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Gingerbread Cake with Orange Cream Cheese Frosting

By Chef Megan Joy / December 21, 2014

The darker, holiday cousin of carrot cake, this cake certainly commands attention when placed on the dessert table.

Rich spices and moist cake pair with a tangy, citrus-scented frosting that’s perfect for this time of year. ¬†Zack brought some of this cake into work and said it was gone in a matter of minutes, which I have to admit surprised me a little. No doubt this cake is good, but it’s deeply flavored with molasses and spices and not exactly the sweetest treat on the block. He said everyone thought it was carrot cake with a twist.

Just look at how splendid it is. Creamy, sweet frosting on the top adds just the right touch.

Are you heading to a party and need to bring finger food? Cut into small squares and arrange on a platter. Voila!

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How to make this high altitude adjusted recipe:

Gingerbread Cake with Orange Cream Cheese Frosting
Adapted from Foodness Gracious

5.0 from 1 reviews
Gingerbread Cake with Orange Cream Cheese Frosting
Recipe type: High Altitude Baking
 
Ingredients
  • CAKE:
  • 3 cups all-purpose flour
  • 5 teaspoons ground ginger
  • 3 teaspoons ground cinnamon
  • Scant 1 teaspoon baking soda (1/2 teaspoon + ¼ teaspoon + ⅛ teaspoon)
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed brown sugar
  • 9 tablespoons molasses
  • 1 cup whole milk, slightly warmed
  • 2 eggs
  • FROSTING:
  • 1¼ cups powdered sugar
  • 8 oz cream cheese, room temperature
  • 2 teaspoons vanilla extract
  • Zest of 1 large orange
Instructions
  1. Preheat your oven to 350 F.
  2. Line a 9 x 13" baking dish with foil and coat generously with baking spray.
  3. In a large bowl combine the flour and spices.
  4. Melt the butter and whisk in the brown sugar and molasses, until smooth. Pour over the flour mixture.
  5. Add the egg and stir everything until smooth.
  6. Add the baking soda to the milk and stir until dissolved. Pour into the batter and stir until combined.
  7. Pour the batter into your prepared pan.
  8. Bake for 20-25 minutes or until the edges are lightly golden, and the center springs back when lightly touched.
  9. To make the frosting, beat the cream cheese until smooth. Add the powdered sugar and beat on low speed until combined. Increase the speed and beat for several minutes until smooth and creamy.
  10. Stir in the vanilla and orange zest.
  11. Once the cake has cooled completely, spread the frosting over the top.
  12. To serve, lift the foil edges on either end of the pan and lift the entire cake out for easy cutting.
Note: This recipe was adapted for high altitude baking. To make at sea level, increase baking soda to 2 teaspoons. Baking times may vary slightly.

About the author

Chef Megan Joy

2comments
Emily McMurray - December 25, 2014

Great recipe. My cake was a lot lighter in color…did you use dark brown sugar?

Reply
    Chef Megan Joy - December 26, 2014

    Hi Emily, I’m glad to hear you liked this recipe. I used light brown sugar, but the color could be attributed to the molasses brand you use. While lighter varieties work fine, unsulphured dark or unsulphured blackstrap molasses yield a cake that is very dark with more bitter notes.

    Reply
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