There’s something wonderfully nostalgic about the rich, warm scent of ginger and spices filling the air—like a cozy hug that instantly transports you to autumn days and festive gatherings. This Ginger Spice Cake is the perfect embodiment of those comforting, homey vibes, with its deep flavors and tender crumb.
With the warmth of cinnamon, cloves, and freshly ground ginger, this cake is a celebration of all things spiced and sweet. The moist texture, paired with a touch of molasses, creates a layered flavor profile that’s both bold and inviting, a true standout at any gathering.
What makes this ginger spice cake so special? It’s the perfect balance of bold spices and sweetness. Serve it on its own, top it with a dollop of whipped cream, or drizzle it with a warm glaze for a festive touch. Whether you’re celebrating the holidays or enjoying a cozy afternoon, it’s a cake that brings comfort and joy.
This recipe is not just for dessert; it’s a reminder to slow down and savor life’s simple pleasures. Let’s create a cake that adds warmth and flavor to every moment spent with those you cherish.
Ginger Spice Cake
Equipment
- Whisk
- Large mixing bowl
- Silicone spatula
- 9×9-inch baking pan
Ingredients
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 eggs, room temperature
- ½ cup light or dark brown sugar
- 1 tsp vanilla extract
- 1¼ cups buttermilk, room temperature
- ½ cup old-fashioned oats
- 240 g all-purpose flour
- 1 tbsp ground ginger
- ¾ tsp fine sea salt
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp ground cloves
- ½ tsp ground cardamom
- ⅓ cup finely chopped crystallized ginger
- ¼ tsp freshly ground nutmeg Powdered sugar
Instructions
- Preheat the oven to 350°F and position a rack in the middle.
- Lightly grease a 9×9-inch baking pan with cooking spray.
- In a large mixing bowl, whisk together butter, granulated sugar, and brown sugar until creamy.
- Incorporate the eggs one at a time, followed by vanilla extract, mixing thoroughly after each addition.
- Add half of the buttermilk to the mixture and stir.
- Fold in the flour, oats, ground ginger, baking powder, cinnamon, salt, cardamom, cloves, and nutmeg until well blended.
- Mix in the remaining buttermilk and, if desired, fold in crystallized ginger or save it for sprinkling.
- Transfer the batter into the prepared pan, smoothing it out evenly.
- Sprinkle reserved ginger, if used, over the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
Notes
- Mix in chopped nuts, like pecans or walnuts, for a delightful crunch in every bite.
Nutrition Information:
Calories: 150 || Total Fat: 9g || Carbohydrates: 15g || Protein: 2g
What To Avoid While Making this Recipe?
- For the best texture, make sure the butter and eggs are at room temperature before mixing. Cold ingredients can cause the batter to seize up.
- The blend of ginger, cinnamon, cardamom, cloves, and nutmeg is what gives this recipe its signature flavor. Don’t skip or substitute them unless necessary.
- To ensure a moist and soft texture, avoid baking for too long.