Description
This homemade Gingerbread Cake with Lemon Cream Cheese Frosting is a moist and flavorful treat perfect for the holiday season or any time you crave warm spices with a tangy frosting. Infused with traditional gingerbread spices and molasses, the cake pairs beautifully with a light and zesty lemon cream cheese frosting that adds a refreshing contrast.
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 for Cake
- 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 tablespoons unsalted butter, softened
- 1/2 cup powdered sugar (use 3/4 cup for a sweeter frosting)
- Pinch of salt
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Spray the bottom of a 9×9-inch baking pan with cooking spray and line it with parchment paper. Spray the parchment paper as well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the white whole wheat flour, ground ginger, ground cinnamon, ground cloves, baking soda, and kosher salt until well combined.
- Combine Molasses and Water: In a separate container, mix the molasses with the boiling water until fully combined. Set aside to cool slightly.
- Cream Butter, Yogurt, and Sugar: Using an electric mixer with a paddle attachment or a handheld mixer, beat the softened butter on high speed for one minute. Add the Greek yogurt and dark brown sugar, then beat until the mixture is well combined and smooth, about 3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter mixture, beating just until combined.
- Combine Dry and Wet Ingredients: With the mixer on low speed, add the dry ingredients in three parts, alternating with the molasses-water mixture. Begin and end with the dry ingredients. Mix just until incorporated to avoid over-mixing the batter.
- Bake the Cake: Pour the batter into the prepared baking pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and cool completely on a wire rack before frosting.
- Prepare Frosting: In a clean bowl, beat the softened cream cheese and unsalted butter with an electric mixer until light and fluffy.
- Add Remaining Frosting Ingredients: Add powdered sugar, salt, lemon zest, lemon juice, and vanilla extract to the cream cheese mixture. Beat until smooth. Note that the frosting will be thinner because of the lower butter content; refrigerate for an hour if a thicker consistency is desired.
- Frost the Cake: Spread the frosting evenly over the cooled gingerbread cake. Serve immediately or refrigerate until ready to serve.
Notes
- For a richer frosting, increase the butter to 4 tablespoons.
- Ensure all refrigerated ingredients like eggs, butter, and yogurt are brought to room temperature for better mixing.
- This cake stores well in the refrigerator for up to 4 days, covered tightly.
- To make it dairy-free, substitute the butter, yogurt, and cream cheese with plant-based alternatives.
- If you prefer a sweeter frosting, use 3/4 cup of powdered sugar instead of 1/2 cup.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
