Rich Molasses and Fresh Ginger Cake

Do you ever get a sudden craving for something warmly spiced that smells like a hug straight from the oven? I do — especially on chilly afternoons when I want a slice of cake that feels like home. If you’ve ever worried that baking spiced cakes is too fussy for a beginner, I get it; I’ve been there, too. This Rich Molasses and Fresh Ginger Cake is one of those recipes that looks and smells impressive but is genuinely forgiving and simple to make, so you can relax and enjoy the process.

A Quick Look at This Rich Molasses and Fresh Ginger Cake Recipe

This cake is defined by two bold flavors: deep, bittersweet unsulfured molasses and zesty, freshly grated ginger. It’s comfort food at its best—moist, warmly spiced, and perfect with a cup of tea or a scoop of ice cream. The recipe uses pantry-staple ingredients and straightforward steps, which makes it ideal for home cooks and beginners alike. If you like a cake that’s not too sweet but full of character, keep reading — you might find your new favorite weekend bake.

Ingredients You’ll Need for Rich Molasses and Fresh Ginger Cake

Essentials

• 1 3/4 cups (220g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 cup (120ml) unsulfured molasses
• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp freshly grated ginger
• 1/2 cup (120ml) buttermilk

These are the base ingredients that give the cake its texture, structure, and signature flavor. Keeping the butter room temperature and the eggs at room temp helps everything come together with a smooth, airy crumb.

Optional add-ons

• 1/2 cup chopped crystallized (candied) ginger for extra zing and texture
• 1/3–1/2 cup toasted walnuts or pecans for crunch
• Zest of 1 orange for a bright citrus lift
• 1/2 cup raisins or chopped dried figs for chew and a touch of sweetness
• Simple orange or vanilla glaze (powdered sugar + a bit of orange juice) to drizzle on top
• A dusting of powdered sugar or a smear of whipped cream/cream cheese frosting when serving

These add-ons let you make the cake your own. I often tuck in a handful of chopped crystallized ginger because it plays beautifully with the fresh ginger in the batter.

Substitutions and shortcuts

• Buttermilk: If you don’t have buttermilk, make a quick substitute by stirring 1/2 tbsp lemon juice or white vinegar into 1/2 cup milk and letting it sit 5 minutes. This gives the same tang and acidity that reacts with baking soda.
• Molasses: Use unsulfured molasses as written for a balanced, rich flavor. Blackstrap molasses is darker and more intense — use it sparingly or mixed with a lighter molasses if you want extra depth. (Taste will change.)
• Butter: If you need a dairy-free option, try a neutral oil (like canola) — use about 7/8 the amount of butter called for (so ~7 tbsp oil). The cake will be slightly denser but still delicious.
• Brown sugar: If you only have white sugar, mix it with a teaspoon or two of molasses to mimic brown sugar, or use coconut sugar for a deeper caramel note.
• Flour: For a gluten-free version, swap 1:1 gluten-free flour blend made for baking and add a teaspoon of xanthan gum if your blend doesn’t already contain it. Expect minor textural changes.
• Shortcut: If you’re pressed for time, you can microwave-soften butter for a few seconds to reach softened stage, but don’t melt it — you need it scoopable to cream with sugar.

How to Make Rich Molasses and Fresh Ginger Cake Step-by-Step

I’ll walk you through this like we’re baking together in one cozy kitchen. Read each step before you start so you know what’s coming, and gather your ingredients first for smoother prep.

1. Preheat and prepare the pan

   • Preheat your oven to 350°F (175°C).
   • Grease a 9-inch round cake pan with a little butter or nonstick spray, then line the bottom with a round of parchment paper. This prevents sticking and helps the cake release cleanly.

2. Whisk the dry ingredients

   • In a medium bowl, whisk together 1 3/4 cups (220g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground ginger, 1/2 tsp ground cinnamon, and 1/4 tsp ground cloves.
   • Whisking here does two things: it evenly distributes the spices and leavens, and it breaks up any lumps in the flour so your batter will be smooth.

3. Soften and cream the butter and sugar

   • In a large mixing bowl (or stand mixer fitted with a paddle), add 1/2 cup (115g) softened unsalted butter and 3/4 cup (150g) packed brown sugar.
   • Cream them together until the mixture is light in color and fluffy — about 2–4 minutes on medium speed. If you’re using a hand mixer, it may take slightly longer. Scrape down the sides of the bowl as needed.

4. Add the eggs, molasses, and flavorings

   • Beat in the eggs one at a time, making sure each egg is incorporated before adding the next. This helps stabilize the batter.
   • Stir in 1/2 cup (120ml) unsulfured molasses, 1 tsp vanilla extract, and 1 tbsp freshly grated ginger. Mix until everything is uniform. The batter will be glossy and fragrant.

