Ginger Spice Cake

This ginger cake leans hard into warm spices and dark molasses for a deeply flavored crumb that fills the kitchen with the smell of the holidays. Buttermilk and fresh orange juice keep it moist and add a subtle tang that balances all that sweetness.

The method matters here. Melting the butter with the molasses and dark brown sugar before mixing into the dry ingredients creates a smooth, even batter without any of the lumps you’d get trying to cream cold butter with sticky molasses. Let that mixture cool before combining or you’ll scramble the eggs when they go in.

Cake flour gives this a softer, more tender crumb than all-purpose would. If you only have all-purpose, use a couple tablespoons less per cup and expect a slightly denser result.

Chef Tips

• Use unsulphured molasses, not blackstrap. Blackstrap is too bitter and will overpower the spices.
• Test for doneness with a toothpick at 35 minutes. The cake should spring back when pressed and the toothpick should come out clean.
• Cool in the pan for 10 minutes before turning out. This cake is fragile when hot.
• The flavor improves overnight. Wrap it tightly and let it sit at room temperature before serving.

Variations

• Top with a simple cream cheese frosting for a tangy contrast to the warm spices.
• Fold in diced crystallized ginger for bursts of spicy-sweet heat throughout.
• Drizzle with a glaze of powdered sugar and fresh orange juice for a lighter finish.