Gingerbread Layer Cake
Gingerbread Layer Cake combines spiced sheet cake with crunchy cookies, fluffy mousse, and ribbons of caramel for a show-stopping dessert!
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 9x13-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