If you adore desserts that bring a nostalgic, cozy vibe with a hint of spice, then you are in for a real treat with this Ginger Ripple Cake Recipe. This delightful no-bake cake layers crunchy gingersnap cookies with luxuriously whipped cream to create a soft, melt-in-your-mouth texture that’s both comforting and impressively elegant. The ginger spice mingles perfectly with the sweet cream, making it an unforgettable dessert that’s as beautiful as it is delicious.
Ingredients You’ll Need
Gathering your ingredients for this Ginger Ripple Cake Recipe is wonderfully straightforward. Each component plays an important role, from the spicy crunch of the gingersnap cookies to the rich smoothness of the whipped cream. Together, they transform into a luscious dessert that feels like a hug in every bite.
- Gingersnap cookies: About 25 cookies (230g) provide the signature spice and crunch that define this cake.
- Heavy cream: 300 ml of thickened cream that whips into a fluffy, velvety layer to soften the biscuits.
- Caster sugar: 1 teaspoon adds the perfect touch of sweetness without overpowering the ginger flavor.
- Vanilla extract: 1 teaspoon enhances the cream with its warm, fragrant notes, rounding out the taste.
- Crushed gingersnap cookies: 1 to 2 cookies to sprinkle on top as a beautiful and crunchy garnish.
How to Make Ginger Ripple Cake Recipe
Step 1: Before you Start
Plan ahead because this Ginger Ripple Cake Recipe needs a minimum of 6 to 8 hours in the refrigerator, preferably overnight, to allow the cookies to soften and absorb the whipped cream. This chilling time is what transforms it from a simple biscuit arrangement into a rich, sliceable cake.
Step 2: Prepare Your Serving Plate
Choose a long, rectangular serving platter that can comfortably fit your cookie log. This will serve as the base for assembling your cake and makes for effortless presentation later on.
Step 3: Whip the Cream
In a large mixing bowl, combine the heavy cream, caster sugar, and vanilla extract. Using an electric mixer, whip until soft peaks form — you want it fluffy but not over-beaten. This dreamy cream is what brings the whole cake together by softening the cookies and adding lusciousness to each bite.
Step 4: Create the Cream Base
Spread a generous strip of whipped cream down the center of your serving platter to act as an adhesive base for your cookies. This step is key because it helps keep your log stable as you build it upward.
Step 5: Assemble the Biscuits
Take one gingersnap cookie and generously coat one side with a heaping tablespoon of whipped cream. Stand it upright on one end of the cream base. Then, continue adding cream-coated cookies, placing them side by side carefully so that the log shape begins to form. Aim to have five biscuits per row for an even structure that looks as good as it tastes.
Step 6: Cover the Log with Cream
When your biscuit log is built, slather the remaining whipped cream evenly over the entire log. If you find you have run out of cream, whip a little more to ensure the cake is completely covered. This creamy blanket softens the biscuits during chilling and keeps each slice beautifully moist.
Step 7: Chill Overnight
Refrigerate your Ginger Ripple Cake for at least 6 to 8 hours or overnight. This chilling period is essential because it allows the cream to soak into the gingersnap cookies, turning their crunchy texture into a tender, cake-like experience that’s nothing short of magical.
Step 8: Add Final Touches
Just before serving, sprinkle the top of your cake with crushed gingersnap cookies to add a lovely crunch and extra burst of flavor. Feel free to get creative and adorn your cake with fresh fruits or a drizzle of chocolate for an extra dash of flair.
How to Serve Ginger Ripple Cake Recipe
Garnishes
A sprinkle of crushed gingersnap cookies on top perfectly complements the soft cream layers, offering textural delight with every bite. Fresh berries or thin slices of candied ginger can also brighten the plate with vibrant color and fresh, zesty notes.
Side Dishes
This cake shines as a stand-alone dessert but pairs wonderfully with a hot cup of chai tea or black coffee that highlights and balances its warming spices. For a festive touch, serve alongside a small bowl of spiced vanilla custard or lightly whipped mascarpone cheese.
Creative Ways to Present
Instead of a log, try assembling smaller individual servings in pretty glasses or jars, layering cream and crushed gingersnaps for a delightful parfait experience. Alternatively, use decorative cookie cutters to shape the biscuits before assembling your ripple cake for themed occasions.
