Ginger Vanilla Spice Cake

Name: Ginger Vanilla Spice Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1 tsp ground ginger; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp salt; 1 cup unsalted butter, softened; 1 cup brown sugar; 1/2 cup granulated sugar; 4 large eggs; 1 tbsp vanilla extract; 1/2 cup buttermilk; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 1 tsp vanilla extract; 1/2 tsp ground ginger (optional)

Highlighted under: Cozy Desserts

I can’t get enough of this Ginger Vanilla Spice Cake! The warm earthiness of ginger combined with the creamy sweetness of vanilla creates a flavor profile that is truly delightful. Each bite is a journey into comfort, whether enjoyed on a chilly afternoon with tea or as a centerpiece at a festive gathering. The simple ingredients and straightforward method make this cake a regular in my baking rotation, and I love its aromatic appeal that fills the kitchen while it bakes.

Created by

Emily

Last updated on 2026-02-02T17:58:28.011Z

When I decided to experiment with spices in my cake recipes, I stumbled upon ginger, and it completely transformed my approach to baking. The added vanilla enhances the ginger's warmth, making it a perfect fit for both the holidays and any cozy gathering. Each time I prepare this cake, I focus on the balance of flavors, ensuring it’s moist and rich without being overwhelming.

One of my best tips is to let the cake cool completely before frosting it. Not only does this prevent the frosting from melting, but it also allows the flavors to deepen. I love pairing it with a light cream cheese frosting, which complements the spice beautifully, enhancing every bite!

Why You'll Love This Cake
Irresistibly moist with a perfect crumb
The warming spices create a comforting aroma
A versatile cake perfect for any occasion

Understanding the Ingredients

The star ingredients in the Ginger Vanilla Spice Cake are undoubtedly the warm spices—ginger, cinnamon, and nutmeg—each contributing to the cake's inviting flavor profile. Fresh or ground ginger can be used, but for a balanced taste, I recommend sticking to ground ginger, especially if you're pressed for time. The combination of light and dark sugars not only adds sweetness but also enhances moisture. Brown sugar lends a slight caramel flavor, while granulated sugar provides structure, ensuring your cake rises beautifully.

Buttermilk is another key player; it reacts with baking soda, leading to a lovely rise and a tender crumb. If you don't have buttermilk on hand, a simple substitute can be made by mixing one cup of milk with a tablespoon of vinegar or lemon juice, allowing it to sit for a few minutes. This acidity helps to create that soft texture while maintaining the cake's moisture.

Frosting Tips for Success

The cream cheese frosting is rich and creamy, perfectly complementing the spice cake. To achieve a smooth and spreadable frosting, make sure both your cream cheese and butter are at room temperature. This ensures they blend effortlessly without lumps. I recommend using an electric mixer to whip the frosting until it's fluffy and glossy, which typically takes about 3-5 minutes on medium speed. If you prefer a slightly spiced kick to your frosting, consider adding a pinch of ground ginger.

When applying the frosting, start with a thin layer to create a crumb coat—this layer helps to trap any loose crumbs. After chilling the cake for about 20 minutes, add a thicker layer of frosting. This method not only results in a beautiful finish but also enhances the overall flavor by creating a delightful balance between cake and frosting.

Storage and Serving Suggestions

To keep your Ginger Vanilla Spice Cake fresh, store it in an airtight container at room temperature. If you need to make it ahead of time, it can last up to 3 days this way. For longer storage, consider refrigerating it where it can last up to a week. Just remember to bring it back to room temperature before serving, as chilling can dull the rich flavors of the spices and frosting.

This cake is versatile and can be served in various ways. You can enjoy it plain for a light snack, or elevate it by serving a slice with a dollop of whipped cream and a sprinkle of chopped candied ginger. For an extra touch, drizzling a warm caramel sauce over each slice before serving can bring out the warm spices beautifully, making it a delightful treat any time of the year.

Ingredients

For the Cake

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
4 large eggs
1 tbsp vanilla extract
1/2 cup buttermilk

For the Frosting

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
1/2 tsp ground ginger (optional)

Make sure all ingredients are at room temperature for the best results.

Instructions

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and salt until well combined.

Cream Butter and Sugars

In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer until creamy, about 3 minutes.

Add Eggs and Vanilla

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with dry ingredients, mixing until just combined.

Bake the Cake

Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Frost

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Frost with your prepared cream cheese frosting.

Enjoy your cake with a cup of tea or coffee, or serve it as a delightful dessert for your guests!

Pro Tips

For an extra kick of flavor, grate fresh ginger into the batter. It adds a refreshing and spicy punch that enhances the overall taste.

Troubleshooting Common Issues

If your cake sinks in the middle, it may be due to overmixing the batter or opening the oven door too soon. To prevent this, mix the batter until just combined and avoid checking on the cake for the first 20 minutes. If it ends up too dry, ensure you are measuring your flour correctly—using a scale can help. Overloading with flour due to scooping can lead to a dense cake, so consider spooning flour into the measuring cup and leveling it off.

In case your cake has a domed top instead of a flat one, it could be a sign of baking at too high a temperature or overmixing the batter. For a flat top, keep your oven at a stable temperature, and remember to mix gently. If it happens, trim the domed part with a serrated knife for a level frosting surface.

Scaling the Recipe

If you're looking to serve a larger crowd, you can easily double the recipe. Use a larger mixing bowl and adjust your baking time accordingly, as the cake may require an extra 5-10 minutes to cook through in deeper or larger pans. Using three 9-inch pans instead of two can also help you achieve layers without compromising cooking time.

For smaller gatherings, this recipe can be halved, and the batter can be baked in a single 9-inch round pan. Keep an eye on it as it may bake faster than indicated, so start checking for doneness at around 20 minutes. The beauty of this cake is that it can be adapted to fit your needs without sacrificing flavor or texture.

Questions About Recipes

→ Can I use fresh ginger instead of ground ginger?

Yes, you can use fresh ginger. Use about 1 tablespoon of freshly grated ginger to replace 1 teaspoon of ground ginger.

→ How should I store the cake?

Store the cake in an airtight container in the refrigerator for up to a week.

→ Can I freeze the cake?

Absolutely! Wrap the cooled cakes tightly in plastic wrap and foil and freeze for up to 3 months.

→ What other frostings work well with this cake?

A vanilla buttercream or even a simple glaze can complement the ginger and vanilla flavors nicely.