David Lebovitz’s Fresh Ginger & Molasses Cake

This moist, spicy cake is perfect for a chilly night. The molasses and ginger flavors are the stars of the show while lemon juice and honey balance out the spiciness with sweetness.

“Fresh Ginger Cake David Lebovitz” is a recipe from the food blog of David Lebovitz. The cake is made with fresh ginger, molasses and brown sugar, which makes it sweet but also has a spicy kick.

Simply glancing at my camera will reveal that I am a food photographer. My lens has flour in the grooves, cinnamon flecks around the shutter button, and who knows what else on the grip. It’s difficult not to while photographing food, particularly step-by-step photographs. Now that I’ve written it down, it sounds rather disgusting. But, hey, whatever. It’s a necessary element of the work. And I know that food bloggers have had similar experiences to me. As a result, I deal (and clean, occasionally).

Is it strange that I like having flour on my lens? It’s similar to hikers who have trail scars all over their bodies after breaking in their boots. Guitarists with abrasive finger pads, for example. It serves as a reminder of why you do what you do.

So here’s what I made: David Lebovitz’s fresh ginger and molasses cake. It’s really fantastic. So juicy and melt-in-your-mouth delicious. So delicious and intense. This is one of those cakes that you can have for breakfast, tea, or dessert. For those who don’t know, David Lebovitz’s dishes never fail to wow. I’ve had his Chocolate Sorbet and Banana Cake, and they’re both amazing. This ginger molasses cake turned out just as I had hoped.


Instructions on how to make this ginger molasses cake

This easy cake recipe relies heavily on fresh ginger and molasses, so don’t attempt to avoid using them. The taste of fresh ginger is unrivaled in this cake, while powdered ginger pales in comparison. Fresh ginger is quite inexpensive and should be readily available at your local supermarket! If you have any leftover ginger, you can use it to make another simple ginger dish or add some sliced ginger to hot water for a relaxing morning drink.

If you’re going to purchase molasses for this recipe, go for a light, unsulphered kind. Avoid sulphured molasses if at all possible since it has a stronger taste and isn’t as sweet. Also, blackstrap molasses is just too bitter for this cake recipe, so stay away from it! If you’re still unsure which molasses to purchase when you arrive to the shop, I suggest reading The Kitchn’s molasses guide to clear things up. If not, post a comment below and I’ll try my best to assist you!



With a dusting of powdered sugar, this cake becomes the moistest, most wonderfully spiced autumn cake. Plus a smidgeon of flour in the crevices of your camera




  • 4 oz. ginger, fresh
  • 1 cup molasses (mild)
  • 1 pound of sugar
  • 1 cup vegetable oil (peanut oil preferred)
  • flour, 2 1/2 cups
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoon cloves, ground
  • 1/2 teaspoon black pepper, ground
  • 1 quart of water
  • 2 teaspoons soda bicarbonate
  • 2 room-temperature eggs


  1. The oven rack should be in the middle of the oven. Preheat the oven to 350 degrees Fahrenheit. Using parchment paper, line a 9 by 3-inch round cake pan or a 9 1/2-inch springform pan.
  2. With a knife, peel, slice, and finely chop the ginger (or use a grater). Combine the molasses, sugar, and oil in a mixing bowl. Sift together the flour, cinnamon, cloves, and black pepper in a separate basin.
  3. In a saucepan, bring the water to a boil, add the baking soda, and then whisk the hot water into the molasses mixture. Add the ginger and mix well.
  4. Whisk the dry ingredients into the batter gradually. Continue to whisk in the eggs until everything is fully mixed. Pour the mixture into the prepared cake pan and bake for approximately 1 hour, or until a toothpick inserted into the middle comes out clean. If the top of the cake begins to brown too rapidly before the cake is finished, cover it with foil and continue baking.
  5. Allow at least 30 minutes for the cake to cool. To remove the cake from the pan, run a knife along the edge. Peel the parchment paper from the cake and remove it from the pan.

More autumn dessert recipes may be found at:

Apple Cake with Ginger Molasses and Mascarpone Frosting

Pumpkin Gingersnap Mousse Cheesecake

Caramel Macarons with Chai Spice

Carrot Cake with Cardamom Spice and Ginger Frosting

The Best Pumpkin Cake You’ll Ever Have


David Lebovitz’s Fresh Ginger & Molasses Cake is a moist, fluffy cake that is perfect for the holidays. The cake has ginger and molasses in it, which makes it super flavorful. Reference: david lebovitz ginger molasses cake.

Frequently Asked Questions

What to do with a lot of fresh ginger?

A: Fresh ginger is a great herb for digestion and stomach soothing. It can be utilized in many different ways such as making tea, spice rubs, or even just grating the fresh root into your food to infuse it with flavor!

Can I use fresh ginger in baking?

A: Yes. You can use ginger root for baking in most cases, and fresh ginger is a good way to get the same flavor without using as much of it.

How do you make Mary Berry ginger cake?

A: You will need to first get the batter for a standard ginger cake. For that, you will need two cups of self-raising flour and one teaspoon each of ground cinnamon and ground ginger. Then, mix in three teaspoons of baking powder with half an egg white mixed in until it becomes foamy (five tablespoons) before adding sugar or honey to taste. Finally, stir all remaining ingredients together into a paste and spoon onto greased tray lined with nonstick paper

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