Fanny Farmer Sour Cream Gingerbread Cake with Cream Cheese Icing

fanny farmer sour cream gingerbread cake

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Sour cream gingerbread loaf is so easy to make. It’s a light textured cake that stays moist for days stored in a tin. Extra delicious frosted with cream cheese icing.


Units Scale
  • 2 large eggs, room temperature
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup Crosby’s Fancy Molasses
  • 1/2 cup brown sugar
  • 1 1/2 cups all-purpose flour, spooned in and leveled
  • 1 tsp. baking soda
  • 1 tsp. ginger (or a blend of your favourite gingerbread spices)
  • 1/2 cup melted butter


  1. Preheat oven to 350 F.
  2. Grease and flour a 9″x5″ loaf pan or line it with parchment paper.
  3. Beat eggs well. Add sour cream, molasses and sugar.
  4. Whisk flour with baking soda and ginger and stir into the egg mixture. Add butter and beat well.
  5. Pour into prepared pan and bake for 50-60 minutes or until the top springs back when lightly pressed and the edges start to pull away from the sides of the pan.
  6. Cool completely before frosting.


Cream Cheese Icing

  • 4 oz. cream cheese, softened
  • ¼ cup butter, softened
  • 2- 2 ½ cups icing sugar
  • 1 tsp vanilla
  1. Beat together cream cheese and butter.
  2. Beat in the sugar until you reach desired stiffness. Mix in vanilla.
  3. Spread on cooled cake.

*This recipe makes a 9″x5″ loaf and can also be baked in an 8″ square or round cake pan (adjust baking time to about 30 minutes).