Name: Oatmeal Ginger Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup old-fashioned rolled oats; 1 cup boiling water; 1/2 cup unsalted butter, softened; 3/4 cup brown sugar; 1/4 cup granulated sugar; 2 large eggs; 1/3 cup molasses; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons ground ginger; 1 teaspoon cinnamon; 1/4 teaspoon ground cloves; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt

Why You’ll Love This Recipe

I love how this cake combines pantry staples into something so flavorful and satisfying. The oats give it a rustic texture while the ginger adds a deep, aromatic spice that feels both nostalgic and comforting. It’s easy to make, and I don’t need any fancy tools or ingredients. Plus, it keeps well, making it a great bake-ahead treat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Old-fashioned rolled oats
Boiling water
Unsalted butter
Brown sugar
Granulated sugar
Eggs
All-purpose flour
Baking soda
Salt
Ground ginger
Ground cinnamon
Ground cloves (optional)
Molasses (optional for deeper flavor)
Vanilla extract

directions

I begin by pouring boiling water over the oats in a bowl and letting them soak for about 20 minutes until softened.
While the oats soak, I preheat the oven to 350°F and grease a 9×9-inch baking pan.
In another bowl, I cream the butter with the brown sugar and granulated sugar until fluffy.
I add the eggs one at a time, then mix in the vanilla extract (and molasses if using).
In a separate bowl, I whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.
I stir the soaked oats into the wet ingredients, then gradually mix in the dry ingredients until just combined.
I pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool in the pan before serving. Sometimes I dust it with powdered sugar or serve it with a dollop of whipped cream.

Servings and timing

This recipe makes one 9×9-inch cake, serving about 9 squares. It takes 15 minutes to prep, 20 minutes for soaking, and 35–40 minutes to bake.

Variations

Sometimes I add chopped crystallized ginger for an extra spicy kick or stir in raisins or chopped apples for a fruity touch. For a nutty crunch, I fold in a handful of chopped walnuts or pecans. When I want a richer dessert, I top the cake with a cream cheese frosting or a maple glaze.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. It also freezes well—I wrap slices individually for an easy snack later. To reheat, I microwave a slice for 10–15 seconds or warm it in a low oven until just heated through.

FAQs

Can I use quick oats instead of rolled oats?

I prefer rolled oats for texture, but quick oats will work in a pinch—they just make the cake slightly denser.

Is fresh ginger okay to use?

Fresh ginger gives a sharper flavor. I sometimes add a teaspoon of freshly grated ginger along with the ground version for more punch.

Can I make this cake gluten-free?

Yes, I use a 1:1 gluten-free flour blend and make sure my oats are certified gluten-free.

What’s the best way to serve this cake?

I love it plain, but it’s also great with whipped cream, vanilla ice cream, or a drizzle of warm caramel sauce.

Can I bake this in a different pan?

Yes, I’ve made it in a loaf pan (with a longer baking time) or doubled the recipe for a 9×13-inch pan to serve a crowd.

Conclusion

Oatmeal Ginger Cake is one of those comforting recipes I return to again and again. It’s simple, flavorful, and perfect for sharing—or keeping all to myself with a hot cup of tea. The warmth of the spices and the heartiness of the oats make it a timeless treat that fits any season.