Gingerbread Cake With Cream Cheese Frosting

READY IN: 50mins
Recipe by Vino Girl

From Cooking Light March 2006

Top Review by Aunt Cookie

This was a spicy cake, not overly sweet (the cake itself, that is; of course, the frosting was plenty sweet)...very good with coffee. The cake was a bit tough, but that's a pretty typical quality of low-fat cakes. I loved the addition of the lemon curd on top - I'd never thought of using it with gingerbread. Yum! Thanks for posting.

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. CAKE: Place 1/3 cup sugar and butter in a medium bowl; beat at high speed for 2 minutes or until well combined. Add molasses and egg; beat well.
  3. Combine flour and next 5 ingredients (through cloves) in a medium bowl.
  4. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1 teaspoon vanilla.
  5. Spoon batter into an 8-inch square pan coated with cooking spray.
  6. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
  7. 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.
  8. Gradually add powdered sugar; beat at low speed JUST until blended.
  9. Spread frosting evenly over top of cake.
  10. Top each serving with Lemon Curd.

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