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 8×8 glass pan, and a 9×9 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 9×9 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!
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Fresh Ginger Root Cake
- 8×8 or 9×9 Baking Dish
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dark brown sugar
- 1/2 cup dark molasses
- 1 egg room temperature
- 1 cup freshly grated ginger
- 4 tbsp butter melted in in a saucepan with 1/2 cup of water
- Butter and flour an 8×8 or 9×9 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 9×9 pan, and at 32 minutes for 8×8.
- Let cool on a rack. Best if cooled overnight.
- 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.
This post was originally published in April of 2018, but was republished with new photos, step by step instructions, and tips January of 2020.