How to Make a Gingerbread Naked Cake


Gingerbread Cake

You will need:
(3) 8″ cake pans
pan spray

For cake:
(3) boxes Duncan Hines Vanilla cake mix
1 1/2 cup buttermilk
1 1/2 cup molasses
1 cup vegetable oil
12 eggs
4 1/2 tsp ginger
1 1/2 tsp cinnamon
3/4 tsp ground nutmeg

For sugared cranberry topping:
1-2 cups cranberries
1/2 cup Karo™ corn syrup
1 cup sugar

1. Preheat oven to 350 degrees. Coat three 8 inch round cake pans with cooking spray, or grease and flour the pans tapping out the excess flour. Set the prepared pans aside.
2. In a large bowl and using an electric mixer fitted with a paddle attachment, beat the cake mix, buttermilk, molasses, oil and eggs on medium speed for 2-3 minutes or until well blended. Scrape the sides of the well and mix again until all the ingredients are incorporated.
3. Pour the batter into the prepared cake pans, filling each one approximately 3/4 full. You may have a little remaining batter (you could make a few cupcakes).
4. Place the pans in the preheated oven on middle rack. Bake the cakes for 50-55 minutes or until a toothpick inserted into the center comes out clean.
5. Remove the pans from the oven and place on wire cooling racks for 25-30 minutes.
6. Run a knife around the edges of the cakes, flip the pans over and gently extract the cakes.
7. Return the cakes to the wire racks and finish cooling completely before frosting and decorating.
8. Meanwhile, make one batch of cream cheese icing. Recipe below.


To assemble and decorate the cake:
1. Before decorating, trim the crowns from the cake tops with a cake cutter or long serrated knife so they are flat and even.
2. Place one of the 8 inch cakes on a cake board. Using an angle cake spatula spread about 1/2 cup frosting evenly across the top of the cake layer. Place the second 8 inch cake on top of the first, with the cut side on the bottom.
3. Repeat step 2 with remaining 8″ cake.
4. Using the angled cake spatula, lightly cover the sides of the cake completely with a very thin layer of icing. After the cake is coated in icing, scrape sides again with angled spatula to pull any excess icing off.
5. In a small bowl, mix cranberries and Karo™ syrup until berries are coated.
6. Pull berries out using a fork or spoon. Pour 1 cup sugar in separate bowl. Place corn syrup coated berries in bowl of sugar. Using fork or hands, coat berries in sugar.
7. Pull berries out of bowl and place onto cake as a decorative topping!



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How to make a naked gingerbread cake

Photos by Kelly Clare Photography

16 thoughts on “How to Make a Gingerbread Naked Cake

  1. You call yourself a baker? PLEASE!! The cupcakes at Trophy Cupcakes and Sprinkles are better than your garbage. But what do you expect from a small town farm girl who is not very sophisticated?

    1. Looks fabulous!! I love all your recipes! I especially love your tutorials and appreciate them!! Good luck with your new bakery!

        1. I am in shock with the comment above. As you already know, so many people think your work is amazing. I am personally blown away by your talent and I DO parties, cake decorating, weddings, etc. Thank you for sharing your ideas for the rest of us to copy and pawn off as our own. I mean really, there’s no better way to be of service to others than to share your talent. So, thank you and Merry Christmas from one small town farm girl to the another!

    2. Hey ANN ONONOUS (or however you spell your internet troll alias) Go away! No need to slander and be completely RUDE for no reason. Or better yet, why don’t you write under your REAL NAME, and stand behind the GARBAGE you’re speaking?! Not woman enough to call someone out without hiding behind your computer screen?????

  2. Hey girl!
    Can you advise or link a short tutorial on how to do the cranberries in regards to placement. Were they cooked at all? I just want to anchor somehow so when cutting I don’t have berries everywhere ????????Thanks Your Biggest fan??? Damien Felix on FB

    1. Hi Damien! No, they aren’t cooked. Just placed on top of the cake, no particular rhyme or reason. They will fall when the cake is cut, or you can take them off before cutting to alleviate cranberries spilling. 🙂

  3. In the instructions, you say to put cake mix and all other ingredients into the mixer to combine and the next step says to add 1/2 the dry ingredients… Are you referring to the cake mixes already added in the first step?

    1. Hi Lina,

      If you decorate the cake today, I’d suggest popping it into the refrigerator until tomorrow. Wait to put the cranberry garnish on at room temp. (The cranberries lose their sugared look in the refrigerator). Happy Baking!

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