Triple Ginger Cake

If you’re a fan of ginger, get ready to fall in love with this Triple Ginger Cake! Fresh and ground ginger in the cake plus candied ginger on top mean the cake is bursting with rich, warm flavor. Meanwhile, the glaze on top adds just the right sweetness. Perfect for holiday baking!

From chilly days to the holiday season, there’s nothing quite like a spice cake to lift the spirits. And this Triple Ginger Cake is packed with the kind of warm flavor that will keep you coming back for more!

The cake is made with both fresh and ground ginger, honey, and molasses for a rich taste you won’t be able to stop thinking about. A sweet glaze and extra candied ginger on top add the perfect balance of sweet and spice to make this dessert an instant classic.

From the first chilly fall day to holiday celebrations, there’s never a bad time to make this warm spice cake. Let’s see how it’s done!

Ingredients

• All-purpose flour – Measure correctly by spooning into the cup and leveling off. Packing flour makes the cake dense and tough.
• Baking powder – Make sure it isn’t expired or the cake won’t rise properly.
• Ground ginger – Ground ginger only. Don’t substitute with fresh ginger here—they serve different purposes in this cake.
• Ginger – Fresh ginger only. Grate it finely on a microplane. Ground ginger tastes completely different and won’t give the same brightness.
• Salt – I use kosher salt.
• Butter – Unsalted gives you control over the salt level. Must be softened to room temperature for proper creaming.
• Sugar — White granulated sugar.
• Honey – Adds floral sweetness and moisture. Maple syrup works as a substitute but changes the flavor.
• Molasses – Use unsulphured molasses. Don’t use blackstrap molasses—it’s too bitter and will overpower the cake.
• Eggs – Large eggs. Add them one at a time to keep the batter smooth.
• Milk – Whole milk works best. Low-fat or skim milk will make the cake less tender.
• For the Cake Glaze

For The Cake Glaze

• Icing sugar – Also known as confectioners’ sugar or powdered sugar. Sift it if it has lumps to prevent gritty glaze.
• Heavy cream – Don’t substitute with half-and-half or milk. The glaze won’t be thick or rich enough.
• Butter – Melted. Unsalted gives you control over the salt level.
• Molasses – Same as above— , not blackstrap
• Candied ginger – Also called crystallized ginger. Chop it into small pieces for garnish.

How To Make Triple Ginger Cake

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preheating the oven to 350°F. Lightly grease a 9 x 13-inch baking dish and line it with parchment paper for easy removal.

In a large mixing bowl, whisk together the flour, baking powder, ground ginger, fresh ginger, and salt until evenly combined. Set aside.

Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter and sugar together until light, fluffy, and pale in color.

Mix in the honey and molasses until fully incorporated. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Add the dry ingredients in two batches, mixing well after each addition until a smooth batter forms. Spread the batter evenly into the prepared baking dish.

Bake for 30 to 35 minutes, or until the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs.

Remove the cake from the oven and allow it to cool in the pan for several minutes. Carefully invert the cake onto a cooling rack or serving tray and remove the parchment paper. Allow the cake to cool completely before adding the glaze.

In a small saucepan, combine the butter, heavy cream, and molasses. Heat gently over low heat, stirring until the butter is melted and the mixture is smooth. Transfer the mixture to a bowl and gradually whisk in the icing sugar until the glaze is smooth and pourable.

Pour the glaze evenly over the cooled cake, spreading it gently if needed. Place the glazed cake in the refrigerator and chill for at least 4 hours, allowing the glaze to set completely.

Sprinkle the top with sliced or diced candied ginger. Using a serrated knife, cut the cake into squares. Serve and enjoy!

Chef Jenn’s Tips

• Don’t overmix the cake as you’re making the batter. Scrape down the sides as needed.
• You need 3 kinds of ginger for this cake: dried powdered ginger, fresh ginger, and candied ginger. You can find candied ginger in the baking section of your grocery store.
• Dried ground ginger doesn’t have a long shelf life – for the best flavor, use fresh spices.
• Partially freeze the glazed cake before cutting it into squares for even edges. 

More Holiday Cooking Inspiration

When you need a main course to both impress and feed a crowd, you can’t go wrong with my Herb Crusted Turkey Roll Roast or Traeger Smoked Turkey. And if you’re looking for some show-stealing side dishes, try the Carrots Au Gratin with Spicy Crumb Topping and Sweet Potato Casserole. Don’t forget the Christmas Morning Casserole!

What Is Canned Ginger?

Delicious. Candied ginger is delicious. But if you’re asking what it actually is, these bites are made by simmering chunks or slices of fresh ginger in sugar syrup. Once they’re properly candied, they’re dried and tossed in more sugar. They make a fantastic garnish for ginger-based dishes or drinks!

Can You Freeze Triple Ginger Cake?

You bet! Store the cake squares in an airtight container, wrap them in plastic wrap, or place them in plastic freezer bags. The cake will stay fresh for up to 6 months.

Another trick is to actually freeze the cake for about 30 minutes before you cut it into squares. This will give you really nice, even cuts for the best presentation.