Sticky Ginger Cake Recipe

Name: Sticky Ginger Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 4.5 ounces all-purpose flour (about 1 cup); 1 teaspoon baking soda; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/4 teaspoon salt; 1 cup low-fat buttermilk; 2 large eggs, beaten; 5 tablespoons honey, divided; 5 tablespoons molasses, divided; 1/4 cup dark brown sugar; 2 tablespoons butter; 2 teaspoons grated fresh ginger; 1 tablespoon water; 1 teaspoon powdered sugar

Servings: persons

Cooking spray
4.5 ounces all-purpose flour (about 1 cup)
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 cup low-fat buttermilk
2 large eggs, beaten
5 tablespoons honey, divided
5 tablespoons molasses, divided
1/4 cup dark brown sugar
2 tablespoons butter
2 teaspoons grated fresh ginger
1 tablespoon water
1 teaspoon powdered sugar

1
Preheat oven to 400u00b0.
2
Lightly coat an 8-inch square metal baking pan with cooking spray. Set prepared pan aside.
3
Weigh or spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt); stir with a whisk. Combine buttermilk and eggs. Combine 1/4 cup honey, 1/4 cup molasses, brown sugar, butter, and fresh ginger in a pan over medium heat. Stir constantly until sugar melts. Remove pan from heat; cool 5 minutes. Add egg mixture to honey mixture, stirring with a whisk. Add egg mixture to flour mixture; stir until well combined.
4
Pour batter into pan. Bake at 400u00b0 for 25 minutes. Place on a rack; pierce surface with a skewer. Combine 1 tablespoon honey, 1 tablespoon molasses, and 1 tablespoon water; brush over hot cake. Cool. Dust with powdered sugar.

765

kcal

Calories

Fat

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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.

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 16 ingredients. The key ingredients include: Cooking spray, 4.5 ounces all-purpose flour (about 1 cup), 1 teaspoon baking soda, 1 teaspoon ground ginger, and more.

Yes, Sticky Ginger Cake 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!

Sticky Ginger Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions