Pumpkin Spice Marshmallow Cake

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Some of the best cakes are those imperfectly perfect cakes, like this Pumpkin Spice Marshmallow Cake.

This fall classic is baked with all cinnamon, ginger, cloves, nutmeg, cardamom and all spice. Lastly I mixed in a little orange zest to bring out all the flavors. For the filling and frosting, I roasted marshmallows and processed them in a food processor to cut some of the gooeyness. Once combined with the whipped meringue, you’ve got a roasted marshmallow frosting with bits of roasted marshmallow all throughout.

  • All-purpose flour: is the most versatile flour there is. Since it has more protein in it than cake flour, it’s a great choice for cakes that need extra structure.
  • Baking soda: reacts with other acidic ingredients, such as buttermilk, sour cream, molasses or brown sugar. Once the baking soda comes into contact with an acidic ingredient, it creates carbon dioxide and should be baked right away.
  • Baking powder: is a combination of baking soda and cornstarch. Baking soda works when it comes into contact with a liquid and again when it comes into contact with heat.
  • Ground cinnamon: perfect for all things fall, like this Pumpkin Spice Marshmallow Cake.
  • Ground ginger: is the most common form of ginger used for baking. It has a different flavor from fresh ginger root and should never be substituted for fresh ginger. Ground ginger should always be aromatic and fresh for best flavor.
  • Ground cloves: work great in combination with cinnamon, ginger, nutmeg, all spice and cardamom, however cloves are very potent and should be used conservatively.
  • Freshly grated nutmeg: should always be purchased as a whole. The flavor of freshly grated nutmeg is spicer, sweeter and warmer than bottled ground nutmeg.
  • Ground allspice: comes from allspice berries, not from a blend of different spices. Allspice should be used in conjunction with other spices as it can be overpowering if used on its own.
  • Ground cardamom: is another great spice to buy whole and ground yourself for best flavor.
  • Salt: helps with flavor.
  • Canned pumpkin puree: I prefer to use Libby’s %100 Pure Pumpkin for best flavor. I’ve tried other brands and noticed a difference in flavor.
  • Granulated sugar: helps add flavor, moisture, structure and browning.
  • Vegetable oil: oil helps keep the cake moist a while still chilled.
  • Eggs: bind, leaven and emulsifies.
  • Grated orange peel: helps bring out all the flavors of the spices and pumpkin.

Roasted Marshmallow Frosting

Get ready to be wowed! This isn’t a typical marshmallow frosting. Nope, this one is completely homemade, with bits of real roasted marshmallow bits inside. Because of that, the frosting isn’t super smooth and will end up with a more natural or organic look to it.

Note, that this frosting requires you to use a food processor to process the roasted marshmallows to cut down some of the gooeyness in the frosting.

Roasted marshmallows and buttercream

Processed marshmallows and buttercream

Crumb Coating

While this cake doesn’t have to be crumb coated since there are bits of roasted marshmallows in it, I did it anyway. I went ahead and crumb coated this cake because it still gives you a nice base to work from and a chilled cake is always easier to ice.

Icing The Cake

Since the frosting is on the deliciously gooey side, I piped the frosting on the sides of the cake, then used a cake scraper to smooth out the sides.

Salted Caramel Sauce Tips

  • Once your sugar, corn syrup and water are combined DO NOT stir once the mixture starts to heat up. Mixing it at this point will cause the mixture to crystallize.
  • Don’t turn your back while cooking the sugar mixture. The caramel can go from perfect to burnt in a second! Be sure you have no interruptions while making the caramel sauce.
  • Be super careful when adding the cream, the mixture will steam and bubble rapidly, but continue to whisk constantly!
  • For applying the drips there are a few options:
    Apply drips with a spoon.Fill a piping bag with caramel sauce and cut a small opening from the tip, and pipe the sauce on to the sides.Pour the sauce on top of the cake and smooth out with an offset cake spatula, letting the drips fall naturally where they may.
  • Apply drips with a spoon.
  • Fill a piping bag with caramel sauce and cut a small opening from the tip, and pipe the sauce on to the sides.
  • Pour the sauce on top of the cake and smooth out with an offset cake spatula, letting the drips fall naturally where they may.

Cake Decorating Tools

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Candy thermometer
  • Rimmed baking sheet
  • Parchment paper
  • 8-inch cardboard cake round
  • Nonslip mat
  • Cake turntable
  • Offset cake spatula
  • Kitchen torch, optional

Pumpkin Spice Cake Baking Schedule

  • Day 1: Bake the cake layers.
  • Day 2: Prepare the frosting, assemble and serve.

