The sweet scent of gingerbread hugs the air, mixing with zesty citrus notes that are undeniably festive. One bite of my small Vanilla Orange Gingerbread Cream Cake takes me back to cozy holiday gatherings where joy was served alongside dessert. This delightful recipe is not just any ordinary holiday treat; it combines the warmth of classic gingerbread spices with the refreshing punch of orange. Plus, it’s designed for those of us who appreciate a smaller, yet equally indulgent dessert, making it perfect for intimate celebrations or simply treating yourself. It’s a moist cake layered with creamy gingerbread pudding that doubles as a luscious mousse frosting—truly a seasonal sensation that’s bound to impress. Ready to elevate your holiday dessert game? Let’s whip up this delightful cake together! Why is this cake a holiday favorite? Rich, Flavorful Layers: The harmony of warm gingerbread spices and bright orange zest creates a unique flavor profile that dances on your palate. Small Batch Delight: Perfect for those who love intimate gatherings, this recipe yields just the right amount to satisfy without overwhelming. Moist and Creamy: Each bite offers a soft, fluffy texture, while the creamy gingerbread pudding adds a luxurious twist, making it irresistible! Quick and Easy: With straightforward steps, whipping up this cake is a breeze, allowing you more time to enjoy the festivities. Crowd-Pleasing Appeal: It’s a festive showstopper that combines nostalgia with modern flavor—a treat that your guests will rave about! Enhance your holiday baking by pairing it with a delightful side like this Pumpkin Cream Cheese or sprinkling it with powdered sugar for extra charm. Small Vanilla Orange Gingerbread Cream Cake Ingredients For this festive treat, gather these delightful ingredients to create your small vanilla orange gingerbread cream cake. For the Cake Layers All-Purpose Flour – Provides structure; gluten-free all-purpose flour is a great substitute. Baking Powder & Baking Soda – Essential leaveners that help the cake rise; make sure they are fresh for the best texture. Salt – Enhances the overall flavor balance of the cake. Milk (Room Temperature) – Adds much-needed moisture; any type of milk works just fine. Fresh Orange Juice & Zest – Imparts a refreshing citrus flavor; freshly squeezed juice elevates the taste. Full Fat Sour Cream – Contributes moisture for a tender crumb; plain yogurt can be a good alternative. Granulated Sugar – Sweetens the cake; coconut sugar can be used for a less processed option. Canola Oil – Ensures a moist cake; any neutral oil will also suffice. Egg – Acts as a binder, adding richness; a flaxseed egg provides a vegan alternative. Vanilla Extract – Deepens overall flavor; almond extract can be used if you’re looking for a different twist. For the Gingerbread Pudding Egg Yolk (Room Temperature) – Enriches the gingerbread pudding; don’t skip this for that creamy texture. Corn Starch – Thickens the pudding for a perfect consistency; essential for stability. Milk (2% or Whole) – Adds creaminess to the pudding; choose your favorite for the best taste. Molasses (Unsulphured) – Brings the iconic gingerbread flavor; this is a vital ingredient, so don’t substitute it. Dark Brown Sugar – Imparts sweetness and moisture; light brown sugar is an acceptable substitute. Water – Adjusts pudding consistency; it helps blend everything smoothly. For the Frosting Heavy Cream – Whipped into a light mousse; substitute with coconut cream for a dairy-free option. For Flavoring Ground Ginger, Cinnamon, Cloves – Essential spices for that classic gingerbread flavor; adjust according to your taste preferences. Unsalted Butter – Adds richness to the pudding; margarine can work if needed. This recipe, featuring your small vanilla orange gingerbread cream cake ingredients, promises a joyous baking experience filled with warmth and festivity! Step‑by‑Step Instructions for Small Vanilla Orange Gingerbread Cream Cake Step 1: Prepare Gingerbread Pudding Start by whisking together the egg yolk, cornstarch, and milk in a medium saucepan until smooth. Then, in a separate pot, gently heat the molasses, dark brown sugar, and water, stirring occasionally until the sugar dissolves. Slowly incorporate this warm mixture into the egg yolk blend, whisking continuously. Return the combined mixture to medium heat and stir until thickened, about 3-5 minutes. Add in the spices and butter, mix until melted, and let cool before refrigerating. Step 2: Make Cake Batter Preheat your oven to 350°F (175°C) and grease two 6-inch round cake pans. