Thank you for stopping by—I’m thrilled to share this warm, aromatic Oatmeal Ginger Cake with you! If you enjoy cozy recipes like this, feel free to subscribe for more delicious baking adventures by email.
Overview of Recipe Content
This cake is perfect for chilly mornings or as a wholesome dessert at any time. The hearty oats provide a comforting texture, while the fragrant ground ginger brings gentle warmth in every bite. Naturally moist and lightly spiced, it’s a treat that feels cozy without being overly sweet.
Why You’ll Love It:
- Texture: Soft crumb, just enough chew from the oats
- Flavor: Inviting blend of warm ginger and cinnamon
- Benefits: Good source of whole grains and a comfort food moment
- Occasions: Ideal for breakfast treats, afternoon tea, or crowd-pleasing dessert
Ingredients:
- 1 cup (90 g) old‑fashioned rolled oats
- 1 cup (240 ml) hot water
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1¼ cups (160 g) all‑purpose flour
- 1½ tsp ground ginger
- 1 tsp cinnamon
- ½ tsp salt
- 1 tsp baking soda
- Optional toppings: chopped nuts, a cheese glaze, candied ginger, maple drizzle
Tools Needed:
- 9‑inch round or square baking pan
- Mixing bowls, whisk, spatula, measuring cups
- Electric mixer or sturdy spoon for creaming butter/sugar
Substitutions / Add‑Ins:
- Swap brown sugar for coconut sugar
- Use half whole‑wheat flour for fiber boost
- Add ½ cup raisins or chopped apple for extra texture
- For dairy‑free, replace butter with coconut oil
How to Make Oatmeal Ginger Cake
- Prep the oats
In a bowl, pour hot water over oats; stir and let soak until cool. This hydrates the oats and creates moisture. - Cream butter and sugar
In a mixing bowl, beat softened butter with brown sugar until light and fluffy—this builds a tender crumb and lifts the cake. - Add eggs & flavor
Beat in eggs one at a time, then stir in vanilla. A gentle and happy mixture forms. - Combine dry ingredients
In a separate bowl, whisk together flour, ginger, cinnamon, salt, and baking soda. - Bring it all together
Add half of the dry mix into the butter mixture, followed by the oat mixture, then the rest of the dry ingredients. Gently fold until combined. The batter should be thick, hearty, and warming. - Bake to perfection
Pour into the prepared pan. Bake at 350 °F (175 °C) for 30–35 minutes, or until a toothpick comes out clean or with a few moist crumbs. - Cool and top
Let cool in pan for 10 minutes, then transfer to a rack to fully cool. Jazz it up with a drizzle of maple‑ginger glaze or a sprinkle of chopped nuts—it adds extra flair and crunch!
What to Serve with Oatmeal Ginger Cake
- Freshly brewed coffee, chai tea, or spiced latte
- A dollop of whipped cream or Greek yogurt with honey
- Sliced seasonal apples or poached pears
- Cozy combo: serve warm with vanilla ice cream for dessert
Tips for Making It Perfect
- Don’t overmix the batter—fold gently to avoid toughness.
- Oat soak: Let oats cool before adding to the batter to prevent curdling.
- Team work: To avoid uneven rising, gently level the batter before baking.
- Make‑ahead: Bake ahead and freeze slices—great to thaw for busy mornings.
Storage Instructions
- Room temp: Store in airtight container for up to 3 days.
- Refrigerate: Keeps well for 5 days.
- Freezing: Freeze individual slices, then thaw in the fridge or microwave.
General Information
Oatmeal cakes have roots in homestyle baking, where sturdy oats met simple spices like ginger and cinnamon—creating grounding treats perfect for family tables. This cake is a nod to that tradition, easy and nourishing.
Frequently Asked Questions
Can I use quick oats instead?
Yes—just reduce the hot-water soak time. Soak until slightly softened, not mushy.
Is it gluten‑free?
Substitute with gluten‑free oats and GF flour blend—texture remains delightfully cozy.
Can I add other spices?
Absolutely! A pinch of nutmeg or cloves will enhance the autumnal spice profile.
How thick should baking soda coating be?
Stick to 1 teaspoon; it’s enough to lighten the cake without adding taste.
Can I make muffins instead?
Yes! Spoon batter into liners and bake 18–20 minutes at 350 °F (175 °C).
Conclusion
This cozy spiced Oatmeal Ginger Cake is a delightful balance of hearty oats, warm ginger, and soft crumb—perfect for mornings, afternoon treats, or as a thoughtful dessert. Looking for more delicious oat-forward sweets? Try Lemon Ginger Oatmeal Cake or Irish Molasses Oatmeal Cake Broonie for next baking adventures.
Thanks for baking with me—tag me on Pinterest or Instagram with your slice using @poulefrecipe or leave a review below.
Interactive Elements
I’d love to hear from you! Tell me below how yours turned out, any fun variations you tried—or share a photo on Pinterest and tag me @poulefrecipe!
Nutritional Information (per slice, 12 slices)
| Calories | Fat | Carbs | Fiber | Protein |
|---|---|---|---|---|
| 230 kcal | 9g | 34g | 2g | 3g |
Mouthwatering Oatmeal Ginger Cake – Cozy, Spiced Delight! 🌾✨
- Total Time: 45 mins
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist, warmly spiced Oatmeal Ginger Cake with hearty oats and fragrant ginger—perfect for cozy mornings or wholesome desserts.
Ingredients
1 cup rolled oats and hot water soak
½ cup butter, ¾ cup brown sugar
2 eggs, 1 tsp vanilla
1¼ cups flour, 1½ tsp ginger
1 tsp cinnamon, ½ tsp salt
1 tsp baking soda
Optional: nuts, glaze
Instructions
1. Soak oats; cream butter & sugar
2. Add eggs & vanilla
3. Whisk dry ingredients; combine all
4. Bake 350°F for 30–35 min
5. Cool, then glaze or top as desired
Notes
Do not overmix for tenderness.
Make‑ahead: Freeze slices for busy days.
Try muffins: bake 18–20 min at 350°F.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert / Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
