The Ultimate Moist & Spiced Fresh Ginger Cake with Homemade Ginger Frosting

Discover the delightful taste of an incredibly moist and flavorful spiced ginger cake, complete with a luscious homemade ginger frosting. This easy-to-follow recipe, crafted with simple, readily available ingredients, promises a soft, tender crumb bursting with the vibrant essence of fresh ginger, the subtle fizz of ginger ale, and the warm notes of cinnamon. Unlike traditional recipes, this cake achieves its signature texture and flavor without a drop of molasses, making it a unique and refreshing addition to your baking repertoire. Perfect for Thanksgiving feasts, Christmas celebrations, or even a special birthday treat, this fresh ginger cake is sure to become a beloved holiday dessert.

*Thank you Canada Dry for sponsoring today’s post so that I can share this irresistible recipe with all of you. As always, all opinions are mine.*

My passion for ginger in desserts is well-documented, as evidenced by popular recipes like these Easy Ginger Cookies, the festive Gingerbread House, and even these delightful Gingerbread Cupcakes. This particular cake, however, truly elevates the strong, bold, and aromatic ginger flavor that becomes so appealing during the cooler months. While exceptionally soft and moist, its structure is robust enough to be transformed into a beautiful layer cake, generously filled with a velvety, creamy ginger frosting. It’s important to note that while it shares some flavor profiles, this recipe offers a distinct experience from the classic Gingerbread Cake Recipe, focusing on a lighter, more ethereal texture with a prominent fresh ginger kick.

Key Ingredients for the Perfect Ginger Cake

Crafting this delightful fresh ginger cake begins with selecting the right ingredients. Each component plays a crucial role in achieving the moist texture and bold flavor that makes this cake truly special.

• Butter: For consistent results and to control the overall sodium content, always opt for unsalted butter in your baked goods. Ensure it’s at room temperature for optimal creaming with sugar, leading to a lighter, airier batter.
• Granulated Sugar: This common pantry staple provides the essential sweetness and contributes to the cake’s tender crumb and appealing golden-brown crust.
• Eggs: Large, room-temperature eggs are vital for proper emulsification, helping to bind the ingredients together smoothly and add richness to the cake. Cold eggs can cause the batter to curdle.
• Sour Cream: A secret weapon for superior moisture! Full-fat sour cream not only adds incredible richness but also contributes to the cake’s soft, velvety texture, preventing it from drying out.
• Fresh Ginger: This is the star of the show. Using freshly grated ginger is paramount as it provides a vibrant, pungent, and aromatic flavor that ginger powder simply cannot replicate. Don’t skimp on this for the best taste!
• Ginger Ale: More than just a beverage, ginger ale acts as a leavening agent and infuses the cake with additional ginger flavor and moisture, creating a wonderfully tender crumb. Its carbonation also helps lighten the batter.
• Vanilla Extract: A splash of good quality vanilla extract adds a warm, subtle undertone that complements and enhances the bold ginger and spice flavors without overpowering them.
• All-Purpose Flour: The structural foundation of our cake. Measure it correctly (preferably by weight) to ensure the perfect cake consistency – not too dense, not too crumbly.
• Spices: Embrace the cozy aroma of cinnamon, which will fill your home as this cake bakes. For an even deeper and more complex flavor profile, consider adding optional nutmeg and cloves, known for their warm, earthy notes that pair beautifully with ginger. Ensure your spices are fresh for maximum potency.
• Baking Soda: A key leavening agent that reacts with the acidic sour cream to create carbon dioxide, giving the cake its rise and tender texture.
• Baking Powder: Another essential leavener, this versatile ingredient works in conjunction with baking soda to ensure a consistent and even rise throughout the cake.
• Shortening: Used alongside butter in the frosting, shortening provides excellent stability, especially in warmer climates, giving the frosting a firm yet creamy texture perfect for piping and holding layers.
• Powdered Sugar: The base for our creamy ginger frosting. It sweetens and thickens the frosting, dissolving easily for a smooth, lump-free consistency.

