Fresh Ginger Cake
Warm, aromatic, and irresistibly moist, this Fresh Ginger Cake is a show-stopping dessert that perfectly balances bold spice with a tender crumb. Infused with the zesty heat of freshly grated ginger, this cake is brought to life with molasses, ground cinnamon, and cloves, creating layers of deep, comforting flavor. The addition of buttermilk ensures a light, fluffy texture, while a dusting of powdered sugar adds a delicate finishing touch. Easy to prepare in under 20 minutes, this crowd-pleasing treat bakes to golden perfection in under an hour, making it an ideal centerpiece for holiday gatherings or cozy weeknight desserts. Serve warm or at room temperature alongside a dollop of whipped cream or a scoop of vanilla ice cream for a truly unforgettable indulgence. Perfect for lovers of spiced cakes, this recipe is a celebration of rich flavors and homemade charm.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 0.25 cup Fresh ginger, grated
- 0.5 cup Unsalted butter
- 1 cup Granulated sugar
- 1 cup Molasses
- 2 Large eggs
- 1 cup Buttermilk
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and generously grease a 9-inch round or square cake pan. Line the bottom with parchment paper for easy release.
In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground cloves, and salt. Set aside.
In a small bowl, peel and finely grate the fresh ginger until you have 1/4 cup. Set aside.
In another large mixing bowl, cream together the unsalted butter and granulated sugar using a hand or stand mixer until light and fluffy, about 3 minutes.
Add the molasses to the creamed butter and sugar mixture, mixing until fully incorporated.
Beat in the eggs, one at a time, making sure each is well mixed before adding the next.
Stir in the grated fresh ginger.
Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk. Begin and end with the dry ingredients, mixing gently after each addition until just combined (do not overmix).
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, invert it onto a wire rack and remove the parchment paper. Allow it to cool completely.
Dust the top of the cake with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
3596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 2981 mg | 130% | |
| Total Carbohydrate | 709.1 g | 258% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 467.8 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1090 mg | 84% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 5589 mg | 119% | |
*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.
