Double Ginger Cake

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Double Ginger Cake - Slice

Double Ginger Cake: If you like ginger, you are going to LOVE this cake! The cake batter and the frosting both include fresh and candied ginger, which add just the right amount of ginger flavor without being overpowering. And the use of Greek yogurt in the batter makes the final cake texture divine. Knowing how much my mom and I love ginger candy, Cyndi developed this double ginger cake recipe inspired from a variety of past winning blue ribbon cakes. I’m so happy she did. You will be too!


Double Ginger Cake

1 3/4 cup unbleached, all-purpose flour, sifted (210 grams)

1 1/3 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 cup Greek yogurt, room temperature

6 tablespoons butter, room temperature

2 large eggs, room temperature

1 tablespoon lemon juice

1/4 cup water, room temperature

1/4 cup finely chopped candied ginger

1/4 cup finely chopped fresh ginger


Ginger Frosting:

8 ounces cream cheese, softened

5 tablespoons butter, room temperature

1 tablespoon fresh lemon juice

2 1/4 cups powdered sugar

1 tablespoon finely chopped candied ginger


Optional Garnish:

1 tablespoon finely chopped candied ginger


Preheat oven to 350 degrees F. In large bowl, mix cake’s dry ingredients until blended; set aside. In medium bowl, mix cake’s wet ingredients until blended. Add to dry ingredients. Mix well. Grease and flour two 9-inch cake pans. Divide the batter evenly between the two pans. Tap the pans (lightly drop on counter from a 1/2 inch height) to level the batter and let any large air bubbles escape.

Bake 30-35 minutes or until inserted toothpick comes out clean. Cool in pans on wire rack 30 minutes. Carefully remove from pans and allow to completely cool. Mix all frosting ingredients. Spread on bottom cake layer. Stack second layer on top and frost all together. Optional Garnish: Before frosting thickens, lightly sprinkle top and sides of cake with candied ginger topping.

-Recipe from the Blue Ribbon Group

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