WHY YOU’LL LOVE THIS GINGERBREAD BUNDT CAKE RECIPE

• Moist, tender crumb bursting with holiday flavor.
  
• Easy, foolproof bundt cake that looks bakery-perfect.
  
• Warmly spiced and deeply molasses-rich.
  
• Make-ahead friendly for stress-free entertaining.

Gingerbread Bundt Cake

This cake is pure Christmas cheer, baked into a fabulous bundt shape. I’ve made a lot of gingerbread recipes over the years, but this one? It’s the one I come back to every single holiday season. 

I mean, the smell alone could make Scrooge smile… warm ginger, molasses, and cinnamon swirling through the kitchen. 

You know those desserts that make everyone go silent after the first bite? Yeah… this is that cake. 

Gingerbread bundt cake is moist, rich, and drizzled with the dreamiest vanilla glaze that makes it look straight out of a bakery window. You’ll thank me later.

INGREDIENT NOTES

• Molasses: Use unsulfured molasses (Mother’s is great!) for the perfect balance of sweetness and spice. Avoid blackstrap molasses, which is too bitter.
  
• Dark Brown Sugar: Deepens the flavor and keeps the cake ultra-moist thanks to its higher molasses content.
  
• Greek Yogurt: Adds moisture and tender texture. Sour cream works perfectly as a substitute in this gingerbread bundt cake recipe.
  
• Spices: Ginger, cinnamon, nutmeg, and cloves create that nostalgic gingerbread warmth. For an extra kick, add a pinch of black pepper or allspice.
  
• Hot Water: Enhances the molasses flavor and helps create a soft, luscious crumb.

VARIATIONS 

Lemon Glazed Gingerbread Cake: Swap the vanilla glaze for one made with fresh lemon juice and zest for a bright citrus contrast.

Cream Cheese Frosted Bundt: Skip the glaze and frost with a thick swirl of cream cheese icing.

Maple Glaze Twist: Replace milk in the glaze with pure maple syrup for a richer, earthy sweetness.

Chocolate Gingerbread: Add 2 tablespoons cocoa powder and a handful of chocolate chips for a deeper, chocolatey twist.

Mini Bundts or Cupcakes: Bake in mini bundt pans or muffin tins and reduce bake time to 20–25 minutes.

Festive Flair: Bundt pans come in a variety of designs and swirls, so try a more intricate one for an extra fancy touch.

SERVING SUGGESTIONS 

• Hot Beverage Pairing: Serve with classic hot cocoa or coffee for the perfect cozy pairing.
  
• Whipped Cream Topping: Add a dollop of homemade whipped cream and sprinkle with cinnamon sugar.
  
• Bolder Tart-Sweet Contrast: Swap pomegranate arils with sugared cranberries.
  
• Holiday Spread: Pair bundt cake gingerbread with eggnog cookies for a festive dessert table.
  
• Breakfast Treat: Serve slightly warm with a drizzle of maple syrup for an indulgent holiday brunch.
  

BUNDT CAKE GINGERBREAD FAQ 

I’ve lost count of how many holiday bundt cakes I’ve baked, and the secret to this one’s perfect texture lies in the balance of moisture and spice. 

Hot water and Greek yogurt work together to keep the crumb tender while amplifying the molasses flavor.

Scientifically speaking, the acidity in the yogurt activates the baking soda, creating a soft, lofty cake that doesn’t dry out. Even after a couple of days! 

This recipe for gingerbread bundt cake is the kind that gets passed down for generations…and the one that has my kitchen smelling like Christmas every year.

TOOLS NEEDED

• 10-Cup Bundt Pan: For perfect shape and golden crust.
  
• Electric Mixer: To cream butter and sugar easily.
  
• Mixing Bowls: Separate bowls for wet and dry ingredients.
  
• Whisk and Spatula: For combining ingredients without overmixing.
  
• Wire Rack: Essential for cooling and glazing.
  
