Vanilla-Orange Gingerbread Cream Cake

Soft vanilla cake infused with orange zest and layered with spiced gingerbread cream.

Ingredients:
For the Cake:
1 ¼ cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
⅛ teaspoon salt
6 tablespoons milk, room temperature (any kind)
2 tablespoons fresh orange juice (about half an orange)
1 teaspoon orange zest (from 1 orange)
⅓ cup full fat sour cream, room temperature
⅔ cup granulated sugar
¼ cup neutral oil (avocado oil would work well)
1 large egg, room temperature
1 teaspoon vanilla extract

For the Gingerbread Pudding:
1 large egg yolk, room temperature
2 tablespoons corn starch
½ cup milk (2% or whole)
1 ½ tablespoons molasses
2 tablespoons dark brown sugar
1 tablespoon water
½ cup heavy cream
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 tablespoon unsalted butter

For the Gingerbread Mousse
½ of the gingerbread pudding (above)
½ cup heavy cream, cold
1 tablespoon powdered sugar (optional)

Directions:
Gingerbread Pudding
Make the pudding first so it has time to cool and set up. It can even be made the night before.

In a small mixing bowl, add the egg yolk, corn starch, and ¼ cup of the milk. Stir until fully mixed and no lumps of corn starch remain.

In a medium saucepan, add the molasses, brown sugar, and water. Heat over medium heat until the sugar starts to dissolve. Add the cream and remaining ¼ cup milk and heat the mixture until small bubbles form along the edges of the pan.

Reduce the heat, then carefully and slowly drizzle about half of the warm mixture into the egg mixture, whisking constantly.

Transfer the tempered mixture back into the saucepan. Stir in the spices. Return the heat to medium and, while stirring, heat the pudding until it starts to thicken and bubble.

Remove the pudding from the heat and stir in the butter until melted. Transfer the pudding to a bowl and set aside in the refrigerator.

Vanilla Orange Cake
Preheat the oven to 350°F degrees and adjust the oven rack to the middle position. Lightly grease and line the bottom of two 6-inch round cake pans with a piece of parchment paper cut to fit.

In a small mixing bowl, mix the flour, baking powder, baking soda, and salt.

In a liquid measuring cup, measure out the milk and orange juice, and stir in the orange zest and sour cream.

In a medium mixing bowl, add the sugar and oil. Mix until smooth. Add the egg and vanilla extract and mix until smooth. Add half of the milk mixture and mix until just incorporated.

Gradually incorporate the dry ingredients with the wet ingredients until just incorporated. Add the remaining milk mixture and mix until mostly incorporated.

Pour the batter evenly into the prepared cake pans (a kitchen scale helps here) and bake for 18 to 22 minutes, or until the cakes are golden and a toothpick inserted in the middle comes out clean.

Cool the cakes in the pans set on a wire rack for 10 minutes. Then gently invert the cake pans onto a wire rack and remove the parchment paper (if it stuck to the cakes).

Gingerbread Mousse
When ready to assemble the cake, make the gingerbread mousse.

Set one of the cake layers on your serving plate. Spoon or pipe half of the cooled gingerbread pudding onto the middle of the cake, leaving at least ½-inch around the edges.

In a small mixing bowl, beat the heavy cream using a hand mixer on high speed until stiff peaks form.

Scoop about ⅓ of the whipped cream into the remaining gingerbread pudding. Fold in the whipped cream until fully mixed in. Transfer the mix back into the remaining whipped cream and fold until no whipped cream streaks remain.

To finish assembling the cake, pipe a ring of the gingerbread mousse along the outside of the existing gingerbread pudding ring, plus a layer on the top of the pudding. This will help keep the pudding from spilling out of the sides of the cake. Top with the other cake and frost the cake with the remaining mousse.

Red Velvet Cake Balls

Moist red velvet cake crumbled, mixed with frosting, and rolled into bite-sized delights—perfect for gifting or party trays.

Photo by Ashlee Glen

Ingredients:
One box of red velvet cake mix (whichever brand you prefer)
⅓ cup cream cheese frosting (whichever brand you prefer)
12 oz white candy melts

Directions:
Bake the cake mix according to the package instructions and let it cool completely.

Crumble the cake into fine crumbs in a large bowl. Stir in the ⅓ cup of frosting to bind the crumbs.

Roll mixture into small balls and place on a large baking sheet prepared with parchment paper. Chill in the freezer until firm.

In a microwave safe bowl, melt the candy melts in the microwave at 30 second intervals, mixing as you go.

Dip each cake ball into the melted candy coating and place back on your baking sheet. Decorate with red sanding sugar, if desired, before the coating sets.

