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Gingerbread Layer Cake - Torta de Jengibre


Gingerbread Layer Cake - Torta de Jengibre

Gingerbread Layer Cake - Torta de Jengibre

Marian Blazes

Nothing smells better than a gingerbread cake in the oven, especially during the colder months of the year. This dense, moist gingerbead cake is baked into two layers. A rich cinnamon ginger cream filling fills the space between the two layers, and the cake is covered in a tart lemon frosting.

This cake makes a great birthday cake for someone who has a birthday near Christmas. Decorate the cake with gingerbread cookie cutouts for a festive touch.

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Yield: 1 two layer cake


  • For the Cake:
  • 3/4 cup butter
  • 3/4 cup brown sugar
  • 3 eggs
  • 2 3/4 cups flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1 tablespoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1 tablespoon instant expresso powder
  • 1/2 teaspoon salt
  • 3/4 cup molasses
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • ____
  • For the Filling:
  • 1 cup whipping cream
  • 1/4 cup molasses
  • 3 tablespoons flour
  • 1 egg
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • ___
  • For the Frosting:
  • 1/4 cup butter, softened
  • 8 ounces cream cheese, softened
  • 3 tablespoons lemon juice
  • 3-4 cups confectioners sugar
  • 2-3 tablespoons milk or cream
  • Pinch of salt


  1. Preheat the oven to 350 degress. Line the bottom of two 8-inch or 9-inch cake pans with a circle of wax paper.

  2. Place the butter in the bowl of a standing mixer, along with the brown sugar. Cream the butter and sugar together until light and fluffy.

  3. Add the eggs one at a time and beat mixture until well blended. Add the molasses and mix well.

  4. Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk the expresso powder into the sifted dry ingredients.

  5. Add the dry ingredients to the butter/sugar mixture, alternating with the milk. Stir in the vanilla.

  6. Divide the batter between the two cake pans and place them in the oven. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean.

  7. Prepare the filling: Place the cream, molasses, flour, egg, ginger, cinnamon and salt in a heavy saucepan. Bring to a simmer and cook, whisking constantly, until mixture is well thickened (about 5-8 minutes). Remove from heat and let cool.

  8. Prepare frosting: Place the softened butter and cream cheese in the bowl of a standing mixer. Beat until soft and creamy. Add the lemon juice, pinch of salt, and half of the confectioners sugar and mix well.

  9. Add the remaining confectioners sugar and beat. If icing is too thick, add a tablespoon or two of cream. If the icing is too thin, add more confectioners sugar.

  10. Assemble the cake: Place one cake layer on a plate or cake stand. Spread the cooled filling over the cake. Top with the other cake layer. Cover sides and top of cake with the frosting.

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