Best Gingerbread Cake W Orange Cream Cheese Frosting Recipes

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GINGERBREAD CAKE WITH CREAM CHEESE FROSTING



Gingerbread Cake with Cream Cheese Frosting image

As with most gingerbreads, this cake only gets better with time. When it's first baked, it will be light and cakey. If you wrap it and let it sit a day, it will become even more moist and the warm spices will intensify. Either way, it's homey and delicious and perfect for your holiday table. And if you don't have gingerbread cookies to decorate the bottom with, don't worry. This cake can easily stand alone and still impress.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 21

2 1/2 cups all-purpose flour (see Cook's Note)
2 sticks (1 cup) unsalted butter, at room temperature, plus more for the baking pans
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon fine salt
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup unsulphured molasses
1 cup boiling water
8 tablespoons (1 stick) unsalted butter, at room temperature
One 8-ounce package cream cheese, at room temperature
4 cups (1 pound) confectioners' sugar
1 teaspoon pure vanilla extract
Milk, as needed for thinning
1/2 cup white chocolate chips
20 to 24 mini gingerbread men cookies, depending on size
Red, green and white nonpareils, for sprinkling

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter and flour two 8-inch round cake pans and line the bottom of each with a parchment round.
  • Stir together the flour, ginger, baking soda, cinnamon, nutmeg, cloves and salt in a large bowl and set aside.
  • Combine the brown sugar and butter in another large bowl and beat with an electric mixer on high speed, scraping down sides of bowl with a rubber spatula as needed, until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until combined (it's fine if the mixture looks a little curdled).
  • Stir the molasses into the boiling water in a large spouted measuring cup. With the mixer on low speed, add the flour mixture to the butter mixture in 3 additions, alternating with the molasses mixture, beginning and ending with the flour. Scrape down the sides of the bowl, increase the speed to medium and beat just until smooth.
  • Divide the batter between the prepared pans and bake until a tester inserted into the center comes out with just a few crumbs attached, 22 to 27 minutes. Let the cakes cool completely in the pans on a wire rack. Once cool, invert the cakes onto the rack, then peel off and discard the parchment.
  • For the frosting: Combine the butter and cream cheese in a clean mixer bowl. Beat on high speed until light and fluffy, about 2 minutes. Reduce the speed to low and gradually add the confectioner's' sugar, beating until combined. Add the vanilla and gradually increase the speed to high. Beat until the frosting is light and fluffy, adding up to 1 tablespoon of milk if needed so the frosting is spreadable.
  • Place one cake layer flat-side down on a cake stand or platter. Top with about 3/4 cup of the frosting, spreading almost to the edges using an offset spatula. Place the remaining cake layer on top, flat-side up. Spread the remaining frosting on the entire cake and smooth the top and sides with the offset spatula. Refrigerate the cake while you decorate the gingerbread cookies.
  • For the decorations: Meanwhile, microwave the white chocolate chips in a microwave-safe bowl until just melted. (Alternatively, melt the chips in a heatproof bowl set over a pan of simmering water; do not let bowl touch the water.) Let cool slightly and put into a piping bag fitted with a small plain tip (or use a plastic ziptop bag with the corner snipped off). Pipe eyes and smiles on the gingerbread cookie faces.
  • Arrange the merry gingerbread men side by side around the bottom edge of the cake, pressing in slightly to adhere. Sprinkle the top of the cake with the nonpareils.

GINGERBREAD CAKE W/ ORANGE CREAM CHEESE FROSTING



Gingerbread Cake W/ Orange Cream Cheese Frosting image

Tis the time of the year for all those wonderful spiced apple desserts, cakes, etc...I just love me some gingerbread. The orange frosting pairs so well too... Enjoy! My photos

Provided by Cassie *

Categories     Cakes

Time 45m

Number Of Ingredients 20

1 c vegetable oil
1 c sugar
1 c unsulphured molasses
2 Tbsp minced crystallized ginger
2 large at room temperature, lightly beaten
3 c unbleached all-purpose flour
1 Tbsp ground ginger
2 tsp ground cinnamon
1 tsp fine salt
1/4 tsp ground cloves
1 c water
1 Tbsp baking soda
FROSTING
8 oz cream cheese, softened
1 stick butter, softened
1 tsp orange extract
1 tsp vanilla
2 - 3 tsp orange zest
3 1/2 c confectioners' sugar
2 Tbsp orange juice

Steps:

  • 1. Preheat oven to 325 degree F. Grease a 9 x 13 baking dish.
  • 2. In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the eggs and whisk until smooth.
  • 3. In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
  • 4. In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan.
  • 5. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes. Frost or serve with whipped cream.
  • 6. Frosting: In a mixer bowl, beat the cream cheese and butter together. Add vanilla, orange extract and orange zest and mix well. Alternate powdered sugar with orange juice, beating until frosting is spreadable consistency.
  • 7. Smooth on top of cooled cake.