• Sifter: Ensures a silky-smooth glaze.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Christmas Cake Recipes

Moist Gingerbread Cake Recipe with Cream Cheese Frosting

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Gingerbread Bundt Cake

This recipe for Gingerbread Bundt Cake will be your new holiday favorite! Tender, sweet, and perfectly spiced, with an elegant presentation.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Cool Time 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 12

Calories 427cal

Author Donna Elick

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter softened
• 1 cup packed dark brown sugar
• 2 large eggs room temperature
• 1 cup unsulphured molasses
• 1/2 cup Greek yogurt or sour cream, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup hot water

Vanilla Glaze

• 1 1/2 cups powdered sugar sifted
• 2 –3 tablespoons milk or cream
• 1 teaspoon pure vanilla extract

Garnish

• Fresh pomegranate arils or cranberries and rosemary sprigs for a festive look

Instructions

• Preheat the Oven: Preheat oven to 350°F. Generously grease and flour a 10-cup Bundt pan, making sure every crevice is coated.
• Combine the Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg,1/4 teaspoon ground cloves, 1 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
• Cream the Butter and Sugar: In a large mixing bowl, beat 3/4 cup unsalted butter and 1 cup packed dark brown sugar until light and fluffy, about 2–3 minutes. Add 2 large eggs one at a time, beating well after each.
• Add the Molasses and Yogurt: Mix in 1 cup unsulphured molasses, 1/2 cup Greek yogurt (or sour cream), and 2 teaspoons pure vanilla extract until smooth. The mixture may appear slightly curdled — that’s okay.
• Finish the Batter: Add the dry ingredients to the wet mixture in two batches, alternating with the 1 cup hot water. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
• Bake the Cake: Pour batter evenly into the prepared Bundt pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
• Cool Completely: Allow cake to cool in the pan for 15 minutes, then invert onto a wire rack. Cool completely, about 1 hour.
• Prepare the Glaze: In a small bowl, whisk 1 1/2 cups powdered sugar, 2 –3 tablespoons milk or cream, and 1 teaspoon pure vanilla extract until smooth and pourable.
• Glaze and Garnish: Drizzle glaze over the cooled cake, letting it drip beautifully down the sides. Garnish with fresh pomegranate arils or cranberries and rosemary sprigs for a festive finish.

Notes

Make-Ahead Tips: This cake can be baked 1–2 days in advance. Once cooled, wrap tightly in plastic wrap and store at room temperature. Glaze just before serving.

Storage: Keep covered at room temperature for up to 3 days, or refrigerate for up to 5.

Freezing: Freeze the unglazed cake for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, then glaze.

Reheating: Serve at room temperature or microwave individual slices for 10–15 seconds for that just-baked warmth.

Nutrition

Serving: 1 | Calories: 427cal | Carbohydrates: 75g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 230mg | Sugar: 54g | Fiber: 1g | Calcium: 103mg | Iron: 3mg

Originally published November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Gingerbread Bundt Cake appeared first on The Slow Roasted Italian.

Here’s your must make this holiday season! If you’re a fan of the flavor of gingerbread cookies or gingerbread cupcakes, you have to make this moist gingerbread cake. 

It’s the best thing to make when it comes to Christmas desserts because of the amazing gingerbread flavor! 

The warm spices in the cake batter make this the best gingerbread cake. Literally as the cake bakes, I’m drooling waiting to take my first bite! 

I’ve shared this single layer cake with family and friends, and they always agree that it has the best flavor. They also love the moist texture of this flavorful gingerbread cake! 

Stop spending time making a gingerbread house this year and make this easy gingerbread cake. It can be made any time of year, but around the holidays is my favorite! 

To see the full recipe, check out the printable recipe card below. (and I think that this would be a super fun recipe to surprise the family with as a special holiday breakfast!) Start a new holiday tradition!  

Gingerbread Cake

These little squares are the perfect portion for potluck desserts — though, I won’t blame you if you want to keep the whole pan to yourself!

I group gingerbread snack cake in the same category as my peanut butter bars, cream puffs, pumpkin bread, and snickerdoodles. 

And if you’re looking for more fabulous Christmas desserts, my Eggnog Tres Leches Cake is the ultimate cake recipe!

Anytime between September and January, they’re my go-to, pick-me-up treats that let me enjoy the season!

Ingredients and Substitutions

Here are the key ingredients needed to make this easy gingerbread recipe and all you need to get those classic gingerbread flavors. 

• Light Brown Sugar – Dark brown sugar works, too, but try to avoid regular white sugar. Brown sugar is the key to a really moist, soft dessert. 
  
