Divine and Gingery Triple-Ginger Pound Cake Recipe

Welcome, fellow foodies and bakers! I am excited to share with you my latest recipe for a scrumptious Triple-Ginger Pound Cake. Let me tell you, this cake packs a punch with its triple dose of ginger – fresh ginger, crystallized ginger, and ground ginger. Trust me when I say, if you’re a ginger lover like me, this cake is going to blow your mind.

What sets this cake apart from other pound cakes is the warm and spicy taste that lingers on your taste buds even after you take your last bite. It’s perfect to enjoy on a cozy winter evening or as a dessert for any special occasion.

This recipe has been inspired by various versions of gingerbread recipes which have been passed down in my family for generations. However, I’ve put my own twist on it by creating a more unique and modern version in the form of a pound cake.

I have always loved experimenting with ingredients and creating new dishes from familiar flavors. And let me tell you, this Triple-Ginger Pound Cake is one recipe that has become an instant family favourite in no time!

Now that I’ve whetted your appetite, it’s time to move on to the next section where I’ll be explaining why you’re going to love this recipe so much!

Why You’ll Love This Recipe

Triple-Ginger Pound Cake
Triple-Ginger Pound Cake

Have you ever tasted something so delightful that it lingers in your memory for days to come? If not, get ready to experience just that with my Triple-Ginger Pound Cake Recipe.

Let me ask you this, do you love ginger? If so, then you will be head over heels for this recipe. We’re talking about triple the ginger – fresh ginger root, candied ginger, and ground ginger all combined into one pound cake! This is a game-changer when it comes to baking recipes.

This cake is the perfect balance of moistness and density, with a subtle sweetness derived from the rich combination of ingredients. Each bite is filled with bits of crystallized ginger that provide a spicy-tangy kick. The addition of fresh ginger root gives the cake a refreshing earthy taste that’s undeniably comforting.

Not only does this Ginger-Pound cake smell and taste amazing, but it also has loads of nutritional benefits. Fresh ginger root is known to have beneficial digestive properties while also providing anti-inflammatory and antioxidant effects.

Lastly, there is no denying that pound cake desserts are always a crowd-pleaser at any event. This Triple-Ginger Pound Cake will definitely impress, making you the star baker amongst family and friends. Trust me; they’ll be begging for more.

So why will you love this recipe? The answer is simple; it’s an exceptional dessert recipe that’s easy to make, deliciously nutritious and simply unforgettable. Once you make it, you’ll wonder how you ever lived without it.

Ingredient List

 A slice of heaven in each bite
A slice of heaven in each bite

Here is a list of ingredients that you will need to make this Triple-Ginger Pound Cake Recipe:

Dry Ingredients:

  • 3 cups (384g) all-purpose flour
  • 2 teaspoons ground ginger
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 and 1/4 teaspoons baking powder
  • 1/2 cup (100g) crystallized ginger, chopped

Wet Ingredients:

  • 4 large eggs, room temperature
  • 1 tablespoon (15ml) pure vanilla extract
  • 1 cup (8 oz or 226g) unsalted butter, softened to room temperature
  • 2 cups (400g) granulated sugar
  • 1 teaspoon freshly grated ginger root
  • 3/4 cup milk

Note: You can easily find fresh ginger root and crystallized ginger at your local grocery store or online. If you cannot find it, you can substitute fresh ginger root with ground ginger for a milder flavour. For the crystallized ginger, you can also add chopped candied ginger in its place.

Ginger adds a strong flavour to the cake, and using different forms of it makes for an incredibly tasty treat. This recipe requires several types of ginger; fresh, ground, and crystallized. And with simple and straightforward ingredients such as milk, vanilla extract, eggs, unsalted butter, sugar and all-purpose flour paired up with brown sugar and gold medal purpose flour by the triple-ginger combo will not disappoint your senses but create a flavourful pound cake with an extra punch of flavour.

The Recipe How-To

 Can you smell the ginger goodness?
Can you smell the ginger goodness?

Now comes the most exciting part – the recipe how-to for this divine triple-ginger pound cake recipe. So fasten your seatbelts and let’s get baking!


  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon fresh ginger root, grated
  • 1/2 cup crystallized ginger, chopped
  • 3 cups all-purpose flour, sifted
  • 2 teaspoons ground ginger
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 2 teaspoons vanilla extract


  1. Preheat the oven to 350°F (175°C). Grease a 10-inch (25 cm) bundt pan with butter and dust it lighty with flour.
  2. In a large bowl, using an electric mixer, beat the butter and sugar together until light and fluffy, which usually takes about 5 minutes.
  3. Add the eggs one at a time, beating well after each addition.
  4. Next, add in the fresh grated ginger and crystallized ginger, and blend thoroughly.
  5. In a separate bowl, whisk together the flour, ground ginger, baking powder, and salt.
  6. Gradually add the dry ingredients to the batter mixture, alternating with adding the milk.
  7. Once both milk and dry ingredients are fully incorporated into the batter mixture, stir in the vanilla extract.
  8. Pour the batter into your prepared bundt pan and spread it evenly.
  9. Bake the cake for about 60 minutes, or until it tests done with a toothpick/skewer inserted into its center that should come out clean.
  10. Remove from oven and place on a wire rack to cool for around 15 minutes.
  11. Carefully remove cake from the bundt pan and place it directly onto the wire rack to cool completely.

