3 Ginger Gingerbread Cake
Warm up your kitchen with the irresistible aroma of this 3 Ginger Gingerbread Cake, a true celebration of ginger in all its forms! Featuring the perfect trio of ground ginger, freshly grated ginger, and sweet, chewy candied ginger, this spiced dessert offers layers of bold flavor in every bite. The addition of molasses gives the cake its signature rich, dark sweetness, while a medley of cinnamon and nutmeg enhances its cozy, warming profile. With a tender, moist texture and a festive dusting of powdered sugar, this show-stopping gingerbread is perfect for holiday gatherings or anytime you crave a nostalgic treat. Ready in just over an hour and serving up to 10 people, this recipe is as easy to prepare as it is delightful to share!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1 cup Brown sugar, packed
- 1 cup Molasses
- 2 tablespoons Fresh ginger, grated
- 2 items Eggs, large
- 1 cup Whole milk, room temperature
- 4 tablespoons Candied ginger, finely chopped
- 2 tablespoons Powdered sugar, for dusting (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a medium-sized mixing bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened unsalted butter and brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the molasses and grated fresh ginger to the butter mixture, beating until well combined.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Reduce the mixer speed to low and add the dry ingredients in three parts, alternating with the milk in two parts, starting and ending with the dry ingredients. Mix until the batter is smooth and combined, but do not overmix.
Gently fold in the chopped candied ginger with a spatula.
Pour the batter into the prepared cake pan, smoothing the surface with a spatula.
Bake in the preheated oven for 40-45 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 before transferring it to a wire rack to cool completely.
If desired, dust the cooled cake with powdered sugar before serving for a festive touch.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 330 mg | 14% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 48.4 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 124 mg | 10% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 577 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
