Thank you SO much for dropping by—I’m thrilled to share this Ginger and Walnut Cake, an absolutely delightful treat that’s cozy, comforting, and perfect for any gathering. This recipe captures sweet nostalgia with a zing of ginger and rich walnut flavor. Be sure to subscribe for more of my recipes delivered right to your inbox!
Overview of Ginger and Walnut Cake Recipe Content
- What it is & where it fits
This spiced cake works beautifully for brunch, afternoon tea, holiday dessert, or even something sweet to nibble on when the craving strikes. - Why you’ll love it
It’s lightly sweet, warmly spiced, with crunchy walnuts in every bite and a soft, tender crumb. - What it tastes like
Imagine ginger warmth, cozy cinnamon and nutmeg, buttery cake, and nutty crunch—utter cake bliss! - Health/seasonal relevance
Walnuts offer healthy fats and protein—this cake is relatively modest in sugar and ideal for chilly days or festive menus.
Ingredients
- 1 ½ cups (180 g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 cup (120 g) ground walnuts
- ¾ cup (150 g) packed brown sugar
- ½ cup (115 g) unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup (180 ml) buttermilk
- 1 Tbsp fresh grated ginger (optional, for extra zing)
Tools Needed
- 9″ round or 8×8″ square cake pan
- Mixing bowls
- Electric mixer or hand‑held beaters
- Grater (if using fresh ginger)
Substitutions & Additions
- Swap all‑spice or cloves for a slightly different spice profile.
- Use yogurt or sour cream instead of buttermilk.
- Toast walnut halves instead of ground for texture contrast.
How to Make Ginger and Walnut Cake
- Preheat & prep
Preheat oven to 350 °F (175 °C). Grease your pan and line with parchment if desired to help release. - Combine dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, spices, salt, and ground walnuts. Take a moment to inhale that fragrant mix—it’s already making your kitchen cozy! - Cream sugar & butter
In a larger bowl, cream softened butter and brown sugar until light and fluffy (about 2–3 minutes). - Add eggs, vanilla & ginger
Beat in the eggs one at a time, then stir in the vanilla extract. If you want that fresh zing, grate in the fresh ginger now! Such a lovely aroma! - Alternate in buttermilk & dry mix
Add the dry ingredients in three batches, alternating with buttermilk: dry–wet–dry–wet–dry, mixing gently until just combined. Don’t overmix—keep it tender! - Bake
Pour batter into the pan, smoothing the top gently. Bake for 35–45 minutes (depending on shape) until a toothpick comes out clean and the edges are golden. - Cool & serve
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm—or cooled with a dollop of whipped cream or a drizzle of glaze.
What to Serve with Ginger and Walnut Cake
- A scoop of vanilla ice cream or dollop of mascarpone
- Steamed tea or spiced chai—simmer some cinnamon in milky tea
- Fresh berries or sliced seasonal fruit for contrast
- A drizzle of caramel, honey, or maple syrup for extra indulgence
Tips for Making It Perfect
- Measure ingredients precisely—especially flour and nuts.
- Soften butter at room temperature—not melted.
- Don’t overmix once you add flour: stir just until no streaks remain.
- For extra crunch, sprinkle chopped walnuts on top before baking.
- Bake in the center of the oven and rotate halfway through for even browning.
Storage Instructions
- Room temperature: Keep tightly wrapped in foil or container—lasts 2–3 days.
- Refrigerator: Up to 5 days in an airtight container.
- Freezer: Freeze slices in sealed freezer bags—lasts ~2 months. Thaw at room temp or gently reheat.
General Information
Ginger and Walnut Cake have a lovely, nutty richness that balances the warm spices. Ginger adds a subtle heat that feels festive without overpowering—this recipe hits that sweet-heat harmony. A classic café‑style cake with homemade comfort and crowd-pleasing flair!
Frequently Asked Questions
Can I use chopped walnuts instead of ground?
Yes! Use the same amount and stir them into the batter after mixing—adds lovely texture.
No buttermilk—what do I use?
No problem. Stir 1 Tbsp lemon juice or vinegar into the milk and let sit for 5 minutes to make a simple buttermilk substitute.
Can I make this gluten‑free?
Absolutely—use a 1:1 gluten‑free flour mix and it should work beautifully (though texture may vary slightly).
How do I know when it’s done?
Insert a toothpick in the center—if it comes out with a few moist crumbs (not liquid), it’s perfect!
Can I double the recipe?
Yes! Double ingredients and bake in a 9×13″ pan for 40–50 minutes, checking doneness early.
Conclusion
This Ginger and Walnut Cake is such a gem—cozy, flavorful, and simply delicious. If you love this cake, you’ll adore my Spiced Apple Bundt Cake, and don’t miss my Carrot‑Walnut Loaf—both packed with the same warm, nutty goodness!
Interactive Elements
I’d love to hear how your cake turns out—please leave a review or comment! Snap a photo and tag me on Pinterest 👉 https://www.pinterest.com/poulefrecipe/ or Instagram—I can’t wait to see your gorgeous creations!
Nutritional Information
| Nutrient | Per Serving (slice) |
|---|---|
| Calories | ~320 |
| Fat | 18 g |
| Carbohydrates | 36 g |
| Protein | 5 g |
Ginger and Walnut Cake (Warm & Irresistibly Spiced)
- Total Time: 55 minutes
- Yield: 8–10 slices 1x
- Diet: Vegetarian
Description
A cozy, warmly spiced cake made with ground walnuts and fresh ginger for just the right amount of crunch and zing. This Ginger and Walnut Cake is buttery, tender, and perfect for any cozy moment—from holiday brunches to afternoon tea.
Ingredients
1 ½ cups (180g) all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
1 cup (120g) ground walnuts
¾ cup (150g) brown sugar, packed
½ cup (115g) unsalted butter, softened
2 large eggs
1 tsp vanilla extract
¾ cup (180ml) buttermilk
1 tbsp fresh grated ginger (optional)
Instructions
-
Preheat oven to 350 °F (175 °C). Grease an 8×8″ square or 9″ round cake pan.
-
In a medium bowl, whisk flour, baking powder, baking soda, spices, salt, and ground walnuts.
-
In another bowl, cream butter and brown sugar until fluffy (about 2–3 minutes).
-
Beat in eggs one at a time. Add vanilla and fresh grated ginger, if using.
-
Add dry ingredients in 3 batches, alternating with buttermilk. Stir gently until just combined.
-
Pour batter into prepared pan. Smooth the top.
-
Bake 35–45 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool in pan for 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temp!
Notes
-
Use chopped walnuts instead of ground for added texture.
-
Fresh ginger adds a delightful kick—highly recommended!
-
Store leftovers in an airtight container; even better the next day.
-
Serve with whipped cream, tea, or a drizzle of honey.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
