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This small vanilla orange gingerbread cream cake is the ultimate cozy dessert when you crave something festive yet not overwhelming. Perfect for holidays or a treat-anytime winter cake, it combines tender orange-scented vanilla cake layers with a homemade gingerbread pudding that brings both luscious flavor and an irresistibly creamy texture. Every bite tastes like holiday nostalgia, thanks to warming spices wrapped in citrusy vanilla sweetness. The small-batch approach means you can enjoy it fresh without weeks of leftovers.
When I first put together this recipe, I was surprised by how fast it came together and how quickly it disappeared at my holiday table. The orange zest adds brightness while gingerbread spices keep it so comforting.
Ingredients
- Large egg yolk at room temperature: Adds a rich base for the pudding and ensures a silky texture. Select eggs with bright orange yolks for best results
- Corn starch: The key to thickening the gingerbread pudding. Choose a fresh, lump-free box
- Milk whole or two percent: Opt for good quality dairy for creaminess. Room temperature milk blends best
- Molasses unsulphured: Brings deep gingerbread richness. Look for unsulphured for clean flavor
- Dark brown sugar: Gives the pudding rich caramel undertones
- Water: Just enough to dissolve the sugar and molasses
- Heavy whipping cream: Essential for luscious mouthfeel in both pudding and mousse. Cold cream whips up fluffiest
- Ground ginger cinnamon and cloves: The classic trio of gingerbread spice. Use fresh or high-quality spices for big flavor
- Unsalted butter: Melts into the pudding for silkiness. Good butter makes a difference here
- All-purpose flour: Choose a well-known brand for consistent crumb in cake layers
- Baking powder and baking soda: Together they give the cake lightness and rise
- Salt: Balances flavors in both cake and pudding
- Fresh orange juice and zest: Makes the cake bright and slightly tangy. Use a juicy orange with aromatic skin
- Full fat sour cream: Brings tender texture and a little tang. Full-fat gives best results
- Granulated sugar: Sweetens the cake layers and lets citrus notes shine through
- Canola or neutral oil: Keeps the cake moist without adding strong flavor
- Large egg: Adds structure and richness to the cake. Allow it to come to room temp
- Vanilla extract: Deepens the cake’s classic flavor profile
- Powdered sugar: Optional for mousse sweetness. Sift before using for the smoothest finish
- Room temperature dairy and eggs: For all ingredients selecting room temperature dairy and eggs really helps everything blend well and bake evenly
Instructions
- Make the Gingerbread Pudding:
- Start by making the pudding so it has time to set. Whisk egg yolk, corn starch, and half of the milk until completely smooth. Make sure there are no lumps. In a saucepan gently heat molasses dark brown sugar and water over medium until sugar dissolves. Watch carefully so it never boils or burns. Stir in heavy cream and the rest of the milk. Wait for small bubbles to form along the pan’s edge before moving on. Lower the heat and slowly pour half the hot mixture into the whisked egg blend whisking non-stop to prevent cooking the egg. This brings everything to the same temperature. Pour the egg-milk blend back into the main saucepan with the rest of the warm mixture. Add the ground spices. Stir constantly over medium heat until the pudding thickens which happens quickly. Never walk away or let it sit unstirred or it may scorch. Remove from heat and blend in the unsalted butter until melted and glossy. Immediately scrape pudding into a bowl. Optional but helpful Pour through a mesh strainer to remove lumps for the smoothest result. Cover with plastic wrap touching the surface so no skin forms. Let cool a bit then chill in the fridge until completely set.
- Make the Vanilla Orange Cake:
- Preheat oven to 350F. Line the bottoms of two six inch cake pans with parchment then lightly grease for easy release. Whisk flour baking powder baking soda and salt together in a small bowl. This disperses leaveners evenly. In a measuring cup combine milk orange juice sour cream and orange zest. Zest the orange first before juicing to gather maximum aroma. In a larger bowl beat the granulated sugar with oil until smooth. Whisk in the egg and vanilla. Pour in half the milk mixture and whisk until just combined. Add half of the flour blend and gently mix only until combined. Add the remaining milk mixture and then fold in the last bit of flour mixture. Do not overbeat. It is fine if a few lumps remain. Divide the batter between prepared pans. Bake for eighteen to twenty two minutes until golden and springy when pressed. A toothpick should come out clean. Let cakes cool in pans ten minutes then loosen the edges and tip onto a wire rack to finish cooling. Flip them right side up once out of the pans.
