Spiced cakes and layer cakes are enjoyed with afternoon tea throughout Scandinavia during the winter months (they probably need more calories to combat the freezing temperatures than we do here in central PA! — rats!).

This super moist gingerbread is soft and fluffy like the ginger cakes I remember from childhood, but the flavor is somehow brighter. It’s really pleasant and rich without being overpowering. And this light fluffy whipped frosting is an amazing compliment…however, while I was taste testing, I was thinking that a touch of orange flavor — zest and flavor would be an even better compliment. I’m excited to give that a try next time.

This picture is the cake recipe doubled, but only a single recipe of the frosting.

Cake Ingredients

1 cup dark brown sugar, sucanant, or coconut sugar

1/2 cup superfine sugar

1 2/3 cups cake flour

1/2 cup plain yogurt

7 tablespoons butter

4 tablespoons molasses

2 eggs

1 1/2 tablespoons ground ginger

2 teaspoons cinnamon

1 teaspoon cloves

1 teaspoon baking soda

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Whipped Spiced Frosting Ingredients:

8 ounces cream cheese

1 cup powdered sugar

2 3/4 cup heavy whipping cream

1 teaspoon pumpkin pie spice

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To Make the Cake

Beat butter and sugar with an electric mixer on medium low for 3-4 minutes. Add 1 egg at time, mixing each into mixture before adding the next. Add the molasses and yogurt and let cream on medium about 5 minutes.

In a large bowl, mix all dry ingredients together. Add the dry into the wet and mix well.

Pour into a greased 9-inch round spring form pan and bake on middle rack at 350 for 25 minutes or until toothpick comes out clean.

Cool.

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To Make the Frosting

Beat the cream cheese on medium until smooth and then add the powdered sugar. Beat until smooth. Scrape all the batter from the sides and then trun onto medium low. Slowly pour the whipping cream in a small steady stresm down the side of the bowl, occasionally scraping the sides. Once all the cream is added, increase the speed to high and beat 2-3 minutes until stiff peaks begin to form.

Apply 1/3 of the frosting atop the bottom layer of cooled cake. Add the top layer of cake and frost.

Enjoy!

TIP: This frosting is best when it’s kept refrigerated so if you aren’t serving right away, keep in fridge.