Ingredients

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Candy thermometer
  • Full sized rimmed baking sheet
  • Parchment paper
  • Food processor
  • 8-inch card board cake round
  • Nonslip mat
  • Cake turntable
  • Offset cake spatula
  • Kitchen torch, optional
  • 3 cups (15 ounces) all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cardamom
  • ½ teaspoon salt
  • 1 15-ounce canned pumpkin
  • 1 1/2 cups (10.5 ounces) granulated sugar
  • 1 1/4 cups vegetable oil
  • 4 large eggs
  • 2 teaspoons finely grated orange peel

TOASTED MARSHMALLOW FROSTING

  • 4 large egg whites
  • 1 1/4 cups (8.75 ounces/250 grams) granulated sugar
  • 1 tablespoon corn syrup
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 20 large marshmallows
  • 3/4 cups unsalted butter, at room temperature
  • 1 1/2 cups (6 ounces/190 grams) powdered sugar, sifted
  • 3/4 cup (5.25 ounces) granulated sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 1/2 cup (4 ounces) heavy cream, at room temperature
  • 2 tablespoons unsalted butter, diced
  • 3/4 teaspoon sea salt
  • 1 teaspoon vanilla extract

Instructions

  • Spray 3 8-inch round cake pans with nonstick baking spray and set aside. Adjust an oven rack to the center position and heat oven to 350 degrees. In a large bowl whisk flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, allspice, cardamom and salt to combine.
  • In the bowl of a stand mixer, combine the pumpkin, sugar and oil on medium-low speed for 2 minutes.
  • Add eggs in one at a time, on low speed beating until just combined. Stir in orange peel.
  • Add the dry ingredients into the wet ingredients and beat on low speed until just combined. Give the batter a final stir by hand with a rubber spatula. Divide cake batter between prepared cake pans and with a small offset cake spatula, spread the batter in an even layer and bake for 20 to 26 minutes or until a wooden skewer inserted in the center comes out with a few moist crumbs attached. Let cakes cool in their pan for 10 minutes and then invert on to cooling racks to cool completely.
  • In the stainless steel bowl of a stand mixer, with the whisk attachment attach, combine the egg whites, sugar, corn syrup, cream of tartar and salt. Place the bowl of a saucepan of simmering water, being sure the bottom of the mixer bowl does not touch the simmering water. Whisking frequently, cook the egg white mixture until it reaches 130 degrees on a candy thermometer, the sugar should be completely dissolved before moving on to the next step.
  • Carefully transfer to the mixer stand and beat on low speed for 2 minutes. Increase the mixer speed to medium and beat for another 2 minutes. Increase the speed to high and continue to beat for 5 minutes until the egg white mixture is thick and glossy. Add the vanilla extract and and mix to combine and set aside.
  • Stop the mixer and add the meringue. Beat on low speed until combined. Don’t over beat or the frosting will deflate. Use frosting immediately.

ASSEMBLY

  • In a small saucepan, combine the sugar, corn syrup and water.
  • Slowly whisk in the heavy cream. The mixture will sputter and foam up but be sure to keep stirring.
  • Add the butter and continue to stir until the butter has melted. Add the salt and vanilla extract and stir to combine. Pour caramel into a heat proof container and let cool for 20 minutes. The caramel will thicken as it cools.

ROASTED MARSHMALLOWS

Cake layers can be baked up to 5 days in advance, wrapped in plastic wrap, stored in an airtight container in the refrigerator.Roasted marshmallow filling and frosting is best used the day it is prepared.Assembled cake is best served the day it is assembled, but it can be stored in the refrigerator for up to 1 day in a airtight container.

1

Amount Per Serving:

45g 12g 1g 30g

*Nutrition information is an estimate and will vary.*

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The weather outside might be frightful, but my cakes are so delightful! Each cake and cupcake order is made-to-order and my tasting squad gives two thumbs up (’cause you know, their mouths were full of cake).

Gingerbread Cake

A delightful cake made with molasses, ginger, and other warming spices that will be the hands-down favorite of any holiday gathering. It’s enrobed in a cream cheese frosting that pairs beautifully with the cake’s spices.

Cakes start at $124.00 (no frills, $104.00)Cupcakes $50.00 / dozen

Hot Chocolate Cake

These decadent cupcakes consist of chocolate cake with marshmallow creme filling and chocolate frosting made with hot chocolate. Hot chocolate isn’t complete without marshmallows and these are adorned with gold-dusted mini marshmallows.

The cake is made of chocolate cake layered with marshmallow creme filling (did I mention how much I love this filling??). It’s enrobed in hot chocolate frosting and adorned with hot chocolate swirls bedazzled with gold-dusted mini marshmallows.