Delicious Variations and Customization Ideas

While this fresh ginger cake recipe is perfection on its own, it also serves as a fantastic canvas for creative customizations. Feel free to experiment with these delicious variations to suit your taste and occasion:

• Embrace Crystallized Ginger: For an extra layer of texture and concentrated ginger flavor, sprinkle finely chopped crystallized ginger between each cake layer during assembly. This method preserves its chewiness and intense flavor better than incorporating it directly into the batter.
• Indulge in a Sticky Cake: If you crave a sweeter, stickier finish, consider adding a luscious caramel element. Drizzle homemade Caramel Sauce over the top of the frosted cake or use a rich Caramel Frosting as a filling between the layers for an irresistible treat.
• A Zesty Lemon Version: The classic pairing of ginger and lemon is always a winner. Introduce a bright, citrusy note by frosting the cake with a vibrant Lemon Frosting or a simple yet elegant Lemon Glaze. For an intensified flavor experience, you can even spread homemade Lemon Curd between the cake layers.
• Add a Touch of Chocolate: Chocolate and ginger are a surprisingly harmonious combination. Elevate this cake by frosting it with a spiced cinnamon chocolate frosting. Simply prepare my Easy Chocolate Buttercream Frosting and whisk in 1-2 teaspoons of cinnamon powder. Alternatively, for a glossy finish, pour a spiced cinnamon Chocolate Ganache over the cake; just add 1 teaspoon of cinnamon powder to your favorite ganache recipe. For a more subtle chocolate hint, gently fold mini chocolate chips into the cake batter before baking. The possibilities are truly endless!
• Amplify the Spice Profile: This cake thrives on aromatic warm spices. Beyond the suggested cinnamon, nutmeg, and cloves, feel free to add a pinch of allspice for an even deeper, more complex warmth. Always ensure your spices are fresh and haven’t expired for the best possible flavor and fragrance.
• Explore Other Frostings: While the ginger frosting is heavenly, you can certainly pair this cake with other delicious options. Consider a rich Maple Frosting for a cozy, autumnal touch, or a silky smooth Ermine Frosting for a less sweet, incredibly creamy experience.
• Full Coverage Frosting: I opted for a more modern, semi-naked look by leaving the sides unfrosted, but you can absolutely frost the entire cake if you prefer a more traditional aesthetic.
• Adjust Spice Levels: The beauty of homemade baking is customization. Feel free to adjust the amounts of ginger and other spices up or down according to your personal preference for intensity.
• Incorporate Fruit: For those who love a fruity element in their cakes, gently fold ½ cup of finely diced pears or apples into the batter. For an ultimate indulgence, layer the cake with a delicious Homemade Apple Pie Filling between the cake layers. The combination of ginger and fruit is simply divine!
• Create Mini Cakes: For individual servings or a charming presentation, bake the batter in smaller 3-inch or 4-inch cake pans to create delightful mini layer cakes.

How to Make Easy Fresh Ginger Cake from Scratch

Creating this impressive layer cake is simpler than you might think. Follow these straightforward steps to achieve a perfectly spiced and moist ginger cake:

1. Cream Together: Begin by creaming the softened butter and granulated sugar until the mixture is light and fluffy, incorporating air for a tender cake.
2. Mix in Wet Ingredients: Gradually add the room-temperature eggs, followed by the sour cream, freshly grated ginger, ginger ale, and vanilla extract. Mix until all these wet ingredients are just combined and smooth.
3. Incorporate Dry Ingredients: Gently fold in the all-purpose flour, cinnamon, optional nutmeg and cloves, baking powder, and baking soda. Mix only until no streaks of flour remain, being careful not to overmix.
4. Pour Batter: Divide the luscious batter evenly among your prepared cake pans.
5. Bake and Cool: Bake the cakes until a toothpick inserted into the center comes out clean, indicating they are perfectly done. Allow them to cool completely on a wire rack before attempting to frost.
6. Prepare Layers: Once cooled, create a beautiful layered cake by spreading generous amounts of the homemade ginger frosting between each cake layer.
7. Decorate and Serve: Finish your masterpiece with cinnamon candies, additional crystallized ginger, or your preferred festive sprinkles. Then, slice and enjoy your spectacular fresh ginger cake!

