Gingerbread Layer Cake with Fig Filling and Buttercream Recipe

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Shanna Schad

No holiday party is complete without a showstopper cake and my Gingerbread Layer Cake with Cranberry Fig Filling and White Chocolate Buttercream is just the cake for it! Decorated with gingerbread houses, sparkling sugar to look like snow and snow-tipped trees, people will ooh and ahh over the cake and say it is simply too pretty to eat—which it almost is.

But you must eat it! Moist and not-too-sweet gingerbread layer cake is filled with sweet, tart cranberry fig and frosted with a creamy white chocolate buttercream. The white chocolate in the buttercream adds a touch of sweetness to balance out the tartness of the filling and spicy bite of the gingerbread.

Gingerbread Layer Cake with Fig Filling and White Chocolate Buttercream Recipe - Discover, A World Market Blog

Bring Gingerbread to the Party

The gingerbread houses are a fun whimsical touch to the cake. You can use all the pieces of the houses to create house “fronts” to go around the cake. Make sure to save a few to make into houses: one for the top of the cake and a few more for your holiday table. You can even have a gingerbread decorating party before you make the cake.

I was going to make the gingerbread train to go around the bottom layer of the cake, but when I saw how huge the pieces were to the train, it was going to be bigger than the actual cake! On second thought, the train would be better for a display piece on your dessert table or mantel this holiday season. The houses are perfect for the cake, and I used side and roof pieces for house fronts and even a few garages. The sky is the limit with decorating these houses!

As intimidating as the cake looks to make, it really isn’t. It is a basic layer cake; one is 8 inches in diameter and the other is 6 inches. You can opt to leave them separate on their own cake stands or stack for a stunning show piece. The filling is so simple, just a combination of a tart cranberry sauce and my favorite fig jam. It would also be an excellent sauce on its own as an accompaniment to a roast turkey or roast pork loin or even as a glaze for those roasts.

Gingerbread Layer Cake with Fig Filling and White Chocolate Buttercream Recipe – Discover, A World Market Blog

The buttercream frosting doesn’t have to be perfectly smooth since you will be covering with sugar crystals for “snow” and the houses. Imperfections are easily hidden by the adorable houses!

Enjoy and happy baking!

Gingerbread Layer Cake with Fig Filling and White Chocolate Buttercream Recipe - Discover, A World Market Blog

Shop This Post:

Gingerbread Village Kit | Cake Stand (available in ivory) | Vintage Style Servers | Taupe Napkins | Alpine Napkins | Ground Ginger | Cinnamon | Nutmeg | Allspice | Cloves | Vanilla Extract

Makes:

  • One 3-layer 8” cake
  • One 3-layer 6” cake

21 Comments

  • Heather

    Is there a reason the baking time for the smaller cake size (30-35 mins) is greater than the larger cake size (22-26 mins)?

  • Lori C

    Is there a substitute for the vanilla oatmeal stout? I’m going to make this gluten free and am trying to figure out what to replace this with.
    Thanks

  • Regina

    Is there a substitute for the vanilla oatmeal stout? I can not find this in my area.

  • Regina Lovett

    Is there a substitute for the vanilla oatmeal stout. I can not find this in my area?

  • Lori B.

    Thank you so much for sharing this. Looking forward to trying this.

  • Debbi Walker

    I am so glad you gave different measures for each cake section. Both the sections will be too much for my family. I am going to make the 8″ cake and add a couple of trees etc to the top to fill the extra space on top. With a really small group you could just do the 6″ section.

  • cheryl walker

    How do you get the clear sprinkles onto the sides of the cake without the cake sliding apart?

  • Robin

    In one picture it looks like something was brushed on a layer of cake but I don’t see anything about that in the recipe.

    • World Market Editorial
      World Market Editorial

      Hi Robin,

      We have updated the recipe, the newest portion calls out the simple syrup which is what you are seeing being brushed on a layer of cake. Hope that helps, please let us know if you have any other questions. Have a great holiday season!

      -World Market Editor

      • Robin

        Thanks for the update on the recipe!
        I did a test run on the cake yesterday and it turned out great with some improvises the update helps a lot.

  • Roberta

    Cute idea. I have a gingerbread cookie baking sheet with the house designs already embedded. I also have a bundt pan that makes the mini houses. This cake should be a breeze, using those. Otherwise looks like a LOT of work!

  • John Landsberger

    This does sound so very good. Is this vegan all the way!
    I’m now a vegan, but for this cake,
    I think it may be worth cheating!

  • Kim

    This is so ADORABLE!!! Just got my ingredients and ready to bake off! Thanks for the idea…it is going to make a fun happy birthday cake!!

  • Ashley

    Question – there is no measurement for the below. Can you please clarify?
    1 1/2 Dalmatia Fig Spread

  • Jo

    I have a question; how far in advance can the gingerbread houses be made? I will probably have to make the houses the weekend before Christmas (about 1 week) then the cake the weekend of. Should I store the houses in an airtight container on the counter?

    • World Market Editorial
      World Market Editorial

      Hi Jo,

      We reached out to Shanna this morning and this is what she advised:
      The cookie houses can be decorated a week or two ahead of time and kept in an airtight container until using. Longer if not eating and only using as decoration. Since they come from a gingerbread house kit no need to plan on baking them from scratch. They have a pretty long shelf life as long as they’re kept in a good container. If you bake your own gingerbread houses those are more perishable. I would keep frozen until ready to decorate and use.

      The cakes can even be made ahead of time and frozen until ready to assemble. Wrap in plastic wrap when still a little warm from the oven then in a ziplock bag. Make sure they’re on a flat surface so they don’t get misshapen when freezing.

      Hope this helps-thanks!
      -World Market Editor

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