Fresh Ginger Cake With Orange Buttercream
About 10 servings | Prep Time: 30 minutes | Cook Time: 50 minutes
For the Cake:
- 2½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon ground cloves
- ½ teaspoon black pepper
- ½ teaspoon fine sea salt
- 1 cup packed light or dark brown sugar
- 1 cup molasses
- 2 large eggs
- 4oz fresh ginger, peeled and cut into chunks
- 2 sticks Darigold Unsalted Butter
- ½ cup Smith Brothers Whole Milk
For the Candied Orange Zest:
- ½ cup sugar, plus more for tossing
- ½ cup water
- 1 orange
For the Buttercream:
- 1 stick Darigold Unsalted Butter, softened
- 4 cups powdered sugar, sifted
- 4-6 tablespoons Smith Brothers Heavy Cream
- 1 teaspoon vanilla
- Finely grated zest of 1 orange
- ¼ teaspoon fine sea salt
- Preheat oven to 350℉. Spray a 9” or 10” springform pan with cooking spray and line the bottom with a round of parchment paper.
- To make the cake, in a medium bowl whisk to combine flour, baking soda, cloves, pepper, and salt.
- In a large bowl whisk to combine brown sugar, molasses, and eggs.
- Mince ginger in a food processor, scraping down the sides as needed. Whisk ginger into molasses mixture.
- In a medium saucepan combine butter and milk. Place over medium heat until butter is melted. Whisk into molasses mixture until smooth, then whisk flour mixture into molasses mixture.
- Pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean or with moist crumbs attached, 40-45 minutes (if using a 9” pan, baking time will be slightly longer). Let cool in the pan on a rack for 30 minutes. Run a knife around the inside edge of the pan, then remove pan ring. Let cake cool completely.
- To make the candied zest, in a small saucepan combine sugar and water and bring to a simmer over medium heat. While the syrup heats, remove zest from orange in wide strips with a vegetable peeler.
- When syrup is boiling, add zest and simmer for 10 minutes. Strain and arrange zest strips on a parchment-lined sheet pan to cool for 10 minutes. Toss zest in sugar to coat and set aside.
- To make the buttercream, in a large bowl or a stand mixer fitted with the paddle, beat butter until smooth. Add sugar and beat until incorporated. Add cream a little at a time and beat until the desired consistency is reached–it should be smooth and soft but not at all runny. Beat in vanilla, orange zest, and salt.
- Use a large spatula to transfer cooled cake to a serving platter. Spread buttercream over top of cake, leaving sides bare. Use a small offset spatula to make swirls in the buttercream. Cut zest into long, thin strips and use to garnish cake.