Ginger Vanilla Spice Cake

Name: Ginger Vanilla Spice Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 cup buttermilk; 2 large eggs; 1 tablespoon fresh ginger, grated; 1 teaspoon ground ginger; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg

Highlighted under: Heavenly Dessert Creations

I absolutely love making this Ginger Vanilla Spice Cake during the fall months. The warm spices and fragrant vanilla make it the perfect centerpiece for any gathering. Each bite bursts with the flavors of ginger and hints of sweetness, creating a cozy atmosphere that invites everyone to indulge. Not only is it delicious, but it’s also super easy to make. With just a few ingredients and minimal prep time, you can have a show-stopping dessert that will impress friends and family alike.

Created by

Tom

Last updated on 2026-02-01T21:02:28.620Z

When I first baked this Ginger Vanilla Spice Cake, I was amazed at how the distinct flavors of ginger and vanilla blended harmoniously. I decided to add a bit more ginger than typical recipes call for to give the cake a bold kick, and it worked wonders! The aroma alone while it bakes is enough to bring the whole family into the kitchen, eager to taste.

One key tip I discovered is to let the cake cool completely in the pan before flipping it out. This helps maintain its structure and prevents any of the delightful spices from crumbling away. Trust me, the wait is worth it when you finally slice into that warm, fragrant cake!

Why You'll Love This Recipe
The perfect blend of warm spices that evoke memories of fall.
A tender, moist texture that keeps you reaching for more.
Versatile for any occasion, from casual family dinners to festive celebrations.

Key Baking Techniques

When making the Ginger Vanilla Spice Cake, one important technique is creaming the butter and sugar properly. This process best aerates the mixture, resulting in a lighter, fluffier texture. Aim for a pale, glossy consistency while mixing, which usually takes around 3-5 minutes on medium speed with a hand mixer or stand mixer. It's crucial to scrape down the sides of the bowl periodically to ensure all ingredients are fully incorporated.

Incorporating the dry ingredients is equally important; do so gradually. This method prevents flour clumps and ensures the batter is evenly mixed. Alternate adding the flour mixture with the buttermilk, starting and ending with the flour. This technique creates a smooth batter, which will yield a beautifully tender cake once baked.

Ingredient Insights

One of the standout ingredients in this cake is fresh ginger. Grating fresh ginger adds a vibrant, zesty flavor that elevates the cake beyond typical spice cakes. If fresh ginger isn't available, you can substitute ground ginger, but the flavor intensity may not match. A good rule of thumb is to use about 1 teaspoon of ground ginger for every tablespoon of fresh ginger you would normally use.

The choice of buttermilk is also significant in this recipe. Buttermilk not only adds moisture and richness but also reacts with the baking soda to create a tender crumb. If you don't have buttermilk on hand, you can make a quick substitute by mixing regular milk with a tablespoon of vinegar or lemon juice and letting it sit for 5-10 minutes before adding it to the batter.

Serving and Storing

Once the Ginger Vanilla Spice Cake has cooled completely, it can be served plain or dressed up with a simple icing made from powdered sugar and milk for a touch of sweetness. Consider garnishing with thin slices of crystallized ginger on top for an added zing and visual appeal. This cake pairs wonderfully with a warm cup of spiced tea or coffee during fall gatherings.

If you're looking to make this cake ahead of time, it stores beautifully. Wrap the cooled cake in plastic wrap and keep it at room temperature for up to three days. For extended storage, you can freeze the cake for up to two months. To thaw, simply leave it at room temperature for a few hours or overnight. This allows the flavors to meld even further, making each bite even more delightful.

Ingredients

Gather these ingredients before you start:

Cake Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup buttermilk
2 large eggs
1 tablespoon fresh ginger, grated
1 teaspoon ground ginger
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Make sure to use fresh ingredients for the best flavor!

Instructions

Follow these simple steps to bake your cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Ingredients

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.

Add Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger.

Combine Mixtures

Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk. Stir in the grated ginger and vanilla extract.

Bake

Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean.

Cool and Serve

Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Enjoy your delicious homemade Ginger Vanilla Spice Cake!

Pro Tips

For extra flavor, top the cake with cream cheese frosting or a dusting of powdered sugar.

Common Troubleshooting Tips

If your cake isn't rising properly, it might be due to expired baking powder or baking soda. Always check the freshness of your leavening agents before baking. A simple test is to add a small amount of baking powder or baking soda to warm water; it should fizz immediately if it's still active.

Another common issue is overmixing the batter. Once you've added the flour mixture and buttermilk, mix just until combined. Overmixing can lead to a dense and tough cake texture, which we definitely want to avoid for this tender spice cake.

Flavor Variations

While this recipe focuses on ginger and vanilla, feel free to get creative with additional flavors. A tablespoon of maple syrup or molasses can be added for extra depth and sweetness. If you enjoy a bit of citrus, consider adding the zest of one orange or lemon to the batter; it pairs beautifully with the spices and adds a refreshing note.

For a more indulgent twist, try adding chocolate chips to the batter. Semi-sweet chocolate chips will contrast nicely with the spices, giving a different flavor profile that both kids and adults will enjoy. Just be cautious not to add too many; a half cup should be plenty to keep the balance of flavors.

Questions About Recipes

→ Can I substitute the buttermilk?

Yes, you can use regular milk with a tablespoon of vinegar or lemon juice added to sour it.

→ How should I store leftover cake?

Store in an airtight container at room temperature for up to three days or in the refrigerator for a week.

→ Can I freeze this cake?

Absolutely! Wrap it well in plastic wrap and aluminum foil, and freeze for up to three months.

→ What can I use instead of fresh ginger?

You can use additional ground ginger, but the flavor may not be as vibrant.