This recipe is very loosely adapted from this chocolate loaf cake (a reader favourite). And this coconut and raspberry Cake has a lovely crumb topping too.

❤️ Why you’ll love it

  • The perfect texture – soft, tender and moist.
  • Easy to make – no special equipment required.
  • Rich treacle and spices make it holiday worthy.
  • Perfect any time of day.

This recipe was first published here on October 6th, 2020 and has been updated with clearer step by step images.

The ginger loaf cake on a wire rack with two slices cut away.

Ingredients

With all the regular cake ingredients – flour, baking powder, eggs – there’s a few that have very important roles in this cake.

Ingredients for ginger loaf cake on a marble surface.

Jump to the recipe for full ingredients and instructions.

  • Dark brown sugar – adds a caramelly hint and moisture too.
    • You can substitute regular brown sugar or even muscovado sugar
  • Treacle – used especially for it’s flavour, it also adds richness and moisture.
    • You can use molasses if you prefer or even golden or maple syrup.
  • Buttermilk – keeps this cake tender
  • Oil – instead of butter in this one, keeps this cake moist
  • Spices – a cosy combination of ginger, cinnamon and allspice for cosy perfection

How to make ginger loaf cake

This cake just needs a few bowls and is all mixed by hand. There’s no need for any fancy equipment.

Jump to the recipe for full ingredients and instructions.

1. Make the ginger cake batter

The super easy ginger cake batter starts by whisking together the dry ingredients in one bowl and the wet ingredients in another bowl. They’re then combined into one bowl to form a batter. Don’t overmix the batter or you’ll end up with a tough cake – just gently mix the ingredients together until incorporated.

Now, pour the thick batter into a loaf pan lined with baking paper.

The ginger cake batter being poured into a loaf pan.

2. Add streusel and bake

The streusel is made by combining oats, flour, sugar and butter in a bowl. You can make this before the cake batter and just let it sit until you need it. You can also make it a day ahead if you like. Sprinkle it over the cake batter then bake.

A hand scattering streusel over the top of cake batter in a loaf pan.

    It really is such a simple and quick cake to make, you’ll love serving this one up for afternoon tea. I love to slice it while it’s still just warm and spread a little butter over – so, so good.

    Tips and tricks

    All my best tips so you get a perfect ginger cake every time.

    • Don’t overmix: Make sure you don’t mix the batter past the point of everything being just combined. Mixing too much will result in a tough cake or one that doesn’t rise properly.
    • Weigh the ingredients if you can: Baking is a science and if measurements are out it will affect the result. If you don’t have kitchen scales, just spoon the ingredients into cup measures, then level them off with the back of a knife.
    • The tin: I use a 6 cup capacity loaf cake tin. It will also work an 8 inch round cake tin but will require a shorter cooking time, so keep an eye on it.
    • The streusel: when you make the streusel, you want it to be starting to clump with no big pieces of butter left, but not clumping to the point of turning into a dough.
    • Slice: Be gentle when you start slicing so you don’t crumble off all that lovely crunchy streusel. I use a very sharp straight edge knife for this one, gently cut through the streusel a the edges first, then you can press down and slice as normal.

    Storage

    Ginger loaf cake will keep well in an airtight container at room temperature for 3-4 days. You can keep it in the fridge or even freeze it too.

    If freezing, I would slice it first, and place the slice in an airtight container or bag with baking paper between each slice. This way you can take out just as many slices as you want.

    A slice of ginger loaf cake on a dessert plate with a pat of butter on top.

    More easy cake recipes you’ll love

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    Extreme closeup of the inside of ginger loaf cake.

    Ginger Loaf Cake

    Yield: 10 slices
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    0 minutes
    Total Time: 1 hour 10 minutes
    5 from 6 ratings
    This soft and moist ginger loaf cake topped with crunchy streusel is the perfect tea time cake. Treacle and spices add a gingerbread vibe.
    Print Rate Pin

    Ingredients

    FOR THE STREUSEL TOPPING

    • ¼ cup rolled oats (22g/ ¾oz)
    • ¼ cup plain flour (all-purpose flour) (35g / 1 ¼oz)
    • 2 tablespoons dark brown sugar (notes 1)
    • 42 g unsalted butter cold (3 tablespoons / 1 ½oz)

    FOR THE GINGER CAKE

    • 260 g plain flour (all-purpose flour) (2 cups / ~9oz)
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda (bicarb soda)
    • 1 tablespoon ground ginger
    • 1 teaspoon ground allspice
    • 1 ½ teaspoons ground cinnamon
    • ¼ teaspoon salt
    • ½ cup, packed dark brown sugar (100g / 3 ½oz)
    • 2 large eggs
    • ½ cup vegetable oil (125ml)
    • ¼ cup treacle (75g / 2 ¾oz)
    • ¾ cup buttermilk (180ml)

    For best results, always weigh ingredients where a weight is provided

    Equipment

    Instructions
     

    • Preheat the oven to 180C (160C fan forced) / 350F. Line a 6 cup capacity loaf tin (roughly 8×5 inch) with baking paper. Make sure the baking paper overhangs a little on the long sides to make it easy to remove.
    • FOR THE STREUSEL:
      In a medium bowl, combine the oats, flour and sugar. Grate in the butter. Use your fingers to mix and press it all together until well combined and clumping (notes). Set aside.
      ¼ cup rolled oats, ¼ cup plain flour (all-purpose flour), 2 tablespoons dark brown sugar, 42 g unsalted butter
    • FOR THE GINGER CAKE:
      In a large bowl, sift together the flour, baking powder, baking soda, ginger, all-spice, cinnamon, and salt.
      260 g plain flour (all-purpose flour), 2 teaspoons baking powder, ½ teaspoon baking soda (bicarb soda), 1 tablespoon ground ginger, 1 teaspoon ground allspice, 1 ½ teaspoons ground cinnamon, ¼ teaspoon salt
    • Add the brown sugar, then whisk together to disperse any lumps of sugar.
      ½ cup, packed dark brown sugar
    • In a medium bowl, lightly beat the eggs.
      2 large eggs
    • Add the buttermilk, oil, and treacle, then whisk well to combine.
      ½ cup vegetable oil, ¼ cup treacle, ¾ cup buttermilk
    • Add the wet ingredients to the dry and use a spatula to mix it until just combined – don’t overmix.
    • Pour the batter into the prepared tin, level out the top and scatter over the streusel.
    • BAKE:
      Bake for 45-55 minutes until a toothpick inserted into the centre comes out with just a crumb or two.
    • Let it cool in the tin for a minute or two, before using the baking paper to lift it out and transfer to a wire rack to cool further.
    • Lovely served warm with butter.
    • Please take a moment to leave a comment & rating. It's appreciated and so helpful.

    Notes

    1. Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
    2. For best results, you should always weigh ingredients where a weight is the first measurement given. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
    3. All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
    4. The streusel mix should be well dispersed and creating small clumps but don’t take it so far that you have a dough.
    MORE CAKE RECIPES!
    Calories: 346kcal
    Author: Marie Roffey
    Course: Dessert
    Cuisine: British, English
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    Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
    Nutrition Facts
    Ginger Loaf Cake
    Amount Per Serving (102 g)
    Calories 346 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 5g31%
    Trans Fat 0.2g
    Polyunsaturated Fat 7g
    Monounsaturated Fat 4g
    Cholesterol 44mg15%
    Sodium 150mg7%
    Potassium 312mg9%
    Carbohydrates 45g15%
    Fiber 1g4%
    Sugar 20g22%
    Protein 5g10%
    Vitamin A 184IU4%
    Vitamin C 0.1mg0%
    Calcium 126mg13%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.