Orange Gingerbread Cake with Cream Cheese Frosting

by Rachel | Studio Cuisine on December 3, 2012

If you’re looking for a dessert for your next holiday party, this is definitely the one. If you’re also looking to bake as a form of procrastination, this cake is right up your alley.

Since I have to jump right back into procrastinating studying, I’ll just leave you with a few more pretty pictures and a recipe.

Orange Gingerbread Cake

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: 12 thin slices


    Orange Gingerbread Cake
  • 1 cup + 2 tbsp all purpose flour
  • 1 cup + 2 tbsp white whole white flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup + 2 tbsp grapeseed oil
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3/4 cup unsulphured molasses
  • 1/4 cup honey
  • 2 tsp orange zest
  • 3/4 cup warm water


  1. Preheat oven to 350 degrees F. Spray a 9" round pan with cooking spray and set aside.
  2. Whisk together flour, ginger, cinnamon, nutmeg, baking soda, and salt in a large bowl and set aside.
  3. In a medium bowl, whisk together grapeseed oil, eggs, and sugar until fully combined. Stir in molasses, honey, and orange zest.
  4. Add wet ingredients to dry and stir until fully combined. Add warm water and fold together until batter is smooth.
  5. Pour batter into pan (should be about 3/4 full) and bake for 35-40 minutes until inserted toothpick comes out clean. Let cool completely in pan before frosting.
  6. Once cooled, frost cake using this recipe from Joy the Baker. Garnish with pomegranate seeds.


I had a little more batter than I needed to fill a 9" round pan, so use caution when filling pan. If you have excess, bake in cupcake tins or a small loaf pan.

Recipe adapted from the Joy the Baker Cookbook: 100 Simple & Comforting Recipes

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{ 4 comments… read them below or add one }

1 Im At Home Baking December 4, 2012 at 3:10 am

This looks wonderful!!
Im At Home Baking recently posted..25 Days Of Christmas Cookies. Day 3: Peanut Butter Pumpkin Spice KissesMy Profile


2 Rachel | Studio Cuisine December 4, 2012 at 8:28 am

Thank you so much!


3 Julia | December 4, 2012 at 4:00 pm

Love pomegranates! I usually eat them as a snack, as-is. They look so lovely on your gingerbread cake!
Julia | recently posted..Chopped salad with spinach, pomegranates, mango, apples, and pearsMy Profile


4 Rachel | Studio Cuisine December 4, 2012 at 4:31 pm

Thank you, Julia! I’m obsessed with them too, especially in my oatmeal!


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