Ginger & Walnut Cake with Vanilla Buttercream

A deliciously spicy & moist ginger cake with vanilla cream cheese frosting

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.

Ginger & walnut cake with vanilla buttercream

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.

Ginger & Walnut Cake with Vanilla Buttercream

A deliciously spicy & moist ginger cake with vanilla cream cheese frosting
Prep Time 30 minutes
Cook Time 45 minutes
Course Dessert, Snack
Cuisine Australian
Servings 12
Calories 451 kcal


  • 1 electric beaters or mixer
  • 1 Cake tin
  • baking paper
  • 1 cooling rack
  • 1 large mixing bowl


  • 125 grams butter at room temperature
  • 200 grams brown sugar, firmly packed 1 cup
  • 2 tbsp golden syrup
  • 2 eggs
  • 1 tbsp powdered ginger
  • 1/2 tsp cinnamon
  • 265 grams self-raising flour 1 3/4 cups
  • 160 ml milk 2/3 cup
  • 50 grams walnuts
  • 50 grams pre-simmered ginger from our ginger syrup optional

Cream Cheese Icing

  • 150 grams cream cheese soften before use
  • 1/4 cup butter soften before use
  • 1 1/2 cups icing sugar
  • 5 tsp vanilla essence


  • Bring the cream cheese, butter and eggs to room temperature a couple of hours before you start.
  • Preheat the oven to 180C. Grease the base and side of a 20cm round cake pan and line with baking paper
  • In a large mixing bowl, use electric beaters to beat the butter, brown sugar and golden syrup until pale and creamy. 
  • Beat in the eggs, 1 at a time, until well combined.
  • Beat in the ginger, ginger powder & cinnamon until combined.
  • Alternating in batches, mix in the flour and milk until combined.
  • Mix in the walnuts.
  • Spoon the cake mixture into prepared pan. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly, before transferring to a wire rack to cool completely.
  • Make the icing. Sift the icing sugar if necessary.
  • Mix all icing ingredients together with electric beaters.
  • Ice the cake. Serve when cooled.


Calories: 451kcalCarbohydrates: 63gProtein: 6gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 74mgSodium: 158mgPotassium: 121mgFiber: 1gSugar: 45gVitamin A: 610IUVitamin C: 0.4mgCalcium: 60mgIron: 1mg
Keyword Cake, Dessert, ginger, snack, sweets
Tried this recipe?Let us know how it was!

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