Layer Cake Gingerbread Cinnamon Icing

Layer cake cinnamon icing gingerbread - Lilie Bakery
Layer cake cinnamon icing gingerbread - Lilie Bakery
Layer cake cinnamon icing gingerbread - Lilie Bakery

That's it ! We are almost there ! Only a few days before Christmas… The ideal period to perfume the house with a sweet smell of spices, as with this Layer cake gingerbread & cinnamon icing. Well, you know by dint of seeing my recipes, I am an unconditional fan of spices in desserts (cinnamon, cardamom, ginger…), and this cake is no exception!

I wanted it to be smooth, ultra-comforting, with a sweet spicy scent just right. And with its very creamy mascarpone-cream cheese icing flavored with cinnamon, I have a hard time stopping at just one part, I admit… Especially when you enjoy it with a good Christmas tea by the fireplace!

For the realization, nothing too rocket science, a cake (baked in several molds) and icing. The assembly is rather simple since I preferred it “naked”, that is to say without an additional layer of icing on the sides.

Other recipes to try

If you like to make homemade Christmas treats, then I advise you to take a look at these other recipes from the blog:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful layer cakes!

Layer cake cinnamon icing gingerbread - Lilie Bakery
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5 on 6 votes

Layer cake gingerbread cinnamon icing

Like a holiday feeling ...
Prep time45 minutes
Cook time35 minutes
Yield: 8 people


  • 200 g soft butter at room temperature
  • 3 eggs
  • 250 g light brown sugar
  • 385 g all-purpose flour
  • 1,5 cc baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • 1/2 cc cardamom
  • 1/2 tsp 4 spice mixture
  • 1 cc natural vanilla extract
  • 240 ml milk at room temperature
  • +
  • 350 g mascarpone
  • 150 g philadelphia nature
  • 20 cl heavy whipping cream 30%
  • 150 g icing sugar
  • 1/2 cc natural vanilla extract
  • 1 tsp cinnamon or more according to your taste


  • Preheat the oven to 170 ° traditional heat. Whisk together the butter and sugar to obtain a creamy and light consistency. Add the eggs 1 to 1, mixing between each then the vanilla.
  • In another container, sift the dry ingredients: flour, baking powder, baking soda and spices. Add these dry ingredients several times to the previous mixture, alternating with the milk.
  • Butter and flour 4 molds 15cm in diameter (or 2 molds, you will then cut the cakes in half vertically to have the 4 slices). Pour the dough into the molds and bake for about 35 minutes - to adapt according to your oven, test the cooking using a wooden pick. Let cool on the rack and unmold. If necessary, cut the domes of each cake to have very flat levels.
  • For the icing, whisk together the liquid cream, mascarpone and Philadelphia and icing sugar to obtain a creamy icing. Add the vanilla and cinnamon, whisk one last time before filling a pastry bag.
  • For assembly: place the first slice of cake on the serving dish, "sticking" it with a knob of icing. Garnish with a layer of icing then place the second slice and so on until the last slice. Cover the entire cake with a thin layer of frosting (you should see the slices through). Refrigerate for 30 minutes. Continue decorating on top with a pastry bag.


Store in the refrigerator, ideally in an airtight cover.
PS: do not wait too long to eat it otherwise it will lose its softness ...
About Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
17th January 2020



  1. Reply


    December 20, 2019

    I'm not a big fan of big cakes like these, but the decor is superb and it looks great! I also love spices in desserts, especially cinnamon ...

    Have a great holiday!

  2. Reply


    December 22, 2019

    Absolutely beautiful this cake!

  3. Reply


    December 22, 2019

    Superb cakes and photos as always… I really have to get started!
    Little question, where does the wooden cake stand come from?
    Thank you and happy holidays!

  4. Reply

    Louise Grenadine

    17th January 2020

    Oh ! The ! The !!!!
    This recipe looks absolutely bonkers. * - *

  5. Reply


    December 23, 2020

    Wonderful can we add pears in the preparation of the cake?

    • Reply

      Lilie bakery

      December 23, 2020

      Yes why not :) between the layers of cake yes.

  6. Reply


    3th February 2021


    2 times that I make this cake already because my daughter loves it!
    However, each time the device is not quite firm and I find it difficult to use it well with the socket.
    Is there a technique?
    Thank you!

    • Reply

      Lilie bakery

      4th February 2021

      Hello, if you want a firmer icing, you can add more mascarpone or reduce the amount of icing sugar because this changes the density of the icing, see you soon :)

  7. Reply


    25th November 2021

    Hello, your recipe made me want to make it for this Christmas!
    I will just have 2 small questions:

    1) Can we bake the cake the day before? Because I see that it is written 30min in the refrigerator, and then not to hang around too much so that it does not lose its softness. But suddenly can we leave it overnight in the fridge?
    2) If we can do it the day before then, when we want to eat it when should we take it out? 1 hour before eating it? or 2h?

    The thank you box

    • Reply

      Lilie bakery

      26th November 2021

      Hello, yes you can do it the day before without problem. So that it regains its flavor the next day, you can take it out about 30 minutes before tasting. Goodbye :)

  8. Reply


    December 21, 2021


    I wanted to know if it worked with a 24cm mold or if it is too big?

    Thank you good night.

    • Reply

      Lilie bakery

      December 22, 2021

      Hello Mathilde, you can try yes, it will no longer be a layer cake at all but a simple cake. To get my result, you need the same mold. See you soon :)

  9. Reply


    21th November 2022

    Good evening. I would like to make this cake for my daughter's birthday. Would you have any fruit to advise me to add between the layers of cake please?
    Do you think I can use the icing to completely cover the cake with white? Thank you

    • Reply

      Lilie bakery

      23th November 2022

      Hello Johanna, you can add diced apples or pears, previously browned / softened in the pan with a little butter. You can completely cover it with icing, but you'll need to do more. Goodbye :)

  10. Reply


    December 24, 2023

    5 stars
    Great recipe!
    We added lime zest and apple persimmon on top. A delight!

    • Reply

      Lilie bakery

      December 24, 2023

      Thank you Catherine! See you soon ;)


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