Easy Gingerbread Snack Cake with Lemon Cream Cheese Frosting
A recipe for a super moist, light, and fluffy gingerbread cake full of ginger, molasses, spices, and topped with a lemon cream cheese icing!
Servings 24 pieces
Ingredients
For cake:
- 1 c. shortening
- 1/2 c. packed brown sugar
- 1/2 c. white sugar
- 2 eggs
- 1 c. water
- 1/3 c. molasses
- 2 1/2 c. flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. cloves
- 1/2 tsp. ginger
- 1/4 tsp. pumpkin pie spice
- pinch of salt
For frosting:
- 4 oz. cream cheese softened
- 2 tbsp. butter softened
- 2 c. powdered sugar approximately
- 1 tsp. lemon extract
- 1 - 7 oz. jar marshmallow fluff
- a few drops yellow food coloring optional
Instructions
To prepare cake:
- In a large mixing bowl, cream shortening and sugars until fluffy.
- Add eggs and beat until well-combined.
- Add in water and molasses. Beat until well-combined.
- In a medium bowl, combine flour, baking soda, spices, and salt.
- Add to mixing bowl and beat until just combined.
- Pour into a greased 9x13 pan.
- Bake at 350 degrees for about 30 minutes, or until a toothpick inserted near the center of the cake comes out clean.
- Cool completely on a wire rack.
To prepare frosting:
- In a large mixing bowl, combine cream cheese, butter, powdered sugar, and lemon extract.
- Beat until smooth and well-combined.
- Fold in marshmallow fluff.
- If frosting needs to be slightly thicker, add powdered sugar as needed.
- Frost cake. Enjoy!