Golden Ginger Cake Recipe (2024)

Some molasses (such as blackstrap) are overwhelming and bitter. Never use sulphered/blackstrap molasses in baking. Dark unsulphered molasses has a rich and complex flavor and are worth seeking out. Light unsulphered molasses has the mildest flavor.

Lovely texture; I think the molasses overwhelms the gingery goodness. I would cut back on it next time. Otherwise worth making.

I’ll share Deb Perelman’s tip: mix 1 C whole or low fat milk with 1T of lemon juice or white vinegar. Let sit 10 minutes. Or, thin plain yogurt with some milk.

Make this cake! It was easy to make, not too sweet, mild, perfectly excellent and impressed my discerning eaters. I added an extra palmful of ground ginger, next time I’ll add more for even more zing.

I have made this cake in a normal 9” cake pan twice. Both times it rose too high and spilled over the sides of the pan. I was motivated for a second try since it tasted so good, but alas, my pan is too shallow. So as a tip to other bakers, I’d advise using a springform cake pan due to spillage issues.

Only baked it for 35 minutes, not 45 minutes, and it came out amazing. Used a 10” springform pan.

It looks like the oil has been removed from the ingredients list. Is it still 1/4 cup vegetable oil or coconut oil?

In reply to the person asking about the tumeric, no there is no discernible taste of tumeric. You would never know that there is any in there. It probably only serves for coloring.

Delicious -- this recipe is a definite keeper. My batter was so thick that it developed an air pocket in the center. Make sure to tamp down the batter before baking.

How much oil? Don't see it in the ingredients

What high altitude adjustments are needed?

I was intrigued by this recipe because of the fresh ginger. I didn't think any ginger cake (bread) could beat out the Moosewood Ginger Cake in the Fanny Farmer Baking Book. But this one does. So full of ginger flavor and the crumb is very light. The detailed directions were very helpful.

Although the recipe says to use a tart pan - don't! It will over-flow as it rises higher than the sides of a tart pan.

The oil was listed as 1/4 cup. Whip cream or ice cream was also listed in the ingredient list. I have a printed copy where it appears. Very strange and worrisome that it does not show here anymore.

Tip: Would use a high-sided springform pan or remove 3 to 4 cupcake tins (each half full) of batter to cook alongside or separately (15 - 18 minutes on the cupcakes, or until done) as my cakes overflowed the regular cake pans. Alternatively, I might try a heavy Bundt pan. 1/4 cup vegetable oil or melted coconut oil seems to be missing from the ingredient list. Crumb is dry and falls apart - possibly the oil should be added back to the ingredient list.

I am really lucky that everyone is in bed and I get to sample this cake all by myself. It’s delicious and light! I love it and will totally make it again, I used a Bundt pan and it worked great.

Um, so some of us LOVE the flavor of blackstrap molasses and think that its bitterness is essential to many molasses-based recipes. I find the "regular" kind bland and leading to overly sweet, uninteresting baked goods. Maybe best to state the recommendation to avoid it as your preference and not a universal proclamation?

Flavor was great but the overall texture was a little dry and crumbly. Also, this absolutely cannot be baked in a standard 9" cake pan. I made the tragic mistake of not reading the other reviews first and, as others have noted, the cake completely overflowed the pan in the oven and ended up all over the racks and oven bottom. Please only use a springform pan for this recipe! Might try this recipe again without whipping the eggs to such an extreme; I have a hunch this may be why it crumbles.

I made this as written, except for subbing turbinado for Demerara sugar. I haven’t had a full slice yet. Only tasted the sliver that I shaved off when I took the pan off. The devil on my shoulder is already wishing I had thrown in some golden raisins or other sweet fruit. But I will make it again!

First snowy late fall weekend, and this baked treat hit the spot for me. On first sample, I wished it were either more moist or more sweet—however, I cut myself a slice and toasted the cut sides in a little bit of butter on the stovetop and WOW!!! The toasted buttery edges bring out the best of the cozy flavors this cake has to offer. Would make again—but the toasting is crucial in my opinion!!!

Turned out good. Definitely recommend. I don’t like sugary desserts but I might add a bit more sugar next time

Absolutely do not make this cake in a tart or regular cake pan as suggested. Only a springform pan will hold the batter as it rises. I don't know why the author thought these three different volume pans could be interchanged.

Used yogurt thinned with milk—I did not have buttermilk. When tested, the cake still had a molten interior so I kept it in the oven slightly longer than indicated. As indicated, I let the cake cool in the pan which was quite hot so I imagine cake continued to cook. The cake came out very dry. This could have been a baking error on my part. Advice: monitor the cake and baking time closely. I loved Alison Roman’s lemon turmeric cake so will try her others, but I am not sure I will this one again.

Yummy not too sweet cake. Easy to overbake if you don’t read directions like I did. Will be wet to a toothpick

Lol be careful if you use coconut oil and add it to your chilly buttermilk because my oil chunked up with the quickness

I used honey since I didn't have molasses at home, it came out soo good! I expected the cake to be good, but not this good! It's absolutely delicious. :)

As an alternative I divided the mixture equally between two shallow 8 inch sandwich tins (baking for 30mins) and once cooled spread a thick layer of orange and ginger marmalade in between to make a tall layer cake. Perfect with tea.

This is an intriguing cake. I think I would halve the turmeric next time around, and add a little powdered ginger. I cooked for 45 minutes but it came out almost burnt around the edges, watch your bake time. Overall it had a unique texture and taste and I would make again (my highest compliment).

Lovely flavour and really liked the crunchy sugar on top. But it was way too dry.

Delicious, though too much turmeric for our family. Would add 1/2 T instead. Thanks for the recipe, Alison!