Cakes start at $82.00

Cupcakes $45.00 / dozen

Peppermint Bark Cake

I love peppermint bark – in fact, I have some on my desk as I write this! I wanted to evoke the same experience with this cake (and cupcakes).

The cupcakes are a chocolate cake with a ganache filling that has *just* enough peppermint to make it interesting – not overpowering. It’s topped with a white chocolate buttercream swirled with pieces of crushed peppermints and a piece of peppermint bark.

The cake is a chocolate cake filled with peppermint ganache and white chocolate peppermint buttercream. The cake is covered in white chocolate buttercream speckled with crushed peppermint and draped with a chocolate peppermint ganache drip. The top is adorned with white chocolate peppermint swirls and pieces of peppermint bark.

Cakes start at $97.00Cupcakes $45.00 / dozen

Please note that my products often (if not always) contain flour, milk, eggs, nuts, soy, and peanuts.

Craving Cake?

Every girl should have at least a few simple recipes for tasty edible cake so that she can surprise her guests. A homemade dessert is always tastier than a store-bought one, it costs less, and it’s not hard to make. Some cakes don’t even need to be baked!

Air Miracle Cake

You can always find the ingredients for this cake in your fridge. Just an hour of free time and an incredibly light and airy dessert is ready!

You will need: 4 eggs, 1 cup sugar, 4 tbsp flour, baking powder, cocoa, 1 tsp vanilla, and bananas and a packet of sour cream for the cream.

Preparation: Whisk eggs with 4 tbsp sugar, add flour, vanilla, baking powder and mix. Bake the biscuit and cut it lengthwise into three to four thin crusts. Beat the sour cream with a mixer with the remaining sugar. Fold the layers with the cream and thin slices of banana.

Chocolate curd cake

One of the most delicious and at the same time the easiest homemade cakes to make. Such a treat is not ashamed to put on the holiday table!

You will need: for the sponge cake: 200 ml of warm kefir, 2 eggs, 1 cup each of flour and sugar, 1 tsp of baking powder, 50 g of cocoa, 40 ml of vegetable oil, a pinch of salt.

For the cream: 350g of soft cottage cheese, 1 packet of sour cream, 180g of sugar, vanilla.

Preparation: beat eggs with a mixer with sugar and a pinch of salt, add warm kefir and refined butter. Sprinkle in the flour with the baking powder. Bake in the oven for about 40 minutes. Cut the cooled biscuit into three thin tortillas. Assemble the cake, overlaying the cakes with the cream of the above components, well whipped with a mixer.

“Honey Bean” cake in a hurry

A real cake “Honeydew” requires a lot of trouble, but you can make in just half an hour an equally delicious dessert!

You will need: 3 tbsp of liquid bee honey and the same amount of sugar, 2 eggs, 2 cups of flour, 1.5 tsp. of baking soda, 600 ml of sour cream and ½ cup of powdered sugar.

Preparation: With a fork or whisk beat the honey with the eggs and sugar until smooth. Stir in baking soda and flour. Bake in a round mold until ready to bake. Then cut the resulting honey cake into three or maybe even four thin layers. Mix the sour cream and powdered sugar well and pour over the cakes without waiting for them to cool.

https://youtube.com/watch?v=oIzJRPb8tWA%3Ffeature%3Doembed

Homemade Marshmallow Cloud Cake

It is easy to make a quick marshmallow cake, but it turns out very tasty, tender and airy, like a cloud!

You will need: 0.5 kg of high quality marshmallows, 350 ml of condensed milk, 300 g of cookies, 150 g of any nuts, a handful of fresh or frozen raspberries, blueberries, currants, etc., 120 g of butter.

Preparation: cut the marshmallows into 1 – 1.5 cm thick slices. Sprinkle the flat plate with chopped cookies and chopped nuts, arrange the marshmallow, smear with condensed milk cream whipped with soft butter. Sprinkle with berries, cookie crumbs and nuts, then marshmallows and cream again. Continue in this manner until you run out of products.

Sugar Free Gingerbread House Cake

This recipe for a delicious and juicy cake has been tested by many hostesses. Their verdict: it’s worth making and as often as possible!

You will need: 400 g fresh gingerbread, 1 packet of sour cream and 2 – 3 ripe bananas.

Cooking: Cut each gingerbread cake into 3 to 4 slices, about 0.5 cm thick. Bananas cut into thin circles. From a packet of sour cream, simply cut off a corner to make it easier to pour the layers. Assemble the cake in a cake tin. Lay a layer of gingerbread, grease with sour cream and spread bananas. Then again gingerbread, sour cream, bananas.

