This recipe is inspired by Gordon Ramsay’s ginger cream cake. Fresh ginger cream, sandwiched between two layers of soft vanilla cake, drizzled with a dark chocolate ganache – so so so good!
Ginger Cream Cake
Print Pin VideoThis recipe is inspired by Gordon Ramsay's ginger cream cake. Fresh ginger cream, sandwiched between two layers of soft vanilla cake, drizzled with a dark chocolate ganache - so so so good!
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Vanilla Cake
- 2¼ cups (300 g) flour - regular all purpose (see note 1 if you want to use cake flour)
- ¼ cup (25 g) cornflour - also known as cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon powder
- ½ tsp ginger powder
- ½ cup (113 g) unsalted butter
- ½ cup (105 g) unflavoured vegetable oil
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1¼ tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature
Chocolate Ganache
- 1⅓ cups (300 g) whipping cream
- 1½ cups (300 g) dark chocolate - I use 50% dark
- 3½ tbsp (50 g) unsalted butter
Ginger Cream
- 1⅓ cups (300 g) whipping cream - cold
- 1 tsp freshly grated ginger
Instructions
Vanilla Cake
- Preheat oven to 165 °C (329°F) with the fan on (see note 2 if you don't have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).
- In a bowl, sift together your flour, cornflour, baking soda, baking powder, salt, cinnamon powder and ginger powder. Using a whisk or fork, mix until well combined. Set aside.
- In another bowl, add in your butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine - see note 2), cream together for 2 minutes until light and creamy.
- Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).
- Add in your vanilla, vinegar and half a cup of the buttermilk, and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.
- Finish off by adding in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining 1 cup of buttermilk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 3).
- Distribute the batter evenly into the two 8 inch cake tins, and bake for 30 minutes or until a toothpick comes out clean.
- Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool.
Chocolate Ganache
- In a saucepan, heat up the cream until it starts to gently bubble on the edges.
- Pour over the chocolate and butter and allow it to sit for about 5 minutes.
- Stir the mixture together until you get a nice smooth consistency.
Ginger Cream
- Whip the cream until you achieve soft peaks.
- Add in the grated ginger and continue to whip the cream until you reach semi-stiff peaks. Do not overmix.
Assembly
- See video for assembly 🙂
Video
Notes
Note 1. You can use cake flour in replacement of the all purpose flour and cornstarch in this recipe (325g total required).
Note 2. In this recipe I use an oven with the fan function turned on. The fan forced function cooks cakes/cupcakes faster, so if your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F) so that the cake/cupcake bakes at the same rate as mine 🙂
Nutrition
Calories: 771kcal | Carbohydrates: 65g | Protein: 9g | Fat: 54g | Saturated Fat: 28g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 254mg | Potassium: 313mg | Fiber: 3g | Sugar: 38g | Vitamin A: 1304IU | Vitamin C: 0.3mg | Calcium: 127mg | Iron: 4mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations 🙂
8 Comments
What brand of cake pans do you use?
Hi Sharion! 🙂 The ones I use in my videos are unbranded I believe – I got them from a wholesale shop here in NZ called Gilmours. I also use Pro Pan cake tins and Nordic Ware is great too 🙂
Instead of using ganache can I just use the ginger cream instead?
Hi Claire! Yes totally, although the ganache does add a wonderful pop of flavor 🙂 enjoy!
The most delicious cake recipe I’ve ever tried. Loved it, my family loved it and I can’t wait to bake this again.
This makes me so so happy! 😀 Thanks for the feedback Sonia so glad to hear you and your family enjoyed the recipe 🙂
I tried this recipe around the end of February and it was a hit among my family. They finished it all within 24 hours leaving no crumbs behind.
I made a few adjustments by baking it in a 10 × 3 inch cake pans and adding a parchment paper under them. Besides this, everything was the same, including the ingredients and the ratio. Loved it. Will bake it once more! Thank you for the corn starch hack dear MK.
So so happy to hear you and your family enjoyed the recipe Sonia! Really appreciate the feedback 😀