Is there anything more Christmassy than gingerbread? I feel as though it’s the quintessential Christmas flavor! Now take gingerbread, and turn it into a cake!

That my friends is what we are talking about today! Gingerbread Cake with spiced cream cheese frosting!

It’s basically, Christmas as a cake! Whaaaat!? I’m not gonna lie though, I have seriously struggled with constructing/frosting cake in the past. When I was in 6th grade, I was obsessed with Cake Boss and I wanted to make a cake just like the ones in the show.

I baked my cake layers, and then impatiently shaved it down to fit the shape I wanted it to take. Theeeen I made a fatal mistake, I’m a bit impatient you see, so instead of letting the cake chill, I immediately tried to add the crumb coat. The only crumb coat that happened was a coat of frosting filled with a bunch of crumbs from a cake that was still waaay too hot. (If I could, I would insert the face palm emoji here.)

Needless to say, my first attempt at cake was a bit of a fail, buuut, I do like to think I’ve improved a bit since then.

For this cake, I made sure to let the cake cool completely before I frosted it. No crumby crumb coat this time! Woooo!

One other super helpful trick for this cake, is the application of the frosting. Instead of just spooning the frosting onto the cake and frosting it, I put the frosting into a gallon ziplock bag, cut off a big corner of the bag, so the frosting comes out of the bag thick, and then piped it onto the cake. This helps the frosting go onto the cake easy, level, and mess free. Then I just used a knife to smooth out places where it needed a little extra help. You could say I’ve learned a bit since the cake I made in 6th grade!

This cake is the perfect Christmas cake — a thick, soft, spiced gingerbread cake, with a spiced cream cheese frosting, finished with a cinnamon dusting. I think I need me another slice!

How to make Gingerbread Cake

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For the Cake

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a mixing bowl combine the butter, molasses, and honey. Stir together. Then add in the milk, vinegar, and egg.
3. In a separate bowl, combine the flour, baking soda, ginger, and sea salt.
4. Fold the dry ingredients into the wet ingredients.
5. Line the bottom of the cake tins with wax paper.
6. Pour half of the batter into each cake tin.
7. Bake for 35 minutes.
8. Remove from the oven , and let cool for 10 minutes.
9. Using a knife, go around the edge of the cake tins to loosen the cakes. Then place your hand gently, on the top of the cake and carefully flip the cake tin over, to remove the cake from the tin.
10. Then, remove the wax paper from the bottom of the cake. Place the cake on a cool rack, and let cool completely before frosting.

For the Frosting

1. In a mixing bowl, combine the heavy cream, sugar, and one teaspoon of vanilla. Using an electric hand mixer, cream together until the cream has thickened into whipped cream.
2. Add in the cream cheese, powdered sugar, flour, lemon juice, remaining vanilla, cinnamon, ginger, and nutmeg. Cream together until the frosting is smooth.

To assemble the cake

1. Place one cake round on a cake stand or flat surface.
2. To easily pipe the frosting onto the cake, take a gallon ziplock bag, spoon the frosting into the bag. Using scissors, cut a 1/4″ corner off of the bag. Pipe half of the frosting, on the top of the cake round, and use a knife to level it and smooth it as needed.
3. Place the second cake round on top.
4. Place the cake in the freezer for 30 minutes, to let set.
5. Then pipe the remaining frosting on top of the cake, and smooth the frosting down onto the sides of the cake. Dust with extra cinnamon powder. Then decorate as your heart desires.