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Vanilla Orange Gingerbread Cream Cake

Gingerbread cream cake layers warmly spiced gingerbread with fluffy vanilla orange cream made with mascarpone and heavy cream. Bake the cake in two round pans, cool completely, then chill the finished cake before serving.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling and chilling 40 minutes
Total Time 1 hour 45 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the gingerbread cake
  • 1 nonstick cooking spray for coating
  • 2.25 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground cloves
  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 2 eggs large, at room temperature
  • 0.75 cup molasses unsulphured
  • 1 cup buttermilk at room temperature
For the vanilla orange cream
  • 1 container (8 oz) mascarpone cheese cold
  • 0.5 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest finely grated
  • 2 cups heavy cream cold

Equipment

  • 2 8-inch round cake pans
  • 1 electric mixer

Method
 

Prepare the cake pans
  1. Preheat the oven to 350°F.
  2. Coat two 8-inch round cake pans with nonstick cooking spray.
  3. Line the bottoms of the pans with parchment paper.
Mix the cake batter
  1. Whisk the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl.
  2. Beat the softened butter and brown sugar in a large bowl with an electric mixer on medium speed until fluffy, about 2 minutes.
  3. Beat in the eggs one at a time.
  4. Mix in the molasses.
  5. Mix in the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour mixture.
  6. Stop mixing as soon as the batter is evenly combined.
Bake and cool the cakes
  1. Divide the batter evenly between the pans.
  2. Bake for 30 to 35 minutes, until the tops spring back lightly when touched and a toothpick inserted in the centers comes out clean.
  3. Cool the cakes in the pans for 10 minutes.
  4. Turn the cakes out onto a wire rack.
  5. Remove the parchment.
  6. Cool the cakes completely.
Make the vanilla orange cream
  1. Beat the mascarpone, powdered sugar, vanilla, and orange zest in a large bowl on low speed until smooth.
  2. With the mixer on low, gradually pour in the heavy cream.
  3. Beat on medium-high until the cream holds firm peaks.
Assemble the cake
  1. Set one cake layer on a serving plate.
  2. Spread about 1 1/2 cups of the cream over it.
  3. Place the second layer on top.
  4. Spread the remaining cream over the top and sides.
  5. Refrigerate the cake for at least 30 minutes before serving.
  6. Keep leftovers covered in the refrigerator.

Notes

For the firmest peaks, use the mascarpone and heavy cream cold as directed. Store leftovers covered in the refrigerator for up to 3 days; freezing is not recommended for the cream. For a gluten-free version, use a 1:1 gluten-free baking flour blend.