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In another bowl, combine the room-temperature milk, fresh orange juice and zest, and sour cream until smooth. Combine the granulated sugar and oil, then mix in the egg and vanilla extract. Gradually add the dry ingredients and wet mix alternately into the sugar mixture, stirring until just combined—do not overmix for a tender cake. Step 3: Bake Cake Divide the cake batter evenly between the prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 18-22 minutes or until the cakes are golden and a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes before carefully transferring them to a wire rack to cool completely. Step 4: Prepare Gingerbread Mousse While the cake layers cool, whip the heavy cream in a mixing bowl using a hand mixer on medium-high speed until stiff peaks form. If desired, add a sprinkle of powdered sugar for sweetness. Fold half of the whipped cream gently into the cooled gingerbread pudding until combined. Then, carefully fold the pudding mixture back into the remaining whipped cream, taking care to preserve the light and airy texture of the mousse. Step 5: Assemble the Cake To assemble your Small Vanilla Orange Gingerbread Cream Cake, place one cooled cake layer on a serving plate. Spread half of the gingerbread pudding mixture over the top, leaving a small border around the edges. Pipe or frost the top with the gingerbread mousse, then carefully place the second cake layer on top. Finish by frosting the outer sides of the cake with the remaining mousse, creating a beautiful and inviting presentation. Step 6: Serve and Enjoy! Slice and serve your small Vanilla Orange Gingerbread Cream Cake, showcasing its delightful layers. This festive treat is perfect for holiday gatherings and will surely bring joy to your table. Consider dining alongside a warm cup of spiced tea or coffee to elevate the sweetness and enjoy every bite! Small Vanilla Orange Gingerbread Cream Cake Variations Feel free to add your personal touch to this delightful recipe and make it your own! Pumpkin Twist: Substitute pumpkin puree for some of the sour cream for a seasonal twist that adds moisture and flavor. Citrus Swap: Use lemon or lime juice and zest instead of orange for a fresh, zesty variation that brightens the cake. Nutty Crunch: Fold in chopped pecans or walnuts into the cake batter for added texture and a delightful crunch with each bite. Dried Fruit: Mix in dried cranberries or apricots for a sweet and tangy contrast in flavor and a pop of color. Spicy Kick: Add a pinch of cayenne pepper or ground black pepper to the gingerbread pudding for a subtle heat that dances with the spices. Coconut Cream: Use whipped coconut cream instead of heavy cream for those seeking a creamy, dairy-free option without sacrificing flavor. Chocolate Drizzle: Drizzle melted dark chocolate over the top for an indulgent treat that balances beautifully with the gingerbread flavors. Festive Garnish: Top with seasonal fruits like pomegranate seeds or candied ginger to elevate your cake presentation and add vibrant color. Want to explore more delightful desserts? You might also enjoy this luscious Chocolate Eclair Cake or the festive charm of a Sugar Cookie Cake! Expert Tips for Small Vanilla Orange Gingerbread Cream Cake Room Temperature Ingredients: Ensure all ingredients, especially eggs and dairy, are at room temperature for a smoother batter that rises evenly. Don’t Overmix: Gently fold wet and dry ingredients together until just combined. Overmixing can result in a dense cake, losing that light fluffiness. Monitor Baking Time: Check your cakes a couple of minutes before the timer goes off, as oven temperatures can vary. A toothpick should come out clean when done. Cool Before Assembling: Allow the cake layers to cool completely before frosting to prevent the mousse from melting and slipping off. Layer Wisely: When adding gingerbread pudding between layers, keep the edges clear to avoid overflow when stacking. Flavor Adjustments: Feel free to adjust the spices