5. Alternate adding dry ingredients and buttermilk

   • With the mixer on low, add about one-third of the dry flour mixture, then half of the 1/2 cup (120ml) buttermilk. Mix gently.
   • Add another third of the dry ingredients, then the remaining buttermilk. Finish with the last third of the dry ingredients.
   • The key here is to start and finish with dry ingredients and to mix just until combined — a few streaks of flour are okay; overmixing will make the cake tough.

6. Transfer batter to the pan and smooth

   • Pour the batter into the prepared 9-inch pan. Use a spatula to smooth the top so it bakes evenly.

7. Bake until done

   • Bake in the preheated oven for 45–55 minutes. Ovens vary, so start checking at 40–45 minutes. A toothpick or cake tester inserted into the center should come out clean or with a few moist crumbs, but not wet batter. If the top is browning too quickly, loosely tent the cake with foil.

8. Cool and unmold

   • When the cake is done, remove it from the oven and let it cool in the pan on a wire rack for 15 minutes.
   • Run a thin knife around the edge, then invert the cake onto the rack and remove the parchment. Let it cool completely before slicing into wedges. Cooling fully helps the crumb set and keeps slices from crumbling.

9. Optional finish (glaze or toppings)

   • If you like, prepare a simple glaze: mix 1 cup powdered sugar with 1–2 tbsp orange juice until smooth, then drizzle over the cooled cake. Or simply dust with powdered sugar and serve with whipped cream. Fresh orange zest or a few pieces of crystallized ginger on top make it look special.

I like to slice this cake when it’s completely cool and serve it with a cup of milky tea. The first bite of warm ginger and molasses is always worth the wait.

Common Mistakes to Avoid

Baking a cozy, spiced cake like this can feel intimidating, but most problems are easy to prevent. Below are a few common missteps I’ve made myself — and how to avoid them — so your cake comes out tender and flavorful every time.

Mistake 1: Overmixing the batter

Overmixing develops gluten and leads to a denser, tougher cake. To avoid this, combine wet and dry ingredients slowly and stop as soon as the flour is incorporated. A few small streaks are better than a tough cake.

Mistake 2: Using the wrong molasses or too much

Molasses comes in different strengths. Unsulfured (regular) molasses gives a balanced, rich sweetness. Blackstrap is very strong and can make the cake bitter if used at the same quantity. If you only have blackstrap, use half and supplement with a bit of brown sugar.

Mistake 3: Not checking doneness correctly

Relying on time alone can be misleading because oven temperatures vary. Start checking around 40 minutes and look for a toothpick that comes out with a few moist crumbs — that’s perfect. If it’s wet batter, bake a little longer. If the edges are pulling away and the top is dark, it’s a sign of overbaking.

Serving Suggestions for Rich Molasses and Fresh Ginger Cake

This cake is versatile and pairs beautifully with simple accompaniments. Whether you want a modest slice for tea or a centerpiece for a gathering, choosing the right complement can enhance the warm spices and molasses notes.

With a dollop of whipped cream or crème fraîche

A spoonful of lightly sweetened whipped cream or tangy crème fraîche balances the cake’s rich molasses flavor and adds a silky texture. I often add a sprinkle of finely grated fresh ginger on top for a fragrant touch.

As a cozy afternoon tea cake

Slice the cake thinly and serve with strong black tea or a spiced chai. The warm spices in the cake play well with tea’s tannins, and a small pot of honey on the side makes it feel indulgent.

For holiday gatherings or potlucks

Dress the cake up with an orange glaze or a scattering of toasted nuts and crystallized ginger for crunch. It travels well and keeps its flavor for a day or two at room temperature, so it’s a lovely option for sharing with friends and family.

Conclusion

I love how this Rich Molasses and Fresh Ginger Cake feels both simple and special — it’s easier than it looks, and the flavor payoff is huge even with minimal fuss. The recipe is flexible: swap a few ingredients, add nuts or candied ginger, or top it with a citrus glaze to make it your own. If you’re new to baking, this is a friendly one to start with, and if you’re an old hand, it’s a cozy twist on classic gingerbread flavors. I’d be delighted if you tried it and shared how you served it or any little tweaks you made. For more inspiration and an old-fashioned take on ginger cakes, I sometimes look at the Old Fashioned Gingerbread Cake recipe for ideas, and this version from Blackstrap Molasses & Fresh Ginger Cake is a nice comparison if you want to experiment with molasses types.

FAQs About Rich Molasses and Fresh Ginger Cake