Gingerbread Torte Recipe
Gingerbread Torte Recipe photo by Taste of Home
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Gingerbread Torte Recipe

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"This old-fashioned gingerbread cake is excellent!" promises Ginger Hendricksen of Plover, Wisconsin. Lemon peel is a nice addition to the sweet cream cheese frosting.
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:10-12 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 10-12 servings


  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup molasses
  • 3 cups all-purpose flour
  • 3 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 1 cup milk
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 teaspoons grated lemon peel
  • 3-3/4 cups confectioners' sugar

Nutritional Facts

1 slice: 608 calories, 24g fat (14g saturated fat), 100mg cholesterol, 599mg sodium, 95g carbohydrate (65g sugars, 1g fiber), 7g protein.


  1. Grease three 9-in. round baking pans. Line with waxed paper; grease and flour the paper. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, ginger, baking soda, cinnamon and salt; add to the creamed mixture alternately with milk. Spoon into prepared pans.
  2. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a small bowl, beat cream cheese and butter. Add lemon peel. Gradually beat in confectioners' sugar until blended. Place one cake on a serving platter. Spread with about 2/3 cup frosting; repeat layers twice. Refrigerated until serving. Yield: 10-12 servings.
Originally published as Gingerbread Torte in Quick Cooking November/December 2004, p37

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