A deeply spiced gingerbread cake made with molasses and warm aromatics, layered with tangy cream cheese frosting and a subtle Biscoff filling.

This 6 Inch Gingerbread Spice Cake is flavored with ginger, cinnamon, and warm aromatics, with molasses adding richness and classic gingerbread character. Sour cream and a blend of butter and oil give the cake a soft, tender crumb.

Cream cheese frosting and a cookie butter (Biscoff) filling round out the spices without overpowering them. It's a small-batch layer cake that works just as well for a holiday table as it does for a simple dessert craving.

Because this is a smaller layer cake, proper pan prep really matters. If you don't bake six-inch cakes often, my post on how to prepare cake pans for baking walks through lining, greasing, and flouring so your layers bake evenly and release cleanly every time.

You can also find more small-batch inspiration in my six-inch cake recipe collection, which includes a variety of flavors designed for the same pan size.

Ingredients You'll Need

Room temperature ingredients work best for mixing and creating a uniform batter that bakes well.

• Flour, Baking Soda, Salt: Pantry staples for making cake.
• Spices: Ginger, cinnamon, nutmeg, allspice, and cloves for a classic gingerbread profile with depth and warmth. 
• Molasses: Adds color, moisture, and that unmistakable gingerbread flavor without making the cake overly sweet. (Do not use blackstrap)
• Light brown sugar: Reinforces the molasses notes and contributes to a softer, more tender crumb. You can also use dark brown sugar.
• Eggs: Keeps the cake soft and gives it structure. 
• Vanilla extract: provides an extra flavor boost.
• Butter and oil: Butter provides flavor and structure, while oil keeps the cake moist even after refrigeration.
• Sour cream: Adds moisture, helping balance the spices and create a fine, tender crumb.
• Cream cheese and confectioner's sugar: Brings contrast to the spiced cake with a tangy, not-too-sweet frosting.
• Biscoff spread: Used as a filling to complement the spice blend with subtle caramelized notes rather than overpowering the cake.

How to Make Gingerbread Spice Cake

To make the gingerbread spice cake, start by preheating the oven and preparing two six-inch cake pans. Taking the time to butter, line, and lightly flour the pans helps the layers bake evenly and release cleanly after cooling.

The dry ingredients are whisked together in one bowl so the spices are evenly distributed throughout the batter. In a separate bowl, the butter and brown sugar are mixed until smooth, making sure any lumps of sugar are fully incorporated.

Oil is added next, followed by the eggs, then the vanilla and molasses, which give the batter its deep color and classic gingerbread flavor. Sour cream is mixed in last, adding moisture and balancing the warm spices.

The dry ingredients are gently mixed into the batter at a low speed just until combined. Overmixing can make the cake dense, so any remaining flour is folded in by hand.

The batter is divided evenly between the prepared pans and baked until the layers are set and a toothpick inserted into the center comes out clean.

Once baked, the cakes rest briefly in the pans before being turned out onto a cooling rack. Let the layers cool completely before frosting, which makes assembling the cake much easier and helps keep the frosting neat.

To make the cream cheese frosting, beat the cream cheese and butter together until completely smooth. This creates a base that's easy to work with and spreads cleanly over the cake. Vanilla and salt are mixed in next, followed by the confectioners' sugar, which is added gradually until the frosting is light, smooth, and well combined.

For the Biscoff filling, a portion of the cream cheese frosting is mixed with the Biscoff spread. This softens the cookie butter slightly and creates a smooth, spreadable filling that complements the warm spices in the cake without overpowering them.

To assemble the cake, spread the Biscoff filling evenly over the top of one cooled cake layer, leaving a small border around the edge. A thin layer of cream cheese frosting is spread over the filling before placing the second cake layer on top.

A light crumb coat is applied next, covering the top and sides of the cake. Chilling the cake briefly helps set the frosting and keeps crumbs from showing through the final layer. Once the crumb coat is firm, finish frosting the cake with a second, thicker layer, smoothing the top and sides before decorating as desired.

Tips, Make Ahead and Storage

This gingerbread spice cake can be made ahead to save time. After frosting, store the cake in the refrigerator for up to 3 days. Let it chill for 30 minutes or until the frosting is firm, then cover loosely or place in an airtight cake carrier.

For longer storage, the unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Thaw completely at room temperature before frosting and assembling. The cream cheese frosting can also be made a day in advance and stored in the refrigerator; just bring it to room temperature and give it a quick stir before spreading.

If you want to freeze slices, I suggest cutting the cake in slices and individually wrapping each slice in plastic wrap and then storing all the slices in an airtight container. 

For an extra decorative touch, a sprinkle of crushed gingerbread cookies or a few Biscoff crumbs on top adds both texture and visual appeal. You can also decorate with whole gingerbread men cookies for a cute festive look.