Gingerbread Cake

Light, decadent and intensely flavorful this gingerbread cake is worth making all year long.
Gingerbread Cake

Gingerbread comes in many forms – cookies, houses, dark, light, spicy, sweet …. you get the idea. This cake is light enough to win over gingerbread skeptics but special enough to merit a place on the holiday table. It takes minutes to throw together – no stand mixer or equipment needed and the decoration couldn’t be more simple. I gather up all the odds and ends like cookies, candies and meringues and somehow it looks beautiful every time.

Gingerbread Cake:

Preheat oven to 350

  1. In a large bowl combine the melted butter, molasses, honey, brown sugar, eggs and rum.
  2. In a smaller bowl whisk together the ginger, salt, cinnamon, baking soda and flour.
  3. Add the flour mixture to the wet ingredients and stir until just combined.
  4. Pour into a greased loaf pan or 2 small loaf pans and bake for 30-35 minutes at 350 degrees. Allow the cake to come to room temperature before decorating.


  1. If the chocolate is in bar form or in large pieces, give it a coarse chop. Place the chocolate in a large heat proof bowl.
  2. Heat the heavy cream until just simmering. As soon as it begins to bubble pour it directly on to the chocolate and let it sit without stirring for 2 minutes.
  3. Whisk the chocolate and cream mixture for about a minute until the chocolate is completely dissolved and the ganache is starting to thicken.

Assemble the cake:

  1. Pour the warm ganache over the gingerbread. Allow it to settle for about 5 minutes before decorating.
  2. Decorate!I like to start with a layer of white so I crush up meringues right over the cake. If you don’t have meringues a sprinkle of powdered sugar or a shaving of white chocolate creates the same snow-y effect. Next add crushed up peppermints or candy canes along with any other holiday candy you have on hand. Other great additions include cookies, herbs, sprinkles or a little more chocolate.