Description
A moist and deeply flavored gingerbread cake infused with warming spices and a hint of fresh orange zest, topped with a rich and creamy vanilla cream cheese frosting. This cake combines the comforting flavors of classic gingerbread with a bright citrus twist and a smooth, tangy frosting, perfect for any special occasion or cozy dessert moment.
Ingredients
For the Cake:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup plus 2 tablespoons vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup unsulphered molasses (not blackstrap)
- 1/4 cup honey
- 2 teaspoons orange zest
- 3/4 cup warm water
For the Cream Cheese Frosting:
- 1 block (8 ounces) cream cheese, softened
- 1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
- Big pinch of salt
- 2 cups powdered sugar, sifted
- 2 teaspoons pure vanilla extract (plus half of a scraped vanilla bean if desired)
- Pomegranate seeds for garnish
Instructions
- Prepare the Pan and Oven: Place a rack in the upper third of the oven and preheat to 350°F. Grease an 8×8-inch square or 9-inch round baking pan. Line it with parchment paper then grease and flour the parchment for easy cake removal. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside for later use.
- Combine Wet Ingredients: In a large bowl, whisk vegetable oil, granulated sugar, and eggs together until the mixture is thick and pale. Stir in the molasses, honey, and orange zest until evenly combined.
- Incorporate Dry and Wet: Add all dry ingredients to the wet mixture at once and stir until completely blended. Then add the warm water slowly and stir gently until the batter is silky smooth and fully incorporated.
- Pour and Bake: Pour the batter into the prepared pan. If the batter fills the pan more than three-quarters full, consider using a larger pan to avoid overflow. Bake for 35-45 minutes, or until a cake tester inserted into the center comes out clean.
- Make the Cream Cheese Frosting: In the bowl of an electric stand mixer with a paddle attachment, beat the softened cream cheese on medium speed until smooth. Add the softened butter, scrape down the sides, and continue beating until fully combined and silky. Add one cup of powdered sugar and blend. Then add vanilla extract (and vanilla bean if using) plus the remaining powdered sugar. Beat on medium-high until the frosting is smooth and creamy.
- Cool the Cake: Allow the cake to cool for 20 minutes in the pan before carefully removing it. Transfer to a wire rack and cool completely before frosting.
- Frost and Garnish: Spread the cream cheese frosting evenly over the cooled cake. Garnish with fresh pomegranate seeds for a festive touch before serving.
- Storage: Wrap the frosted cake well and store in the refrigerator. It will keep fresh for up to 3 days.
Notes
- The parchment lining is optional but recommended for easier removal of the cake from the pan.
- If the batter seems too much for an 8×8 pan, use a 9 or 10-inch pan to prevent overflow.
- Using fresh orange zest brightens the gingerbread flavor and adds a refreshing citrus note.
- Softened cream cheese and butter are key to achieving a smooth and creamy frosting texture.
- To intensify vanilla flavor, add half of a scraped vanilla bean to the frosting along with the vanilla extract.
- Garnishing with pomegranate seeds adds a burst of color and a slight tartness that contrasts nicely with the sweet frosting.
- Store the cake well wrapped in the fridge for up to 3 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 35-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
