Description
Indulge in these festive Mini Vanilla Orange Gingerbread Cream Cakes, the perfect cozy dessert for any holiday gathering. Featuring a moist, spiced ginger sponge balanced by a zesty, light orange-infused whipped cream, these cakes are both sophisticated and easy to prepare. Their warming aromatic notes of ginger and citrus capture the essence of winter, making them a delightful treat that your friends and family will crave throughout the holiday season.
Ingredients
2 cups all-purpose flour
1 tsp baking soda
1 tbsp ground ginger
1 tsp cinnamon
1/2 cup molasses (non-sulfured)
1/2 cup hot water
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1 large egg
1 cup heavy whipping cream
2 tbsp orange zest
1 tsp pure vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease your mini cake pans thoroughly.
In a large bowl, whisk together flour, baking soda, ginger, and cinnamon.
In a separate bowl, cream the butter and brown sugar until light and fluffy.
Add the egg and molasses to the butter mixture, mixing until smooth.
Gradually fold the dry ingredients into the wet mixture, adding the hot water slowly until the batter is consistent.
Divide the batter into the prepared pans and bake for 20-22 minutes.
Let the cakes cool completely before frosting.
In a chilled bowl, whip the heavy cream with orange zest and vanilla extract until stiff peaks form.
Pipe or dollop the orange cream onto the cooled cakes and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For extra moisture, brush the cooled sponges with a simple sugar syrup if making ahead.
Add a pinch of ground cloves to the batter for a deeper, earthier spice profile.
- Prep Time: 20
- Cook Time: 25
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 380
- Sugar: 22g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg