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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!
Course Dessert - cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 24 pieces
Author Sarah @ The Gold Lining Girl

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:

  1. In a large mixing bowl, cream shortening and sugars until fluffy.
  2. Add eggs and beat until well-combined.
  3. Add in water and molasses. Beat until well-combined.
  4. In a medium bowl, combine flour, baking soda, spices, and salt.
  5. Add to mixing bowl and beat until just combined.
  6. Pour into a greased 9x13 pan.
  7. Bake at 350 degrees for about 30 minutes, or until a toothpick inserted near the center of the cake comes out clean.
  8. Cool completely on a wire rack.

To prepare frosting:

  1. In a large mixing bowl, combine cream cheese, butter, powdered sugar, and lemon extract.
  2. Beat until smooth and well-combined.
  3. Fold in marshmallow fluff.
  4. If frosting needs to be slightly thicker, add powdered sugar as needed.
  5. Frost cake. Enjoy!