Ginger Spice Cake is fabulous served with ice cream or whipped cream.
This ginger spice cake is a great cake to serve as a snack cake. Think of it as a lovely sweet treat to serve as an afternoon snack. Spice cake has always been my favorite cake flavor. I love a good layer cake, but this snack cake is delicious too!
Ingredients Needed:
- all purpose flour
- baking powder and salt
- ground ginger, cinnamon, cloves and nutmeg
- eggs
- granulated white sugar
- whipping cream
- vanilla extract
- powdered sugar
- whipped cream or ice cream, for servings (optional)
How to make Ginger Spice Cake:
The complete, printable recipe is at the end of this post.
- Preheat the oven to 350°F. Spray a 9-inch square baking pan with nonstick spray, or if you have a 9-inch springform pan or cake pan, you can go with that instead.
- Sift the flour, baking powder, ginger, cinnamon, cloves, salt and nutmeg into a bowl and set aside.
- In a separate bowl, use an electric mixer (hand or stand version) to beat the eggs on high speed until very thick, about 5 minutes. Gradually beat in the sugar.
- Reduce the speed to low, and add in the flour mixture alternately with the whipping cream, beginning and ending with the flour. Stir in the vanilla.
- Pour the batter into the prepared pan and bake until the top springs back when touched lightly, about 35 to 40 minutes.
Sprinkle powdered sugar over the hot cake.
Recipe Tip
While baking, watch the cake closely because you don’t want to over-bake or the cake will be dry. No one likes dry cake!
Cut into squares or wedges.
How to make Homemade Whipped Cream:
In a large bowl, use an electric mixer on medium-speed to combine 1 cup heavy cream, 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until medium-peaks form (3 to 4 minutes).
What I Love About This Recipe:
- It’s delicious topped with whipped cream or ice cream. Vanilla ice cream is really good with spice cake, but so is pumpkin ice cream!
- You can even top this cake with cream cheese frosting. Use a can of frosting from the store, or make your own. In a large bowl, use an electric mixer to combine 4 ounces cream cheese with 2 tablespoons unsalted butter until smooth. Mix in 2 cups powdered sugar and 1/4 teaspoon vanilla extract.
- It’s a super easy and quick cake to bake.
Favorite Cake Recipes:
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Preheat the oven to 350°F. Spray a 9-inch square baking pan with nonstick spray, or if you have a 9-inch springform pan or cake pan, you can go with that instead.
-
Sift the flour, baking powder, ginger, cinnamon, cloves, salt and nutmeg into a bowl and set aside.
-
In a separate bowl, use an electric mixer (hand or stand version) to beat the eggs on high speed until very thick, about 5 minutes. Gradually beat in the sugar.
-
Reduce the speed to low, and add in the flour mixture alternately with the whipping cream, beginning and ending with the flour. Stir in the vanilla.
-
Pour the batter into the prepared pan and bake until the top springs back when touched lightly, about 35 to 40 minutes. Watch closely because you don’t want to over-bake or the cake will be dry.
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Sprinkle powdered sugar over the hot cake, cut into squares or wedges. Serve with ice cream, if desired.
Serving: 1serving, Calories: 279kcal, Carbohydrates: 42g, Protein: 4g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 71mg, Sodium: 248mg, Potassium: 74mg, Fiber: 1g, Sugar: 25g, Vitamin A: 451IU, Vitamin C: 1mg, Calcium: 86mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.