Pairing the warm spices of gingerbread with a tangy citrus frosting proves to be the perfect contrast for this effortlessly elegant one-layer cake.
Gingerbread Cake with Creamy Lemon Frosting
Makes 1 (10-inch) cake
Ingredients
- !Cake:
- 1⅓ cups all-purpose flour
- ⅔ cup granulated sugar
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¾ cup whole milk
- ⅓ cup unsulphured molasses
- ¼ cup vegetable oil
- 1 large egg
- !Frosting:
- 4 ounces cream cheese, softened
- 1½ cups confectioners’ sugar
- 1 teaspoon lemon zest
- 1½ cups frozen whipped topping, thawed
- Garnish: chopped crystallized ginger
Instructions
- Preheat oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour.
- For cake: In a large bowl, whisk together flour, granulated sugar, ginger, baking soda, cinnamon, salt, nutmeg, and cloves. In a medium bowl, whisk together milk, molasses, oil, and egg until smooth.
- Whisk milk mixture into flour mixture until well combined. Spread batter into prepared skillet.
- Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool completely on a wire rack.
- For frosting: In a large bowl, beat cream cheese, confectioners’ sugar, and zest with a mixer at medium-low speed until smooth, stopping to scrape sides of bowl. Add whipped topping, beating until smooth.
- Spread frosting onto cooled cake. Garnish with crystallized ginger, if desired. Refrigerate in an airtight container for up to 3 days.
Notes
KITCHEN TIP-If you can’t find crystallized ginger, candied ginger can be used instead. The two products are virtually interchangeable with each other, though the difference between them is that crystallized ginger is coated in sugar after it has been candied.[br][br]*We used Pillsbury Hot Roll Mix.