Gingerbread Cake with Orange Cream Cheese Frosting
Recipe type: High Altitude Baking
  • CAKE:
  • 3 cups all-purpose flour
  • 5 teaspoons ground ginger
  • 3 teaspoons ground cinnamon
  • Scant 1 teaspoon baking soda (1/2 teaspoon + ¼ teaspoon + ⅛ teaspoon)
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed brown sugar
  • 9 tablespoons molasses
  • 1 cup whole milk, slightly warmed
  • 2 eggs
  • 1¼ cups powdered sugar
  • 8 oz cream cheese, room temperature
  • 2 teaspoons vanilla extract
  • Zest of 1 large orange
  1. Preheat your oven to 350 F.
  2. Line a 9 x 13" baking dish with foil and coat generously with baking spray.
  3. In a large bowl combine the flour and spices.
  4. Melt the butter and whisk in the brown sugar and molasses, until smooth. Pour over the flour mixture.
  5. Add the egg and stir everything until smooth.
  6. Add the baking soda to the milk and stir until dissolved. Pour into the batter and stir until combined.
  7. Pour the batter into your prepared pan.
  8. Bake for 20-25 minutes or until the edges are lightly golden, and the center springs back when lightly touched.
  9. To make the frosting, beat the cream cheese until smooth. Add the powdered sugar and beat on low speed until combined. Increase the speed and beat for several minutes until smooth and creamy.
  10. Stir in the vanilla and orange zest.
  11. Once the cake has cooled completely, spread the frosting over the top.
  12. To serve, lift the foil edges on either end of the pan and lift the entire cake out for easy cutting.
Recipe by High Altitude Bakes at