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.

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Prep Time 30

Cook Time 22

Cooling Time 30

Total Time 1 22

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake Layers

1 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 Pudding

1 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 Frosting

1 cup Heavy Cream Coconut cream can be a dairy-free option.

For Flavoring

1 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 saucepan
large mixing bowl
Hand mixer
Two 6-inch round cake pans
Wire Rack

Method

Step-by-Step Instructions

Prepare 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

Notes

Ensure all ingredients are at room temperature for better texture. Bake cakes until toothpick comes out clean. Cool completely before assembling to preserve mousse texture.

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