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!
WHAT YOU’LL LOVE ABOUT Triple Ginger Cake
- 3 types of ginger add the perfect amount of warm spice.
- Great for making ahead of time!
- Rich, complex flavor that tastes like the holiday season!
GINGER CAKE INGREDIENTS
- All-purpose flour
- Baking powder — Make sure it isn’t expired.
- Ground ginger
- Ginger — Fresh and grated.
- Salt
- Butter — Unsalted.
- Sugar — White granulated sugar.
- Honey
- Molasses
- Eggs
- Milk
CAKE GLAZE INGREDIENTS
- Icing sugar — Also known as confectioners sugar.
- Heavy cream
- Butter — Unsalted.
- Molasses
- Candied ginger
HOW TO MAKE TRIPLE GINGER CAKE
- Preheat the oven to 350-F and spray and line a 9×13 baking dish with parchment paper.
- Whisk together the flour, baking powder, ground ginger, fresh ginger, and salt in a large bowl and set aside.
- Use an electric hand-mixer or stand mixer to combine the butter and sugar until light and fluffy.
- Beat in the honey and molasses, then beat in the eggs one at a time.
- Add the dry ingredients in two batches, mixing well after each batch.
- Scrape the batter into the prepared pan and bake for 30-35 minutes at 350-F or until the cake is set in the middle.
- Remove the cake from the oven and cool in the pan, then invert the cake and remove the parchment paper.
- Cool the cake thoroughly before glazing
- To make the glaze, melt the butter, cream, and molasses together in a small pot.
- Transfer to a bowl and whisk in the icing sugar.
- Pour the glaze onto the cake evenly, then place the cake in the refrigerator and let it set for at least 4 hours.
- Garnish with sliced or diced candied ginger.
- Cut into squares with a serrated knife and serve.
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.
Recommended
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 CANDIED 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.
Step By Step Process
Triple Ginger Cake
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon ground ginger
- 2 teaspoons fresh ginger peeled and grated
- 1/2 teaspoon kosher salt
- 1 cup salted butter
- 1 1/2 cups white granulated sugar
- 1/4 cup honey
- 1/4 cup molasses
- 2 eggs
- 1 cup milk
CAKE GLAZE INGREDIENTS
- 3 1/2 cups powdered sugar icing sugar, or confectioners sugar
- 1/3 cup heavy whipping cream
- 6 tablespoons salted butter
- 1 tablespoon molasses
- 1/4 cup candied ginger sliced; for garnish
Instructions
- Preheat the oven to 350-F and spray and line a 9×13 baking dish with parchment paper.
- Whisk together the flour, baking powder, ground ginger, fresh ginger, and salt in a large bowl. Set aside.
- Use an electric hand-mixer or stand mixer with the paddle attachment to cream the butter and sugar until light and fluffy.
- Beat in the honey and molasses, then add the eggs, beating after each addition.
- Add the dry ingredients in two batches, mixing well after each batch. Srape down the sides of the bowl as needed.
- Transfer the batter into the prepared pan and bake at 350-F for about 30-35 minutes or until set in the middle and an inserted toothpick comes out clean.
- Remove the cake from the oven and cool in the pan, then invert the cake and remove the parchment paper. Carefully transfer the cake to a cake plate. Cool thoroughly before glazing.
- To make the glaze, melt the butter, cream, and molasses together in a small pot over low heat.
- Transfer to a bowl and whisk in the icing sugar. Cool before adding to the cake.
- Pour the glaze onto the cake evenly, using an offset spatulatto spread it around. Place the cake in the refrigerator and let it set for at least 4 hours.
- Garnish with sliced or diced candied ginger, cut it into squares with a serrated knife, and serve!
Notes
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 into squares for even edges.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
