This Oatmeal Ginger Cake is warm, spiced, and incredibly moist a cozy dessert that combines the hearty texture of oats with the bold zing of fresh ginger and the sweetness of molasses and brown sugar. It’s the kind of cake that feels like a hug in every bite perfect for chilly nights, holiday gatherings, or anytime you want a comforting homemade treat.

Why You’ll Love This Cake

Deep, Spiced Flavor: The mix of ginger, cinnamon, and molasses delivers a rich, old-fashioned taste.
Moist and Tender: Thanks to the soaked oats and brown sugar, the cake stays soft for days.
Simple Ingredients: Pantry staples come together into something truly special.
Versatile Treat: Great as a snack, dessert, or even a breakfast slice with coffee.

Ingredients for Oatmeal Ginger Cake

Here’s what you’ll need for this spiced gem of a cake:

– Old-Fashioned Rolled Oats: Soaked to make the cake tender and rich
– Boiling Water: Softens the oats
– Brown Sugar: Adds moisture and caramel-like sweetness
– Granulated Sugar: For balanced sweetness
– Eggs: Help the cake rise and hold together
– Unsalted Butter: Adds richness
– All-Purpose Flour: The base of the batter
– Baking Soda: Leavening for rise
– Salt: Enhances the other flavors
– Ground Ginger: Star of the show gives warmth and spice
– Cinnamon & Nutmeg: Add depth and aroma
– Molasses: Brings that deep, old-school gingerbread richness
– Vanilla Extract: Rounds out the flavor

Suggested Measurements:

• 1 cup old-fashioned rolled oats
• 1 ½ cups boiling water
• ½ cup unsalted butter (softened)
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 ⅓ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp ground nutmeg
• ¼ cup molasses
• 1 tsp vanilla extract

Instructions

Step 1: Soak the Oats
Pour boiling water over oats in a large bowl. Let sit for 15–20 minutes to absorb and soften.

Step 2: Prepare the Batter
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time. Add molasses and vanilla, then mix in the soaked oats.

Step 3: Add the Dry Ingredients
In a separate bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and nutmeg. Gradually add to the wet mixture, stirring until just combined.

Step 4: Bake
Pour batter into prepared pan and spread evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Step 5: Cool & Serve
Let cake cool slightly in the pan before slicing. Serve warm or room temp.

Prep Time:

20 minutes

Cook Time:

40 minutes

Total Time:

1 hour

Servings:

12–16 squares

Serving Suggestions

– Top with whipped cream or vanilla ice cream for a classic dessert
– Dust with powdered sugar for a simple finish
– Drizzle with a lemon glaze for a tart contrast
– Enjoy warm with coffee for a cozy afternoon snack

Extra Tips

– Use fresh ginger for even more zing just grate about 1 tbsp into the batter.
– Don’t skip the molasses it adds moisture and that nostalgic flavor.
– Store covered at room temperature for up to 3 days or refrigerate for up to a week.
– Freeze in slices for grab-and-go treats just reheat before serving.

FAQ’s

1. Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer and less chewy.

2. What kind of molasses should I use?
Use unsulphured molasses (like Grandma’s brand) for best flavor—avoid blackstrap, which is too bitter.

3. Can I make this cake gluten-free?
Yes! Use a 1:1 gluten-free flour blend and certified gluten-free oats.

4. Is there a substitute for molasses?
You can try using maple syrup or dark corn syrup, but molasses gives the best flavor.

5. Can I add raisins or nuts?
Absolutely try ½ cup of chopped walnuts or golden raisins for a twist.

6. Can I make this into cupcakes or muffins?
Yes! Fill muffin liners ¾ full and bake for 18–22 minutes.

7. How do I make it more gingery?
Add 1–2 tsp fresh grated ginger or a pinch of ground cloves for extra warmth.

8. Can I use coconut oil instead of butter?
Yes, melted coconut oil will work and add a slight coconut flavor.

9. What’s the best pan to use?
A 9×13-inch metal or glass baking dish works best. Just watch the baking time glass takes a few minutes longer.

10. Can I serve it cold?
Definitely! It firms up as it cools and still tastes amazing at room temp or cold.

Conclusion

If you’re craving something that’s hearty, moist, and filled with warm spices, this Oatmeal Ginger Cake is just the thing. It’s simple to make, deeply flavorful, and perfect for cozy evenings or family dessert nights. Whether you serve it plain, glazed, or dressed up with cream, one bite will take you straight into comfort cake heaven.

Print