in the pudding according to your personal taste preferences while maintaining the essence of this small vanilla orange gingerbread cream cake. Storage Tips for Small Vanilla Orange Gingerbread Cream Cake Room Temperature: If you plan to enjoy the cake the same day, it can be stored covered at room temperature for up to 8 hours to maintain its moistness. Fridge: For longer freshness, refrigerate the cake, covered, for up to 3 days. The cool environment helps preserve the creamy mousse and gingerbread pudding. Freezer: Unfrosted cake layers can be frozen for up to 3 months. Wrap each layer tightly in plastic wrap and then in aluminum foil for optimal protection against freezer burn. Reheating: If refrigerated, let the cake sit at room temperature for about 30 minutes before serving to enhance its flavors and soften the texture of the mousse and pudding. What to Serve with Vanilla Orange Gingerbread Cream Cake The festive aroma of gingerbread and citrus fills the air, inviting you to create a delightful holiday spread. Whipped Cream: The light, airy sweetness of freshly whipped cream complements the rich layers of the cake, adding a lovely contrast. Spiced Chai Tea: Warm, comforting chai enhances the cozy gingerbread flavors while the spices echo those found in the cake. Cranberry Compote: The tartness of a homemade cranberry compote introduces a refreshing brightness that beautifully balances the sweet cake. Cinnamon Ice Cream: A scoop of creamy cinnamon ice cream brings a lovely chill and adds a touch of creaminess that pairs deliciously. Nutty Biscotti: Crunchy, almond-infused biscotti creates a delightful textural contrast and makes for a perfect coffee companion on your holiday table. Ginger Ale: A glass of chilled ginger ale brings a fizzy, refreshing aspect, harmonizing with the ginger notes in the cake and tickling your palate. These delightful sides will elevate your holiday entertaining, ensuring that your Vanilla Orange Gingerbread Cream Cake shines as the star of your festive feast! Make Ahead Options These Small Vanilla Orange Gingerbread Cream Cakes are perfect for meal prep enthusiasts! You can prepare the gingerbread pudding up to 3 days in advance; simply let it cool, cover it tightly, and refrigerate to maintain its creaminess. The cake layers can also be baked a day ahead; just wrap them in plastic wrap once cooled to keep them moist. When you’re ready to assemble, just whip the heavy cream and fold it into the chilled pudding mixture, layer everything together, and frost the cake. This way, you’ll enjoy delicious, stress-free holiday treats with minimal effort, ensuring each bite of your cake is just as delightful! Small Vanilla Orange Gingerbread Cream Cake Recipe FAQs What type of flour should I use for this cake? I recommend using all-purpose flour for the best structure in your Small Vanilla Orange Gingerbread Cream Cake. If needed, you can substitute it with gluten-free all-purpose flour to make it suitable for gluten-sensitive guests. Just ensure the gluten-free blend contains a binder like xanthan gum for best results! How long can I store leftovers from this cake? You can store your Small Vanilla Orange Gingerbread Cream Cake covered at room temperature for up to 8 hours. If you have leftovers beyond that, I suggest refrigerating it to keep it fresh for up to 3 days. Just be sure to keep it covered to retain moisture! Can I freeze the cake, and if so, how? Absolutely! If you want to freeze the unassembled cake layers, wrap each cooled layer tightly in plastic wrap and then in aluminum foil. This will help prevent freezer burn. You can freeze them for up to 3 months. When you’re ready to enjoy, simply let them thaw in the fridge overnight, and then frost when completely cool. What should I do if my gingerbread pudding isn’t thickening? If your gingerbread pudding isn’t thickening as expected, make sure you’re cooking it over medium heat while stirring continuously until it thickens, which usually takes about 3-5 minutes. If it still doesn’t thicken, you can mix a little cornstarch with cold water to create a slurry, and then stir it into the pudding, cooking for an additional minute or two until thickened. Are there any allergy considerations for this recipe? Yes! This Small Vanilla Orange Gingerbread Cream Cake contains