Ant Cake in 5 minutes

If you have stashed a packet of shortbread cookies and a can of condensed milk, then be sure to cook the cake “Ant-Man”, which does not require baking and fiddling with the dough!

You will need: 550 grams of any shortbread cookies, a can of condensed milk, a couple of spoons of sour cream, nuts and chocolate for a delicious flavor of the dessert.

Preparation: With a knife, rolling pin or food processor, crush the cookies into coarse crumbs. Whisk together the condensed milk and sour cream. Mix the cookie slices with the crushed nuts and cream. Form a slide on a large dish, cover with clingfilm and put in the fridge for an hour.

Homemade Bounty Cake with Liquor

Expecting dear guests for the holiday? Surprise them with this deliciously delicious homemade cake that is very easy to make!

You will need: 1 cup each of flour and sugar, 4 eggs, 1 raising agent, 3 to 5 tablespoons of cocoa powder, 100g of coconut flakes, 2 tablespoons of pure refined vegetable oil, 0.5 jars of condensed milk.

Preparation: Mix in a bowl the flour, sugar, cocoa powder and baking powder. Into the dry mixture beat the eggs one at a time and pour in the oil. Beat the mixture with a mixer. Bake for 45 minutes. Cut into two cakes. Spread them with a cream of coconut shavings mixed with condensed milk.

Crème brûlée crème cake

This cake is a real culinary masterpiece, combining the tenderness and airiness of the sponge cake with a crunchy layer. Very tasty!

For the biscuit: 9 whites, 8 tbsp sugar, 3 tbsp flour, 155g nuts.

For the cream: 9 egg yolks, 400 ml of fresh milk, 200 g of butter, 7 tbsp of sugar, 3 tbsp of starch, 1 bag of vanilla.

For the crunchy layer: 1 pack of 33% cream, 150 g nuts, 210 g sugar, 2 tablespoons of purified water.

Preparation: divide the products for the dough into three parts. From each, knead the dough and immediately send it to the oven to bake. So, whisk the three whites with sugar, sprinkle the nuts and flour, mix. The dough is ready, you can pour into the form.

Separately whisk the yolks, mix with the starch. Bring milk with sugar and vanilla to the boil, pour the starchy-yolk mass. Boil the custard, cool and whisk with the softened butter.

Now take care of the crunchy part of the future cake. Make caramel from the sugar and water, pour a thin layer on a silicone mat. When frozen, chop in a blender. Whip the cream into a foam, mix with nuts and caramel crumbs. You can assemble the cake – take turns laying out the sponge cake, custard, crunchy creamy layer.

Sour Cream Fruit Cake

In moderation, this incomparable jelly cake will not harm your figure, but will give you a lot of pleasure and enjoyment!

You will need: 750g of ripe peaches, bananas, plums or apricots, 1 packet of sour cream, 1 cup of sugar, 260 ml of purified water, 40g of gelatin, 1 bag of vanilla, 2 tablespoons of lemon juice.

Preparation: Mix gelatin with cool water and prepare according to the instructions. From sour cream, sugar and vanilla with a mixer prepare the cream. Add the gelatin in a thin stream and whisk until fluffy.

Cut the fruit in half, remove the seeds and drizzle the halves with lemon juice. In a baking dish, alternate sour cream and fruit layers until the products run out. Let the cake freeze completely in the refrigerator before serving.

Homemade Autumn Sonata Cake

An incredibly delicate cake that is also healthy, because it contains the queen of autumn – pumpkin!

For the crusts: 260 g of baked pumpkin pulp, 2 eggs, 100 ml of refined vegetable oil, 260 g of flour, 1 cup of sugar, 1 packet of vanilla sugar, 15 g of baking powder, 2 tbsp of citrus juice, one pinch each of salt and ground turmeric.

For the cream: 1 packet of whipping cream, 6 tbsp. powdered sugar, a few spoons of any fruit or berry jam.

Preparation: beat with a blender the pulp of pumpkin baked in the oven, mix it with turmeric, the juice of an orange or tangerine. Put the resulting mass in the eggs whipped with sugar, pour the vegetable oil, add the flour, baking powder and mix well. Bake separately two cakes, dividing the volume of dough in half. Then cool and cut lengthwise into two more halves each crust. Spread each layer with jam and whipped cream and powdered sugar.

Rustic cake (on a griddle)

You can bake a great cake without an oven. It’s enough to have a frying pan at home!

Dough: 1 can of condensed milk, 0.5 kg of flour, 1 egg, 1 tsp of baking soda.

The cream: 1.5 glasses of fresh milk, 50 g of butter, 0.5 cups of sugar, 1 egg, 3 tablespoons of starch or flour, vanilla and nuts.

