Ginger & Walnut Cake with Vanilla Buttercream

Ginger & walnut cake with vanilla buttercream seamlessly blends gingers spicy warmth with the satisfying crunch of walnuts…and it may well become your next classic.

Each slice is a celebration of flavours—warm ginger, earthy walnuts, and creamy vanilla. Ideal for parties or morning teas, this recipe is both simple and indulgent, catering to bakers of all skill levels. Not only does it showcase your home-grown ginger, but it re-uses leftover ginger from our ginger syrup.

We’ve crafted a whole new range of ginger recipes this year, to give you a range of goodies to make from your harvest. We’ve found that once once you start growing ginger, it’s kind of addictive…and like us, you might find that you end up with more ginger than you know what to do with. Start by making our ginger syrup—a versatile yet simple concoction, that leaves you with an amazing flavour base for drinks, but also a ton of sweetened ginger that can be used in more recipes. This cake includes some, as does our ginger biscuits, plus you can dehydrate it or use it to make candied ginger.

If you haven’t grown your own ginger, never fear- you can always find some plump fresh organic ginger at a local farmers market. Buying a kilo or two (a few pounds) will get you plenty of ginger to cook with and some left over for planting. If you’re short on space, you might like to try growing ginger in containers, using our guide. But I digress- we’re here to make ginger & walnut cake with vanilla buttercream!

Here’s How to Make It

Start by greasing and lining a cake tin. I’ve used a springform as they’re so easy to work with. In a large mixing bowl, blend the golden syrup, softened butter and brown together until just combined.

Next, mix in the eggs one at a time.

Mix in the ginger (if using), powdered ginger and cinnamon.

Alternating in batches, mix in the flour and the milk, a bit of each at a time. Don’t over-beat; mix each time until the ingredients are just combined.

Gently mix in the walnuts. Pour the batter into the cake tin, and bake in a preheated oven for 45 minutes at 180C.

Check that the cake is fully cooked through by inserting a skewer into the centre. When it comes out clean, the cake is ready. Remove it from the oven and set it on a wire rack to cool completely. Meanwhile, make the icing. Start by creaming the softened butter and cream cheese together with an electric mixer or beaters. Whip until the mixture pales in colour.

Mix in the icing sugar and vanilla until well incorporated. I used vanilla bean paste, but vanilla essence will work just as well.

Once the cake has completely cooled, spread the icing over it. Sprinkle with cinnamon, then refrigerate.