Gingersnap Spice Cake

Every Thanksgiving, my whole extended family on my mom’s side gets together to celebrate and feast. They are ALL extraordinary cooks. And even that may be an understatement. They always try and top the previous year with all their delicious creations. The dessert table is nothing short of amazing. Any and all types of dessert make an appearance and each homemade.

While my mom was brainstorming what she wanted to bring this year, this idea came to her mind and it is brilliant.

The fall and winter holidays are the perfect time to bust out the spices… ginger, nutmeg, cinnamon, cloves, the works.  This cake has it all. It is also lathered with a cream cheese icing that is absolutely mouth watering!

This cake is coated with crushed gingersnap cookies which adds to the texture and flavor of the cake.

Gingersnap Spice Cake from chef-in-training.com ...this cake is AMAZING! 4 layers of perfection!

You see that?

That is four beautiful layers of perfection with cream cheese frosting sandwiched in between. If you love spice cakes, then you definitely need to try this delicious spin. It is packed with flavor and is so moist an yummy! It is sure to be a hit!

Gingersnap Spice Cake from chef-in-training.com ...this cake is AMAZING! 4 layers of perfection!

4.0 from 5 reviews
Gingersnap Spice Cake
 
Author:
Ingredients
  • 1 cup butter, softened
  • 1¼ cups brown sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • ¾ cup milk
  • 2½ cups flour
  • 1 Tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • ½ teaspoon cloves
  • ½ teaspoons salt
  • 2 cups crushed gingersnap cookies.
Cream Cheese Frosting
  • 24 ounces cream cheese, softened
  • 9 cups powdered sugar
  • 2 teaspoons vanilla
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 350 degrees F.
  2. Cream butter and brown sugar together in a large mixing bowl for 3 minutes.
  3. Add eggs one at a time and beat until smooth.
  4. Add vanilla and milk and beat until smooth.
  5. Add flour, baking powder, cinnamon, nutmeg, ginger, cloves and salt and beat until smooth.
  6. Grease and flour two 8 inch round cake pans.
  7. Pour batter evenly between the two pans.
  8. Bake at 350 degrees F for 30 minutes. Turn pans over to carefully put the cakes onto cooling racks. Let cool completely.
  9. While cakes are cooling, make cream cheese frosting.
  10. In a large bowl, combine cream cheese, powdered sugar, vanilla and salt. Beat until smooth and creamy.
  11. When cakes are cooled completely, carefully cut each cake in half height wise two make four circle layers.
  12. Put a dollop of frosting onto cake stand. Carefully put the bottom half of one of the cakes on top of the dollop to help secure it in place. Place a generous amount of frosting in the center of that layer and frost carefully to outside edges. Place its top layer on top. Repeat frosting directions until all four layers are completed. Carefully frost the outside of cake.
  13. Place crushed gingersnap cookies on the outside frosted edges.

Enjoy!

Gingersnap Spice Cake from chef-in-training.com ...this cake is AMAZING! 4 layers of perfection!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cake, dessert

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Comments

  1. Averie @ Averie Cooks

    Those layers...I want to take a huge bite and bite through all of them! I love molasses and gingersnaps and spice cake and of course cream cheese frosting! Total winner! Pinned!

  2. Annie @ Annie's Noms

    Oh wow, this is perfect!! Love all the spices with the gingersnaps - they're some of my favourite cookies :D Wish I had a slice of this now!

  3. Lise

    Is the recipe ingredient correct: 9 - cups powdered sugar otherwise sounds great?

    1. Kelly

      4

      I didn't even catch that! lol. I bet you could use less but probably have to taste it to figure out a good amount. 9 cups is crazy! :D

    2. LMR

      Did you use 9 cups? If not can you pls tell me what you did use? I'm not the best baker and am giving this a shot for Christmas!

  4. Cindy

    5

    This looks amazing!! Can't wait to try wish I had a huge slice right now!!! Pinned it!!!!!!

  5. Katrina

    3

    Flavor was very good!!! BUT cake was very dry and I followed the recipe to a "t". :( I will try again using oil instead of butter maybe...
    Also had a lot of left over frosting with the NINE cups!!!

    1. Christina

      4

      Try putting 1/4cup sour cream in the cake recipe. I do this with banana bread and it is the very reason I have such moist wonderful loaves :-)

      Gonna make this today worth the added sour cream

  6. Rose P

    This cake was a perfect fit with the cream cheese icing and the blend of spices I did add some crushed walnuts for decoration and a touch of orange rind to the icing it was a hit thanks for posting the recipe !

  7. Connie

    What would be the bake time for this cake if I used a 9x13 pan instead?

  8. lucy

    I'm thinking of making this for Thanksgiving for my in-laws. Can this cake made ahead? Can it be stored in the refrigerator, and if so for how long? Is it easy to transport?

    Thank you.

  9. kathy

    9 cups of icing sugar? Is that right?

  10. Sherry

    can i make the whole cake and keep it in the fridge for next day to serve for our guests?

    1. Sondy

      You wouldn't need to refrigerate it. I can leave red velvet with this same icing on the counter, in a cake pan for 4 to 5 days and it's fine.

  11. Marg

    4

    Scrumchess Spice cake! Nice big mix too! Thanks

  12. catherine

    what size pans do you use

  13. Karla

    Hi just wondering if this cake is still good if it's made 24 hrs before... Trying to make this for Christmas Day desert and I would like to make it today so I'm not so rushed

  14. Karla

    Hi
    Just wondering if this cake is still good and not dry if it's made 24 hours before. I'm going to make this for Christmas Day desert and I would like to cook it today to get a head start:) can't wait! This looks yummy!