ORANGE GINGERBREAD WITH CREAM CHEESE FROSTING



Orange Gingerbread with Cream Cheese Frosting image

A moist and deeply flavored gingerbread cake topped with decadent cream cheese frosting. If you're making this recipe, you know what's good.

Provided by Joy the Baker

Categories     Bread

Number Of Ingredients 19

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
1 block (8 ounces) cream cheese frosting, 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 you'd like)
pomegranate seeds for garnish

Steps:

  • Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease an 8×8-inch square (or 9-inch round) baking pan. Line with parchment paper and grease and flour the parchment paper. The parchment paper isn't entirely necessary, it just makes the cake easier to remove from the pan. Set pan aside.
  • In a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside.
  • In a large bowl whisk together vegetable oil, sugar, and eggs until thick and pale. Stir in molasses, honey, and orange zest.
  • Add the dry ingredients, all at once, to the wet ingredients. Stir together until entirely incorporated. Add the warm water and gently stir until entirely incorporated and the mixture is silky smooth.
  • Pour the batter into the prepared pan. If you find that the mixture fills the pan more than three-quarters of the way full, you might consider using a larger pan (a 9 or 10-inch pan may serve your better).
  • Bake cake for 35-45 minutes, or until a cake tester inserted into the center of the cake comes out clean.
  • While the cake bakes, make the cream cheese frosting.
  • In the bowl of an electric stand mixer fitted with a paddle attachment, blend the cream cheese (yea... just the cream cheese) on medium speed. The cream cheese should be as soft and smooth as possible. Stop the mixer. Add the softened butter. Scraped down the sides of the bowl and beat the two together over medium speed until smooth and incorporated. Add one cup of powdered sugar. Blend until incorporated. Add vanilla extract (and bean, if using) and remaining cup of powdered sugar. Beat on medium high speed until frosting is smooth and silky.
  • Allow cake to cool in the pan for 20 minutes. Remove and allow to cool completely on a wire rack before frosting the cake. Sprinkle with pomegranate seeds before serving.
  • This cake can be stored, well wrapped in the refrigerator, for up to 3 days.

GINGER CAKE WITH ORANGE CREAM CHEESE ICING



Ginger Cake with Orange Cream Cheese Icing image

Tis the season for Ginger. This is a Ginger bar cake. I added orange zest, brown sugar, and extra spice to it. I topped it off with my orange cream cheese icing. It is yummy and so very easy to make. This is a wonderful dessert to add to your Christmas menu. No making batches of cookies. It is an easy and a quick dessert.

Provided by Nor Mac

Categories     Cakes

Time 30m

Number Of Ingredients 19

1/2 c light brown sugar packed
1/2 c softened butter
1/2 c dark mollases
2 large eggs
2 c whisked all purpose flour
1/4 tsp baking soda
2 tsp baking powder
1/2 tsp ground cinnamon
2 tsp ground ginger
1/4 tsp ground allspice
1 tsp orange zest
3/4 c raisins ( i used golden)
FROSTING
2- 2 1/2 c powdered sugar
4 oz cream cheese
4 Tbsp butter
1/2 tsp orange zest
1 tsp milk
1 Tbsp fresh orange juice

Steps:

  • 1. Grease and flour, or parchment line a 9 x 13 inch pan. In a bowl. Beat butter on low until creamy. Add brown sugar. Beat until smooth.
  • 2. Add the mollasses. Beat on low until incorporated. Beat in 1 egg at a time, until thoroughly mixed.
  • 3. Whisk flour to fluff. Sift flour, spices, baking soda, and baking powder together. Add to mollases mixture beating in a little at a time.
  • 4. Mix in orange zest and raisins. Mix thoroughly. Mixture will be thick like brownie batter. Spread evenly into pan. Bake at 375° For 15- 20 minutes, or until pick comes out clean. Check after 15 min. Do not over bake. Cool cake.
  • 5. Make frosting: Beat cream cheese and butter together until smooth. Add in 2 cups of the powdered sugar and milk. Beat ingredients together. If needed add more sugar after all is blended to your desired consistency. Add in orange juice And zest. beat until smooth. make sure icing is thick and smooth. Frost cake. Serve!

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