Ginger Cake with Crystallized Ginger Frosting

Name: Ginger Cake with Crystallized Ginger Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all purpose flour; 2 teaspoons ground ginger; 2 teaspoons ground cinnamon; 2 teaspoons baking soda; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter, room temperature; 1 1/4 cups (packed) golden brown sugar; 2 large eggs; 1 cup mild-flavored (light) molasses; 3/4 cup stout (beer), flat, room temperature; 3 cups chilled whipping cream; 6 tablespoons powdered sugar; 3 tablespoons minced crystallized ginger; Orange slices, quartered; Crystallized ginger slices; Fresh cranberries

Servings: persons

2 1/2 cups all purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups (packed) golden brown sugar
2 large eggs
1 cup mild-flavored (light) molasses
3/4 cup stout (beer), flat, room temperature
3 cups chilled whipping cream
6 tablespoons powdered sugar
3 tablespoons minced crystallized ginger
Orange slices, quartered
Crystallized ginger slices
Fresh cranberries

1
Preheat oven to 350F.
2
Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
3
Sift first 6 ingredients into medium bowl; set aside.
4
Using electric mixer, beat butter and brown sugar in large bowl until light and fluffy.
5
Add eggs 1 at a time, beating well after each addition.
6
Beat in molasses.
7
Beat in flour mixture alternately with stout in 3 additions each (mixture may look curdled).
8
Beat just until smooth.
9
Divide batter between prepared pans; smooth tops.
10
Bake cakes until tester inserted into center comes out clean, about 40 minutes.
11
Cool cakes in pans on rack 10 minutes.
12
Turn cakes out onto racks; cool completely.
13
(Can be made 1 day ahead.
14
Wrap in plastic; let stand at room temperature.)
15
Using electric mixer, beat cream and powdered sugar in large bowl until peaks form.
16
Fold in minced crystallized ginger.
17
Place 1 cake layer on platter.
18
Spread 2 cups frosting over top.
19
Top with second cake layer.
20
Spread remaining frosting over top and sides of cake.
21
Arrange orange slices, ginger slices and cranberries on top.
22
(Can be made 2 hours ahead.
23
Chill.
24
Let stand at room temperature 20 minutes before serving.)

1733

kcal

Calories

116

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 1/2 cups all purpose flour, 2 teaspoons ground ginger, 2 teaspoons ground cinnamon, 2 teaspoons baking soda, and more.

Yes, Ginger Cake with Crystallized Ginger Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!