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Light blue cake stand holding a Sticky Ginger Cake

Sticky Gingerbread Cake

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5 from 2 reviews

Intensely flavorful and super moist, Sticky Ginger Cake isn’t your typical gingerbread – and it’s super easy to prepare, too. The warm, earthy flavor of ginger is combined with molasses, cinnamon and allspice, resulting in a deeply spiced, scrumptious cake. A two-ingredient lemon-sugar glaze is the perfect finish!

  • Yield: 8 servings 1x
  • Diet: Vegetarian



Ginger Cake

  • 1/2 cup salted butter
  • 1/2 cup firmly packed dark brown sugar
  • 1/2 cup molasses (can use sorghum according to taste)
  • 1/2 cup maple syrup
  • 1 cup 2% milk
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 tablespoon chopped fresh ginger (or grated, for even more ginger flavor)

Lemon Glaze

  • 1 cup powdered (confectioners) sugar
  • 4 to 6 teaspoons fresh lemon juice


Ginger Cake

  1. Preheat oven to 350 degrees. Line the bottom of a 9- by 9-inch nonstick pan with parchment paper.
  2. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, molasses and maple syrup and cook, stirring, just until the mixture begins to bubble. Remove from heat and let cool for 10 minutes, stirring occasionally.
  3. In a small bowl, whisk together the milk and egg.
  4. In a large mixing bowl, whisk together the flour, baking soda, baking powder, ground ginger, cinnamon, allspice and fresh ginger. Make a well in the middle and whisk in the milk mixture. Add the cooled butter mixture and stir just until incorporated.
  5. Pour into prepared baking dish and bake for 30 to 40 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan for about 5 to 10 minutes, then remove from pan (and remove parchment paper) and transfer to a wire rack to finish cooling.

Lemon Glaze

  1. In a small bowl, stir together powdered sugar and 4 teaspoons lemon juice until well blended. Mixture should be fairly thick, yet thin enough to drizzle. If too thick, add more lemon juice.
  2. Drizzle over the top of the cake (I like to put it in a squeeze bottle and drizzle it in lines).


High altitude: No adjustments necessary.

Make ahead: Cake can be prepared, well wrapped and kept at room temperature for up to 5 days. Can also be wrapped and frozen for up to 1 month.

Variation for mini cakes: Pour the batter into 32 greased mini-muffin cups (nonstick works best) and bake for 9 to 11 minutes. Double the glaze.

  • Author: From "Fresh Tastes" by Lee Clayton Roper
  • Category: Dessert, make ahead
  • Method: Baking
  • Cuisine: British