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Ginger Cake

Scott Phillips

Yield: Yields one 8x8-inch cake.

Servings: eight.

This cake is very much like a traditional gingerbread, except that it’s made with buttermilk and is extra tender and moist. Serve it on its own with lightly sweetened whipped cream, or use it to make Ginger Cake Trifles.


  • 4 oz. (1/2 cup) unsalted butter, at room temperature; more for the pan
  • 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. ground cloves
  • 1/4 tsp. table salt
  • 1 Tbs. minced fresh ginger
  • 1/4 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 1 large egg, at room temperature
  • 1/2 cup unsulfured mild molasses
  • 1/2 cup buttermilk, at room temperature

Nutritional Information

  • Calories (kcal) : 320
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 60
  • Sodium (mg): 190
  • Carbohydrates (g): 48
  • Fiber (g): 1
  • Protein (g): 4


  • Position a rack in the center of the oven and heat the oven to 350°F. Butter the sides of an 8×8-inch square cake pan and line the bottom of the pan with parchment. In a medium bowl, mix the flour, ground ginger, cinnamon, baking soda, cloves, and salt. Set aside.

    Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy, about 1 minute. Add the fresh ginger and mix until just combined. Add both sugars and beat on medium speed until well combined and fluffy, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Add the egg and mix on medium speed until well combined. Turn the mixer to low and slowly add the molasses. Add about one-third of the dry ingredients and mix until just combined. Add one-third of the buttermilk and mix until just combined. Add the remaining dry and wet ingredients in four more additions, finishing with the buttermilk and mixing until just combined after each addition. Scrape the batter into the cake pan and spread it evenly.

    Bake the cake until a skewer inserted into the center comes out clean, 30 to 35 minutes. Let the cake cool completely in the pan, at least an hour.

Make Ahead Tips

The cake can be made a day ahead and stored at room temperature.


Rate or Review

Reviews (7 reviews)

  • user-4316308 | 10/30/2021

    It’s a good recipe, but I agree a bit dry. I make a toffee caramel and prick the cake so the caramel seeps in. Works like a charm

  • Ginnykins | 11/24/2019

    The first time I made this recipe it came out on the dry side but the flavor was good. The second time, I made these changes and it was awesome:
    - Punched up the spices to 2.5 teaspoons ginger and 1.5 teaspoons cinnamon, and added 1/2 teaspoon of cloves
    - Used dark unsulphured molasses
    - Baked for 25 minutes
    Beautiful deep flavor and very moist. Perfect for ginger lovers!

  • User avater
    SandraCColeman | 10/27/2018

    Really very tasty

  • chefwannabe | 03/30/2017

    This cake came out a little too dry for my liking and I took it out after 30 minutes. There's a similar recipe on Epicurious for Ginger and Molasses squares that melts the butter (which makes it a lot easier ) and uses 1 and 1/4 cups flour and it turns out a littlebetter.

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