Jamaican Ginger Cake

A rich, moist, and deeply spiced cake infused with ginger, molasses, and warm spices — perfect for cozy afternoons, holiday celebrations, or a flavorful treat with tea or coffee.

Why You’ll Love This Recipe

• Full-bodied ginger flavor with warming spices like cinnamon and nutmeg
• Moist and tender texture with natural sweetness from molasses
• Great for slicing, gifting, or serving with tea or coffee
• Can be made in loaf or bundt pan
• Keeps well, making it perfect for make-ahead dessert

Ingredients

• 2 ¼ cups (280 g) all-purpose flour
• 1 ½ tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• ½ cup (115 g) unsalted butter, softened
• ½ cup (120 ml) vegetable oil
• ¾ cup (180 ml) molasses
• ¾ cup (150 g) brown sugar, packed
• 2 large eggs
• ½ cup (120 ml) hot water
• Optional: 1 tsp vanilla extract
• Optional garnish: powdered sugar or a drizzle of glaze

Instructions

1. Preheat & Prep

• Preheat oven to 350 °F (175 °C).
• Grease and line a 9×5-inch loaf pan or bundt pan with parchment paper.

2. Mix Dry Ingredients

• In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, nutmeg, and salt. Set aside.

3. Cream Butter & Sugar

• In a large bowl, cream together butter, oil, molasses, and brown sugar until smooth.
• Beat in eggs one at a time until well incorporated.
• Stir in vanilla extract if using.

4. Combine Wet & Dry Ingredients

• Gradually add dry ingredients to the wet mixture, alternating with hot water, beginning and ending with dry ingredients.
• Mix until just combined — do not overmix to maintain tender texture.

5. Bake

• Pour batter into prepared pan and smooth top.
• Bake 50–60 minutes (loaf) or 45–55 minutes (bundt) until a toothpick inserted in the center comes out clean.
• Let cool in pan 10 minutes, then transfer to a wire rack to cool completely.

6. Serve

• Slice and serve as is, dust with powdered sugar, or drizzle with a simple glaze.
• Pairs beautifully with tea, coffee, or a warm beverage.

You Must Know

• Using molasses is key for authentic Jamaican ginger flavor.
• Hot water helps dissolve sugar and molasses, giving a smooth batter.
• Allow cake to cool before slicing to maintain shape.
• Spices can be adjusted to taste — more ginger for a stronger kick.

Pro Tips

• Toast ground spices lightly before adding to enhance aroma.
• For a deeper flavor, soak raisins or currants in warm tea or rum and fold into the batter.
• Store cake in an airtight container to retain moisture.
• For a festive touch, top with candied ginger pieces or a dusting of cinnamon sugar.

Ingredient Substitutions

• Molasses: Dark corn syrup or maple syrup can be used (slightly different flavor).
• Butter/Oil: Coconut oil can replace vegetable oil for a subtle coconut flavor.
• Flour: Use whole-wheat pastry flour for a slightly denser, nuttier texture.
• Sugar: Use coconut sugar or dark brown sugar for similar results.

Serving Suggestions

• Serve warm with a slice of butter or a dollop of whipped cream.
• Great with tea or coffee for breakfast or afternoon snack.
• Cut into small squares for parties or holiday platters.
• Pair with cream cheese frosting or glaze for a dessert twist.

Storage Tips

• Store in an airtight container at room temperature for up to 5 days.
• Can be wrapped tightly and frozen for up to 2 months; thaw before serving.
• Keeps moist — avoid refrigerating for long periods as it may dry out.

Frequently Asked Questions

→ Can I make it without molasses?
Yes — use dark corn syrup or maple syrup; flavor will be slightly different.

→ Can I make it vegan?
Yes — substitute eggs with flax eggs and use plant-based butter or oil.

→ Can I add fruits or nuts?
Absolutely — raisins, currants, or chopped walnuts are great additions.

→ How do I make it extra spicy?
Increase ground ginger or add a pinch of ground cloves or allspice.

Enjoy your Jamaican Ginger Cake — a warmly spiced, moist, and flavorful cake perfect for cozy moments and festive occasions!

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