Already have an account?
Get back to the

Gingerbread Cake

We turned boxed cake mix and ready-to-spread frosting into a bakeshop-beautiful delight that’s packed with holiday cheer!


16 servings

Total Time

Prep Time

Cook Time


  • 1 pkg. spice cake mix
  • 1 c. buttermilk
  • 3 eggs
  • 2 tsp. ground ginger
  • toasted, chopped
  • 1 cont. milk chocolate frosting
  • 2 cont. cream cheese frosting
  • optional


Heat oven to 350°F. Coat 3 (8”) round cake pans with cooking spray. 

On low speed, beat cake mix, buttermilk, eggs, oil and ginger 30 sec; on medium, beat 2 min. 

Evenly divide among pans. Bake 20 min. or until toothpick inserted into center comes out clean. Cool 30 min. Transfer to racks; cool. 

Stir almonds into chocolate frosting. 

Place 1 cake layer on serving plate; spread with half of chocolate frosting mixture. Repeat with 1 cake layer and remaining chocolate frosting. 

Top with remaining cake layer. Cover; refrigerate 1 hr. until frosting is set.

Spread top and side with cream cheese frosting. Refrigerate at least 1 hr. before serving. If desired, garnish with cookies and cranberries.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.