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Triple Ginger Cake squares on a white platter.
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5 from 47 votes

Triple Ginger Cake

If you love ginger, then you’re going to fall in love with Triple Ginger Cake! The moist crumb and warm flavor topped with a thick, perfectly-sweet glaze is irresistible!
Prep Time14 minutes
Cook Time35 minutes
Total Time49 minutes
Course: Dessert, Desserts
Cuisine: American
Keyword: cake recipes, ginger cake, holiday dessert
Servings: 24 slices
Calories: 308kcal
Author: Chef Jenn

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 9x13 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

Serving: 1slice | Calories: 308kcal | Carbohydrates: 48g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 198mg | Potassium: 110mg | Fiber: 0.4g | Sugar: 37g | Vitamin A: 409IU | Vitamin C: 0.05mg | Calcium: 61mg | Iron: 1mg