Golden Ginger & Orange Cake with Cream Cheese Frosting
Serves: 1, 6-inch, 4 layer cake
Fresh ginger, orange zest, and sweet golden syrup flavor this fine crumbed cake layered with orange marmalade and cream cheese frosting.
  • 2 large eggs
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • ¾ cup buttermilk
  • 2 tablespoons fresh grated ginger
  • 1 tablespoon orange zest
  • 1¾ cup cake flour
  • ½ cup granulated sugar
  • 2¼ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter softened
  • ½ cup golden syrup
  • cream cheese frosting:
  • ½ cup unsalted butter softened
  • 8 ounces cream cheese softened
  • 3 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cream
  • ¼ teaspoon kosher salt
  • about ¼ cup orange marmalade
  1. Preheat the oven to 350°F. Line the bottoms of two 6-inch round cake pans with parchment paper circles and spray each pan well with cooking spray.
  2. In a small bowl whisk the eggs, yolk and vanilla extract. Set it to the side.
  3. In a measuring cup whisk the buttermilk, ginger, and orange zest together.
  4. In a mixer or in a mixing bowl with a hand mixer, add the flour, sugar, baking powder and salt, beat in the butter and the buttermilk mixture. Beat the mixture for about 2 minutes, until very light and fluffy. Beat in the golden syrup. Scrape the bowl and beat in the egg mixture in three additions, scraping the bowl and mixing well after each addition. Divide the batter between the two cake pans and bake in the center of the oven (on the same shelf if you can) for 25-30 minutes or until a cake tester comes out clean when inserted into the center of the cakes. Cool on a rack for 10 minutes before turning out. As the cakes cool they will pull away from the sides of the pan and should turn out easily. Cool the cakes completely before slicing in half to make four layers. I actually like to cool then chill the cakes (wrapped in plastic) in the refrigerator before slicing into layers.
  5. To make the frosting beat the butter and cream cheese in a bowl until smooth and creamy. Add the confectioners sugar one cup at a time, beating well after each addition, followed by the vanilla and cream.
  6. Spoon about ¼ cup of the frosting into a piping bag or a plastic zipper bag and snip of the end--large enough so you can pipe out the frosting to the diameter about the size of a pencil). Place the first cake layer on a cake stand or plate (if you have a cardboard cake circle, place the cake on the circle first and adhere it to the circle with a little frosting on the bottom of the cake layer) spread a thin layer of frosting over the top of the cake layer--just to barely coat it. Pipe a border around the perimeter of the cake layer with the piping bag. Fill the center of the cake layer with a generous tablespoon of orange marmalade and spread into an even layer. Stack the next layer on top of the first and repeat the process of frosting and filling. Repeat with the third layer. Finally, layer on the fourth layer. At this point I like to chill the cake again for several hours to firm up before spreading the remaining frosting over the top and sides of the cake. I like to pile most of the frosting on top of the cake and work the icing down and around the sides. Chilling the cake makes it sturdier and easier to frost. Decorate the cake however you like. I used golden sanding sugar, star sprinkles, and candied orange slices (I used Blogging Over Thyme's recipe for candying the oranges).
  7. For the best flavor and texture, serve this cake at room temperature. If you have made it in advance and stored it in the refrigerator, just set it out on the counter at room temperature for 30 minutes to an hour.
This cake uses the reverse creaming method (a quick search will tell you all about it) and can feel very weird when you are mixing it since so many cakes start with creaming butter and sugar, then adding the dry ingredients. This method allows the fat to coat the flour which prevents some of the gluten from forming. This results in a finely textured, tight crumbed, and tender cake.

Orange marmalade can be a bit divisive with some people I know. I personally like the bitter sweetness of orange marmalade, especially with the gingery cake and sweet cream cheese frosting. This cake is just as delicious without it!

Cake adapted from my Strawberry Cream Cake. Frosting adapted from Betty Crocker.
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