As with any cake, decorating is optional, but honestly, this triple ginger pound cake recipe speaks for itself without adornment. Enjoy this absolutely delicious dessert on its own or with some whipped cream or vanilla ice cream.

In case you want a crunchy top, you can dust confectioners’ sugar over the warm cake right after you remove it from the pan.

Trust me when I say that your family and friends will love this cake as much as mine did.

Substitutions and Variations

 Perfectly moist and delectable
Perfectly moist and delectable

Variety is the spice of life and it’s no different when it comes to this Triple-Ginger Pound Cake recipe! Here are some substitutions and variations that you can try:

– Instead of fresh ginger root, you can use 1 tablespoon of ground ginger or 2 tablespoons of crystallized ginger (also known as candied ginger). These will give your cake a different texture and flavor profile, but all equally delectable.

– If you don’t have milk on hand, you can substitute with almond or soy milk. You could also use heavy cream to make it extra decadent.

– For a stronger vanilla flavor, use 2 teaspoons of vanilla extract instead of the suggested 1 teaspoon.

– If you’re out of eggs, don’t worry! You can replace each egg with ¼ cup (60 ml) of unsweetened applesauce, mashed banana or pumpkin puree. This substitution will make your cake a bit denser but equally delicious.

– For a gluten-free option, substitute regular all-purpose flour with gluten-free flour in equal amounts. Note that this substitution may result in a slightly denser texture.

– To give your pound cake an additional layer of flavor, try adding some nuts like chopped pecans, walnuts or almonds to the batter. Or add ½ cup (80 g) of chopped crystallized ginger to make a Triple Gingerbread Bundt Cake. Trust me, Anna Olson would approve!

With these substitutions and variations, there’s no limit to what you can do with this triple ginger pound cake recipe. So go ahead and get creative – who knows, you might even create a new family favorite dessert recipe.

Serving and Pairing

 Triple threat of ginger flavors
Triple threat of ginger flavors

As someone who knows how to appreciate a good dessert, let me tell you that this triple ginger pound cake recipe is not something you would want to miss. You can serve it at room temperature or warmed up slightly in the microwave or oven. When serving, always remember that nobody likes a dry pound cake, so be sure to serve it with something that will complement its moistness.

One of the best ways to enjoy this cake is with your favorite tea or coffee. I suggest pairing it with a steaming cup of chai latte, as the spices in the tea perfectly match the ginger flavors in our triple ginger pound cake. Alternatively, if you’re a chocolate lover like me, you can add some chocolate chips on top of the cake while serving for a delicious twist.

Another great option is to serve this pound cake as part of an afternoon tea spread or even as a dessert after dinner. Whichever way you choose to enjoy it, make sure you do so alongside good company and great conversation.

My favorite part of serving this cake is seeing the look on people’s faces after they’ve taken a bite. The rich, zesty flavor of fresh and crystallized ginger mixed with creamy butter and vanilla creates an explosion of taste in your mouth that’s simply irresistible.

Trust me when I say: nothing brings people together quite like good food. So why not make this triple ginger pound cake and share it with your loved ones? They are bound to fall in love with it just as I have.

Make-Ahead, Storing and Reheating

 Get ready to fall in love with this cake
Get ready to fall in love with this cake

As a busy chef, I understand the value of planning and preparation when it comes to cooking. That’s why I am excited to share with you some tips on how to make and store this Triple-Ginger Pound Cake ahead of time.

First off, this cake is perfect for making ahead of time because it gets even better with age! Once the cake is fully cool, wrap it in plastic wrap or aluminum foil and store it in an airtight container at room temperature for up to three days. This allows the flavors of the fresh ginger, crystallized ginger, and ground ginger to fully develop, resulting in a more intensely flavored cake.

If you want to store the cake for longer than 3 days, you can freeze it for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. When you’re ready to enjoy it again, simply thaw overnight on your kitchen counter or in your refrigerator.

Reheating is also super simple. To serve the cake warm, place individual slices on a microwave-safe plate and heat them for 10-15 seconds until they are just warm. You can also reheat larger slices of cake by wrapping them loosely in aluminum foil and placing them in a preheated 325°F (165°C) oven for about 10 minutes.

But let’s be real – this triple-ginger pound cake is so delicious that you probably won’t have any leftovers to worry about!

