Ginger cake is one of those timeless desserts that feels cozy, nostalgic, and full of warm, spicy flavors. Whether you’re baking during the colder months or just craving something different from chocolate and vanilla, a soft ginger cake is a satisfying choice. With the right blend of spices, sweetness, and moist texture, this cake can quickly become a household favorite.
In this article, you’ll learn how to make a homemade ginger cake from scratch, the best ingredients for flavor and texture, and some delicious variations — all while keeping it simple and approachable for every level of baker.
Why Ginger Cake?
Ginger cake isn’t just for holidays — its rich aroma and flavor profile make it a delightful dessert year-round. Here’s why it deserves a place in your baking rotation:
- Packed with warm spices: ginger, cinnamon, nutmeg
- Soft, tender crumb thanks to molasses or brown sugar
- Naturally fragrant and cozy
- Easy to pair with whipped cream, fruit, or even frosting
- Can be served warm or cold
- Stays moist for days
Key Ingredients for Ginger Cake
Let’s break down the core components of a good ginger cake:
1. Ginger (Fresh or Ground)
- Ground ginger provides consistent spice and is pantry-friendly
- Fresh grated ginger adds extra zing and aroma
- You can combine both for a more complex flavor
2. Molasses or Brown Sugar
- Molasses deepens the flavor and color
- Brown sugar (light or dark) keeps the cake moist
- You can substitute molasses with honey or maple syrup if needed
3. Warm Spices
- Cinnamon
- Nutmeg
- Cloves or allspice
- Cardamom (optional)
4. Fat
- Unsalted butter for richness
- Oil can be used for an ultra-moist crumb
5. Eggs and Milk
- Eggs provide structure and stability
- Milk or buttermilk adds moisture and tenderness
Ingredients for a Classic Ginger Cake (9-Inch Pan)
Serves 10–12 slices
Dry Ingredients:
- 1 ¾ cups (210g) all-purpose flour
- 1 ½ tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) brown sugar
- ½ cup (120ml) molasses
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup (180ml) milk or buttermilk
- 1 tbsp freshly grated ginger (optional)
Optional Add-ins and Toppings:
- ½ cup chopped walnuts or pecans
- ¼ cup diced candied ginger
- Powdered sugar for dusting
- Lemon glaze or whipped cream
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round or square cake pan with parchment paper.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Ground ginger
- Cinnamon
- Nutmeg
- Cloves
- Baking soda
- Salt
Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter and brown sugar until light and fluffy (about 2–3 minutes).
Add the eggs one at a time, mixing well between each addition. Stir in vanilla extract and molasses.
Step 4: Mix the Batter
Alternate adding the dry ingredients and the milk to the wet ingredients:
- Begin and end with the dry mixture
- Mix gently until just combined — do not overmix
- Fold in grated fresh ginger if using
If you’re adding nuts or candied ginger, fold them in now.
Step 5: Bake
Pour the batter into the prepared pan. Smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Serving Suggestions
This cake is delicious warm or at room temperature. Try it with:
- A dollop of freshly whipped cream
- A dusting of powdered sugar
- A spoonful of lemon curd
- A scoop of vanilla or cinnamon ice cream
- A drizzle of lemon or honey glaze
Storage and Make-Ahead Tips
Ginger cake actually tastes better the next day after the spices settle.
- Room temperature: Up to 3 days, covered
- Fridge: 5–6 days in an airtight container
- Freezer: Freeze whole or in slices for up to 2 months. Wrap tightly.
To reheat, microwave slices for 10–15 seconds or warm briefly in the oven.
Flavor Variations
Gingerbread Cake
- Add ¼ tsp allspice
- Increase molasses to ¾ cup
- Frost with cream cheese icing
Lemon Ginger Cake
- Add zest of one lemon to the batter
- Glaze with lemon juice and powdered sugar mixture
Chocolate Ginger Cake
- Add ¼ cup unsweetened cocoa powder
- Fold in dark chocolate chips
- Top with ganache or chocolate glaze
Vegan Ginger Cake
- Replace eggs with flax eggs (1 tbsp flax + 3 tbsp water per egg)
- Use dairy-free milk and oil instead of butter
- Substitute molasses with maple syrup
Tips for a Perfect Ginger Cake
- Don’t overmix — overworking the batter can make the cake dense
- Use room temperature ingredients for better blending
- Fresh ginger intensifies the flavor — don’t skip it if you want a real kick
- Bake until just done — overbaking will dry it out
- Let it cool completely before storing to avoid sogginess
Common Questions
Can I use fresh ginger only?
Yes, but the flavor will be sharper and slightly more peppery. You may want to reduce the amount slightly.
Can I bake this in a loaf pan?
Yes. Extend the baking time to 45–50 minutes, and check for doneness with a toothpick.
Can I make cupcakes with this recipe?
Definitely! Fill liners ¾ full and bake for 18–22 minutes.
What’s the difference between ginger cake and gingerbread?
Gingerbread often includes more molasses, cloves, and a firmer texture. Ginger cake is lighter and more tender.
How can I make it spicier?
Increase the ground ginger or add black pepper for a subtle heat.
Nutritional Profile (Approx. per slice)
- Calories: 270–300
- Fat: 11g
- Sugar: 22g
- Fiber: 1.5g
- Protein: 4g
These numbers vary based on ingredients and portion size. You can reduce sugar by using less brown sugar or molasses and serve it with Greek yogurt for protein balance.
Final Thoughts: A Spiced Treat for Every Season
Ginger cake is a beautiful blend of sweet, spiced, and soft — a dessert that feels both familiar and special. Whether served at the holidays or enjoyed on a cozy afternoon with tea, this cake brings a sense of comfort and richness to any moment.
With its simple ingredients and easy method, it’s perfect for beginner bakers and seasoned pros alike. Once you bake it once, it might just become part of your regular dessert lineup.