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Gingerbread Cake with Lemon Cream Cheese Frosting

Light, moist and full of rich spiced molasses flavor. This Gingerbread Cake with Lemon Cream Cheese Frosting is perfect for Christmas dessert!

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
2 hrs
Servings: 9 servings
Calories: 375 kcal
Course: Cake
Cuisine: American

Ingredients

Dry Ingredients
  • 2 cups white whole wheat flour
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
Wet Ingredients
  • 1/4 cup unsalted butter, softened
  • 1/4 cup plain Greek yogurt, room temperature
  • 1/2 cup dark brown sugar
  • 1 egg, room temperature
  • 3/4 cup molasses
  • 3/4 cup boiling water
  • 1 1/2 teaspoons vanilla extract
Lemon Cream Cheese Frosting
  • 8 ounces low fat cream cheese softened
  • 3 tablespoon unsalted butter softened
  • 1/2 cup Powdered sugar, 3/4 cup for a sweeter frosting
  • Pinch of salt
  • 2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat oven to 350° F. Spray the bottom of an 9x9 baking pan with cooking spray and line the bottom with parchment paper, spray the parchment paper with cooking spray.
  2. In a large bowl whisk together the dry ingredients.
  3. Whisk together the molasses and hot water until combined. Set aside.
  4. In the bowl of an electric mixer with the paddle attachment or with a handheld mixer, beat the butter for one minute on high speed. Add in the Greek yogurt and brown sugar and beat until well until combined, about 3 minutes. Scrape down the sides of the bowl as needed.
  5. Add in the egg and vanilla and beat until combined.
  6. With the mixer on low speed, add the dry ingredients in three additions alternating with the molasses mixture. Begin and end with the dry ingredients. Avoid over-mixing the batter.
  7. Pour the cake batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few crumbs attached. Cool the cake completely on a wire cooling rack before frosting it.
Lemon Cream Cheese Frosting
  1. Add the cream cheese and butter to the bowl of an electric mixer with the paddle attachment or use a handheld mixer. Beat together until light and fluffy.
  2. Add in the remaining ingredients and beat until smooth. The frosting will be thinner because there is less butter than normal in it. For a thicker frosting you can refrigerate it for an hour, otherwise spread it evenly over the top of the gingerbread cake.
  3. Serve the cake immediately or refrigerate until ready to serve.

Notes

  • The frosting won't be as thick as traditional cream cheese frosting. Sticking it in the refrigerator to chill while the cake is cooling helps it to thicken.

Nutrition Information

Calories 375kcal (19%) Carbohydrates 61g (20%) Protein 7g (14%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 52mg (17%) Sodium 426mg (18%) Fiber 3g (12%) Sugar 41g (82%)

Nutrition Facts

Serving: 9servings

Amount Per Serving

Calories 375

% Daily Value*

Calories 375kcal 19%
Carbohydrates 61g 20%
Protein 7g 14%
Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Cholesterol 52mg 17%
Sodium 426mg 18%
Fiber 3g 12%
Sugar 41g 82%

* Percent Daily Values are based on a 2,000 calorie diet.