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Gingerbread Cake with Yogurt Cream

A perfect blend of sweetness and spice.

Ready in: Level: Easy
Prep: Cook: Yields: 12 Servings


    Gingerbread Cake

  • 1/2 c butter (room temperature)

  • 1/2 c sugar

  • 1 c molasses

  • 1 1/2 c Stonyfield Organic Low Fat Vanilla Yogurt

  • 2 c flour

  • 2 t baking soda

  • 3 t ground ginger

  • 1 t cinnamon

  • 4 eggs (beaten)

  • Stonyfield Organic Yogurt Cream

  • 1 c Stonyfield Organic Heavy Whipping Cream (well-chilled)

  • 2 1/2 T confectioners' sugar

  • 1/2 c Stonyfield Organic Low Fat Vanilla Yogurt


Step 1

Preheat the oven to 425°.

Step 2

In a large bowl, cream the butter and sugar together. Add the molasses and mix well. Stir in yogurt. In a separate bowl sift together flour, baking soda, ginger and cinnamon. Gradually stir dry ingredients into yogurt mixture. Stir in eggs.

Step 3

Pour the batter into a well-greased 9x13-inch pan. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Cool slightly.

Step 4

In a large bowl, beat cream with confectioner's sugar until it holds soft peaks and beat in yogurt.

Step 5

Serve gingerbread warm or at room temperature. Top with yogurt cream.