Cream Cheese Frosted Gingerbread Loaf Cake

Prep time: 70 minutes Servings: 8
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Gingerbread is one of our favorite quintessential holiday treats. When you're not up for the whole house-decorating shebang, whip up a loaf of gingerbread cake instead, and smother it with cream cheese frosting. It will give you all the same holiday feels with a lot less effort. Eat it for dessert and again for breakfast.

Green Valley

For The Cake:

  • 8 tablespoons Green Valley Lactose-Free Butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup Green Valley Lactose-Free Sour Cream
  • 1/4 cup water
For The Frosting:
  • 2 cups confectioners sugar
  • 8 tablespoons (1 stick) Green Valley Lactose-Free Butter, at room temperature
  • 8 oz. (1 container) Green Valley Lactose-Free Cream Cheese, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon pure maple syrup

To make the cake:

  1. Preheat the oven to 350 F.
  2. Cream together the butter and sugar in the bowl of a stand mixer (or use a hand mixer). Beat for a few minutes until the sugar has been completely incorporated.
  3. Add the eggs one at a time and continue beating.
  4. Add the molasses and vanilla extract and beat to incorporate.
  5. In a separate bowl, sift together the flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.
  6. In a small bowl, whisk together the sour cream and water.
  7. Alternate beating in the sour cream mixture and the flour mixture until fully incorporated, but do not over mix.
  8. Butter and flour a loaf pan and pour in the batter.
  9. Bake for 45 minutes or until a cake tester comes out clean. Let rest before removing from the loaf pan.

To make the frosting:

  1. Sift the confectioners’ sugar and salt into a small bowl.
  2. Using an electric mixer with beaters or a paddle attachment, combine the butter, cream cheese, and vanilla. Add the maple syrup.
  3. Beat for two minutes on medium speed until well combined and creamy. Stop and scrape the sides of the bowl with a spatula. Continue beating on low speed while gradually adding the confectioners’ sugar. Scrape the sides again, then continue to beat until creamy and smooth, about 1 to 2 more minutes.
  4. When the loaf cake has cooled, top with the cream cheese frosting. Serve and enjoy!
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