Rich Molasses and Fresh Ginger Cake
This moist and warmly spiced cake features bold flavors of unsulfured molasses and fresh ginger, making it a comforting dessert perfect for any occasion.
Ingredients
Essentials
- 1 3/4 cups all-purpose flour 220g
- 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 unsulfured molasses 120ml
- 1/2 cup unsalted butter, softened 115g
- 3/4 cup brown sugar, packed 150g
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp freshly grated ginger
- 1/2 cup buttermilk 120ml
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
- 1 cup powdered sugar + a bit of orange juice for glaze
Instructions
Preparation
- 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 parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, and ground cloves.
- In a large mixing bowl, cream together softened butter and brown sugar until light and fluffy.
Baking
- Add eggs one at a time, incorporate well before adding the next. Stir in molasses, vanilla extract, and freshly grated ginger.
- With mixer on low, alternate adding dry ingredients and buttermilk, starting and ending with dry ingredients until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for 45-55 minutes. Check for doneness using a toothpick.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Prepare a simple glaze or serve with powdered sugar, whipped cream, or a warm spiced chai.
Notes
Store slices in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. If refrigerated, allow to come back to room temperature before serving. The cake can also be frozen for up to 2 months.