Gingerbread Layer Cake
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Gingerbread Layer Cake is the ultimate holiday showstopper!! Part creamy mousse cake, part nostalgic gingerbread dream. Imagine layers of soft, spiced gingerbread cake, crunchy gingersnap cookies, ribbons of rich caramel, and a cloud of molasses cream cheese mousse that melts in your mouth. Every bite is sweet, spicy, and silky all at once. Layered gingerbread cake is the kind of dessert that steals the spotlight at every holiday party… cozy, indulgent, and oh-so-impressive without being fussy.
Table of Contents
WHY YOU’LL LOVE LAYERED GINGERBREAD CAKE
- Serve as a single cake or individual portions
- Layers of creamy, crunchy, and soft textures
- Bold molasses spice flavor balanced by rich caramel
- Make-ahead friendly and slices beautifully
Gingerbread Layer Cake
I’ll tell you right now… this is not your average holiday dessert. It’s festive, fabulous, and downright irresistible.
Between the creamy molasses mousse and the sweet crunch of gingersnaps, this dessert makes me weak in the knees.
And the presentation!! Gingerbread sheet cake sandwiched between layer after layer of scrumptious flavor, all right there on display.
You know that moment when you sneak a second piece before anyone notices? Yeah, this cake will do that to you.
I’ve loved gingerbread since I was a kid, and this gingerbread layer cake recipe checks every box: spicy, cozy, and decadent enough to make Santa jealous.
You’ll thank me later when the compliments start rolling in!!
INGREDIENT NOTES
- Molasses: Use unsulfured molasses (like Grandma’s brand) for classic flavor. Not blackstrap, which is too bitter.
- Gingersnaps: Store-bought gingersnaps work perfectly here. Choose a crunchy brand so they soften slightly during chilling without turning mushy.
- Cream Cheese: Full-fat cream cheese creates the silkiest mousse. Let it come fully to room temperature before mixing for a smooth texture.
- Heavy Whipping Cream: A must for fluffy texture. Keep it chilled right up until you whip it for best results.
- Brown Sugar: Packed light brown sugar gives the perfect balance of sweetness and warm caramel flavor.
- Caramel or Dulce de Leche: Either adds a luscious sweetness that ties every layer together. Use whichever you love most!
VARIATIONS
Caramel Pecan Version: Add ½ cup chopped toasted pecans between the layers and top with a caramel drizzle for extra crunch.
Gingerbread Latte Cake: Add 1 teaspoon espresso powder to the mousse for a cozy coffeehouse twist.
Pumpkin Spice Layer Cake: Replace ¼ cup of the molasses in the mousse with pumpkin purée for a fall-inspired version.
Chocolate Gingerbread Trifle: Add a layer of shaved dark chocolate or chocolate ganache between the mousse and gingerbread cake for an indulgent contrast.
Biscoff Dream: Swap the gingersnaps for Biscoff cookies for a buttery, caramelized flavor.
SERVING SUGGESTIONS
- Cappuccino or Coffee: Pairs beautifully with the rich molasses and caramel notes.
- Whipped Cream Sidekick: Add extra homemade whipped cream and crushed gingersnaps on top for presentation.
- Holiday Spread: Serve alongside classic eggnog or hot cocoa with a dollop of whipped cream.
- Festive Squares: Top each slice with a cute little gingerbread man cookie too add some whimsy!
- After-Dinner Treat: Drizzle layered gingerbread cake with caramel right before serving for a stunning finish.
GINGERBREAD LAYER CAKE RECIPE FAQ
Yes! If you’re short on time, use a store-bought loaf cake or gingerbread cookies instead of baking the sheet cake from scratch.
Chill the mousse for 15-20 minutes before layering to help it firm up a bit, then use an offset spatula to spread it gently over the cookies and cake.
Absolutely! Assemble gingerbread layer cake in one large trifle dish for an elegant presentation, or mini trifle dishes for individual desserts.
Yes, slightly. As the dessert chills, the cookies absorb moisture and turn into a soft, cake-like layer with a subtle crunch.
Gingerbread is one of those flavors that instantly feels like home to me… warm spices, molasses, and nostalgia all wrapped into one bite.
Over the years, I’ve tested countless gingerbread desserts, and the secret to this one is texture. The contrast between creamy mousse, tender cake, and crunchy cookies keeps every bite exciting.
Scientifically speaking, the whipped cream aerates the cream cheese and molasses mixture, creating a stable mousse that holds its structure even after chilling overnight.
Gingerbread layer cake is one of those “make once and crave forever” recipes that gets even better with time.
DONNA’S PRO TIPS
- Bake the Cake Early: The flavor deepens as it sits, so bake it a day ahead for richer spice.
- Use Chilled Tools for Whipping Cream: Cold bowls and beaters help cream whip faster and hold peaks longer.
- Warm the Caramel Slightly: It spreads more easily and creates those gorgeous drizzles.
- Slice with a Warm Knife: Dip the blade in hot water for clean, sharp layers every time.
- Don’t Rush the Chill Time: Six hours minimum! Overnight is even better for perfect texture.
TOOLS NEEDED
- 9×13-inch Baking Dish: For baking the gingerbread sheet cake.
- Electric Mixer: To whip mousse and cream effortlessly.
- Offset Spatula: For smooth, even layering.
- Rubber Spatula: Perfect for folding the whipped cream into the mousse.
- Mixing Bowls: One large for the mousse, one chilled for whipping cream.
Enjoy!
With love, from our simple kitchen to yours.
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Gingerbread Layer Cake
Ingredients
Gingerbread Sheet Cake
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1/2 cup molasses
- 1 large egg
- 1/2 cup hot water
Molasses Cream Cheese Mousse
- 1 (8-ounce) block cream cheese, softened
- 1/3 cup powdered sugar
- 1/3 cup packed light brown sugar
- 1/4 cup molasses
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 3/4 cups heavy whipping cream, chilled
Assembly
- 20 –25 gingersnap cookies, (enough for 2 layers)
- 1/3 –1/2 cup dulce de leche or thick caramel sauce
- Optional: extra crushed gingersnaps for garnish
Topping
- 3/4 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon pure vanilla extract
- Optional: cinnamon, caramel drizzle, or chopped pecans for garnish
Instructions
- Preheat the Oven: Preheat oven to 350°F. Grease and line a 9×13-inch baking dish with parchment paper.
- Make the Gingerbread Cake: In a medium bowl, whisk together flour, baking soda, spices, and salt. In a large bowl, whisk melted butter, brown sugar, molasses, and egg until smooth. Stir in hot water, then fold in dry ingredients just until combined. Spread batter evenly in the pan and bake for 15–18 minutes, or until a toothpick comes out clean. Cool completely, then trim into rectangular layers to fit your serving dish if needed.
- Prepare the Molasses Mousse: In a large bowl, beat cream cheese, powdered sugar, brown sugar, molasses, vanilla, and spices until smooth. In a separate chilled bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the molasses mixture in two additions until fluffy and smooth.
- Assemble the Layers: In a deep dish or loaf pan, alternate layers as follows:
- Gingersnaps
- Molasses mousse
- Gingerbread cake
- More mousse
- Gingersnaps or another cake layer (if you have enough)
- Drizzle with dulce de leche
- Finish with a final mousse layer
- Smooth the top, cover tightly with plastic wrap, and refrigerate for at least 6 hours or overnight.
- Make the Whipped Topping: In a chilled bowl, whip ¾ cup heavy cream with powdered sugar and vanilla until soft peaks form. Spread over the chilled cake and garnish with crushed gingersnaps, cinnamon, or caramel drizzle.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2025
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