Triple Ginger Gingerbread Cake

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Time for gingerbread! Please welcome Garrett McCord who has whipped up this beautiful dark and gingery gingerbread for us. ~Elise

I get cravings throughout the year for the spicy, treacly flavor of gingerbread. Sure, I can easily satisfy myself come December when the baking world goes gaga for gingerbread, but I’ve been known to make it in the middle of Spring or Summer simply to quell my ginger-obsession. By itself or served toasted with a bit of butter and jam I find that a lively and gingery gingerbread is really appropriate at any time of year.

This recipes utilizes the classic method for making gingerbread, which requires melting the fat (in this case, the butter) in with the molasses, honey, and sugar before adding the dry ingredients. To give it some extra kick I use three forms of ginger: ground, fresh, and candied to ensure a pronounced ginger flavor.

A heavy dose of other classic gingerbread spices give the cake some more dimension. These methods and ingredients together create a gingerbread that is dark, dense, a little bit sticky, and outrageously flavorful.

Triple Ginger Gingerbread Cake Recipe

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This is a cake that benefits from time. When the cake is cool wrap it up in plastic wrap and wait 24 hours to allow the flavors to intensify. If you can't find candied ginger, you can simply substitute more fresh ginger.

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup water
  • 1/2 cup molasses, unsulphured
  • 1/2 cup honey (preferably a dark variety such as buckwheat, avocado or wildflower)
  • 1/2 cup dark brown sugar (can substitute light brown)
  • 2 eggs, room temperature
  • 1 tablespoon fresh ginger, peeled and finely grated
  • 1 tablespoon candied ginger, minced
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoon ground ginger
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon nutmeg

Method

1 Preheat oven to 325°F. Butter and lightly flour an 8x8 or 9x9 baking dish. Fit a piece of parchment or baking paper inside and allow some to hang off the sides (this will make it easier to lift the cake out of the pan later). Lightly butter and flour the paper as well.

2 In a medium sauce pot over medium heat place the butter, molasses, honey, water, and brown sugar. Stir to melt the butter. Do not allow to simmer or boil. Once the butter is melted take the pot off the heat and allow to cool to room temperature. Be sure to stir the mixture every so often as the the sugar and fat will form skin on the surface.

3 Once room temperature whisk the eggs, grated ginger, and candied ginger into the molasses mixture. Set aside.

4 Sift together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Add the flour to the molasses mixture in three or four additions and whisk until it just comes together.

5 Pour into the prepared pan and bake for 35 minutes. Loosely place a piece of foil over the top and bake for another 15-25 minutes or until a toothpick comes out clean. Cool on a wire rack for ten minutes, then lift the cake out of the pan and continue to cool on the rack. You can serve this fresh out of the oven, but the flavor is much better if you give it a day to sit and allow the spices to intensify the cake.

5a A loaf pan can also be used for this recipe. Simply place foil over the top at 25 minutes, and then increase the continuing baking time by 5-10 minutes or until a toothpick comes out clean. I find, however, that a loaf pan often results in slightly crispier, more well-done crust.

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Showing 4 of 27 Comments

  • ELAINE Noseworthy

    Ginger cake took long time to bake and came out dry .I covered with foil after 35 mins. For another 30 mins because middle not cooked.tasted good but dry,thanks

    T

  • A World In My Oven

    Thank you so much for the lovely recipe! I bought a big jar of molasses and didn’t know what to use it for, but now I’ve tried your recipe I think I’m going to use the rest of the jar for the exact same thing! Unfortunately I was short on the ginger, so I topped the cake with lemon icing instead ;)

  • MAC

    This recipe is amazing! It truly was *the* PERFECT gingerbread. I substituted an all-purpose gluten-free flour blend cup for cup for the wheat flour and my guests had no idea. Thank you for providing a recipe that I will look forward to making year after year!

  • Carol

    I made these cupcakes today, they turned out wondeful. I did make the following changes. I soften butter and added it with the wet ingredients and added 1 teaspoon of vanilla. In place of grated ginger I used about 3 TB of finely chopped crystallized ginger,it worked perfect. I frosted cupcakes with a cream cheese frosting, great recipe :-)

  • Amy

    I’m not sure where I went wrong… I followed the recipe almost exactly (didn’t have any fresh ginger on hand, so I added a little extra ground ginger), but something about the flavor is off. It’s too bad, because it looked like such a tasty cake!

    This recipe calls for fresh ginger, so if you didn’t use it, that would probably account for something being off with the taste. ~Elise

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