Preparation: Mix all the ingredients for the cakes. Divide the resulting dough into 5 to 7 parts. Roll each one into a thin cake, bake on a pan on both sides until brown. Make custard from remaining ingredients. Let it cool, whisk it with melted butter. Fill the cake with the air mass. Done! If you have enough patience and let the cake get a good soaking in the fridge, it will taste even better.

Chocolate pancake cake

The taste of this dessert is reminiscent of a real chocolate-covered ice cream cake. A very simple, yet insanely delicious and incredibly spectacular holiday cake. Be sure to make it!

For the pancakes: 1 cup of fresh milk, 3 large eggs, 2 – 3 tbsp of sugar, 130 g of flour, a couple of spoons of cocoa powder and 2 tbsp of refined sunflower oil.

Cream: 350 ml of whipping cream, 450 g of soft cottage cheese, a handful of seedless raisins, 15 g of gelatin, 5 tbsp of cold boiled water, 8 tbsp of powdered sugar.

Preparation: From the ingredients prepare the dough. Bake on a hot pan as thin as possible chocolate pancakes. Pour gelatin with water and cook according to the instructions, mix with cottage cheese and 4 tbsp. powdered sugar. Whisk with a blender.

Separately, whisk cream with remaining powdered sugar. Spoon 10 to 12 chocolate crepes with the whipped cream, roll up into tube and place in the freezer for 15 minutes. Then cut each roll into 1 – 1.5 cm thick circles.

Layer the bottom of the form with a whole pancake, along the sides all the way to the top lay out the circles of frosted cream rolls. Fill the middle with the cottage cheese cream, adding the raisins. Top the cake with the remaining mugs. Put in the fridge for an hour or two and you can call everyone to the table.

This gingerbread cake recipe is the most festive Christmas cake! Decorate the moist ginger molasses cake layers with cream cheese frosting & gingerbread cookies 🙂

This gingerbread cake is so soft & moist, and full of warm spices & rich molasses. Coated in a sweet cream cheese frosting and decorated with cute mini gingerbread cookies, this festive cake is sure to be a holiday favorite!

Why you’ll love this gingerbread cake

  • Soft & Moist Texture: These cake layers bake up so soft & moist, making it hard to not eat more than one piece!
  • Ginger Molasses Flavor: Warm, cozy spices & rich molasses make this cake the essence of Christmas.
  • Sweet Cream Cheese Frosting: Everything is better with cream cheese frosting, and my recipe results in an extra sturdy frosting, so your cake tastes amazing and looks beautiful!

Ingredient Notes

Ingredient quantities are listed in the recipe card below. Here you’ll find notes on why I chose certain ingredients, as well as ingredient substitutions.

  • All-Purpose Flour: Use high-quality, unbleached all-purpose flour.
  • Leaveners: You’ll need both baking powder and baking soda to give this cake the perfect rise & texture.
  • Spices: I used a combination of cinnamon, ginger, cloves, nutmeg, and allspice.
  • Dairy: Use whole milk & whole milk greek yogurt for the best flavor.
  • Butter: Be sure to use high-quality unsalted butter. My favorite is Kerrygold!
  • Sugars: You’ll need both granulated & brown sugar for the right balance of sweetness & moisture. You’ll also need powdered sugar for the frosting.
  • Molasses: Be sure to use unsulphured molasses.
  • Eggs: You’ll need 3 eggs at room temperature.

Kitchen Equipment

  • Kitchen Scale
  • Electric Mixer
  • Mixing Bowls
  • 9″ Cake Pans
  • Parchment Paper
  • Oven Thermometer

Step by Step Instructions

This recipe involves a basic cake method of creaming the butter & sugars, mixing in the eggs, then alternating the dry & wet ingredients. It’s a simple tried and true method that results in an extra soft cake every single time.

What I love about this cake is that it bakes up perfectly flat, so there’s no need to use cake strips or trim off the tops before decorating! Go with a rustic swoopy frosting look, or smooth sides & star piping around the edges. Either way, don’t leave off the mini gingerbread cookies!

STEP 1: Make the cake batter. In a medium bowl, combine the dry ingredients. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and dark brown sugar for 2-3 minutes. While the mixer is on low speed, slowly drizzle in the molasses. Once all of the molasses is added, scrape down the bowl and beat on medium speed until everything is fully combined. Add in the vanilla and eggs one at a time, allowing each to fully incorporate before adding the next. Add half of the dry ingredients, and mix until just combined. Mix in the milk & yogurt, then the remaining dry ingredients. Be sure to scrape the bottom of the bowl frequently.

