Go Back
Print Recipe
4.89 from 17 votes

Orange Ginger Cake

I prepared this cake for the Great American Baking Show and is now one of my favorite cakes.  It is moist and full of fresh ginger flavor.  The orange is a perfect compliment to the ginger and the other spices.
Prep Time45 minutes
Cook Time45 minutes
Cooling Time30 minutes
Total Time2 hours
Course: Dessert
Cuisine: Cake
Servings: 12 slices
Calories:
Author: Cheryl Norris

Ingredients

Cake

  • 1-3/4 cups (248 grams) all-purpose flour
  • 1/4 cup (20 grams) unsweetened cocoa powder
  • 2 tablespoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1-1/2 teaspoons baking powder
  • 3/4 cup (241 grams) unsulphured molasses
  • 1/2 teaspoon baking soda
  • 1 tablespoon fresh grated ginger
  • 1-1/2 cups (300 grams) sugar
  • 2 tablespoons orange zest
  • 1 cup fresh squeezed orange juice
  • 1/2 cup whole milk
  • 3 large eggs room temperature
  • 3/4 cup vegetable oil
  • Nonstick cooking spray

Orange Swiss Meringue Buttercream

  • 6 large egg whites
  • 1-1/2 cups (300 grams) sugar
  • 2 teaspoons orange zest
  • 1/8 teaspoon kosher salt
  • 2-1/2 cups (570 grams) unsalted butter room temperature

Instructions

CAKE

  • Preheat the oven to 350 degrees F (180 degrees C)
  • Grease and flour 3 8x2-inch round cake pans. Line the bottoms with parchment paper.
  • You will need three bowls for this recipe. Put your flour mixture in the largest bowl because all the ingredients will eventually be added to the bowl with flour.  I use a clear glass bowl for the final mixture to ensure that the batter is thoroughly combined.
  • Place the sugar in one of the bowls and zest the orange directly on top of the sugar. Rub the zest into the sugar with your fingers to release the oil.  Juice the oranges until you have 1 cup of orange juice and then strain the juice the remove pieces of pulp or pith.
  • Beat the eggs together in a small bowl.
  • Whisk flour, cocoa, ground ginger, baking powder, cinnamon, salt, pepper together in a large bowl. Combine the eggs, vegetable oil, fresh ginger and sugar into a second bowl and whisk until well combined.
  • Place the molasses in a third bowl, sift the baking soda onto the molasses and whisk into well combined bowl. Add the orange juice and the milk and mix until combined.
  • Add the sugar mixture to the molasses mixture and whisk until smooth.
  • Pour the molasses/sugar mixture into the flour mixture  and stir until the molasses and flour mixtures are thoroughly combined. Make sure no flour is left on the bottom of the bowl.
  • Divide the batter between the 3 pans. Each pan should have approximately 475 grams of batter.  Bake the cakes until a cake tester or toothpaste comes out clean when inserted in the center, about 20-25 minutes.
  • If you only have 2 cake pans, bake two of the layers, follow the directions and bake the third layer after cleaning and regreasing one of the cake pans.
  • Place cake pans on the cooling racks and cool for 10 minutes. Spray cooling rack with nonstick spray and invert cake onto rack, remove parchment paper.  Allow the cake to completely cool to room temperature  before adding buttercream.

ORANGE SWISS MERINGUE BUTTERCREAM

  • For the Swiss meringue buttercream the butter should be at room temperature, between 65 and 70 degrees F.  If it is too warm the buttercream will not set up properly and it will be somewhat runny.
  • Place eggs whites and sugar into the mixing bowl, place over simmering water bath and whisk until it is 170 degrees F.  Remove from water bath and using the whisk attachment beat on medium-high speed until it is increased in volume and is shiny and cool to the touch. 
  • Reduce the mixer speed to medium and add butter two tablespoons at a time until the buttercream is soft, thick and creamy.

ASSEMBLY

  • Brush off any loose crumbs on the cake layers.
    Place a cake layer on onto a cake plate or cardboard cake round.  Add a 1 cup of buttercream and spread to the edge of the cake.  Place second cake layer on top and add another cup of buttercream.  Place third cake layer on top.  
  • Crumb coat the cake by adding a thin layer of buttercream around the cake and on top. The crumb coat seals in any stray crumbs and fills in the gaps between the layers.
  • Add 1 cup of buttercream to the top of the cake and smooth the edge.  Add more buttercream to sides of the cake to create a smooth surface.  I decorated this cake Naked Style so you will still see the Orange Ginger Cake peaking through, but there is a enough buttercream to cover the entire cake.
  • Decorate the cake with the remaining buttercream.