Gingerbread Skillet Cake

No holiday season is complete without a slice of this delicious, old fashioned gingerbread skillet cake. This deeply spiced and moist gingerbread cake is made elegant with swirls of creamy Greek yogurt and sugared cranberries.

40 minutes

4 tablespoons unsalted butter, at room temperature, plus extra for the skillet

½ cup honey

3 tablespoons molasses

¼ cup FAGE Total 5%, FAGE Total 2%, FAGE Total 0%

1 large egg

1 cup all-purpose flour

1 teaspoon ground ginger

2 teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

½ teaspoon baking soda


FAGE Total 5%, FAGE Total 2%, FAGE Total 0%

Sugared cranberries


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Butter the skillets and set aside.
  3. In a medium size bowl, cream together butter and honey until light and fluffy. Add molasses, Greek yogurt, and egg and whisk until well combined
  4. Add flour, ginger, cinnamon, cloves, nutmeg, and baking soda and whisk on low speed to combine.
  5. Pour batter into the two skillets and bake for 15-17 minutes or until a toothpick inserted into the middle of the cake comes out clean.
  6. Serve warm with additional Greek yogurt, sugared cranberries, and rosemary.
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