common allergens such as eggs, dairy, and gluten. If you or your loved ones have allergies, you can make substitutions: use a flaxseed egg for vegan options, coconut cream instead of heavy cream, and gluten-free flour for the cake. Always ensure to check your ingredient labels if you’re accommodating specific dietary needs! What’s the best way to serve this cake? I love serving this cake with a light dusting of powdered sugar on top for an elegant touch, or alongside a dollop of whipped cream. Pair it with a warm cup of spiced tea or coffee to enhance the flavors and create a cozy holiday atmosphere. Enjoy every festive bite with loved ones! Small Vanilla Orange Gingerbread Cream Cake for Festive Joy This Small Vanilla Orange Gingerbread Cream Cake combines gingerbread spices and citrus zest for a festive dessert that's perfect for intimate gatherings. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 22 minutes minsCooling Time 30 minutes minsTotal Time 1 hour hr 22 minutes mins Servings: 8 slicesCourse: DessertCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake Layers1 cup All-Purpose Flour Gluten-free all-purpose flour is a good substitute.1 tsp Baking Powder Ensure it's fresh for the best texture.1 tsp Baking Soda Ensure it's fresh for the best texture.1/2 tsp Salt Enhances overall flavor balance.1/2 cup Milk Any type of milk works fine.1/4 cup Fresh Orange Juice Freshly squeezed juice elevates taste.1 tbsp Fresh Orange Zest Imparts refreshing citrus flavor.1/2 cup Full Fat Sour Cream Plain yogurt can be a good alternative.3/4 cup Granulated Sugar Coconut sugar can be used for a less processed option.1/4 cup Canola Oil Any neutral oil will suffice.1 large Egg A flaxseed egg can be a vegan alternative.1 tsp Vanilla Extract Almond extract is a different twist.For the Gingerbread Pudding1 large Egg Yolk Don’t skip this for a creamy texture.1 tbsp Corn Starch Essential for pudding stability.1 cup Milk 2% or whole adds creaminess.1/4 cup Molasses Vital for gingerbread flavor.1/2 cup Dark Brown Sugar Light brown sugar is an acceptable substitute.1/4 cup Water Helps blend everything smoothly.For the Frosting1 cup Heavy Cream Coconut cream can be a dairy-free option.For Flavoring1 tsp Ground Ginger Essential for gingerbread flavor.1 tsp Cinnamon Essential for gingerbread flavor.1/2 tsp Cloves Essential for gingerbread flavor.2 tbsp Unsalted Butter Margarine can work if needed. Equipment medium saucepanlarge mixing bowlHand mixerTwo 6-inch round cake pansWire Rack Method Step-by-Step InstructionsPrepare Gingerbread Pudding: Whisk egg yolk, cornstarch, and milk in a saucepan until smooth. Heat molasses, dark brown sugar, and water until sugar dissolves. Incorporate into egg yolk blend, whisking continuously. Return to heat and stir until thickened, about 3-5 minutes. Add spices and butter, mix until melted, and let cool before refrigerating.Make Cake Batter: Preheat oven to 350°F (175°C). Grease two 6-inch round cake pans. Whisk flour, baking powder, baking soda, and salt in a large bowl. In another bowl, combine milk, orange juice and zest, and sour cream until smooth. Mix sugar and oil, then add egg and vanilla. Gradually add dry and wet mixes alternately into the sugar mixture until just combined.Bake Cake: Divide batter between prepared pans. Bake in the oven for 18-22 minutes until golden and toothpick comes out clean. Allow to cool in pans for 10 minutes before transferring to a wire rack to cool completely.Prepare Gingerbread Mousse: Whip heavy cream in a bowl until stiff peaks. Add powdered sugar if desired. Fold half of the whipped cream into cooled gingerbread pudding, then fold mixture back into remaining whipped cream.Assemble the Cake: Place one cooled cake layer on a serving plate. Spread half of gingerbread pudding over top. Pipe or frost with gingerbread mousse, then place second cake layer on top. Frost outer sides with remaining mousse.Serve and Enjoy: Slice and serve the cake, showcasing its layers. Enjoy with spiced tea or coffee. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 5mgCalcium: 100mgIron: 1mg NotesEnsure all ingredients are at room temperature for better texture. Bake cakes until toothpick comes out clean. Cool completely before assembling to preserve mousse texture. Tried this recipe?Let us know how it was!
