Super Moist Ginger Cake
Indulge in the warm, spiced flavors of this Super Moist Ginger Cake, a must-try recipe that delivers a perfectly tender crumb with every bite. Made with a luscious combination of molasses, brown sugar, and freshly grated ginger, this cake achieves an irresistible depth of flavor enhanced by aromatic spices like cinnamon and nutmeg. The secret to its incredible moisture lies in the addition of plain yogurt and whole milk, creating a batter that's rich and smooth. Perfect for cozy gatherings or holiday celebrations, this ginger cake bakes to golden perfection in just under an hour and pairs beautifully with a dollop of whipped cream or a drizzle of caramel sauce. With simple ingredients and easy-to-follow steps, this cake is a stunning centerpiece for any dessert table. Perfect for fans of moist spice cakes, this recipe will keep everyone coming back for more!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 115 grams unsalted butter
- 200 grams brown sugar
- 200 milliliters molasses
- 120 milliliters whole milk
- 120 milliliters plain yogurt
- 2 pieces large eggs
- 1 teaspoon fresh ginger, grated
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch (23 cm) round cake pan. Line the bottom with parchment paper for easy removal.
In a medium mixing bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
In a large saucepan, melt the butter over low heat. Add the brown sugar, molasses, and freshly grated ginger. Stir until the sugar has dissolved and the mixture is smooth. Remove from heat and let it cool slightly.
In a separate bowl, whisk together the milk, yogurt, and eggs until fully combined.
Slowly add the wet ingredients (milk mixture) to the butter and molasses mixture, whisking gently until smooth.
Fold the dry ingredients into the wet mixture in 2–3 additions. Mix gently until no streaks of flour remain, but do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serve plain or with a dollop of whipped cream for extra indulgence!
Nutrition Facts
Calories |
2765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 2788 mg | 121% | |
| Total Carbohydrate | 406.7 g | 148% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 211.5 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 925 mg | 71% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 4690 mg | 100% | |
*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.
