Ginger Cake Recipe
This Ginger Cake is a moist and flavorful cake that's perfect for any occasion. Made with aromatic ginger and warming spices, this cake is a wonderful way to add some cozy comfort to your day. The cake is easy to make and can be served as a stand-alone dessert or with a dollop of whipped cream and some fresh fruit.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1/2 cup unsulphured molasses
- 1 cup hot water
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (180°C). Grease a 9x9-inch (23x23-cm) square cake pan and line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, beat the softened butter with an electric mixer until creamy. Add the brown sugar and granulated sugar and beat until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, scraping down the sides of the bowl as needed.
- Beat in the molasses until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the hot water, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove the cake from the pan and transfer it to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar, milk, and vanilla extract in a medium bowl until smooth. Drizzle the glaze over the cooled cake and allow it to set before slicing and serving.
- Serve the Ginger Cake with a dollop of whipped cream and some fresh fruit if desired. Enjoy!
Notes
Use unsulphured molasses for a milder flavor.
If you don't have a square cake pan, you can use a round cake pan or a loaf pan instead.
Make sure to line the cake pan with parchment paper to make it easy to remove the cake from the pan. Allow the cake to cool completely before glazing to prevent the glaze from melting and sliding off the cake. Store leftover cake in an airtight container at room temperature for up to 3 days.
Make sure to line the cake pan with parchment paper to make it easy to remove the cake from the pan. Allow the cake to cool completely before glazing to prevent the glaze from melting and sliding off the cake. Store leftover cake in an airtight container at room temperature for up to 3 days.