• Sour Cream – You might be tempted to find some alternative, but sour cream is crucial for achieving super moist, tantalizingly tangy cakes. 
  
• Unsulphured Molasses – “Unsulphured” just means that there has been no sulfur dioxide used to preserve it. 
  
  What molasses should you use? You can’t go wrong with Grandma’s Unsulphured Molasses!
  
• Ground Cloves – There are plenty of substitutes already in your spice cabinet! 
  
  Allspice, nutmeg, and even just a little more cinnamon give a similar effect. Don’t buy this spice if you’ll only use it once!
  
• Cream Cheese – Do yourself (and your wrists) a favor by letting the cream cheese soften at room temperature for an hour or so to make it easier to mix. 
  
• Powdered Sugar – This is the number one best sweetener for icings. Granulated sugar is, well, grainy and really, really hard to mix into frostings. 
  
  Avoid liquid sweeteners, too — we don’t want to introduce new moisture that’ll thin out the mix. 

Secrets for a Scrumptious Gingerbread Snack Cake

• Use the “spoon and level” method.

Baking is all about precision — getting just the right amount of every ingredient. 

That’s why you should use the “spoon and level” method. Use a spoon to scoop the flour into the measuring cup, overfilling it by a bit. 

And instead of packing it down, use a knife to carefully level the flour by gently swiping it across the top of the cup. 

This is the best method for accurate measurements.

• Tips for mastering molasses in your baked goods.

Don’t be intimidated if you’re using molasses for the first time! It’s thick, it’s sticky, and it’s just what we need.

What you can do to make it easier is mix it with hot water (just a bit!). This will thin it out and make it a whole lot easier to mix into the batter. 

• Other options for toppings.

I can’t advocate for serving gingerbread cake with the tangy cream cheese frosting enough. It’s creamy and dreamy, and so so rich. It’s my favorite topping for loaf cakes and it’s such an easy recipe to make. 

But not everyone likes it, and that’s okay! The best alternative is a light whipped cream (psst… it’s really easy to make this at home!). 

Then, there are more seasonal options: pumpkin buttercream and caramel drizzle are tasty and great for this gingerbread cake recipe!

But you know what? It’s great on its own too — perhaps in the morning with a cup of coffee!

Storing and Freezing Gingerbread Cake with Cream Cheese Frosting

Because of the frosting, this cake needs to be kept in the refrigerator. Store it tightly covered or in an airtight container so it doesn’t dry out.

If you leave the gingerbread cake unfrosted, then it’s safe at room temperature for up to a week. Super convenient! 

You can also wrap up this dessert in plastic wrap (with another wrapping of aluminum foil for good measure) and freeze for up to 3 months. 

Thaw it overnight, and you’re ready to snack!

Kitchen Tools You Will Need

• Stand mixer or large mixing bowl with hand mixer for whipping up your frosting.
• 8×8 Pan – This recipe makes just enough icing for an 8×8 gingerbread snack cake!
• Measuring Cups and Spoons – You may be tempted to eyeball the amounts, but I recommend using the proper tools so it comes out just right.
• Offset spatula – For scraping and getting every little bit of goodness off the sides of the large bowl, and also to spread the frosting after the cake has cooled. 

Gingerbread Cake Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Moist Gingerbread Cake Recipe with Cream Cheese Frosting

Moist Gingerbread Cake offers flavors of fall in a sweet, soft dessert! Serve spiced gingerbread snack cake with cream cheese frosting!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 9

Calories 420cal

Author Donna Elick

Equipment

• 8×8 baking dish
• stand mixer
• mixing bowl
• whisk

Ingredients

For the Gingerbread Cake

• 1/2 cup salted butter softened
• 1/2 cup light brown sugar lightly packed
• 1 large egg
• 1/4 cup sour cream
• 1/2 cup unsulphured molasses
• 1/2 cup hot water
• 2 cups all-purpose flour spoon and level method
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1/2 teaspoon ground cloves

For the Cream Cheese Frosting

• 4 tablespoons salted butter softened
• 2 ounces cream cheese softened
• 1/4 teaspoon vanilla extract
• 3/4 cup powdered sugar sifted