Cranberry Loaf Cake

Bright, tart cranberries folded into a buttery loaf cake with a snowy sugar glaze.

Photo by Ashlee Glen

Ingredients:
For the Cranberry Bread:
1 cup granulated sugar
Zest of 1 lemon
1 cup whole milk ricotta
1/2 cup extra virgin olive oil
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup frozen, fresh, or dried cranberries
(if using dried, simply soak them in water for 20 minutes while prepping your other ingredients—drain well before adding to your cake)

For the Lemon Glaze:
2 1/2 cups powdered sugar
Juice of one lemon

Directions:
Cranberry Bread
Preheat the oven to 350°F. Grease a loaf pan and line with a parchment sling.

In a large bowl, combine the sugar and lemon, mixing well to help the zest release its oils.

Mix in the ricotta, oil, eggs, and vanilla, and stir well to combine.

In a separate bowl, mix together the flour, almond meal, baking powder, and salt.

Incorporate the dry ingredients to the wet ingredients until well combined. Add the cranberries and fold in until incorporated.

Transfer the mixture to the prepared loaf pan. Bake the loaf cake for 1 hour, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Lemon Glaze
Combine the powdered sugar and lemon juice in a medium bowl. Whisk until combined and there are no lumps.

Spread the glaze over the surface of the cake and allow the cake to stand, uncovered until the glaze hardens slightly.

Eggnog Bundt Cake

Ingredients:
3 cups plain flour
2 teaspoons baking powder
1 teaspoon cinnamon powder
½ teaspoon freshly grated nutmeg
½ teaspoon salt
1 cup softened unsalted butter
1 ¼ cups white sugar
¾ cup packed light brown sugar
4 large eggs at room temperature
2 teaspoons vanilla extract
1 cup room temperature eggnog
¼ cup + 2 teaspoons rum, separated
2 ¼ cups powdered sugar
¼ cup eggnog
2 tablespoons melted unsalted butter
Nutmeg or cinnamon powder for sprinkling

Directions: 
1. Preheat the oven to 350°F.

2. Mix the rum and eggnog together, set aside. 3. In a large mixing bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Once combined, set this dry mixture aside. 4. In another large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and both sugars at medium speed until the mixture becomes light and fluffy, scraping down the sides of the bowl as you go.

5. Add eggs one at a time, beating well after each egg. Add in the vanilla.

6. With the mixer on low, add a third of the dry ingredients to the butter-sugar mixture. Then, add half the eggnog and rum mixture.

7. Continue by adding another third of the flour mixture, followed by the remaining eggnog and rum. Finally, add the remaining third of the flour mixture.

8. Grease a 12-cup bundt pan and spoon the prepared batter into the greased pan, smoothing the top evenly with a spatula.

9. Bake for one hour, or until a wooden pick inserted in the center comes out clean. Allow the pan to cool for about 5 minutes and then invert the cake onto a wire rack to cool completely.

Hot Chocolate Cupcakes

Rich chocolate cupcakes topped with marshmallow frosting, dusted with cocoa, and crowned with mini marshmallows.

Photo by Ashlee Glen

Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup milk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1 jar (7 oz) marshmallow creme
2 tablespoon milk Cocoa powder, for dusting
Mini marshmallows, for garnish

Directions:
Preheat oven to 350°F. Line a 12-cup muffin tin with liners.

Mix flour, sugar, cocoa, baking powder, soda, and salt in a bowl.

Whisk in milk, oil, eggs, and vanilla until smooth. Divide into liners.

Bake for 18–20 minutes, then cool.

For frosting, beat butter until creamy, add sugar and milk, then fold in marshmallow creme.

Pipe onto cooled cupcakes, dust with cocoa, and finish with marshmallows.

Citrus Glazed Gingerbread Mug Cake

Ingredients:
3 tablespoons all purpose flour
1 tablespoon nut butter of your choice (peanut butter, almond butter, cashew butter, etc.)
2 teaspoons brown sugar, packed
1 teaspoon molasses
2 tablespoon milk of your choice (dairy milk, almond milk, soy milk, oat milk, cashew milk, etc.)
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon baking powder
1 teaspoon orange zest
3 tablespoons powdered sugar
1 tablespoon orange juice
Pinch of sea salt

Directions:
Spray a microwave safe coffee mug with cooking spray or wipe with a light layer of neutral oil or butter.

Whisk all ingredients directly inside of the mug until a cake-like batter is achieved.

Microwave for 60 to 75 seconds, just until the cake rises and the center is set.

Whisk together powdered sugar and orange juice to form a quick glaze and drizzle over the warm cake.

