Ingredients for Gingerbread Cake With Cream Cheese Frosting
- 1/3 cup (65g) granulated sugar
- 1/3 cup (65g) softened butter
- 1/4 cup (60ml) molasses
- 1 large egg
- 1 1/2 cups (180g) all-purpose flour
- Ground Ginger
- 1/2 teaspoon baking soda
- Ground Nutmeg
- 1/4 teaspoon salt
- Ground Cloves
- Nonfat Milk
- Vanilla Extract
- Cooking Spray
- Fat Free Cream Cheese
- Reduced Fat Cream Cheese
- 2 cups (240g) powdered sugar
- Lemon curd (amount to taste)
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How to Make Gingerbread Cake With Cream Cheese Frosting
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
- In a medium bowl, cream together 1/3 cup (65g) softened butter and 1/3 cup (65g) granulated sugar until light and fluffy.
- Beat in 1 large egg and 1/4 cup (60ml) molasses until well combined.
- In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup (120ml) milk, beginning and ending with the dry ingredients. Mix until just combined. Stir in 1 teaspoon vanilla extract.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the frosting: In a large bowl, beat together 4 ounces (115g) cream cheese (softened), 1/4 cup (50g) softened butter, 1 teaspoon vanilla extract, and 1/8 teaspoon salt until smooth and creamy.
- Gradually add 2 cups (240g) powdered sugar, beating on low speed until combined and fluffy.
- Spread frosting evenly over the cooled cake.
- Top each serving with a dollop of lemon curd.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
109g
Fat
15g
Carbs
13g