Instructions

• Preheat the oven to 350 degrees F. Spray an 8×8 inch pan with nonstick baking spray.
• In a bowl of an electric stand mixer fitted with a paddle attachment, cream together the butter and brown sugar for 2 minutes.
• Mix in the egg and sour cream.
• In a separate bowl, whisk together the molasses and hot water until mixed together completely. Set aside.
• In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground ginger, cinnamon, and ground cloves. Set aside.
• Alternate mixing half of the molasses into the batter, with half of the dry ingredients until all is incorporated together. Do not overmix the batter.
• Pour batter into the prepared 8×8 pan.
• Bake in the oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the cake and let cool while you make the frosting.
• Make the frosting: In a bowl of an electric stand mixer, combine the butter, cream cheese, and vanilla extract. Slowly, add in the powdered sugar on low speed until all is combined. Switch to high speed and beat the frosting for 2 minutes.
• Once the cake has cooled, frost with the cream cheese frosting. Slice and serve.

Notes

I’m using Grandma’s Unsulphured Molasses brand in this recipe.

The cream cheese frosting is only a small batch recipe. It’s the perfect amount to frost an 8×8 inch cake with.

Mixing the molasses with hot water will thin it out and make it easier to incorporate into the cake batter.

If using unsalted butter in the cake recipe please add ¼ teaspoon of salt to the batter.

Adding sour cream to the cake batter will result in a moist cake. Don’t skip it.

This cake is also fabulous on its own without frosting. Try a dollop of whipped cream instead of frosting.

This cake will store in an airtight container at room temperature for up to 1 week.

To freeze Gingerbread Cake – wrap the cake in plastic wrap and store it in an airtight container in the freezer for up to 3 months. When you’re ready to eat it, keep the cake wrapped in plastic wrap and allow it to thaw in a refrigerator overnight. Once thawed, enjoy!

You will use a spoon to scoop the flour into the measuring cup. Then you will level it off by taking the back of a knife and swiping it across the top of the measuring cup. This will provide the most accurate method for measuring flour.

Nutrition

Serving: 1 | Calories: 420cal | Carbohydrates: 58g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 246mg | Sugar: 36g | Fiber: 1g | Calcium: 89mg | Iron: 2mg

Originally published November 2023, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Moist Gingerbread Cake Recipe with Cream Cheese Frosting appeared first on The Slow Roasted Italian.

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 

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.

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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Other Easy Cake Recipes

Red Velvet Christmas Cake

Best Ever Triple Chocolate Layer Cake (Easy Moist Recipe)

Hershey’s Chocolate Cake Recipe – Family Favorite

Vanilla Sheet Cake Recipe (Costco Copycat!)

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Gingerbread Layer Cake

Gingerbread Layer Cake combines spiced sheet cake with crunchy cookies, fluffy mousse, and ribbons of caramel for a show-stopping dessert!

Course Dessert

Cuisine American

Method Oven

Prep Time 40 minutes minutes

Chill Time 6 hours hours

Total Time 6 hours hours 40 minutes minutes

Servings 12

Calories 479cal

Author Donna Elick

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 1 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 tablespoon ground ginger, 1 teaspoon cinnamon, 1/4 teaspoon ground cloves and 1/4 teaspoon salt. In a large bowl, whisk melted 1/2 cup unsalted butter, 1/2 cup packed light brown sugar, 1/2 cup molasses, and 1 large egg until smooth. Stir in 1/2 cup 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 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 until smooth. In a separate chilled bowl, whip 1 3/4 cups heavy whipping 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 3/4 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon pure vanilla extract until soft peaks form. Spread over the chilled cake and garnish with crushed gingersnaps, cinnamon, or caramel drizzle.

Notes

Make-Ahead Tips: The gingerbread cake can be baked up to 2 days ahead and stored in the fridge or freezer until ready to assemble. The entire dessert can be assembled 24 hours in advance for best flavor and texture.

Storage: Store covered in the refrigerator for up to 5 days.

Freezing: Wrap individual slices or the whole pan tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Serving Tip: Dip your knife in hot water and wipe between slices for perfectly clean layers.

Nutrition

Serving: 1 | Calories: 479cal | Carbohydrates: 56g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 90mg | Sodium: 286mg | Sugar: 39g | Fiber: 1g | Calcium: 107mg | Iron: 3mg

Originally published November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Gingerbread Layer Cake appeared first on The Slow Roasted Italian.