Description
Gingerbread Layer Cake combines spiced sheet cake with crunchy cookies, fluffy mousse, and ribbons of caramel for a show-stopping dessert!
Ingredients
Scale
- 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
- 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
- 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
- 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 oven to 350°F. Grease and line a 9×13-inch baking dish with parchment paper.
- 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.
- 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.
- 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.
- 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.
Notes
- 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.
- Store covered in the refrigerator for up to 5 days.
- Wrap individual slices or the whole pan tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Dip your knife in hot water and wipe between slices for perfectly clean layers.
- Prep Time: 40 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 479
- Sugar: 39g
- Sodium: 286mg
- Fat: 27g
- Saturated Fat: 17g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: Gingerbread Layer Cake, festive dessert, holiday cake