Ginger Vanilla Spice Cake

Name: Ginger Vanilla Spice Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp ground ginger; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 1 cup buttermilk; 2 large eggs; 2 tsp vanilla extract; 2 tbsp fresh ginger, grated

Highlighted under: Pastry & Sweets Corner

I absolutely love baking, and the idea of a Ginger Vanilla Spice Cake brought back fond memories of my grandmother's kitchen. The warm aroma of spices and vanilla wafting through the air not only excites my taste buds but also comforts my soul. This cake is perfect for gatherings or cozy winter evenings, as it has a delightful balance of spicy ginger and sweet vanilla. I can't wait to share this recipe with you, as adapting it over the years has made it a cherished favorite among my family and friends.

Created by

Ethan

Last updated on 2026-02-01T16:02:28.273Z

While experimenting with different flavor combinations, I stumbled upon the perfect ratio of ginger and vanilla that elevates an ordinary cake to something extraordinary. The secret lies in using fresh ginger, which brings a vibrant kick, balancing beautifully with the sweetness of the vanilla. Each bite is a dance of flavors!

I've learned that letting the batter rest for a bit enhances the flavors even further, allowing the spices to meld. This cake is fantastic with a simple glaze or a dusting of powdered sugar to let those flavors shine through. It’s a delightful treat that never fails to impress!

Why You'll Love This Recipe
Warm and inviting flavors that fill your home with a cozy aroma
Perfect harmony of zesty ginger and aromatic vanilla
Great for any occasion, from festive celebrations to casual afternoons

The Magic of Ginger and Vanilla

Ginger and vanilla are complementary flavors that create a beautifully aromatic profile in this cake. The spiciness of ginger adds a warm kick, while the vanilla brings a sweet, creamy balance. It's essential to use fresh ginger for a more robust flavor, but if you're short on time, ground ginger can work as a substitute. However, in terms of intensity, fresh ginger offers a brighter taste that elevates the overall experience.

The incorporation of spices like cinnamon, nutmeg, and cloves works wonders to enhance the cake's flavor. They not only add depth but also lend an inviting warmth. It's best to use freshly ground spices when possible, as they release more essential oils, bringing out their full potency. Be sure to measure these spices accurately; too much can overpower the delicate vanilla notes.

Achieving Perfect Cake Texture

For optimal texture, avoid overmixing when combining wet and dry ingredients. Mixing just until combined ensures a light and fluffy cake rather than a dense one. The batter may appear slightly lumpy, which is perfectly fine. Additionally, room temperature ingredients—like eggs and buttermilk—incorporate better and contribute to a tender crumb. If you forget to take them out of the fridge, you can quickly warm them in a bowl of warm water for about 10 minutes.

The baking time is crucial in this recipe. Keep a close eye on the cakes during the last few minutes of baking. Look for a golden brown color around the edges and a center that springs back when lightly pressed. Using a toothpick to check for doneness is always a good idea; it should come out clean or with a few moist crumbs attached.

Ingredients

Ingredients for Ginger Vanilla Spice Cake

Dry Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt

Wet Ingredients

1/2 cup unsalted butter, softened
1 cup buttermilk
2 large eggs
2 tsp vanilla extract
2 tbsp fresh ginger, grated

Instructions

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt until well combined.

Cream Butter and Eggs

In another bowl, beat the softened butter until creamy. Add the eggs, buttermilk, vanilla extract, and grated ginger. Mix until smooth.

Combine Mixtures

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.

Bake the Cakes

Divide the batter evenly between the prepared pans and smooth out the tops. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely before frosting or serving.

Pro Tips

For an extra kick, serve your Ginger Vanilla Spice Cake with a dollop of whipped cream infused with a little extra vanilla and ginger. It enhances the flavors beautifully!

Serving Suggestions

This Ginger Vanilla Spice Cake is delightful on its own, but you can elevate it with a variety of frostings. A cream cheese frosting pairs beautifully with the spice flavors, while a simple whipped cream can emphasize the cake's lightness. For extra flair, consider garnishing with candied ginger or a dusting of powdered sugar just prior to serving.

If you're feeling adventurous, drizzling a homemade caramel sauce on top can also add a decadent touch. For a contrast in flavors, a citrus glaze made from orange or lemon juice mixed with powdered sugar can provide a refreshing balance to the rich cake without being overly sweet.

Storage and Freezing Tips

To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you want to make it in advance, you can refrigerate it, but be mindful that chilling may affect the texture. Wrap the cooled cakes in plastic wrap to maintain moisture and protect from odors.

If you prefer to freeze the cake, wrap individual layers tightly in plastic wrap and then place them in a freezer bag. Properly stored, the layers can last up to three months. When you're ready to enjoy the cake, simply thaw in the refrigerator overnight and allow it to come to room temperature before serving for the best flavor and texture.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute half of the all-purpose flour with whole wheat flour for added nutrition, but the texture may vary slightly.

→ How do I store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

→ Can I add nuts to the recipe?

Absolutely! Chopped walnuts or pecans would add a nice crunch to the cake. Just fold them in gently with the wet ingredients.

→ Is it possible to make this as a sheet cake?

Yes, you can cook the batter in a greased 9x13-inch pan for about 30-35 minutes, adjusting the baking time as necessary.