Tips for Perfect Results

 A beautiful golden crust, hiding a spicy surprise
A beautiful golden crust, hiding a spicy surprise

When it comes to baking a cake, achieving the perfect result can be tricky. But fear not, with these tips, you’ll have a triple-ginger pound cake that will make your taste buds dance!

Firstly, use room temperature ingredients. This ensures that all the ingredients will blend together smoothly and evenly. Take your eggs and unsalted butter out of the fridge at least 30 minutes before you start baking.

Secondly, don’t overmix the batter. Over-mixing can cause the cake to become tough and dry. Use a medium-sized bowl and an electric mixer and mix only until the ingredients are just combined – no need to go any further.

Thirdly, when measuring flour, spoon it into a measuring cup and then level it off with a straight edge, rather than dipping the cup in and packing it down. This will ensure you have just enough flour and that your cake is nice and airy.

Fourthly, use fresh ingredients. Don’t use old baking powder or stale ginger because it will compromise the flavor of your cake. Make sure all your spices, including fresh ginger root and crystallized ginger bread, are as fresh as possible.

Lastly, use a bundt pan or loaf pan for this recipe, as they both provide even heat distribution while baking. Be sure to butter or spray your pan well so that the cake doesn’t stick when you try to remove it from the pan.

By following these tips, your triple-ginger pound cake will be sure to impress!


Before we conclude this recipe article, I would like to address some frequently asked questions that may pop up when you try your hands on making the Triple-Ginger Pound Cake. It is only natural to have some doubts regarding any recipe you try for the first time. Therefore, in this section, I will share my insights into some common queries that might arise during the cooking process. Keep reading to ensure you have all the necessary information to make this cake without any uncertainties.

What is Elvis Presley pound cake?

As per the Sterns’ account, Elvis Presley’s pound cake was originally baked by his childhood friend Janelle McComb. Allegedly, on the 10th anniversary of Elvis’s death in 1987, McComb shared her recipe with the Sterns. McComb has been said to bake two loaves of this cake every year at Christmas and take them to Graceland.

What causes a pound cake to be heavy?

Do you find yourself biting into a dense and heavy cake? It could be because the butter and sugar weren’t properly creamed together with enough air. This could be due to insufficient creaming time or by adding ingredients too quickly without proper incorporation.

Can you beat a pound cake too much?

When adding eggs to the cake batter, it’s essential to be cautious not to overbeat the mixture. Gently add one egg at a time and whisk until the yellow disappears. Overdoing this process can result in an overflow of the batter from the pan while baking, or a delicate crust that falls apart and separates from the cake as it cools. Remember, moderation is the way to go.

What does baking soda do to a pound cake?

When preparing a cake, it is important to understand that baking soda reacts promptly with acidic ingredients, leading to an instant leavening effect. On the other hand, baking powder maintains its reaction with the heat during the baking process to provide a superior leavening boost. For optimal results, a mixture of these two leavening agents is recommended in most cake recipes.

Bottom Line

In conclusion, this Triple-Ginger Pound Cake recipe is not your ordinary cake. With its triple dose of ginger, it packs a spicy punch that is sure to impress your taste buds. It is easy to make and versatile enough to serve on various occasions, from casual get-togethers to formal dinners.

With my detailed instructions, tips and recommendations, you can easily whip up this flavorful pound cake at home. Whether you enjoy it with a cup of tea as a dessert or have it for breakfast, this recipe is guaranteed to be a family favorite for years to come.

So why settle for an ordinary cake when you can have a triple ginger pound cake? Get your ingredients ready and start baking. Trust me, your taste buds will thank you for it!

Triple-Ginger Pound Cake

Triple-Ginger Pound Cake Recipe

Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert, Oven, Weeknight
Prep Time 20 minutes
Cook Time 1 hour
Servings 2 loafs
Calories 2649.3kcal


  • 3 1/2 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 cup unsalted butter, at room temp
  • 2 large eggs
  • 2 large egg yolks
  • 1 tablespoon vanilla extract
  • 1 1/4 cups milk (don't use low-fat or nonfat)
  • 1/2 cup minced crystallized ginger
  • 3 1/2 tablespoons grated peeled fresh ginger


  • Preheat oven to 350°.
  • Grease two 9x5x3-inch loaf pans.
  • Stir flour, ground ginger, baking powder and salt into medium bowl.
  • Beat sugar and butter in large bowl until fluffy.
  • Add eggs and yolks 1 at a time, beating well after each addition.
  • Beat in vanilla.
  • Mix dry ingredients and milk alternately into batter.
  • Fold in crystallized ginger and grated ginger.
  • Divide batter between prepared loaf pans.
  • Bake cakes for about 1 hour.


Serving: 1560g | Calories: 2649.3kcal | Carbohydrates: 381g | Protein: 38g | Fat: 109.5g | Saturated Fat: 65.4g | Cholesterol: 686.7mg | Sodium: 1789.2mg | Fiber: 6.5g | Sugar: 202.1g

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