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Homemade Gingerbread Layer Cake with Lemon Buttercream

Gingerbread Layer Cake With Lemon Buttercream

Sara Coleman
This festive layer cake combines a deeply spiced, moist gingerbread sponge with a bright, silky lemon buttercream for a sophisticated holiday dessert. The sharp citrus notes perfectly balance the warm molasses and ginger flavors.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 585 kcal

Ingredients
  

Ingredients

  • 2.5 cups all-purpose flour sifted
  • 1.5 tsp baking soda
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 cup unsalted butter softened
  • 0.75 cup unsulphured molasses do not use blackstrap
  • 1 cup boiling water
  • 1 cup unsalted butter extra soft for frosting
  • 4 cups powdered sugar sifted
  • 2 tbsp lemon zest freshly grated
  • 3 tbsp fresh lemon juice
  • 2 large eggs room temperature

Notes

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For the best flavor, serve at room temperature. You can make the cake layers a day in advance; wrap them tightly in plastic wrap once completely cooled.