Gingerbread Cake with Cream Cheese Frosting

Photo: Jan Smith

This spicy confection is topped with a rich cream cheese frosting. In place of a traditional lemon sauce, a dollop of Lemon Curd adds the finishing touch.

Yield: 12 servings (serving size: 1 cake piece and about 1 1/2 teaspoons curd)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 22%
  • Fat: 5.9g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.1g
  • Carbohydrate: 44.3g
  • Fiber: 0.5g
  • Cholesterol: 39mg
  • Iron: 1.2mg
  • Sodium: 198mg
  • Calcium: 51mg

Ingredients

  • Cake:
  • 1/3 cup granulated sugar
  • 1/4 cup butter, softened
  • 1/4 cup molasses
  • 1 large egg
  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 2 teaspoons ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 2/3 cup fat-free milk
  • 1 teaspoon vanilla extract
  • Cooking spray
  • Frosting:
  • 1/4 cup (2 ounces) fat-free cream cheese, softened
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 3/4 cups powdered sugar
  • Remaining ingredient:
  • 1/3 cup Lemon Curd

Preparation

  1. Preheat oven to 350°.
  2. To prepare cake, place 1/3 cup granulated sugar and butter in a medium bowl; beat with a mixer at high speed for 2 minutes or until well combined. Add molasses and egg; beat well.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through cloves) in a medium bowl. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1 teaspoon vanilla. Spoon batter into an 8-inch square pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
  4. To prepare frosting, place cheeses, 1 teaspoon vanilla, and 1/8 teaspoon salt in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat). Spread frosting evenly over top of cake. Top each serving with Lemon Curd.
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