal the layers together. Chill for 10-15 minutes to prevent layers from sliding around. Then, repeat with second layer including the chill time. 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 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.1 cup cranberry jam
- Serve + Store: Chill the assembled cake for at least 30 minutes before sliving and serving. Store leftovers tightly covered in the fridge for 4-6 days.
- Make Ahead Tips: Frosting: Frosting can be made 1-2 days ahead and stored (covered) in the fridge. Let it come to room temperature for 10-20 minutes or so before using it so it can soften back to a spreadable consistency. You may need to beat it with your mixer again to help get it back to a creamy consistency. Cake Layers: I recommend making these the same day you will assemble the cake. Cranberries & Rosemary: Sugared cranberries and rosemary can be made a day ahead and stored in the fridge, in an airtight container with a small bowl of rice inside, to prevent sogginess.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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?
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.
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 😉
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!!
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 🙂
Beautiful, rich, and yummy! Thank you for the inspiration!
Thanks, Andrea! Glad you enjoyed it 🙂
Can I freeze the cake ? Thank you
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!
Can I bake this 2 days before the party? Do I need to put it in the freezer?
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!
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 🙂
Is it 2 cups AP flour PLUS 1 cup wheat flour?…total of 3 cups.
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. 🙂
Can I bake this 2 days before the party? Do I need to put it in the freezer?
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. 🙂
Do you think you could leave out the cream cheese and add more mascarpone for the frosting?
Yes, I think that would work! 🙂 Enjoy the cake!
Hello, if using a regular size loaf pan, how long should I bake it?
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. 🙂
I loved it, best cake ever! thanks
Thanks so much, Isabel!
I wished I had found this during Christmas time. It’s adorable!