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Fresh Ginger Cake

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4.97 from 30 votes

This fresh ginger cake is irresistibly moist with a powerful ginger kick from the freshly grated ginger. If you love the fresh ginger flavor and want a cake recipe with incredible spiced flavor and zing, this cake is your dream come true!

Three squares of cake on a white plate.
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🌟Why You’ll Love This Recipe

  • Easy recipe to follow – This recipe is a tried-and-true cake recipe. All you have to do is assemble the dry ingredients and the wet ingredients then mix them together.
  • Made with fresh ginger – 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.
  • Rich flavor from dark molasses – The molasses in this cake helps give it a rich, deep flavor as well as that authentic stickiness that you want in a great ginger cake. The sweet molasses syrup and brown sugar complement each other and balance out the spice of the ginger.
  • Use any bakeware – This cake can be made in glass, metal, or non-stick cookware, and I provide instructions for both. I provide instructions to adjust the temperature and time if baking in glass.

Want to make it extra special? Try this chocolate ginger cake with coconut & pecans.

🧾Ingredients in This Recipe

Ginger and other ingredients to make cake on a countertop.
  • Freshly grated ginger – Buy fresh ginger root for this recipe, and use it as quickly as possible for the best results. Do not use ground ginger for this recipe as it will be too strong.
  • 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.
  • Egg – This acts to bind the ginger cake batter together.
  • Molasses – Blackstrap molasses is preferred for richness of flavor, but mild, light, or dark molasses all work well in this recipe.
  • All-purpose flour –
  • Salt – I use kosher salt to round out the sweetness and spice in this cake.
  • Baking soda – This is the rising agent in the cake and should not be substituted.

See the recipe card for full information on ingredients and quantities.

🍰 Pro Tip

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. The cook times for this recipe are written for a non-stick, so please adjust accordingly if using a glass pan.

👩‍🍳How to Make This Recipe

  • Start by preheating your oven to 350F.
  • Prepare your pan by using a stick of butter to rub a thin layer of butter all over the 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 you can make a start on the ginger cake batter. Sift your 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, melt your butter in a saucepan with ½ cup of water. Add this to the sugar-ginger mix 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.
Raw cake batter in a square glass baking dish.
  • Pour the cake batter into your greased 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.
Cake in a square glass baking dish.
  • Let cool on a cake rack before cutting and serving. If you can, it's best to leave it cool overnight for maximum flavor and moisture.
Three squares of cake on a white plate.
  • Sprinkle your ginger cake with a dusting of powdered sugar for an extra wow factor!

📋Recipe FAQs

Why did my ginger cake sink in the middle?

If the temperature of your oven is too high, then your ginger 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.

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 allow the taste and aroma of the ginger to be released when baking.

Is ginger root or grated ginger the same as ground ginger?

There is a significant difference in potency between ground ginger and grated ginger. Grated ginger is around 70% water, so the ginger taste is mild and it can be used as-is in cooking. Ground ginger powder has been dried and the intensity of ginger flavor is about 10-20 times more enhanced than raw ginger root. This powder is commonly used in baking and is easy to overdo 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.

Can you freeze fresh ginger cake?

You can freeze your cake. It will also keep well 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.

What is the difference between gingerbread and ginger cake?

Gingerbread and ginger cake differ in texture and preparation. Gingerbread refers is a dense, spiced cookie or biscuit with a strong ginger flavor, usually cut into shapes and decorated. Ginger cake is a moist, soft cake that incorporates ginger and other spices for flavor.

Brown cake being sprinkled with powdered sugar.

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

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.
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4.97 from 30 votes

Fresh Ginger 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 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Diet: Kosher, Vegetarian
Servings: 9 squares
Calories: 237kcal
Author: Candice Walker

Equipment

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.
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  1. Kris

    5 stars
    Thank you for this sensational recipe. It worked perfectly. The cake was moist and spicy and smelt heavenly!
    I tried a recipe from another author and it overflowed all down the sides of the pan and oven floor. I don't know if it is because it was made with white sugar and molasses but it sort of acted like candy on the stovetop. The recipe was very similar to your recipe with the exception of brown sugar and the heating of the water and butter together in the pan. Anyway I was so pleased to have your recipe and have it work so well. We are at 4265' elevation and I added 2 tablespoon (3000') plus 1.5 teaspoons ( 1000') additional flour and turned the temperature up to 375 degrees F because I used a glass pan. It did fall in the middle ( no oven openers here) but that is an opportunity for more icing in our family. Yes, we made it extra rich with a cream cheese frosting it; was a birthday cake, after all.

    Reply

    • Candice

      Thank you for sharing, Kris... I really appreciate the instructions for the elevation, too. I bet someone will find that useful! Glad you love it, and enjoy!

      Reply

  2. Cary

    5 stars
    I could eat this entire cake in one go... it's totally addicting. Loved the dusting of powder sugar on top and how fragrant the recipe is thanks to the fresh ginger.

    Reply

    • Candice

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

      Reply

  3. Claire

    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

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

      Reply

  4. Joy

    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

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

      Reply

  5. Karen Zukor

    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

  6. Phyllis Gauker

    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

      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

      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

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

        Reply

  7. Barry

    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

      Thank you for sharing that, Barry!

      Reply