Gingerbread Cake with Orange Buttercream Frosting

Gingerbread Cake with Orange Buttercream Frosting


Gingerbread is a classic favorite in the winter time—from cookies to houses, people LOVE gingerbread. It’s got a nice spice to it without being…well, spicy! Try this recipe for a gingerbread cake with sweet orange frosting!

Gingerbread Cake 

Yield: 1 9inch cake


  • 1 ½ c AP flour, leveled
  • ½ tsp salt
  • 1 tsp baking soda
  • 2tsp ground ginger
  • 1tsp cinnamon
  • ½ tsp ground clove
  • 4tbl of unsalted butter, cut into cubes
  • 2/3 c brown sugar, packed
  • 2/3 c boiling water
  • 2/3 c molasses
  • 1 egg


  • Cake pan
  • 2 bowls
  • Whisk

Preheat oven to 350F. Grease your cake pan thoroughly and sprinkle with a little extra flour.

Combine flour, salt, baking soda, ginger, cinnamon and clove. Set aside.

In a bowl, combine the butter, brown sugar, molasses and boiling water and mix until butter is melted in. Allow to cool slightly and then whisk in the egg.

Pour the wet ingredients into the dry ingredients and mix until combined.

Pour into cake pan and bake until a tester stick placed in the middle comes out clean, about 35 minutes. Allow to cool completely before frosting.

Sweet Orange Frosting 

Yield: 4 cups


  • 1 cup unsalted butter, softened
  • 8 cups powdered sugar 
  • ¼ c orange zest, grated
  • 1 ½ tbl vanilla extract
  • Up to ½ cup orange juice


  • Stand mixer OR hand mixer and bowl
  • Rubber spatula

In the mixer or bowl, beat the butter until fluffy. Add the powdered sugar one cup at a time until combined. Then add in the vanilla and orange zest. Beat just until combined. Add orange juice to reach desired consistency.