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    Home » Recipes » Sweets

    Fresh Ginger Root Cake

    Published: Apr 15, 2018 Modified: Nov 16, 2022 by Candice

    JUMP TO RECIPE PIN RECIPE
    Three squares of cake on a white plate.
    Brown cake being sprinkled with powdered sugar.

    An entire cup of freshly grated ginger gives this cake the incredible spice and zing that you love about ginger cake. This cake is intensely gingery, and if you're a ginger lover, this cake is a dream come true!

    Three squares of cake on a white plate.
    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 Ingredient Notes & Substitutions
    3 Is Ginger Root or Grated Ginger the Same as Ground Ginger?
    4 Baking in a Glass Pan vs. a Non-Stick Pan
    5 How to make this recipe
    6 FAQs
    7 More Great Cake Recipes
    8 Fresh Ginger Root Cake

    Why this Recipe Works

    This recipe uses really fresh ginger, as fresh as you can get, and it creates an incredible texture and moisture. Old ginger can be woody or stringy, which won't help create that soft cake texture.

    The molasses in this cake gives it a rich, deep flavor as well as that authentic stickiness in a great ginger cake. The sweet molasses syrup and brown sugar complement each other and balance out the spice of the ginger.

    This cake can be made in both glass and metal or non-stick cookware, and I provide instructions for both. Yes, they are different!

    Ingredient Notes & Substitutions

    Ginger and other ingredients to make cake on a countertop.

    Fresh ginger – Buy fresh ginger root for this recipe, and use it as quickly as possible for the best results. Do not use ground ginger spice for this recipe.

    Butter – Use unsalted butter because we are adding salt to the recipe.

    Brown sugar – I prefer dark brown sugar, but this recipe works with any brown sugar. It also works with turbinado sugar, but you will need to adjust the baking time.

    Molasses – Blackstrap molasses is preferred, but light and dark molasses all work in this recipe.

    Is Ginger Root or Grated Ginger the Same as Ground Ginger?

    There is a difference in potency between ground ginger and grated ginger. Ginger root or grated ginger is around 70% water, and therefore the ginger taste is mild so it can be used as-is in cooking.

    Ground ginger powder 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.

    Ground ginger also does not contain any water like fresh ginger does, so you cannot substitute one for the other in this recipe with the same results.

    Baking in a Glass Pan vs. a Non-Stick Pan

    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 both an 8x8 glass pan, and a 9x9 non-stick pan.

    Note: These instructions are written for non-stick, so please adjust accordingly if using a glass pan.

    How to make this recipe

    Start by preparing your 9x9 baking dish and preheating your oven to 350F. Use a stick of butter to rub a thin layer of butter all over pan, then sprinkle flour on top until the whole pan is coated.

    This step makes it much easier to remove the cooked cake after baking and is necessary no matter which pan you are using.

    Now to start on the cake mixture. Sift the flour, baking soda, and salt into a medium-sized bowl and set it aside.

    In another large bowl mix together the brown sugar, molasses, egg, and grated fresh ginger. Mix all together thoroughly. Then, add in your melted butter and water mixture and stir until incorporated.

    Pouring melted butter into liquid cake batter.

    Then it's time to add your dry ingredients to the wet. Add the flour mixture 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. The cake will take 30-35 minutes to bake.

    Raw cake batter in a square glass baking dish.

    Insert a toothpick in the center of the cake, and if it comes out clean then your cake is baked.

    Let cool on a cake rack before serving. If you can, it's best to leave it cool overnight for maximum flavor and moisture.

    Cake in a square glass baking dish.

    Sprinkle your ginger cake with a dusting of powdered sugar for extra wow-factor!

    FAQs

    Can I use minced ginger in ginger cake instead of grated?

    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.

    Can you freeze ginger cake?

    You can freeze your cake. It will also keep in an airtight container for up to 1 week. 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.

    Is ginger good for nausea?

    You may hear people say that ginger tea or ginger beer is good for an upset stomach, due to ginger's anti-nausea properties. This is also said to help with motion sickness.

    Brown cake being sprinkled with powdered sugar.

    More Great Cake Recipes

    These sweet desserts are the perfect indulgence to make the next time you bake!

    • Apple Slab Olive Oil Cake
    • Chocolate Ginger Cake with Coconut & Pecans
    • Persimmon Bread & Baking with Persimmons
    • Matzo Icebox Cake

    ★ Did you make this recipe? Please give it a star rating below!★

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

    Brown cake being sprinkled with powdered sugar.
    Print Recipe
    4.96 from 25 votes

    Fresh Ginger Root Cake

    An entire cup of freshly grated ginger gives this cake the incredible spice and zing that you love about ginger cake. This cake is intensely gingery, and if you're a ginger lover, this cake is a dream come true!
    Prep Time15 mins
    Cook Time35 mins
    Total Time50 mins
    Course: Dessert
    Cuisine: American
    Diet: Kosher, Vegetarian
    Servings: 9 squares
    Calories: 237kcal
    Author: Candice

    Equipment

    • 8x8 or 9x9 Baking Dish

    Ingredients

    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup 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

    Calories: 237kcal | Carbohydrates: 44g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 245mg | Potassium: 364mg | Fiber: 1g | Sugar: 26g | Vitamin A: 182IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.

    This post was originally published in April of 2018, but was republished with new photos, step by step instructions, and tips January of 2020. It was updated again in November 2022 with a "Why this Recipe Works" section, ingredient details, and FAQs.

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    1. Claire

      November 16, 2022 at 5:13 am

      I am not much of a baker but did make this ginger root cake. I loved it THANK YOU for sharing it! This is one I will definitely be making again.Not only was fantastic warm but I found if it sat for a day the flavour was even better. My husband googled this one up and what a perfect time of year to be making it .

      Reply
      • Candice

        November 16, 2022 at 8:34 am

        I'm so glad you liked it, Claire... thank you for taking the time to share!

        Reply
    2. Joy

      September 11, 2022 at 2:27 am

      5 stars
      Amazing strong fresh ginger flavor
      Deliciously moist ,dense and chewy outer. I had a glut of ginger to use up, I lucked out to find this recipe, thankyou so much for sharing it
      I used half /half plain and wholegrain flour and it is lovely and moist.

      Reply
      • Candice

        September 13, 2022 at 9:18 am

        Thank you for sharing, Joy... I'm so glad you liked it, and I'll have to try your half/half flour!

        Reply
    3. Karen Zukor

      December 28, 2021 at 4:14 pm

      5 stars
      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.)

      Reply
    4. Phyllis Gauker

      December 11, 2021 at 10:53 am

      4 stars
      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.

      Reply
      • Candice

        December 13, 2021 at 7:57 am

        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!

        Reply
      • Jane Bell

        September 06, 2022 at 6:34 am

        Never made a fresh ginger cake before, Absolutely delicious cake I double the mixture and cooked half in a loaf tin 30minute to cook and half in a glass square dish 35 minutes. both tasted amazing I had to eat a slice warm oh!!! Gorgeous so glad I tried this recipe

        Reply
        • Candice

          September 13, 2022 at 9:18 am

          So glad you found it and liked it, Jane. Thank you for taking the time to share... enjoy!

          Reply
    5. Barry

      February 11, 2021 at 6:04 pm

      5 stars
      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.

      Reply
      • Candice

        February 17, 2021 at 9:29 am

        Thank you for sharing that, Barry!

        Reply

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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    Meet Candice

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