I’m just going to let the pictures do the talking on this post. My mouth is watering just thinking about this Buttermilk Ginger cake!
Moist, tender, not too sweet, delicately flavored cake, topped with tiny pieces of crystallized ginger. Yum.
Start with the cake. Amazing on it’s own, let me tell you.
LOVE it when the cake comes out of the bundt pan perfectly. Anyone else ever scared about this? I’ve had it mess up far too many times to get cocky 🙂
And it just got better. Daaaa-ripping down the side of the already amazing cake.
Add some finely chopped crystallized ginger.
Yes, I went to town on this with my amazing knives I got for our wedding…probably minced away for far longer than I really needed to
…and I have a secret: I like to pretend I’m on the cooking channel whenever I cook. Sometimes I even talk to myself like I’m being videoed. “Now just run your knife through it like so…”
True story? Yes.
Embarrassing? Absolutely…especially when someone walks in on me doing it.
*Ahem* Anyway, back to the scrumptious cake.
Sprinkle the ginger on top. The recipe called for 1/4 cup, but I only did about half that. If you’re a big ginger fan, go for the whole 1/4 cup!
Would I like a piece? Why yes, yes please.
Buttermilk Ginger Cake
- 1/2 cup butter
- 1 cup granulated sugar
- 1/2 cup canola oil
- 2 large eggs
- 1 Tbsp distilled white vinegar
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 3/4 cup buttermilk (you can also use either this substitute here, or this alternate substitute: add a few spoonfuls of yogurt to the measuring cup, then fill the rest of the way with milk. The yogurt will add thickness and the slight tang characteristic of buttermilk.)
- 2-1/4 cups peeled and grated butternut squash (about 1/2 of a medium sized squash)
- 2-1/4 cups confectioners’ sugar
- 3 Tbsp milk
- 1 tsp vanilla extract
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/8 cup – 1/4 cup finely chopped crystallized ginger
- Preheat oven to 325°F. Grease and flour a bundt pan. Set aside.
- In medium bowl, beat butter and sugar until well combined, about a minute.
- Add oil and beat until combined.
- Beat in the eggs (you’re supposed to add them one at a time, but I forgot to do them separately and it turned out just fine.)
- Stir in the vinegar and vanilla.
- In a separate bowl, combine the dry ingredients: flour, baking soda, salt, ginger and nutmeg. Stir well and add 1/2 the dry ingredient mixture to the wet., mixing just until combined. Add half the buttermilk, again mixing just until combined. Repeat with remaining flour mixture and buttermilk.
- Fold in the grated butternut squash. Pour into prepared bundt pan, and smooth the top.
- Bake in preheated oven for about an hour, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack. When cooled, remove from pan onto a serving plate.
- Meanwhile, make the frosting. In a small bowl, combine confectioners’ sugar, milk, vanilla, nutmeg and salt. You want it to be very thick, but pour-able. I thought mine was too thick, but when I held the spoon up, it drizzled perfectly. If yours is too thick, add just a touch more milk. Drizzle in thick ribbons over the cooled cake, and top with crystallized ginger.
- Let the icing set for about 30 minutes before serving.
Recipe adapted slightly from Fine Cooking