Galentine's Ginger Spice Cake

Name: Galentine's Ginger Spice Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 tablespoon ground ginger; 1 tablespoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 3/4 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 3 large eggs; 1/2 cup molasses; 1/2 cup sour cream; 1 teaspoon vanilla extract; 1 cup powdered sugar; 2 tablespoons milk; 1/2 teaspoon vanilla extract

Highlighted under: Holiday & Occasion Recipes

I always look forward to Galentine's Day, and this Ginger Spice Cake has become a beloved tradition in my celebration. Its warm spices and comforting flavors are perfect for the occasion, allowing me to indulge and share with friends. The sweet and spicy aroma that fills the kitchen while it bakes is simply irresistible. Trust me, when you slice into this beautifully layered cake, it’s a showstopper that garners rave reviews. This cake is easy to whip up, making it the ideal treat for celebrating friendship with loved ones.

Created by

Emma

Last updated on 2026-01-05T21:18:30.223Z

When I first baked this cake, I was pleasantly surprised by how well the ginger and spices meld together, creating a flavor that's both warm and invigorating. I've found that using fresh ginger really elevates the taste, lending a more vibrant kick than powdered ginger alone. Each bite bursts with flavor, making it the perfect centerpiece for any gathering.

What I love most about this cake is its versatility. You can dress it up with a simple glaze or serve it plain, letting the spices shine. I often whip up a batch of this cake to surprise my friends during Galentine’s Day, and it never fails to delight! Follow my tips to ensure it remains moist and full of flavor.

        Why You'll Love This Ginger Spice Cake
        Perfectly balanced blend of warm spices and sweetness
Moist texture enhanced by fresh ginger
A delightful centerpiece for any dessert table

      

Crafting the Perfect Ginger Spice Cake

The key to achieving a perfectly moist and flavorful Ginger Spice Cake lies in the quality and freshness of your spices. Freshly ground ginger, cinnamon, and cloves create a fuller flavor profile that complements the rich molasses. If you don't have fresh ginger, you can substitute with additional ground ginger, but the depth of flavor will differ. Additionally, consider using a kitchen scale for measuring the flour. This ensures accuracy and prevents an overly dense cake, which can occur from packing the flour too tightly.

Another important factor in cake making is the creaming method. When beating the butter and sugars together, aim for a light and fluffy texture, which usually takes about 4-5 minutes. This process incorporates air into the batter, contributing to the cake’s rise and ultimately a tender crumb. Don't rush this step, and make sure your butter is at room temperature for best results. If you're in a pinch, you can warm slightly in the microwave, but be cautious not to melt it.

Lastly, avoid overmixing when incorporating the dry ingredients with the wet mixture. Overmixing can lead to gluten development, resulting in a denser cake. Mix just until no flour streaks remain—manual stirring is often the best approach for this step. Note that the batter may look slightly lumpy; this is perfectly normal and contributes to the cake’s lightness.

Serving and Storing Your Cake

Once your Ginger Spice Cake has cooled, you can serve it as is or elevate it with a simple glaze. The optional glaze made from powdered sugar, milk, and vanilla enhances the cake's sweetness while adding a glossy finish. If you prefer a cream cheese frosting instead, blend 8 ounces of cream cheese with 1/4 cup of butter, 2 cups of powdered sugar, and a splash of vanilla for a richer option. This can give the cake an even creamier texture and counterbalance the spices beautifully.

When storing your cake, it’s best to keep it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and then in aluminum foil, ensuring no air can get in. It will keep well for a month in the freezer. When ready to enjoy, simply thaw it overnight in the refrigerator and frost it fresh before serving—this keeps it moist and flavorful.

If you're planning to make the cake ahead of Galentine's Day, consider baking it one or two days prior. This cake actually tastes better as it sits, allowing the flavors to meld beautifully. Just remember to wrap it properly and keep it in a cool, dry place to maintain its texture and moisture.

Ingredients

For the Cake

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
3 large eggs
1/2 cup molasses
1/2 cup sour cream
1 teaspoon vanilla extract

For the Glaze (optional)

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

Steps

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottom with parchment paper for easy removal.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt until combined.

Cream Butter and Sugars

In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 4-5 minutes.

Add Eggs and Molasses

Add the eggs one at a time to the butter mixture, beating well after each addition. Then, mix in the molasses and vanilla extract until fully combined.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined, being careful not to overmix.

Bake the Cakes

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool and Glaze

Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks. If using the glaze, mix powdered sugar, milk, and vanilla in a small bowl until smooth, and drizzle over the cooled cakes.

Enjoy!

Pro Tips

For added flavor, consider adding chopped crystallized ginger into the batter or topping the cake with candied ginger pieces before serving.

Ingredient Insights

Molasses not only provides a deep, rich flavor but also contributes to the cake's moistness. If you don't have molasses on hand, dark corn syrup can be used as a suitable substitute, albeit with a slight difference in flavor. Just keep in mind that molasses carries a unique, spiced undertone in this cake that is hard to replicate completely.

Sour cream is another essential ingredient that adds tang and moisture. If you're looking for a lighter option, you can substitute it with Greek yogurt, which offers a similar consistency and tanginess. This will still provide that needed moisture without compromising the cake's structure or taste.

The combination of both granulated and brown sugar in this recipe creates a flavorful balance. The granulated sugar adds sweetness while the brown sugar infuses richer caramel notes. If you prefer to reduce the sugar content, consider replacing half of the granulated sugar with applesauce, which can also enhance moisture retention.

Troubleshooting Tips

If your cake domes on the top during baking, it may be a sign that your oven temperature is too high. Use an oven thermometer to monitor the actual temperature, and consider lowering the heat by 25°F (about 14°C). Keep a close eye on the baking time as well, as lowering the temperature can extend the baking time slightly.

In the event your cake doesn't rise as expected, check the freshness of your baking powder and baking soda. Old leavening agents can lead to a flat cake. A good practice is to test the baking powder by dropping a teaspoon into warm water; if it fizzes, it's still effective, and similarly for baking soda using vinegar.

If your cake is dry, it may have been overbaked or too much flour was added during measuring. Ensure you're using the spoon-and-level method for flour measurement. Always check the cake for doneness a few minutes before the suggested bake time by inserting a toothpick—it should come out clean or with a few moist crumbs, not wet batter.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but it might make the cake denser. You may want to use a mix of both for a lighter texture.

→ How should I store leftover cake?

Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.

→ Can I freeze this cake?

Absolutely! Freeze the unglazed cakes tightly wrapped in plastic wrap for up to 3 months. Thaw in the fridge before serving.

→ What can I substitute for sour cream?

You can use plain yogurt as a substitute for sour cream in this recipe, which will work similarly to keep the cake moist.