- Make the Gingerbread Mousse and Assemble:
- When ready to assemble whip cold heavy cream to stiff peaks. You can add powdered sugar if you prefer sweeter mousse. Gently fold about one third of the whipped cream into half of the cooled gingerbread pudding. Fold this mixture back into the rest of the whipped cream. This makes the mousse fluffy without deflating the air bubbles. Set one cake layer on your serving plate. Spread half the reserved pudding in the center leaving a border around the edge. Pipe or spoon a thick border of mousse around the pudding. Top with the second cake layer. Frost the top and sides generously with the remaining gingerbread mousse. If not serving immediately keep the cake chilled to maintain the mousse and pudding’s texture. A cake dome or carrier is perfect for this.
My favorite part is whipping the gingerbread mousse and seeing it turn so fluffy and light. Once when we made this cake for my niece’s birthday she insisted on licking the spatula clean—nothing tastes quite as festive as gingerbread cream.
Storage tips
Keep the cake at room temperature for up to six hours or refrigerate for longer freshness. Always cover with a cake dome or wrap to keep the mousse from drying. If you want to prep ahead you can freeze the cake layers individually tightly wrapped. Avoid freezing the cake once assembled as the mousse and pudding can separate once thawed.
Ingredient substitutions
You can use a plant-based milk and coconut cream for a dairy free option. Swap sour cream for Greek yogurt if that is what you have. If you are out of molasses try dark maple syrup for a milder flavor twist. Any neutral oil works if you do not have canola.
Serving suggestions
This festive little cake is wonderful served with strong coffee or chai tea. A dusting of powdered sugar on top makes a simple pretty finish. Add a bit more fresh orange zest when serving for extra pop.
Cultural and historical context
Gingerbread has a long tradition in wintertime and holiday baking dating back hundreds of years in Europe. This cake combines classic gingerbread flavors but twists them into a lighter creamy dessert perfect for modern celebrations. It is a nod to the warm cozy cakes I grew up with at family gatherings.
Seasonal Adaptations
In spring swap out orange for lemon zest and juice. For fall try adding a bit of finely diced candied ginger in the mousse. In winter top with sugared cranberries and rosemary sprigs for decoration.
Success Stories
I have made this cake many times for small family get-togethers and it is always requested for festive brunches. Kids love the creamy mousse and the adults appreciate the not-too-sweet spiced finish. Once I even doubled it for a friend’s birthday and it was gone in about ten minutes.
Freezer Meal Conversion
Bake cake layers ahead of time and freeze them well wrapped for up to three months. Thaw in the fridge overnight then assemble with fresh pudding and mousse the day you plan to serve. The mousse and pudding should always be made just before assembly.
This cozy, festive cake is truly a showstopper for small gatherings. Serve chilled for the best mousse texture and enjoy every citrusy gingerbread bite.
Common Recipe Questions
- → How do I ensure the cake layers stay moist?
Use room temperature ingredients and avoid overmixing the batter. Cool completely before assembling for best results.
- → Can I prepare the gingerbread pudding in advance?
Yes, the pudding can be made the night before. Chill it completely so it sets up well for layering and frosting.
- → What’s the best way to zest and juice the orange?
Zest the entire orange before juicing. Use a microplane for zest, then cut and squeeze half for the juice.
- → How should I store the assembled cake?
Keep covered at room temperature for up to six hours, or refrigerate if storing longer to maintain freshness.
- → Can I double the cake for a larger group?
Yes, double the ingredients and use two 8-inch pans. Adjust bake time and begin checking for doneness at 22 minutes.
- → Can I substitute the heavy cream in the mousse?
For best texture, use heavy cream; alternatives may not whip as well or provide the same creamy consistency.