Ginger Cake

Warm cinnamon, ginger, cloves, and molasses come together in this perfect fall treat with the addition of a citrusy lemon sauce and light chantilly cream.

October 1, 2020


Ashley Fungone

Ginger Cake

If you know me, then you know that fall is my favorite season and October in particular is my favorite month. It’s my birthday month, along with four other amazing women in my family, plus my little kitten Finn. Plus, it means that I can start baking with my all my favorite flavors! Pumpkin, apples, ginger, cinnamon, nutmeg, salted caramel, ugh, I’m drooling. So, let’s kick off arguably the best month of the year with my favorite fall cake: Gingerbread cake with lemon sauce and fresh chantilly cream. Let’s get into it!

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Ginger Cake



The Cake

  • Shortening, butter, or oil (for the cake pan)
  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 3/4 cup molasses
  • 1 cup whole milk
  • 1 stick (4 ounces) butter, melted
  • 1/2 cup light brown sugar, packed
  • 2 eggs

The Lemon Sauce

  • 1/2 cup sugar
  • 1 Tbsp cornstarch
  • 1 cup boiling water
  • 23 Tbsp butter, softened
  • 1 lemon, zest and juice
  • 1/2 tsp vanilla extract
  • Pinch of salt

The Chantilly Cream

  • 1 cup heavy whipping cream
  • 2 Tsp powdered sugar


The Cake

  1. Preheat the oven to 350 F.
  2. Coat an 8-inch cake pan (or similar cake pan) with shortening, butter, or oil. Line the bottom with a parchment round and set aside.
  3. In a mixing bowl, whisk together flour, baking powder and soda, salt, ginger, cinnamon, and cloves. 
  4. In a large liquid measuring cup (or a bowl, or a cup) mix together the whole milk and molasses. 
  5. In a stand mixer fitted with a paddle attachment, cream together the melted butter, brown sugar, and eggs until light (about 4 minutes) on medium speed. 
  6. Slowly add the flour mixture and milk mixture in three additions, starting and ending with flour. Once just incorporated, scrape down the sides of the bowl and incorporate any remaining flour clumps by hand with a rubber spatula. 
  7. Pour the batter into your prepared pan and bake in a hot oven for 30-45 minutes, or until a knife inserted in the center comes out with a few moist crumbs.

The Lemon Sauce

  1. In a small sauce pan, whisk together the sugar and cornstarch. Gradually whisk in the boiling water and bring to a boil over medium heat. Reduce once boiling and simmer until the sauce thickens and resembles syrup (5 minutes). Remove from the heat and add in the butter, lemon zest and juice, vanilla, and salt. Stir to combine and let cool. 

The Chantilly Cream

  1. In the bowl of a stand mixer fitted with a whisk attachment, whip the cream and powdered sugar to stiff peaks. Do not overbeat.


  1. Once the cake and lemon sauce have cooled to room temperature, top the cake with a generous amount of lemon sauce. Spoon dollops of chantilly cream on top of the cake, slice, and serve. 

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