This Ginger Spice Cake with Orange Cream Cheese is a delightful twist on classic cake recipes with cream cheese, perfect for any occasion. You will love the warm spices and bright citrus notes in this easy-to-make dessert.
Key Ingredients & Substitutions:
- Molasses: Use dark molasses for a richer flavor; light molasses works too.
- Buttermilk: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
- Cream Cheese: Full-fat cream cheese provides the best texture for the frosting.
- Orange Zest: Fresh orange zest is key for bright flavor; dried orange peel powder can be a substitute in a pinch, but fresh is best.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup unsulphured molasses
- ½ cup buttermilk
For the Orange Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon orange zest
- 1 tablespoon fresh orange juice
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Servings: 12
- Calories per serving: Approximately 450
- Tools Needed: 9×13 inch baking pan, mixing bowls, electric mixer, whisk
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan, ensuring it’s fully coated. This prevents your delicious cake from sticking.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Make sure these dry ingredients are well combined for even flavor.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air, making your cake tender.
4. Add Eggs and Molasses
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the molasses until just combined, being careful not to overmix.
5. Alternate Wet and Dry
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined after each addition.
6. Bake the Cake
Pour the batter into your prepared baking pan and spread it evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack before frosting.
7. Make the Orange Cream Cheese Frosting
While the cake cools, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, then mix in the orange zest and orange juice until the frosting is light and fluffy. This frosting is a perfect complement to cake recipes with cream cheese.
8. Frost and Serve
Once the cake is completely cool, spread the orange cream cheese frosting evenly over the top. You can garnish with extra orange zest if you like, then slice and serve.
Variation Ideas:
- Nutty Spice Cake: Add ½ cup of chopped pecans or walnuts to the cake batter.
- Candied Ginger: Fold in 2 tablespoons of finely chopped candied ginger for an extra ginger kick.
- Lemon Cream Cheese Frosting: Substitute lemon zest and lemon juice for the orange in the frosting for a different citrus note.
Storage Instructions:
Store any leftover Ginger Spice Cake with Orange Cream Cheese in an airtight container in the refrigerator for up to 3-4 days. This keeps the cream cheese frosting fresh and prevents the cake from drying out. You can enjoy it chilled or let it come to room temperature before serving.
Frequently Asked Questions (FAQ):
- Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and store it covered at room temperature. Frost it just before serving, or store the frosted cake in the refrigerator.
- Why did my cake sink in the middle?
This often happens if the oven door is opened too soon, or if the cake is underbaked. Ensure your oven temperature is accurate and bake until a toothpick comes out clean.
- Can I freeze this cake?
You can freeze the unfrosted cake wrapped tightly in plastic wrap and then foil for up to 2 months. Thaw in the refrigerator before frosting. Frosted cake is best enjoyed fresh.
- What if my cream cheese frosting is too thin?
Add more powdered sugar, one tablespoon at a time, until it reaches your desired consistency. Ensure your butter and cream cheese were softened, but not melted.
- Can I use ground ginger instead of fresh ginger?
This recipe uses ground ginger for simplicity. If you wanted to add fresh ginger, you would likely grate it finely and add it to the wet ingredients.
- Is this a good cake for beginners?
Absolutely! This is one of the easier cake recipes with cream cheese and uses straightforward techniques, making it perfect for novice bakers.