Ginger Cake Recipe: A Perfectly Spiced, Moist Dessert That’s Surprisingly Easy
Why You’ll Love This Ginger Cake Recipe
Looking for a dessert that’s both comforting and impressive? This ginger cake delivers warm, aromatic spices in every bite while being incredibly simple to make. Whether you’re hosting a dinner party or just craving something sweet on a cozy evening, this cake hits all the right notes. The best part? It actually gets better after a day or two, making it perfect for meal prep or advance entertaining. With its tender crumb and bold ginger flavor balanced by subtle sweetness, this cake will quickly become your go-to recipe for fall gatherings, holiday celebrations, or any time you want to fill your kitchen with amazing aromas.
Quick Info Table
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 mins | 45 mins | 60 mins | 12 | Easy |
What You’ll Need
For the Cake:
- 2 cups all-purpose flour – sifted for best texture
- 1 cup brown sugar – packed (light or dark works)
- 1/2 cup unsalted butter – softened to room temperature
- 3/4 cup molasses – not blackstrap (too strong)
- 2 large eggs – room temperature
- 1 cup hot water – freshly boiled
- 2 teaspoons ground ginger – fresh is even better
- 1 teaspoon ground cinnamon – for warmth
- 1/2 teaspoon ground cloves – adds depth
- 1/4 teaspoon nutmeg – freshly grated if possible
- 1 teaspoon baking soda – make sure it’s fresh
- 1/2 teaspoon salt – enhances all flavors
Optional Glaze:
- 1 cup powdered sugar – sifted
- 2-3 tablespoons milk – whole milk preferred
- 1/2 teaspoon vanilla extract – pure vanilla
Substitution Notes:
- Butter → vegetable oil (3/4 cup) for dairy-free
- Eggs → flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit 15 minutes)
- All-purpose flour → gluten-free flour blend (cup-for-cup replacement)
- Molasses → honey or maple syrup (cake will be less rich)
Step-by-Step Directions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or two 8-inch round pans with butter, then dust lightly with flour. This prevents sticking and ensures easy removal.
- Mix the dry ingredients. In a large bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- Cream butter and sugar. In another large bowl, use an electric mixer to cream the softened butter and brown sugar until light and fluffy, about 3-4 minutes. This step creates the cake’s tender texture.
- Add molasses and eggs. Beat in the molasses until well combined, then add eggs one at a time, mixing well after each addition. The mixture might look slightly curdled—that’s normal.
Pro Tip: Room temperature ingredients mix more easily and create a smoother batter. Take eggs and butter out 30 minutes before baking.
- Combine wet and dry ingredients. Add half the flour mixture to the butter mixture, mixing on low speed until just combined. Slowly pour in the hot water while mixing—it will seem thin, but this creates the moist texture.
- Add remaining flour. Mix in the remaining flour mixture until just combined. Don’t overmix, which can make the cake tough.
- Pour and bake. Pour the batter into your prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool completely. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before glazing or serving.
How to Serve
This ginger cake is delicious on its own, but here are some serving ideas that make it extra special:
Classic pairings: Serve with a dollop of whipped cream or a scoop of vanilla ice cream. The cool, creamy texture balances the warm spices beautifully.
Coffee shop style: Dust with powdered sugar and serve alongside hot coffee or chai tea for an afternoon treat.
Holiday presentation: Drizzle with the optional glaze and garnish with crystallized ginger pieces or a sprinkle of cinnamon.
Comfort food version: Warm individual slices in the microwave for 15-20 seconds and serve with a pat of butter—old-fashioned but irresistible.
Expert Tips for Success
Storage secrets: This cake actually improves with time. Wrap tightly in plastic wrap and store at room temperature for up to 5 days. The flavors meld and the texture becomes even more tender.
Make it ahead: Bake the cake up to 3 days in advance. It freezes beautifully for up to 3 months—just wrap well and thaw at room temperature.
Spice variations: Love bold flavors? Add 1/4 teaspoon cardamom or a pinch of black pepper. For milder tastes, reduce ginger to 1 1/2 teaspoons.
Texture tweaks: For an even more tender cake, substitute 1/4 cup of the flour with cornstarch. For added richness, use buttermilk instead of hot water.
Baker’s Secret: The hot water activates the spices and creates steam, which keeps the cake incredibly moist. Don’t skip this step!
Testing for doneness: The cake is ready when it springs back lightly when touched in the center and just starts to pull away from the sides of the pan.
Common Questions
Can I use fresh ginger instead of ground?
Yes! Use 2 tablespoons of freshly grated ginger for more intense, bright flavor. Add it with the wet ingredients and reduce ground ginger to 1 teaspoon.
Why is my cake dense?
Dense cake usually results from overmixing or old baking soda. Mix just until ingredients are combined, and make sure your baking soda is less than 6 months old for proper lift.
Can I make this in a bundt pan?
Absolutely! Use a well-greased 10-12 cup bundt pan and bake for 50-55 minutes. The cake will have a lovely presentation and the same delicious flavor.
How do I know if my molasses is still good?
Good molasses should pour smoothly and smell rich and sweet. If it’s crystallized or smells off, replace it. Store molasses in a cool, dry place for up to 2 years.
Can I double this recipe?
Yes, but bake in two separate pans rather than one large one for even cooking. The baking time will remain the same, but check both pans as ovens can have hot spots.
Final Thoughts
This ginger cake recipe proves that the best desserts don’t have to be complicated. With its perfect balance of warming spices and tender, moist crumb, it’s the kind of cake that makes your house smell like home and brings people together around the table. The beauty of this recipe lies in its simplicity and reliability—it works every time and tastes even better the next day.
Whether you’re a beginner baker looking for a foolproof recipe or an experienced cook wanting a go-to crowd-pleaser, this ginger cake delivers. The warm spices make it perfect for fall and winter, but honestly, it’s delicious any time of year. Give it a try, and don’t be surprised if it becomes your new favorite dessert to share with family and friends!