Expert Tips and Techniques for Success

Achieving the perfect moist ginger cake requires attention to a few key details. These expert tips and techniques will help you bake a cake that’s not only delicious but also beautifully presented:

• Always Use Unsalted Butter: This gives you complete control over the salt content of your cake. Different brands of salted butter can vary widely in their salt levels, which can inadvertently make your cake too salty or throw off the balance of flavors.
• Room Temperature Ingredients are a Must: For a smooth, cohesive batter, ensure all your dairy and eggs are at room temperature. This allows them to emulsify properly with the butter and sugar, creating a uniform mixture that traps air effectively, resulting in a lighter and more tender cake.
• Creative Decoration with Cinnamon Candies: Cinnamon candy balls can often be found in the seasonal aisles of most grocery stores during the holidays, or year-round in the candy section. If these are unavailable, finely chopped crystallized ginger offers a beautiful and flavorful alternative, as do festive sprinkles for a pop of color.
• Chill Your Cakes for Superior Moisture and Handling: Once your cakes are baked and have cooled completely to room temperature, wrap them tightly in plastic wrap and chill them in the refrigerator overnight. This step is crucial for two reasons: it locks in moisture, making the cake even softer and more decadent, and it firms up the crumb, making it significantly easier to trim the sides and level the layers with minimal crumbling.
• Ginger Ale and Sour Cream are Non-Negotiable: I cannot stress enough the importance of these two ingredients. The sour cream provides unparalleled moisture and a subtle tang, while the bubbly ginger ale adds both flavor and contributes to the cake’s light texture. Do not replace, substitute, or omit these key components if you want to achieve the specified results.
• Fresh Ginger Over Powder Every Time: While powdered ginger has its place, it simply doesn’t deliver the same vibrant, pungent, and fresh aroma as freshly grated ginger. For the bold, authentic ginger flavor that defines this cake, always opt for fresh ginger root.
• Do Not Overmix the Batter: After adding the dry ingredients, mix just until they are combined. Overmixing develops the gluten in the flour, leading to a tough, dense cake. A few streaks of flour are better than an overmixed batter.
• Properly Prepare Your Cake Pans: Ensure your cake pans are adequately greased and floured (or lined with parchment paper) to prevent sticking. This ensures your beautiful cake layers release easily and intact.
• Test for Doneness: Use the toothpick test! Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs attached, your cake is ready. An overbaked cake will be dry.

Recipe FAQs: Your Ginger Cake Questions Answered

As a proud Canadian, I’ve always had a special affection for Canada Dry®. Sipping on this iconic ginger ale instantly transports me back home, filling me with a sense of comfort and joy. It was a true pleasure to finally incorporate this beloved beverage into a cake recipe. For this recipe, I used a blend of Regular Canada Dry® and Canada Dry TEN®, but you can absolutely achieve fantastic results using just the regular version for that authentic ginger ale flavor and effervescence.

Storage Best Practices

Proper storage is key to enjoying your delicious fresh ginger cake for days to come. Here’s how to keep it at its best:

• Make Ahead: You can prepare the cake layers and the ginger frosting 2-3 days in advance. Store the unfrosted cake layers tightly wrapped in plastic wrap and the frosting in an airtight container, both in the refrigerator, until you’re ready to assemble and decorate.
• Room Temperature: Once assembled and frosted, this cake should not be left at room temperature for more than 2-3 hours, especially if your kitchen is warm, due to the dairy in the frosting.
• Refrigerate: For optimal freshness and to maintain its moist texture, store the assembled and frosted cake in a sealed, airtight container in the fridge for up to 3 days. This prevents it from drying out and keeps the frosting stable.
• Freeze: To extend its shelf life, you can freeze both the unfrosted cake layers and the frosting separately. Place them in airtight, freezer-safe containers for up to 1 month. When you’re ready to enjoy, thaw them overnight in the refrigerator, then bring to room temperature before assembling and decorating as usual.

More Irresistible Ginger Desserts

If you’ve fallen in love with the bold flavor of ginger, you’ll want to explore these other fantastic ginger-infused desserts:

• Ginger Molasses Cookies
• Gingersnap Cookies (Cut Outs)
• Jumbo Gingerbread Men Cookies
• Easy Gingerbread Cookies (With Cake Mix)
• Homemade Gingerbread Latte

Recipe

Easy Ginger Cake (With Fresh Ginger)

Abeer Rizvi

Easy spiced ginger cake recipe with ginger frosting, homemade with simple ingredients. Soft, moist and full of fresh ginger, ginger ale, cinnamon. Great for Thanksgiving or Christmas parties.