STEP 2: Bake. Divide batter between the prepared pans and bake for about 25-30 minutes or until a toothpick inserted comes out clean.

STEP 3: Allow the cakes to cool. Allow the cakes to cool for a few minutes, then turn out onto a cooling rack to cool completely.

STEP 4: Make the cream cheese frosting. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on high speed until smooth. Slowly add the sifted powdered sugar and mix on low speed until fully combined. Once all of the powdered sugar is added, continue beating on low speed until no more lumps or pockets of air remain and the frosting is smooth.

STEP 5: Assemble the cake. Secure the first cake layer on the cake stand with a small amount of frosting on the bottom. Using an offset spatula, spread on an even layer of frosting, then place the second cake layer on top.

STEP 6: Decorate. Apply a crumb coat by spreading an even layer of frosting all over the cake, then place in fridge for 15 minutes. Finish decorating the cake as desired. Top with gingerbread cookies and enjoy!

Expert Baking Tips

  • You can make the cake layers the day before (or even earlier), then freeze them overnight, and decorate the next day. This allows you to skip the crumb coat and makes it so much easier to frost. Just leave the cake out for a couple hours at room temperature before serving.
  • Use an ice cream scoop to measure out an equal amount of frosting for each layer. I used five, 3 tablespoon scoops in between the layers.
  • Be sure to sift your powdered sugar to create a super smooth cream cheese frosting without having to mix in on low speed for forever!
  • Decorate your cake with these gingerbread cookies!

FAQ

How to make a sturdy, pipeable cream cheese frosting:

Can I make this cake ahead of time?

You can make the cake layers the day before (or even earlier), then freeze them overnight, and decorate the next day. This allows you to skip the crumb coat and makes it so much easier to frost. Just leave the cake out for a couple hours at room temperature before serving.

Make Ahead Tips

  • Make the cake layers at least one day before decorating and freeze them overnight. Decorating frozen cake layers eliminates the need for a crumb coat, which means less time decorating and more time eating!
  • Make the frosting the day of! You do not want to run the risk that your buttercream didn’t warm up enough after being in the fridge all night. Buttercream that isn’t at the right temperature will split and look grainy when you stir it. Avoid the headache of going back and forth between heating it over a double boiler to bring it back together and chilling it down to the right consistency. Of course, if it’s a ganache, like in this recipe, you’ll want it to thicken overnight in the fridge.
  • Allow the decorated cake to sit out at room temperature for several hours to defrost before serving.

Storage Tips

This cake lasts about 3 days in air-tight container stored at room temperature. Cake slices can also be stored in the freezer for up to 3 months.

Baking in Grams

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.

If this still isn’t enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you’ll never turn back!

Happy baking! x

📖 Recipe

  • () unsalted butter, room temp
  • -340g ( – cups) powdered sugar, sifted

For the gingerbread cake

  • Preheat the oven to 350 degrees F. Grease and line two 9 inch cake pans with parchment paper.
  • In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, allspice, and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and dark brown sugar for 2-3 minutes.
  • While the mixer is on low speed, slowly drizzle in the molasses. Once all of the molasses is added, scrape down the bowl and beat on medium speed until everything is fully combined.
  • Add in the vanilla and eggs one at a time, allowing each to fully incorporate before adding the next.
  • Add half of the dry ingredients, and mix until just combined.
  • Mix in the milk & yogurt, then the remaining dry ingredients. Be sure to scrape the bottom of the bowl frequently.
  • Allow the cakes to cool for a few minutes, then turn out onto a cooling rack to cool completely.

For the cream cheese frosting

  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on high speed until smooth.
  • Slowly add the sifted powdered sugar and mix on low speed until fully combined.
  • Once all of the powdered sugar is added, continue beating on low speed until no more lumps or pockets of air remain and the frosting is smooth.

For Assembly

  • Secure the first cake layer on the cake stand with a small amount of frosting on the bottom. Using an offset spatula, spread on an even layer of frosting, then place the second cake layer on top.
  • Apply a crumb coat by spreading an even layer of frosting all over the cake, then place in fridge for 15 minutes.
  • Finish decorating the cake as desired.
  • Top with gingerbread cookies and enjoy!
  • You can make the cake layers the day before (or even earlier), then freeze them overnight, and decorate the next day. This allows you to skip the crumb coat and makes it so much easier to frost. Just leave the cake out for a couple hours at room temperature before serving.
  • Use an ice cream scoop to measure out an equal amount of frosting for each layer. I used five, 3 tablespoon scoops in between the layers.
  • Be sure to sift your powdered sugar to create a super smooth cream cheese frosting without having to mix in on low speed for forever!
  • Decorate your cake with these gingerbread cookies!

