Ginger
American Pumpkin with Caramel Sauce (Dairy Free)
This moist pumpkin cake pairs well with the tangy cream cheese frosting.
American Pumpkin with Caramel Sauce (Dairy Free)
This moist pumpkin cake pairs well with the tangy cream cheese frosting.
British Chocolate Ginger with White Chocolate G...
This moist ginger cake with chocolate notes is a crowd-pleaser and looks especially impressive when frosted. In the winter, decorate the frosted cake with cranberries and pine sprigs.
British Chocolate Ginger with White Chocolate G...
This moist ginger cake with chocolate notes is a crowd-pleaser and looks especially impressive when frosted. In the winter, decorate the frosted cake with cranberries and pine sprigs.
Canadian Carrot with Maple Cream Cheese Frosting
This Canadian carrot cake is moist with a tangy, spicy twist! The maple syrup and ginger transform this into an exceptional carrot cake.
Canadian Carrot with Maple Cream Cheese Frosting
This Canadian carrot cake is moist with a tangy, spicy twist! The maple syrup and ginger transform this into an exceptional carrot cake.
Ethiopian Coffee Spice with Espresso Cream
This coffee spice cake celebrates Ethiopia's coffee heritage and the tradition of brewing coffee with spices. Ethiopian coffee often has chocolate notes; we added cocoa powder to elevate the coffee flavor...
Ethiopian Coffee Spice with Espresso Cream
This coffee spice cake celebrates Ethiopia's coffee heritage and the tradition of brewing coffee with spices. Ethiopian coffee often has chocolate notes; we added cocoa powder to elevate the coffee flavor...
German Lebkuchen with Chocolate Glaze
Lebkuchen is a traditional German Christmas cookie invented by Catholic monks in the 14th Century. We tried to recreate the flavors of lebkuchen in this cake and hope you enjoy...
German Lebkuchen with Chocolate Glaze
Lebkuchen is a traditional German Christmas cookie invented by Catholic monks in the 14th Century. We tried to recreate the flavors of lebkuchen in this cake and hope you enjoy...
Indian Chai Ginger with Lemon Glaze
This is a cake that elevates the ordinary into the extraordinary – moist and sweet with a spicy twist!
Indian Chai Ginger with Lemon Glaze
This is a cake that elevates the ordinary into the extraordinary – moist and sweet with a spicy twist!
Ginger Cake How-to Video
Tips & Methods
Baking Tips
- Preheat your oven to 325ºF.
- Grease the recommended pan and line it with parchment paper.
If using a Bundt pan, apply a baking spray made with flour. - For best results, weigh all ingredients and bring them to room temperature.
- Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
- Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let your cake cool for 5-10 minutes before taking it out of the pan.
- Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours. - Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
- Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.
Olive Oil Cake Method
- Pre-heat your oven to 325ºF.
- Grease the recommended cake pan and line the bottom with parchment paper.
If using a Bundt pan, apply a baking spray made with flour. - In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
- Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
- Gently mix stir ins into batter until well combined.
- Scrape batter into prepared pan(s) and sprinkle with toppings.
- Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
- Cool cake completely before frosting.
Vegan Olive Oil Cake Method
- Pre-heat your oven to 325ºF.
- Grease the recommended cake pan and line the bottom with parchment paper.
- Stir all wet ingredients together.
- Place cake mix in a large bowl. Slowly add the liquid blend to the cake mix while mixing with a hand-held whisk until well combined.
- Mix stir ins (nuts, berries, chopped fruit, chocolate chips etc.) into batter until just blended.
- Scrape batter into prepared pan(s) and sprinkle with toppings (e.g. sliced almonds)
- Bake immediately following the guidelines in the recipe.
- Cool in baking pan for about 10 minutes before unmolding.
- Cool cake completely before frosting.
