Servings
Font
Back
5.0 from 12 votes

Spicy Gingerbread Cake with Orange Mascarpone Cream

This spicy gingerbread cake with orange mascarpone cream is packed with fresh ginger flavor and all the holiday spices you love! It's not too sweet and has very little refined sugar, and pairs perfectly with the light, fluffy whipped cream made with mascarpone cheese and fresh orange zest and juice. It's the perfect holiday dessert!

Prep Time
15 mins
Cook Time
15 mins
Cooling Time
10 mins
Total Time
1 hr 10 mins
Servings: 12 servings
Calories: 436 kcal
Course: Cake
Cuisine: American

Ingredients

For the Spicy Gingerbread Cake:
  • 1/2 cup sugar
  • 1/2 cup butter softened (1 stick)
  • 1 large egg
  • 1 cup molasses
  • 1 tablespoon fresh ginger grated on a microplane zester
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups all-purpose flour
  • 3/4 cup warm water
  • powdered sugar, orange slices, and orange zest for garnish (optional)
For the Orange Mascarpone Cream:
  • 8 oz. mascarpone cheese
  • 1 teaspoon orange zest
  • 1 tablespoon orange juice
  • 1/4 cup sugar
  • 1 cup heavy cream

Instructions

    Cup of Yum
  1. Preheat your oven to 325 degrees F.
  2. Grease the sides and bottom of an 8 or 9 inch round cake pan generously with a little bit of the butter, then line the bottom with parchment paper (I traced the pan with a pencil and cut slightly inside the line).
  3. In a large mixing bowl or standing mixer, cream together the butter (1/2 cup) and sugar (1/2 cup).
  4. Add the egg and mix on high until fluffy, about 2 minutes.
  5. Add the molasses (1 cup), fresh ginger (1 tablespoon), ground ginger (1 tablespoon), cinnamon (1 teaspoon), cloves (1/4 teaspoon), kosher salt (1/2 teaspoon), baking powder (1/2 teaspoon), and baking soda (1/2 teaspoon). Mix thoroughly.
  6. Add the flour (2 cups) and mix at a low speed until fully combined. Add the warm water (3/4 cup) and mix until combined, then increase the speed to high and beat for one more minute.
  7. Pour into prepared greased and lined cake pan. Bake at 325 degrees F for 55 minutes, or until toothpick inserted in center comes out clean.
  8. Meanwhile, to make the orange mascarpone cream, mix the mascarpone cheese (8 oz.), orange zest (1 teaspoon), orange juice (1 tablespoon), and sugar (1/4 cup) thoroughly. Add the heavy cream (1 cup) and mix on high until stiff peaks form. Refrigerate until you're ready to use.
  9. Allow cake to cool in pan for at least 10 minutes, run knife along the edge to loosen, then flip upside down onto a plate or cutting board to remove from pan. Flip rightside-up onto a plate or cake dish. Discard parchment paper.
  10. Dust top of cake with confectioner's sugar and garnish with orange zest, if desired.
  11. Serve the cake warm, topped with the orange mascarpone cream and extra orange zest/slices.

Notes

  • The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition Information

Calories 436kcal (22%) Carbohydrates 51g (17%) Protein 4g (8%) Fat 24g (37%) Saturated Fat 15g (75%) Cholesterol 80mg (27%) Sodium 245mg (10%) Potassium 476mg (14%) Fiber 1g (4%) Sugar 34g (68%) Vitamin A 812IU (16%) Vitamin C 1mg (1%) Calcium 113mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 436

% Daily Value*

Calories 436kcal 22%
Carbohydrates 51g 17%
Protein 4g 8%
Fat 24g 37%
Saturated Fat 15g 75%
Cholesterol 80mg 27%
Sodium 245mg 10%
Potassium 476mg 10%
Fiber 1g 4%
Sugar 34g 68%
Vitamin A 812IU 16%
Vitamin C 1mg 1%
Calcium 113mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.