Keywords: gingerbread cake, cream cheese frosting, christmas cake

A classic Homemade Gingerbread Cake Christmas cake topped with our super delicious Best Cream Cheese Frosting and boy is it easy to make. Yum, yum, yum!

When you are looking for a classic Christmas dessert look no further than this Homemade Gingerbread Cake with Cream Cheese Frosting.  With all the taste of the season, this one is a sure-fire crowd-pleaser.

How to Make the Cake

Step 1: Cream together softened butter and brown sugar in a mixer. Measure 1/2 cup of Molasses. Add egg, milk, and molasses and beat.  The mixture will not be fully incorporated.  In a separate bowl add and mix the flour, cinnamon, baking soda, baking powder, salt, ground ginger, and nutmeg. Add flour mixture to the wet ingredients.  Mix until incorporated. Do not over-mix. Bake the cake for 20-25 minutes in a 350-degree oven.

How to Make the Cream Cheese Frosting

Step 2: While the cake is cooling, make a batch of our Best Cream Cheese Frosting to top your Gingerbread Cake.  It is easy to make and so delicious.  You will find the recipe and detailed instructions on how to make it here.

Decorating the Cake

Step 3: Once the cake is completely cooled, frost it with the Best Cream Cheese Frosting.  We added some Christmas Sprinkles for a little extra Christmas pizzazz. So pretty.

Step 4: Remember, because of the Cream Cheese Frosting you will need to store the cake in the refrigerator! So yummy!

Other Gingerbread Recipes You Will Love

  • 1/2 cup Butter, softened to room temperature (Sweet Cream Salted)
  • 1/2 cup Brown Sugar (packed)
  • 1 Large Egg
  • 1/2 cup Milk
  • 1/2 cup Molasses
  • 1 1/3 cup All-Purpose Flour
  • 1 heaping teaspoon Cinnamon
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 heaping teaspoon Ground Ginger
  • 1/2 teaspooon Nutmeg
  • 1 batch of our The Best Cream Cheese Frosting
  • Christmas Sprinkles (optional)
  • Cream together butter and brown sugar in a mixer
  • Add egg, milk, and molasses and mix. The mixture will not be fully incorporated.
  • In a medium bowl add dry ingredients and mix.
  • Add flour mixture to wet ingredients.
  • Mix until incorporated. Do not over mix
  • Pour batter into a 8×8″ square pan.
  • Bake in 350 degree oven for 20-25 mins.
  • Frost with our The Best Cream Cheese Frosting.
  • Add Christmas Sprinkles (optional.)

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Our best tricks for making outrageously delicious cupcakes for any occasion.

  • PAM® Baking Spray
  • 2 pkgs (15.25 oz each) Duncan Hines® Signature Spice Cake Mix
  • 2 cups water
  • 1 cup vegetable oil
  • 2 containers (16 oz each) Duncan Hines® Creamy Vanilla Frosting
  • blue food coloring
  • 6 PEEPS® Brand Marshmallow Gingerbread Men
  • 1 cup miniature marshmallows
  • 4 graham crackers
  • 1 pkg (6.5 oz each) gumdrops
  • 3 PEEPS® Brand Marshmallow Trees

Nutrition Information

  • Step onePreheat oven to 350°F. Spray three 8-inch round cake pans with baking spray.
  • Step threeBake 26 to 30 minutes, until toothpick inserted in center comes out clean. Cool on wire racks 15 minutes. Remove from pans and cool completely.
  • Step sixPlace house on top of the cake. Place remaining 2 PEEPS® Marshmallow Gingerbread Men and PEEPS® Marshmallow Trees on top of cake. Place gumdrops around the top edge of your gingerbread house cake, slice and serve!

Preparation images

PEEPS® Gingerbread House Cake

Total time: 1 hour 45 minutes

Prep time: 1 hour , Cook time: 45 minutes

Ingredients for 8 people

1 cup of yogurt

1 1/2 cups of sugar

3 cups of flour

1 tbsp of baking powder

1/2 cup of sunflower oil

1 cup of heavy cream

1/4 cup of powdered sugar

Strawberry candy belts

Electric hand mixer

Mix 3 chefs of flour, 3 pigs of sugar, 1 hen of baking powder, 1 pig of sunflower oil, 1 chef of yogurt and 5 eggs then pour the mixture into a springform pan. Bake for 45 minutes at 320°F.

Whip 1 chef of heavy cream with 1 mouse of powdered sugar. Remove the cake from the oven, unmold the cake, turn it over and cover it with whipped cream.

