Cinnamon Ginger Cake
Delight your taste buds with this irresistibly spiced Cinnamon Ginger Cake, a cozy dessert that blends warm cinnamon and zesty ginger in perfect harmony. Featuring both ground and freshly grated ginger, this cake boasts layers of rich, aromatic flavor and a moist, tender crumb. With a quick prep time of just 20 minutes, it’s an ideal homemade treat for cozy afternoons or special occasions. The buttery base is elevated by the gentle sweetness of vanilla and a hint of powdered sugar for an optional finishing touch. Serve it as is with a steaming cup of tea, or pair it with a dollop of whipped cream for an indulgent twist. This easy-to-make spiced cake is perfect for fall gatherings or whenever you're craving a comforting, homemade dessert packed with warm, inviting flavors. Ideal for bakers of all skill levels, this recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsalted butter
- 3 large eggs
- 1 cup milk
- 2 teaspoons ground cinnamon
- 1.5 teaspoons ground ginger
- 2.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 2 teaspoons vanilla extract
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, to the butter-sugar mixture, mixing well after each addition. Stir in the vanilla extract and grated fresh ginger.
Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined, being careful not to overmix.
Pour the batter evenly into the prepared cake pan. Smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar if desired. Serve and enjoy!
Nutrition Facts
Calories |
3311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 2670 mg | 116% | |
| Total Carbohydrate | 570.3 g | 207% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 329.6 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 505 mg | 39% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 990 mg | 21% | |
*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.
