Gingerbread Cookie Cake – flavorful gingerbread cake layers with boiled milk frosting, gingersnap cookie layers and gingersnap buttercream.
Gingerbread Cookie Cake
Happy almost Christmas! Before we head into the big week, I have one more new Christmas cake for you to consider for your holiday festivities. Whether you’re getting together with family or keeping your celebrations small, having cake as your dining table centerpiece is always a good idea!
This week’s new cake is my Gingerbread Cookie Cake. Gingerbread and gingersnaps are two of my favorite holiday desserts this time of year. In fact, I’ve made a couple gingerbread cakes in the past that I think you’ll also love:
I also love the Food Nanny Gingersnap Cookies. You can find the recipe HERE.
My new gingerbread cake is made up of gingerbread cake layers, boiled milk frosting, gingersnap cookie layers and a gingerbread buttercream.
How to Assemble My Gingerbread Cookie Cake
This cake makes three cake layers and two cookie layers, plus two different types of frosting. As you assemble this cake, you’ll stack with this pattern:
- Cake
- Boiled milk frosting
- Cookie
- Boiled milk frosting
- Cake
- Boiled milk frosting
- Cookie
- Boiled milk frosting
- Cake
Use the boiled milk frosting between each layer. 
For the crumb coat, use the buttercream. 
To help achieve sharp edges and a straight side, use the acrylic disk. 
Fill your sides with more of the gingersnap buttercream.
You’ll then use the gingerbread buttercream for the crumb coat and final coat of buttercream.
Ingredients You’ll Need for the Gingerbread Cookie Cake
- All-purpose flour
- Brown sugar
- Molasses
- Butter
- Eggs
- Ginger
- Cinnamon
- Salt
- Baking powder
- Buttermilk
You’ll also want cloves, granulated sugar, powdered sugar for the cookie layer and the buttercream.
How to Make Boiled Milk Frosting
For the boiled milk frosting, you’ll note in the instructions that you want to cook the flour with some of the milk for a minute or so. You don’t want to overcook the flour and milk because it will get too thick. If it gets too thick, it will not blend well with the rest of the milk you’ll be adding and you’ll get chunks of the flour mixture.
If this happens, simply spoon out any chunks of the flour mixture and continue cooking the frosting. It will thicken, but takes a little time. Be patient.
Plan the Process
Because this delicious Christmas cake has four elements, you may want to spread out the baking process. Each element cake be made ahead of time.
- For the cake and cookie layers, you can wrap each in plastic wrap and freeze. Remember to let them each thaw about 30 to 60 minutes before decorating the cake.
- For the frostings, you can place each in an airtight container and refrigerate until you’re ready to use them. Just allow enough time to bring them back to room temperature before using. I also like to rebeat my frostings before I use them.
More Holiday Cakes
If you’re looking for more holiday cakes, I think you’ll love these:
How to Bake Great Cakes
And don’t forget to follow my go-to tips for getting your cakes to rise and bake well:
- Preheat your oven for 30 minutes prior to baking.
- Use good quality pans like Fat Daddio.
- Spray your pans with nonstick spray and line with parchment paper.
- Don’t overmix your cake batter once you add the dry ingredients.
- Use room temperature wet ingredients.
- Use fresh baking powder.
- Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
Enjoy!