Cranberry White Chocolate Donuts

Ingredients:
1 cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup sugar
1 egg
¼ cup sour cream
4 tablespoons milk
5 tablespoons butter melted and divided
1 teaspoon vanilla extract
½ cup chopped fresh cranberries (can use frozen)
½ cup white chocolate chips
Sugar for coating

Directions:
Preheat the oven to 400 °F.

In a bowl mix together your dry ingredients and stir to combine.

Add your egg, sour cream, milk, 1 tablespoon butter, and vanilla extract and stir until just combined.

Fold in your cranberries and white chocolate chips.

Spray your donut pan with non-stick cooking spray and pipe or spoon your donut batter into wells.

Bake for about 10 minutes or until golden.

Remove your donuts from the oven and invert onto a cooling rack, let cool until able to handle.

Brush each donut with remaining melted butter and toss in sugar.

Don’t have a donut pan? Turn the same batter into a tender loaf cake instead. Two bakes, one batter—equally festive and simple.

Loaf Variation Directions:
Grease and line a small loaf pan.

Pour in the batter from the donut recipe and bake at 350°F for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Cool, brush with butter, and sprinkle with sugar (or drizzle with a simple glaze).

Gingerbread Mug Cake 

A single-serve treat that comes together in minutes—spiced with molasses, ginger, and cinnamon.

Directions:
Spray a microwave safe coffee mug with cooking spray or wipe with a light layer of neutral oil or butter.

Whisk all ingredients directly inside of the mug until a cake-like batter is achieved.

Microwave for 60 to 75 seconds, just until the cake rises and the center is set.

Enjoy warm, topped with whipped cream, powdered sugar, or sprinkles (or all three!) if desired.

Same cozy base, two directions: one sweet for late-night cravings, one bright for holiday mornings.

Convert this recipe to a Citrus Glazed Gingerbread Mug Cake – Stir in a teaspoon of orange zest before microwaving, then drizzle with a quick glaze made from powdered sugar and orange juice.

Cranberry White Chocolate Loaf Cake

Directions:
Preheat the oven to 350 °F.

In a bowl mix together your dry ingredients and stir to combine.

Add your egg, sour cream, milk, 1 tablespoon butter, and vanilla extract and stir until just combined.

Fold in your cranberries and white chocolate chips.

Spray your loaf pan with non-stick cooking spray and pipe or spoon your donut batter into wells.

Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Remove your loaf pan from the oven and invert onto a cooling rack, let cool until able to handle.

Brush the top of the loaf pan with remaining melted butter and sprinkle on sugar

White Chocolate Cake with Peppermint Frosting

A soft, delicate white chocolate sponge layered with peppermint-kissed buttercream and topped with crushed candy canes for holiday crunch.

Photo by Ashlee Glen

Ingredients: For the Cake
10 oz white chocolate
1 ¼ cups milk room temperature
2 ¼ cups all purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
10 tablespoons unsalted butter, room temperature
1 ¼ cups granulated sugar
4 large eggs room temperature
2 teaspoons vanilla extract

For the Frosting
1 ¼ cups granulated sugar
⅔ cup water
5 large egg whitespinch of salt
1 lb unsalted butter, room temperature
2 teaspoons vanilla extract
½ teaspoon peppermint extract

Directions:
Preheat oven to 350°F. Grease and flour two 8-inch cake pans.

Mix the white chocolate and milk together in a microwave safe bowl. Melt the white chocolate and mix together in the microwave, at 30 second intervals, until smooth; let cool slightly.

In a bowl, whisk together flour, baking powder, and salt.

In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.

Add ⅓ of the flour mixture into the butter mixture and mix until just combined. Add half of the melted white chocolate mixture and stir until just combined. Add another ⅓ of the flour and stir to combined. Add the remaining white chocolate mixture followed by the remaining flour mixture.

Divide batter evenly between pans (it helps to use a kitchen scale here), bake 25–30 minutes, or until a toothpick comes out clean. Cool completely.
To make the frosting, mix together the sugar and water in a small saucepan and cook until it is 238 degrees F. Do not stir.

While the sugar is cooking, clean and dry your mixer. Whip the egg whites and add the pinch of salt. Whip until the whites form stiff peaks.

Once the sugar is at the right temperature, turn the speed of the mixer to medium-high and carefully pour the mixture between the whisk and side of the bowl. Do not scrape in the sugar (and be mindful to not get any sugar on you, as it will be quite hot).

Once all the sugar is in the mixer, beat on high until the meringue is cooled to room temperature. Turn down the speed and slowly add the butter, one tablespoon, at a time until it is fully incorporated. Stir in the extracts (tasting as you add the peppermint).

Frost your cake with your icing and decorate as desired—with white sprinkles, sanding sugar, crushed peppermint.