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Ultimate Ginger Extract Cake – Moist Ginger‑Infused Loaf for Bold Flavor
Dolce Flav
Rated 5.0 stars by 1 users
Category
Ginger
Author:
Dolce Flav
Servings
10
Prep Time
15 minutes
Cook Time
45 minutes
This moist, aromatic loaf cake is elevated with ginger flavor extract, offering a consistent, intense ginger punch that's even better than fresh or ground ginger. Made with warm spices, rich molasses, and a splash of vanilla, this cake keeps well and tastes even better the next day. Perfect for tea time or as a cozy dessert, it’s easy to make and perfect for content that ranks well for keywords like ginger extract cake, ginger‑flavored loaf, and moist ginger dessert.
Ingredients
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2 cups all‑purpose flour
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1 ½ tsp baking soda
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1 tsp ground ginger
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½ tsp cinnamon
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¼ tsp cloves (optional)
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½ tsp salt
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½ cup (113 g) unsalted butter, softened
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1 cup brown sugar
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¼ cup molasses
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2 large eggs
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1 tsp vanilla extract
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¼ tsp ginger flavor extract (adjust to taste)
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¾ cup buttermilk (or milk)
Directions
Preheat & Prep
Preheat your oven to 180 °C (350 °F). Grease and flour a 9×5‑inch loaf pan for easy removal.Mix Dry Ingredients
In a bowl, sift together flour, baking soda, ground ginger, cinnamon, cloves, and salt—ensures even spice distribution.Cream Butter & Sugar
In a separate large bowl, cream the softened butter and brown sugar until light and fluffy, creating a tender, moist crumb.Add Wet Ingredients
Beat in molasses, eggs, vanilla extract, and the ginger flavor extract for concentrated ginger warmth. Alternate by folding in the buttermilk with the dry ingredients until just combined—don’t overmix.Bake Until Golden
Transfer the batter to the prepared loaf pan, smoothing the top. Bake for about 45 minutes or until a toothpick comes out clean and the top springs back.Cool & Slice
Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice to serve moist, spiced ginger goodness.
Recipe Note
10 Frequently Asked Questions (FAQ)
How much ginger extract should I use?
Start with ¼ teaspoon—ginger extract is potent, and a little delivers plenty of flavor.
Can I use fresh ginger instead?
Yes—grate 1 tablespoon of fresh ginger, but note extract gives more uniform flavor.
Will the cake be too sweet with molasses?
No—the deep, rich sweetness of molasses balances the spicy bite and gives moistness.
Can I make it gluten-free?
Sure—swap with a 1:1 gluten-free flour blend and check bake time.
How do I store leftovers?
Keep in an airtight container at room temperature for 3 days, or refrigerate for up to a week.
Can I freeze slices?
Yes—freeze wrapped slices for up to 2 months. Thaw at room temperature.
What if I don’t have molasses?
Use dark brown sugar only (add a teaspoon of molasses if available) to mimic depth.
Can I add nuts or candied ginger?
Definitely—a handful of chopped walnuts or candied ginger on top before baking adds texture.
Is this cake vegan‑adaptable?
Yes—use vegan butter and a flax-egg substitute, but texture may vary slightly.
What pairs well with this cake?
Cream cheese frosting, warm tea, or a scoop of vanilla ice cream complement its ginger spice beautifully.