Gingerbread Cake with Yogurt Cream

By Stonyfield

A perfect blend of sweetness and spice.

Ready In: 55 mins

Level: Easy

Prep: 15 mins

Cook: 40 mins

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
  • directions

    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.

    make it with yogurt instead!