A moist Ginger Sponge Cake recipe that is easy to make and full of warm, sweet flavor. Layer your spiced ginger cake with creamy buttercream frosting and salted caramel sauce for the ultimate ginger cake celebration!
Why you will love this moist ginger cake recipe
A ginger sponge cake is a classic cake recipe that is always a crowd-pleaser. The warm, sweet flavor of ginger cake is delicious as an easy dessert option or as an afternoon sweet treat. This ginger sponge cake is moist, soft, and easy to make. It is made with butter and buttermilk to keep the cake rich and moist and it is filled with delicious warm spices.
This easy ginger cake recipe is delicious as is - or you can layer it with Italian meringue buttercream which is sweet, soft, and creamy. This complements the spiced ginger cake perfectly. Add a drizzle of salted caramel sauce to add extra deep, rich flavor which takes the ginger cake to the next level and looks absolutely stunning running down the cake.
Another delicious cake recipe to try is my Rose & Vanilla Naked Cake!
What you will need to make a ginger sponge cake
This moist ginger cake is easy to make and uses pantry staple ingredients. The cake is kept moist by using butter and buttermilk and is light fluffy from the eggs and baking powder. The ingredients you will need are:
- All-purpose flour. Sifting your flour first will keep the cake light and soft.
- Baking powder. Helps the cake to be fluffy and light in texture.
- Spices. salt, ground cinnamon, ground cloves, ground ginger
- Butter. Gives the cake richnesss and keeps it moist. Be sure to use softened butter!
- Brown and granulated sugar. The perfect combination of sweetness.
- Golden syrup. Adds richness and sweetness.
- Vanilla extract. Adds sweet vanilla flavor to the cake which enhances its taste.
- Buttermilk. Keeps the cake soft and moist.
- Eggs. Gives the cake a light and fluffy texture.
How to make an easy moist ginger sponge cake
To make this ginger sponge cake you will need a few simple ingredients, an electric mixer, and a round cake tin. This is an easy ginger cake recipe that makes a moist, soft cake that has a deep, rich flavor. How to make this soft ginger cake:
- Prepare oven and cake tins. Preheat your oven to 180ºC/375F and line 4x 20cm round cake tins with baking paper and spray them with non-stick spray.
- Combine dry ingredients. In a large mixing bowl, whisk together the spices, salt, baking powder, and flour.
- Beat butter. In a seperate mixing bowl, use an electic mixer to beat the butter until lighter in color and smooth in texture.
- Mix in sugars. Add both sugars and continue to beat until light and fluffy, about 5 minutes.
- Add eggs. Lower the speed of your mixer and add the eggs one at a time and mix until completely incorporated.
- Add the remaining wet ingredients. Once eggs are well combined, add the golden syrup and vanilla extract and continue mixing. Scraping down the sides of the mixing bowl every now and then to ensure all the ingredients are well combined.
- Mix in buttermilk and half of the flour mixture. Once well combined, add ½ of the flour mixture and the buttermilk and mix until just combined.
- Add remaining flour mixture. Add the remaining flour mixture and mix until just incorporated.
- Fill cake tins and bake Divide the batter between the four prepared cake tins and bake for 25 minutes or until a fork inserted in the centre comes out clean.
- Cool cakes. Allow the cooked cakes to cool on a wire rack before frosting.
Can you freeze ginger sponge cake?
Yes, you can freeze ginger sponge cake for up to 3 months. For best taste and texture, it is best to not freeze cakes for longer than 3 months. Wrap the cooked and cooled ginger sponge with plastic wrap before freezing, or freeze in an airtight container. When ready to thaw, transfer the cakes from the freezer to the refrigerator for one day before decorating/serving. Or alternatively, place them on your counter for a few hours before decorating/serving.
What makes cake moist, soft, and fluffy?
Whisking your butter until soft and smooth, and then creaming your butter and sugar together is what makes this cake moist, soft, and fluffy. Whisking the butter and sugar for a long time helps to incorporate air into the mixture. Cream your butter and sugar until pale yellow and fluffy for best results. Also be sure to use ingredients such as butter, buttermilk, and/or eggs to keep the moisture level of your cake high.