Wrap 1 long twisted marshmallow around 1 skewer. Plant 1 white marshmallow at each end of this spike. Plant 1 white marshmallow on each of the 6 straws. Plant the straws on the cake in a circle. Stick a skewer in the center of the cake. Turn 1 paper plate over and pierce it so that it can be placed on the skewer and the straws. Hold the plate on top by planting strawberry candies on the skewer and the straws.

Cut the remaining twisted marshmallows into pieces and glue them all the way around the cake. Place m&m’s around the cake, against the edge. Plant 1 lollipop between each straw. Place 2 candy belts between each strawberry candy on the plate. Place small pieces of marshmallow between these candies. Plant 1 piece of twisted marshmallow on the central spike that protrudes and finish with 1 strawberry candy. Cut into pieces and enjoy!

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Bring out the holiday dessert flavors with this simple and easy gingerbread cake recipe. The cake spices are balanced with a cream cheese cocoa frosting for a Christmas flavor combination.

Growing up with a huge family the holidays were always a little bit extra. I LOVED it. You didn’t have just a dessert you had a plate to put ALL the desserts on.

GINGERBREAD CAKE RECIPE TIPS

Let the ingredients warm to room temperature before mixing.

Take out the butter, eggs, and milk to sit a room temperature ahead of time before mixing. Usually at least 30 minutes.

Preheat the oven.

Preheat the oven when you take the cold ingredients out of the refrigerator. You want the oven to reach baking temperature before placing it in the oven.

Properly grease the cake pans.

This is what I do: Cut out a circular parchment paper that fits the bottom of each pan. Spray non-stick spray on the edges and bottom of the pan. Place the circular parchment on the bottom of the greased pan, then spray a quick spray on top of the parchment. This will help you remove the cake with ease and prevent the cake from sticking or breaking.

Once the cake is cool, I slide a butter knife around the edges to loosen. Then, tip upside down with your palm on the cake. You should be able to feel the cake loosen, place it over the desired surface, and lift the cake pan off the cake. The parchment paper should easily peel right off.

I used the reverse mixing method. This is instead of creaming the butter and sugar, then alternating dry and wet ingredients. To reverse mix you add all the dry ingredients to the mixer, then add butter and blend until sand like. Then you add 2/3 of the milk mixture and beat at a medium high speed for 2 minutes. I have been using this method a lot lately since it creates a soft cake.

My first idea was to create a cake that I could top with a variety of Christmas cookies. I kept making mistakes with all my cookies. Nothing came out right, Santa had googly eyes, the gingerbread men fell apart and my snowball cookies look like they were already in a snowball fight.

Basically, I gave up, let my kids eat all the cookies, and concentrated on a small little gingerbread house.

Bring out the holiday dessert flavors with this simple and easy gingerbread cake recipe. The cake spices are balanced with a cream cheese cocoa frosting for a flavor combination that tastes just like Christmas.

For the cake
  • fresh ground ginger or dry ground ginger
  • light brown sugar
  • dark brown sugar
For the frosting
  • stick unsalted butter
  • dash of salt
  • 1/4 – 1/2 of heavy cream
  • or more confectioners sugar.
  • Let milk, eggs, and butter sit out to warm up to room temperature.
  • Place milk, eggs, vanilla, fresh ginger, and molasses in a liquid measuring cup or bowl and whisk. Set aside.
  • Place all the dry ingredients (flour, sugar, salt, baking powder, and spices) to a large with a mixer. Add butter and blend on medium-low until incorporated and the mixture had the appearance of a sand-like texture.
  • Add 2/3 of the whisked milk mixture to the mixer bowl. Blend at a medium/ high speed for 2 full minutes. The mixture should lighten in color.
  • Add the remaining milk mixture and blend on medium speed until incorporated.
  • Pour into two greased 8-inch cake pans.
  • Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  • Cool completely before icing.
  • Place butter and cream cheese in a mixer bowl and blend until smooth. Add milk, vanilla, and cocoa powder and blend.
  • Slowly add confectioners sugar in small amounts until the frosting reaches the desired consistency. You may need to add more milk or confectioners sugar to get the consistency right. You want to be able to smooth it on the cake without it being too thick or too runny.

I grease cake pans by spraying the inside with non-stick spray, lining the bottom with cut out circular parchment paper, and adding an additional spray to the non-stick parchment before pouring the batter in. This helps prevent sticking or breaking when removing the cake from the pans.

Once the cake is frosted with cream cheese frosting the cake should be served immediately or stored airtight and refrigerated for up to a few days.

two layer cake

This is the gingerbread recipe I used for the mini gingerbread house topper.

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ktichen Aid Mixer

Kitchen Parchment Paper

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