You had better like ginger for this recipe…I use an entire cup of freshly grated ginger, and that gingery spiciness is just spectacular! And let's go ahead and call it good for you…ginger is great for your body and brain, and the dark molasses contains heme-iron which makes it easy for your body to absorb iron in your diet.
Is Ginger Root or Grated Ginger the Same as Ground Ginger?
There is a difference in potency between ground ginger and grated ginger. Grated ginger or ginger root is the grated form of raw ginger, as you might prepare at home if you buy a piece of ginger at the store. It is around 70% water, and therefore the ginger taste is mild so it can be used as-is in cooking. You may hear people say that ginger tea or ginger beer is good for an upset stomach, due to ginger's anti-nausea properties.
Ground ginger, in powder form, has been dried and thus the intensity of the ginger flavor is about 10-20 times more enhanced than raw ginger root. This powder is commonly used in baking, and is easy to over-do as it's so strong in flavor.
Can I Use Minced Ginger in Ginger Cake?
Yes! Mincing ginger yields the smoothest texture possible for this cake. Both mincing and grating allows the taste and aroma of the ginger to be released when baking.
Pro tip: The fresher the ginger, the better the texture. Old ginger can be woody or stringy.
Can You Freeze Ginger Cake?
You can freeze your cake. However, note that it will also keep in an airtight container for up to 2 weeks. To freeze, you must let your cake cool completely. Once cool, wrap in parchment paper and store in the freezer in an airtight container. Let thaw to room temperature when ready to eat again.
Why Did My Ginger Cake Sink in the Middle?
If the temperature of your oven is too high, then your cake will rise far too quickly. It will rise, then fall in the middle as the batter hasn't had time to cook to sustain the shape. Cake sinking also occurs if you open the oven door during the rising process and thus alter the temperature of the oven.
Baking in Glass vs. Non-Stick
Usually when baking in a glass pan, the temperature should be 25 degrees higher, and will take up to 10 minutes longer – this recipe has been tested in an 8x8 glass pan, and a 9x9 non-stick pan. The instructions are written for non-stick, so please adjust accordingly.
How to Make Fresh Ginger Root Cake
First, you'll need the following ingredients for your ginger cake:
Start by preparing your 9x9 baking dish. Use a stick of butter to rub a thin layer of butter all over pan (photo 1), then sprinkle flour on top until the whole pan is coated (photo 2). This step makes it much easier to remove the cooked cake later.
Now to start on the cake mixture. Sift the flour, baking soda, and salt into a medium-sized bowl and set aside (photo 3).
In another large bowl mix together the brown sugar, molasses, egg and grated fresh ginger (photo 4). Mix together (photo 5).
Once these ingredients are mixed together, add in your melted butter and water mixture and stir until incorporated (photo 6).
Then it's time to add your dry ingredients to the wet. Pour in the flour to the wet ingredients. Stir until the ingredients are only just mixed through.
Pour the cake batter into your prepared baking dish, and put it in the oven (photo 1 below). The cake will take 30-35 minutes to bake through. To test after the time is up, insert a toothpick in the center of the cake, and if it comes out clean then your cake is baked (photo 2 below).
Let cool on a cake rack before serving. If you can, it's best to leave it cool overnight.
Garnish with a dusting of powdered sugar for some extra wow-factor!
More Great Cakes
If you love this recipe, you'll love these other cakes…
Or try perusing all these other tasty sweets!
★ Did you make this recipe? Please give it a star rating below!★
I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, and PINTEREST to see more delicious food and what I’m up to.
Fresh Ginger Root Cake
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dark brown sugar
- ½ cup dark molasses
- 1 egg room temperature
- 1 cup freshly grated ginger
- 4 tablespoon butter melted in in a saucepan with ½ cup of water
Instructions
- Butter and flour an 8x8 or 9x9 baking dish. Preheat oven to 350F.
- Sift your flour, baking soda, and salt into a medium bowl. Set aside.
- Mix your brown sugar, molasses, egg, and ginger in a large bowl.
- Add your melted butter/water mixture into the wet ingredients.
- Stir in the dry ingredients until just mixed.
- Add the batter to your baking dish*. Bake 30-35 minutes. It is ready when a toothpick comes out clean. Start checking at 28 minutes for a 9x9 pan, and at 32 minutes for 8x8.
- Let cool on a rack. Best if cooled overnight.
Notes
- Usually when baking in a glass pan, the temperature should be 25 degrees higher, and will take up to 10 minutes longer – this recipe has been tested in a glass pan, and a non-stick pan. The instructions are written for non-stick, so please adjust accordingly.
- If you can, it's best to leave it cool overnight.
Nutrition
This post was originally published in April of 2018, but was republished with new photos, step by step instructions, and tips January of 2020.
Intensely gingery cake. If you are a ginger lover, you will love this.
(I baked it in 9x9 glass pan in a convection oven at 350 degrees. It was done at the 28 minute check.)
There is a farmers market next door to my husband's doctor's office, so I've asked him to buy me ginger root each month when he goes to the doctor. The price there is about 1 /4 of supermarket prices. Consequently, I had quite a surplus so looked for recipes that called for the real thing (as opposed to dried ground ginger) and found your cake recipe! I am eating it now, warm, without powdered sugar on top, just with a glass of water. It needs nothing. It is just perfect alone. It is NOT ginger bread (all recipes have other spices so what we think of as ginger bread is pretty much spice cake) but instead a true ginger cake. I used a ninja small container prep machine to grind the ginger in seconds. I had a very old jar of molasses with exactly a half cup in it, so I was set to bake. Glad I did.
Sounds like you found a great source, Phyllis! I'm so happy to hear you love it. It definitely isn't gingerbread, and I'm glad you recognize that. I've never used anything to help me grind the ginger before since I was worried it would release too much water. Thank you for sharing that it worked for you. I'm going to have to give it a try!
Looks to be really good. By the way, molasses does not have heme iron . . .Heme iron = the type found predominantly in blood and muscle. Non-heme iron = the type that predominates in plants. But it does have bioavailable iron.
Thank you for sharing that, Barry!