More yummy cake recipes to try:
- Pumpkin Sheet Cake
- Apple Loaf Cake
- Lemon Cake with Zesty Cream Cheese Frosting
- Earl Grey Bundt Cake with Chocolate Ganache Glaze
I hope you love this Ginger Sponge Cake recipe as much as I do. Follow me on Instagram for even more delicious recipes!
Ginger Sponge Cake
A moist Ginger Sponge Cake recipe that is easy to make and full of warm, sweet flavor. Layer your spiced ginger cake with creamy buttercream and salted caramel sauce for the ultimate ginger cake celebration!
Ingredients
Ginger Sponge Cake
- 2 ½ Cups All-purpose flour
- 2 ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 2 ½ teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 2 teaspoon Ground Ginger
- 1 Cup Butter, softened
- 1 Cup Brown Sugar
- ¾ Cup White Sugar
- 1 Cup Golden Syrup
- 2 teaspoon Vanilla extract
- 1 Cup Buttermilk
- 4 Eggs
Italian Meringue Buttercream
- Whites from 10 Eggs
- ½ Cup Water
- 1 ½ Cup granulated sugar
- 1 teaspoon Vanilla extract
- 500g Butter, cold
Salted Caramel Sauce
- 1 Cup granulated sugar
- 6 tablespoon Butter
- ½ Cup Heavy cream
- 1 teaspoon Salt
- 2 teaspoon Vanilla extract
Instructions
Ginger Sponge Cake
- Prepare oven and cake tins. Preheat your oven to 180ºC/375F and line 4x 20cm round cake tins with baking paper and spray them with non-stick spray.
- Combine dry ingredients. In a large mixing bowl, whisk together the spices, salt, baking powder, and flour.
- Beat butter. In a separate mixing bowl, use an electric mixer to beat the butter until lighter in color and smooth in texture.
- Mix in sugars. Add both sugars and continue to beat until light and fluffy, about 5 minutes.
- Add eggs. Lower the speed of your mixer and add the eggs one at a time and mix until completely incorporated.
- Add the remaining wet ingredients. Once eggs are well combined, add the golden syrup and vanilla extract and continue mixing. Scraping down the sides of the mixing bowl every now and then to ensure all the ingredients are well combined.
- Mix in buttermilk and half of the flour mixture. Once well combined, add ½ of the flour mixture and the buttermilk and mix until just combined.
- Add remaining flour mixture. Add the remaining flour mixture and mix until just incorporated.
- Fill cake tins and bake Divide the batter between the four prepared cake tins and bake for 25 minutes or until a fork inserted in the center comes out clean.
- Cool cakes. Allow the cooked cakes to cool on a wire rack before frosting.
Italian Meringue Buttercream
- Place the water and sugar in a saucepan and bring to a boil.
- Meanwhile, place the egg whites in a bowl and whisk until frothy.
- Once the sugar has reached about 220ºC remove it from the heat.
- Slowly pour the sugar mixture into the egg whites while the mixer is on high speed (it will probably double in volume).
- Keep the mixer on high speed until the meringue has reached room temperature (hold your hand against the mixing bowl to feel).
- Once the temperature has lowered, add the butter bit by bit and continue mixing.
- Once all the butter has been added, add the vanilla and continue mixing until you have achieved our desired consistency.
Salted Caramel Sauce
- Place the sugar in a saucepan over medium heat, stirring often (ensuring it doesn't burn).
- Once the sugar has melted and turned a brown amber colour add the butter.
- Whisk in the butter for about 2 - 3 minutes
- Very slowly drizzle in the cream (be careful not to burn yourself it will splatter).
- Allow the mixture to boil for 1-2min then remove it from the heat.
- Stir in the vanilla extract and salt.
To assemble the cake
- Place one layer of the gingerbread cake on your favourite cake stand, spread some buttercream onto the layer and top with layer 2 of the gingerbread cake.
- Continue the process until you have a beautiful 4 layered cake.
- Place the cake in the fridge for 30min to set the layers.
- Spread the remaining buttercream on top and around the cake, scraping off the excess buttercream with a palette knife.
- Place the cake in the fridge again for at least 30 minutes.
- Once cooled, slowly pour the salted caramel sauce on top of the cake allowing it to run off the sides.
- Top with fresh rosemary as an optional garnish.
This post was made in collaboration with Scanpan.
Leave a Comment