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Happy Holidays!! This Gingerbread Almond Layer Cake is a whimsical, beautiful dessert perfect for Yule, Christmas, or any other winter celebration. 

Combining two classic holiday flavors—gingerbread and marzipan—this cake smells like a Christmas market or bakery and tastes absolutely delicious. 

This soft, fragrant gingerbread almond cake is made with fresh grated ginger, orange zest, and winter spices for an amazing depth of flavor. A subtly sweet, fluffy orange cream cheese frosting complements the cake perfectly. 

This whimsical cake is garnished with sugared cranberries and rosemary (recipe here), dried orange slices, cinnamon sticks, and star anise. I hope it becomes a favorite on your holiday table!!

Watch the Yule Gingerbread Almond Layer Cake Video:

Gingerbread Almond Layer Cake 

Makes 1 cake

Ingredients:

For the cake:

• 2 1/2 cups all purpose flour

• 1/2 cup almond flour 

• 2 tsp ground cinnamon

• 1/2 tsp ground cloves

• 1/2 tsp allspice

• 1 Tbsp baking powder 

• 1/2 tsp salt

• 1 cup unsalted butter, or 2 sticks, room temperature

• 1 1/2 cups granulated sugar

• 3 eggs

• 2 tbsp fresh grated ginger 

• Zest from 1 orange (about 2-3 tbsp)

• 1 tsp almond extract

• 3/4 cup molasses

• 1 cup half and half

For the frosting:

• 1 cup (2 sticks) salted butter, softened

• 16 ounces of cream cheese, softened

• 2 cups powdered sugar 

• 2 tsp vanilla extract 

• Zest from one orange 

For the garnish:

• Sugared cranberries and rosemary (recipe here)

• Dried orange slices

• Cinnamon sticks

• Star anise

To make the cake:

1. Preheat the oven to 350 F. Butter and flour your cake pans (I used 5 6-inch cake pans, but you can also use 2 9-inch cake pans).

2. In a medium bowl, combine the all purpose flour, almond flour, cinnamon, cloves, allspice, baking powder, and salt. Mix until completely combined.

3. In a large bowl or stand mixer, cream together the softened butter and sugar until fluffy. Add the eggs and mix well. Add the fresh grated ginger, orange zest, almond extract, and molasses. Mix well to completely combine.

4. Add 1/3 of the flour and spice mixture to the bowl or stand mixer and mix, alternating with 1/3 of the half and half. Repeat until all ingredients are completely combined.

5. Pour into the prepared cake pans and bake for 20-30 minutes, depending on the size of your cake pans, until a toothpick inserted in the center of the cake comes out clean.

6. When the cakes are done baking, remove from the oven and let cool for 5 minutes. Then transfer onto cooling racks and let cool completely.

To make the frosting:

1. Add the softened butter and cream cheese to a stand mixer or large bowl. Beat until well combined.

2. Gradually add the powdered sugar, then stir in the vanilla and orange zest. Mix well until light and fluffy.

To assemble and decorate the cake:

1. Use a knife to cut the domes from the top of the cakes if needed, then frost the layers and outside of the cake.

2. Garnish the top and sides with sugared cranberries and rosemary, dried orange slices, cinnamon sticks, and star anise. Enjoy!!

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