Treble-Ginger Cake

Marsha Gardner


As you might have suspected from the name, this is a very gingery cake. Be forewarned- it is spicy! But then, if you don't really like ginger, you probably didn't read past the title. For those of you who do like ginger, this cake is a real winner.

★★★★★ 1 vote
30 Min



1 1/4 c
all purpose flour
1 1/2 tsp
baking powder
1 1/2 tsp
1/2 tsp
freshly ground black pepper
1 tsp
fresh ginger, grated
1/2 tsp
kosher salt
1/2 c
butter, unsalted at room temperature
3/4 c
2 Tbsp
2 Tbsp
molasses, mild
1 large
1/2 c


1 3/4 c
powdered sugar
2 1/2 Tbsp
heavy cream
3 Tbsp
butter, unsalted
1 1/2 tsp
molasses, mild
5 slice
crystallized ginger


1Preheat oven to 350º degrees with a rack centered in the middle. Butter a 9” cake pan and line the bottom with parchment paper, then butter the paper.
In a medium bowl, add the flour, baking powder, ground ginger, fresh ginger, black pepper, and salt and whisk or stir to combine.

Add the butter and granulated sugar to the bowl of an electric mixer and fit the mixer with the beater attachment. Beat the butter and sugar on medium speed until light and fluffy.
2Turn the mixer speed to low and beat in the honey and molasses. Next beat in the egg. With the mixer still on low speed, add the flour mixture to the butter mixture in three additions, alternating with the milk, and mix until just combined.

Pour the batter into the buttered cake pan and use a spatula to smooth and level the batter, if needed.
3Bake approximately 25 to 30 minutes until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool slightly on a wire rack.

When cool enough to handle, turn the cake pan over onto the wire rack and remove the parchment paper from the cake. Turn the cake back over onto another cooling rack and place the rack over a baking sheet or a sheet of waxed paper.
Sift powdered sugar into a medium sized bowl. Next add the cream, butter, and molasses to a small saucepan, place over medium heat and stir until butter is melted. Pour the cream mixture into the powdered sugar and whisk until smooth. Pour glaze over the still warm cake and work quickly with a spatula to spread it evenly to cover the top of the cake. Let the iced cake stand for at least 4 hours before serving.
5To serve the cake, cut with a serrated knife, dipped in hot water and wiped dry between slices. Top each slice with two crisscrossed strips of ginger.

About Treble-Ginger Cake

Course/Dish: Cakes