Martha Stewart Ginger Cake

This Martha Stewart ginger cake is a moist and spiced dessert recipe, which uses molasses and warm ginger. It’s the ultimate comfort food recipe, ready in about 50 minutes.

Martha Stewart Ginger Cake Ingredients

Cake:

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup (180ml or 225g) unsulphured or dark molasses (not blackstrap)
• 3/4 cup (180ml) hot water (about 100°F / 38°C)
• 1/2 cup (113g) unsalted butter, softened
• 1/3 cup (67g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract

Optional Spiced Cream Cheese Frosting:

• 8 ounces (226g) full-fat brick cream cheese, softened
• 2 tablespoons (28g) unsalted butter, softened
• 1 3/4 cups (210g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• Small pinch each of ground cinnamon, ginger, and cloves
• Optional: sprinkles and/or sugared cranberries for garnish

How To Make Martha Stewart Ginger Cake

1. Prep the oven and pan: Preheat oven to 350°F (177°C). Adjust rack to lower third position. Grease a 9-inch springform, square, or 11×7-inch rectangular pan.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
3. Mix molasses and water: In a separate bowl or measuring cup, whisk the molasses with hot water.
4. Cream butter and sugar: In a large bowl, beat butter until creamy (1 minute). Add brown sugar and beat on high for 2 minutes until creamed. Scrape down bowl as needed.
5. Add egg and vanilla: Beat in the egg and vanilla on medium-high speed until combined. Scrape bowl again.
6. Combine batter: With mixer on low, add dry ingredients in three parts, alternating with the molasses mixture. Begin and end with dry ingredients. Mix each addition just until incorporated. Whisk by hand at the end to smooth out any lumps.
7. Bake the cake: Pour batter into prepared pan. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean with only a few moist crumbs.
8. Cool completely: Allow the cake to cool fully in the pan on a wire rack before frosting.
9. Make the frosting (optional): Beat cream cheese and butter until smooth. Add sugar, vanilla, and spices. Beat on low to combine, then on high until creamy. Adjust sweetness with a pinch of salt if needed.
10. Frost and serve: Spread frosting over the cooled cake. Garnish as desired. Slice and serve.

Recipe Tips

• Can I skip the frosting? Yes, the cake is delicious on its own or with a dusting of powdered sugar.
• What molasses should I use? Choose unsulphured or dark molasses. Avoid blackstrap, which is too bitter.
• Can I make this ahead of time? Yes, both the cake and frosting can be made a day ahead.
• How to tell when it’s done baking: A toothpick should come out clean or with a few moist crumbs, not wet batter.
• Can I use fresh ginger? For this recipe, ground ginger works best for even spice distribution.

What To Serve With Ginger Cake

Pair this spiced cake with cozy or tangy sides:

• Hot spiced cider or chai tea
• A dollop of whipped cream or Greek yogurt
• Fresh orange slices or pomegranate seeds
• Vanilla ice cream

How To Store Ginger Cake

Room Temperature: Store covered for up to 2 days.

Refrigerate: With frosting, store in the fridge for up to 5 days. Bring to room temp before serving.

Freeze: Wrap unfrosted cake tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Ginger Cake Nutrition Facts

• Calories: ~410 per slice
• Fat: 19g
• Carbohydrates: 57g
• Sugar: 39g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use blackstrap molasses?
No, it’s too bitter and not recommended for this recipe.

Can I make this gluten-free?
Use a 1:1 gluten-free flour blend, though results may vary slightly.

How long does the frosting last?
It keeps for up to a week in the fridge and can be frozen for longer storage.

Can I use a different pan size?
Yes, adjust baking time accordingly if the cake is thinner or thicker.

Try More Recipes:

• Martha Stewart German Chocolate Cake
• Martha Stewart German Chocolate Bundt Cake
• Martha Stewart German Apple Cake