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!
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
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.
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.
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.
Sprinkle your ginger cake with a dusting of powdered sugar for extra wow-factor!
FAQs
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.
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.
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.
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.
More Great Cake Recipes
These sweet desserts are the perfect indulgence to make the next time you bake!
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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
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. It was updated again in November 2022 with a "Why this Recipe Works" section, ingredient details, and FAQs.
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 .
I'm so glad you liked it, Claire... thank you for taking the time to share!
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.
Thank you for sharing, Joy... I'm so glad you liked it, and I'll have to try your half/half flour!
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!
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
So glad you found it and liked it, Jane. Thank you for taking the time to share... enjoy!
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!