Ginger Cake
Warm, spicy, and irresistibly moist, this Ginger Cake is a celebration of classic comfort baking with a modern twist. Featuring a medley of aromatic ground ginger, cinnamon, and freshly grated ginger, this cake is perfectly balanced with the rich sweetness of dark brown sugar, golden syrup, and molasses. With just 15 minutes of prep time, this easy ginger cake recipe delivers a soft, buttery crumb and an enticing aroma that will fill your kitchen. The combination of pantry staples and simple techniques makes it ideal for both beginner bakers and seasoned pros. Serve it as a cozy dessert or an afternoon treat, either plain or topped with a dollop of whipped cream for an indulgent finish. Perfect for holidays and everyday enjoyment, this ginger cake is a must-try for lovers of spice and all things sweet!
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Recipe Information
Ingredients
- 150 grams unsalted butter
- 150 grams dark brown sugar
- 150 grams golden syrup
- 50 grams molasses
- 150 milliliters whole milk
- 2 large eggs
- 200 grams all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 tablespoon fresh ginger (grated)
Instructions
Preheat your oven to 160°C (320°F) and grease and line a 9-inch square cake pan with parchment paper.
In a small saucepan, melt together the butter, dark brown sugar, golden syrup, and molasses over medium-low heat. Stir until smooth and set aside to cool slightly.
In a small bowl, whisk together the milk and eggs until combined. Gradually stir this mixture into the cooled butter and sugar mixture.
In a large mixing bowl, sift together the all-purpose flour, ground ginger, ground cinnamon, baking powder, baking soda, and salt. Add the grated fresh ginger and mix well.
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a spatula or wooden spoon until the batter is smooth and all ingredients are well combined.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Allow the ginger cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve on its own or with a dollop of whipped cream for an extra treat.
Nutrition Facts
Calories |
3252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 81.3 g | 406% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 723 mg | 241% | |
| Sodium | 3289 mg | 143% | |
| Total Carbohydrate | 480.3 g | 175% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 319.0 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 564 mg | 43% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1659 mg | 35% | |
*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.
