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Baking recipe · from the recipe book

Gingerbread Loaf Cake with Vanilla Cream Filling

A dark, moist molasses loaf warm with ground ginger, cinnamon and cloves, split by a ribbon of tangy vanilla cream cheese filling.

Gingerbread Loaf Cake with Vanilla Cream Filling

Ingredients

  • 2 cups250 gAll-purpose flour
  • 1½ tbsp8 gGround ginger
  • 2 tsp5 gGround cinnamon
  • ½ tsp1 gGround cloves
  • ½ tsp1 gGround nutmeg
  • 1⅛ tsp5 gBaking soda
  • ½ tsp3 gSalt
  • ½ cup115 gUnsalted buttermelted and slightly cooled
  • ½ cup packed110 gBrown sugarpacked
  • ⅓ cup120 gMolasses
  • 2 large100 gEggsat room temperature
  • ¾ cup (180 ml)180 gButtermilk, low-fatat room temperature
  • 1½ tbsp grated10 gFresh gingerfinely grated
  • ¾ cup170 gCream cheesesoftened
  • 3 tbsp40 gGranulated sugar
  • 2 tsp8 gVanilla extract

Steps

  1. Heat the oven to 350°F (175°C). Brush a 9x5-inch loaf pan with a thin film of the melted butter (keep the rest for the batter) and line it with a parchment sling.
  2. Make the vanilla filling first: in a small bowl, beat the cream cheese, granulated sugar and vanilla until smooth. Set it aside.
  3. In a medium bowl, whisk the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda and salt.
  4. In a large bowl, whisk the remaining melted butter, brown sugar and molasses until glossy, then whisk in the eggs one at a time, followed by the buttermilk and fresh ginger.
  5. Fold the flour mixture into the molasses mixture just until no dry streaks remain.
  6. Spread half of the batter in the prepared pan. Spoon all of the vanilla filling down the center in an even strip, keeping it 1/2 inch from the sides, then cover it with the remaining half of the batter, smoothing the top.
  7. Bake for 60 to 70 minutes, tenting with foil after 40 minutes if the top darkens, until a toothpick inserted into the cake part (not the filling) comes out clean.
  8. Cool in the pan on a rack for 15 minutes, lift out by the parchment and cool completely on the rack, about 1 1/2 hours, before cutting into 12 slices. Refrigerate leftovers.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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