Triple Ginger Gingerbread Cake


Time for gingerbread! This old-fashioned gingerbread cake is loaded with three kinds of ginger: ground, fresh, and candied. It's an extra-special treat to have around the holidays.

Photography Credit: Elise Bauer

I get cravings throughout the year for the spicy, molasses-y 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.

Triple Gingerbread Cake In Baking Glass

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Outrageously Flavorful Gingerbread Cake

This recipe utilizes the classic method for making gingerbread, which requires melting the fat (in this case, the butter) 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 gives the cake some more dimension. These methods and ingredients together create a gingerbread that is dark, dense, a little bit sticky, and outrageously flavorful.

Add Frosting for Extra Decadence

Want to add some extra decadence to your cake? Give it a layer of cream cheese frosting on top!

Another idea? Drizzle some warm caramel sauce over each slice just before you serve.

Better the Next Day!

This is a cake that benefits from sitting overnight, so plan to make it the day before you want to serve it. When the cake is cool, wrap it up in plastic wrap and wait 24 hours to allow the flavors to intensify.

How to Store and Freeze

This cake will keep for about a week, covered, on the counter.

To freeze either the whole cake or individual slices, let the cake cool completely. Remove the cake from the baking dish (lining your baking dish with a sling of parchment paper makes this easy!) and wrap it tightly in plastic and then in a double layer of aluminum foil.

Freeze for up to one month. Thaw on the counter.

Can’t get enough gingerbread?

Triple Ginger Gingerbread Cake Recipe

  • Prep time: 30 minutes
  • Cook time: 55 minutes
  • Yield: 9 to 16 slices

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.

GINGERBREAD LOAF: 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 to 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.


  • 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 large 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


1 Preheat oven, prep baking dish: 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 Melt butter with molasses, honey, water, brown sugar: In a medium saucepan 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 Add eggs, grated and candied ginger: Once the butter mixture is at room temperature whisk the eggs, grated ginger, and candied ginger into the molasses mixture. Set aside.

4 Whisk flour, baking soda, and spices:  Whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

5 Add the flour to the molasses mixture in three or four additions and whisk until it just comes together.

6 Bake: Pour into the prepared pan and bake for 35 minutes. Loosely place a piece of foil over the top and bake for another 15 to 25 minutes or until a tester comes out clean.

7 Cool: 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.

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Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

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33 Comments / Reviews

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Did you make it? Rate it!

  1. Carol Kempton

    I had the same problem with regards to the cooking time about one hour and forty five minutes. I only had ground ginger so I doubled the amount, turned out great full of flavour, will definitely make again


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  2. Emily

    Delicious gingerbread cake! It turned out perfectly and we could not wait to test it. It is definitely more gingery the next day. I might try it with the cream cheese frosting next time. Excellent, thank you.


  3. Kevin

    Still dry like many other gingerbread recipes… I made a lemon sauce and that helped. Im going to double the butter next time and decrease the Ground Ginger by half.


  4. Joyce

    I made this cake today for my kid’s AP world history project which asked to make ginger food. I followed the recipe exactly – the end result: it was delicious. Loved the taste and it’s a perfect gingerbread to share during Christmas time. The only problem I had was needed to cook extra 40 mins besides 35 mins & 25 mins mentioned in the recipe, maybe because I used 5x9x5 baking pan.

  5. Lindy

    I made the triple ginger gingerbread, a little fussy to make and the time to bake needed to be doubled, at 35 minutes the center was still soupy, that being said the cake had nice flavor and a lovely dark brown color. I did share and others wanted the recipe. I will make this again. Thank you for sharing this recipe.

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