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Triple Ginger Gingerbread Cake

Triple Ginger Gingerbread Cake. With 3 different ginger ingredients, this could be the gingeriest gingerbread ever!

Triple Ginger Gingerbread Cake photo of a single slice topped by thick cream

Triple Ginger Gingerbread Cake. The gingeriest!

Since we first published this triple ginger version of gingerbread cake almost 12 years ago, it has become our standard recipe.  Also, it’s one we regularly enjoy at the Holidays.

Warm gingerbread cake on Christmas Eve with warm custard or a Rum & Butter Sauce is just heavenly.

Rum Sauce a.k.a. Rum & Butter Sauce or Rum Caramel Sauce

Rum Sauce

I also love it with just a dollop of thick cream or clotted cream as shown above. Whipped cream is not at all bad either!

The gingeriest!

I made this as a treat for Spouse. Gingerbread is her favorite cake and with 3 different kinds of ginger in the recipe, this one is particularly nice.

Fresh and ground ginger root .

Like most gingerbread recipes this one is even better the day after it is baked. But, considering how delicious it is warm out of the oven, that experience may be limited to only the most disciplined. 😉

cAndied ginger slices shown in brown bowl

Candied ginger slices. Candied ginger slices. You can also use the kind packed in syrup.

Love homemade cakes from scratch? We’ve put together a collection of the 25 Most Baked Cakes of the last 12 years on Rock Recipes. You are sure to find several to love.

Top Ten cake recipes photo collage with title text for Pinterest

Originally published February 22, 2008

Like this Triple Ginger Gingerbread Cake recipe?

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Triple Ginger Gingerbread Cake photo with title text added for Pinterest

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Triple Ginger Gingerbread Cake photo of a single slice topped by thick cream
Yield: 16 servings

Triple Ginger Gingerbread Cake

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Triple Ginger Gingerbread Cake. With 3 different ginger ingredients, this could be the gingeriest gingerbread ever! Perfect for the Holidays too!


  • 2 teaspoons baking soda
  • 1 cup boiling water
  • 2 ½ cups flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 4 tsp powdered ginger
  • ½ cup butter
  • 1 cup molasses
  • ¾ cup brown sugar
  • ¼ cup finely chopped candied ginger
  • 2 tbsp freshly grated ginger root
  • 2 beaten eggs


  1. Dissolve 2 teaspoons baking soda in 1 cup boiling water and set aside.
  2. Sift together the flour, baking powder, salt and powdered ginger
  3. Cream together the bitter, molasses and brown sugar until light and fluffy.
  4. Add all at once, the dry ingredients, the  baking soda and water mixture, the candied ginger and fresh grated ginger
  5. Mix until the dry ingredients are just incorporated then beat in the eggs.
  6. Mix for an additional minute until smooth then pour into a 10 inch springform pan that has been greased, lined with parchment paper on the bottom and floured. A 9x13 baking pan can also be used.
  7. Bake in a 350 degree F oven for about 40 minutes or until a wooden toothpick inserted in the center comes out clean.

Nutrition Information



Serving Size

1 slice

Amount Per Serving Calories 236Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 39mgSodium 321mgCarbohydrates 42gFiber 1gSugar 26gProtein 3g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Sunday 19th of November 2017

Hello, Do you have a recipe for custard on your site to pair with the triple ginger that you recommend..such as the one in the picture above? I looked through the site, but I did not find something specifically. Thank you!

Cynthia Gill

Friday 27th of January 2017

I couldn't find candied ginger. Could only find sugared ginger. Is that the same/ If not could I use that ? Or if I omit it would that change the taste of the cake too much? Cynthia Gill

Barry C. Parsons

Saturday 4th of February 2017

The sugared ginger is fine.

Renee Faulkner

Thursday 25th of June 2015

Hi Barry, Just wondering if I should use Fancy Molasses or Cooking Molassas in the Triple Gingerbread Cake. I'm going to make it for dinner guests this weekend. Thanks Renee

Barry C. Parsons

Tuesday 30th of June 2015

Generally fancy molasses when baking.

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