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Gingerbread Torte Recipe

Gingerbread Torte Recipe

"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 YIELD:12 servings


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


  • 1. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.
  • 2. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in molasses. In another bowl, whisk together flour, baking soda, spices and salt; add to the creamed mixture alternately with milk. Transfer to prepared pans.
  • 3. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  • 4. Beat cream cheese, butter and lemon peel; gradually beat in confectioners' sugar. Spread or pipe 2/3 cup frosting between each layer. Spread or pipe remaining frosting over top of cake. Store in refrigerator. Yield: 12 servings.

Nutritional Facts

1 slice: 612 calories, 23g fat (14g saturated fat), 92mg cholesterol, 571mg sodium, 97g carbohydrate (71g sugars, 1g fiber), 6g protein.

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