5 from 2 ratings

Print Recipe
Pin Recipe

Prep Time

10 minutes
mins

Cook Time

30 minutes
mins

Decorating time

20 minutes
mins

Total Time

1 hour
hr

Course
Cake

Cuisine
American

Servings

9
Slices

Calories

8057
kcal

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from CakeWhiz

Ingredients

Cake

• ½
  cup
  Butter
  Unsalted
• 1
  cup
  Granulated sugar
• 2
  Eggs
  Large
• ½
  cup
  Sour cream
  Full fat
• 1
  tablespoon
  Ginger
  Freshly grated
• ½
  cup
  Ginger ale
• 1
  teaspoon
  Vanilla extract
• 2
  cups
  All-purpose flour
• ½
  teaspoon
  Cinnamon powder
• ⅛
  teaspoon
  Nutmeg powder
  Optional
• ⅛
  teaspoon
  Cloves powder
  Optional
• ½
  teaspoon
  Baking soda
• ¼
  teaspoon
  Baking powder

Ginger frosting

• 1
  cup
  Shortening
• ½
  cup
  Butter
  Unsalted
• 2
  tablespoon
  Ginger
  Freshly grated
• ½
  teaspoon
  Cinnamon powder
• 1
  tablespoon
  Meringue powder
  Optional-for stability
• ½
  cup
  Ginger ale
• 6-8
  cups
  Powdered sugar

Instructions

• In a large mixing bowl, cream butter and sugar until light and fluffy.
• Add eggs one at a time, mixing until just combined after each addition.
• Add sour cream, fresh ginger, ginger ale and vanilla extract and mix until smooth.
• Finally, add flour, cinnamon, nutmeg (if using), cloves (if using), baking soda, and baking powder. Mix on low speed until just combined, being careful not to overmix.
• The batter will be quite thick. Do not over-mix or attempt to thin it out with additional liquid!
• Pour this batter evenly into 3 greased and floured round cake pans (Dimensions: 8×2 inches).
• Bake in a preheated oven at 350 degrees F (175 C) for about 30 minutes, or until an inserted toothpick comes out clean.
• Allow the cakes to cool completely in their pans on a wire rack before attempting to remove them.
• While the cakes are baking and cooling, prepare the frosting. In a large mixing bowl, beat shortening and butter together until fluffy and well combined.
• Add fresh ginger, cinnamon, meringue powder (if using, for stability), and ginger ale. Mix again until fully incorporated.
• Gradually add the powdered sugar, one cup at a time, continuously mixing until smooth.
• After adding 6 cups of sugar, assess the consistency. The frosting should be creamy yet thick enough to support a layered cake. If it’s too soft, gradually add more powdered sugar and mix until the desired consistency is reached.
• Once the cakes are completely cool, use a sharp serrated

  knife
  to carefully level the tops of the three cakes, creating even layers.

• Place the first cake layer on a cake stand or serving platter. Fill a piping bag fitted with Tip #4B with ginger frosting. Holding the bag at a 90-degree angle, pipe small stars or dollops of frosting evenly over the top of the first cake layer.
• Gently place the second cake layer on top of the frosting. Repeat the piping process, creating another layer of frosting stars.
• Carefully place the third and final cake layer on top of the second frosting layer.
• Pipe a final layer of frosting stars on top of the third cake, creating an attractive crown for your cake.
• Garnish with white edible pearls and cinnamon candy balls for a festive touch. Slice and enjoy your homemade ginger cake!

Notes

• Never assemble a warm cake; the heat will melt the frosting, creating a messy and unstable cake. Ensure layers are completely cooled.
• Feel free to adjust the amount of fresh ginger and other spices to match your preferred intensity of flavor.
• For an added textural and fruity element, gently fold ½ cup of finely diced pears or apples into the cake batter before baking.
• Always use full-fat sour cream for maximum richness and an exceptionally moist cake crumb.
• All ingredients, especially butter and eggs, should be at room temperature for smooth, even mixing and a better cake texture.
• Leftover cake, stored in a sealed container, will remain fresh in the fridge for up to 3 days.
• Refer to the additional tips and variations mentioned earlier in the post for more creative ideas and troubleshooting advice.

Nutrition

Calories:
8057
kcal


Carbohydrates:
1099
g


Protein:
40
g


Fat:
404
g


Saturated Fat:
173
g


Cholesterol:
831
mg


Sodium:
2465
mg


Potassium:
729
mg


Fiber:
7
g


Sugar:
912
g


Vitamin A:
6270
IU


Calcium:
365
mg


Iron:
12.1
mg

An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.

Tried this recipe?
Leave a comment below or rate and tag @cakewhiz on social