Everyone LOVES cake, right? But not everyone loves the holiday weight that comes with the season, so I was determined to create this deliciously moist, low fat gingerbread cake for y’all. There’s no butter or oils, and less sugar, but still amazing. I added a cranberry and walnut layer which is of course optional, but adds a but of jazziness to the cake! ENJOY! Please leave your thoughts and comments below 🙂 As always, have a yummy day!
Like gingerbread cookies but in cake form! #win
- 1 14 oz can sweetened condensed milk
- 1/3 cup unsweetened cocoa powder
- 1/3 cup unsulphured molasses
- 2 large eggs
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1/2 tsp salt
- 1/2 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tsp butter extract
- 1 tsp baking soda
- 1 tbsp white vinegar
- 1 3/4 cup all purpose flour
- 1 tsp baking powder
- 1/2 cup light sour cream
- 4 oz Neufchâtel cheese *1/3 less fat cream cheese
- 1/2 14 oz can sweetened condensed milk
- 1 16 oz tub whipped topping *full-fat
Set oven to 350°. Mix all "Group 1" ingredients in a large bowl under smooth.
Mix "Group 2" ingredients and immediately mix it into the "Group 1" mixture.
Mix the flour with the baking powder (this will be the dry mixture). Add a little bit of the dry mixture into the large bowl with the batter. Then alternate between adding sour cream and adding the dry mixture.
Line 6 inch cake pans with parchment paper and evenly distribute the batter. Bake in the oven for 22-25 minutes or until you poke a toothpick in and it comes out clean, or until you touch the center of the cake and it bounces back. Cool the cakes.
Blend the cream cheese with the condensed milk until completely smooth. Then blend in the whipped topping until a thick consistency.
It is crucial to blend the cream cheese with the condensed milk before adding the whipped topping because it forms a smooth texture, if you don't do this step then you'll end up with a grainy frosting with chunks of cream cheese. It helps to put the cream cheese into the microwave for about 10 seconds.
If you're using whipped topping straight from the freezer then it's important to whip the frosting for a longer time until stiff peaks form. It will go through a watery, thin stage, but just keep mixing/beating and it will get thicker. Give it about 6-8 minutes.
The butter extract is a great addition because it gives a buttery flavor even though there's no butter in the recipe.
I made the decorations just by using white chocolate and adding circle sprinkles.