Make Ahead and Storage
Storing Leftovers
Any leftover Ginger Ripple Cake should be kept covered in the refrigerator to maintain its freshness and texture. Stored properly, it can last up to 3 days while still tasting fantastic and retaining that moist softness.
Freezing
Freezing this cake is possible but not ideal, as the delicate texture of the whipped cream and softened cookies may change after thawing. If you choose to freeze, wrap it tightly and consume within one month for the best quality.
Reheating
This cake is best enjoyed cold straight from the refrigerator, so reheating is not recommended. Let it sit at room temperature for about 10 minutes before serving if you prefer a slightly softer texture.
FAQs
Can I use regular snap cookies instead of gingersnap cookies?
While you could substitute regular snap cookies, gingersnap cookies are what give this cake its distinctive spicy flavor and aromatic charm. For the authentic Ginger Ripple Cake Recipe taste, stick to gingersnaps.
Do I have to use heavy cream or can I use something lighter?
Heavy cream is essential because its high fat content allows it to whip into stiff peaks and hold the cake together. Lighter creams often lack the richness and stability needed for this recipe.
Is it necessary to refrigerate the cake overnight?
Yes, refrigeration for at least 6 to 8 hours is crucial as it softens the cookies, melding all the flavors and achieving that soft, cake-like texture that defines the Ginger Ripple Cake Recipe.
Can I make this dessert vegan or dairy-free?
You could experiment with plant-based cream alternatives that whip well, such as coconut cream, and try vegan gingersnap cookies, but results may vary. The traditional recipe relies on dairy for its signature richness.
How should I slice the Ginger Ripple Cake for serving?
Use a sharp serrated knife and slice gently in a rocking motion to maintain clean edges. Because the cake is soft, cutting right after chilling yields the best presentation.
Final Thoughts
This Ginger Ripple Cake Recipe is such a wonderful dessert to keep in your recipe arsenal. It combines simple ingredients and an easy assembly with flavors and textures that feel so special and indulgent. I can’t wait for you to try it and watch how everyone falls in love with each creamy, spiced spoonful. Trust me, once you’ve tasted this cake, it’s going to become a trusty go-to treat for any occasion.
Print
Ginger Ripple Cake Recipe
- Total Time: 8 hours 20 minutes
- Yield: 10 servings
Description
This Ginger Ripple Cake is a no-bake, elegant dessert featuring layers of crunchy gingersnap cookies enveloped in smooth, whipped cream. Refrigerated overnight, the cookies soften to create a tender, cake-like texture, making it an ideal chilled treat for gatherings or special occasions.
Ingredients
Cookies
- 8.2 oz. (230g) gingersnap cookies (about 25 cookies)
- 1–2 gingersnap cookies, crushed
Cream
- 300 ml heavy cream (or thickened cream)
- 1 tsp caster sugar (superfine sugar)
- 1 tsp vanilla extract
Instructions
- Before you Start: This ripple cake requires a minimum of 6-8 hours, preferably overnight, in the fridge to soften and set properly before serving.
- Serving Plate: Set aside a long, rectangular serving platter to fit the log shape of the cake.
- Whip Cream: In a large mixing bowl, whip the heavy cream, caster sugar, and vanilla extract using an electric mixer until soft peaks form, creating a smooth and stable whipped cream.
- Prepare Cake Base: Spread a strip of whipped cream down the center of your serving platter to serve as the base for assembling the biscuit log.
- Assemble Biscuits: Coat one side of a gingersnap cookie with a heaped tablespoon of whipped cream and stand it upright on one end of the cream base. Refer to recipe images for guidance on placement to ensure stability.
- Build Log: Continue placing the cream-coated biscuits side by side, sandwiching them with whipped cream, to form a log shape. Each row should consist of five biscuits to maintain structure and an appealing appearance.
- Cover with Cream: Once all cookies are assembled into a log, use the remaining whipped cream to fully coat the entire log. If necessary, whip additional cream to ensure full coverage.
- Chill Overnight: Refrigerate the cake for at least 6-8 hours or ideally overnight. This chilling step is crucial as it softens the biscuits and helps the cake set into a cohesive, cake-like texture.
- Final Touches: Before serving, garnish the cake with crushed gingersnap cookies or decorate as desired with fresh fruit or chocolate to enhance presentation and flavor.
Notes
- For best results, use freshly whipped cream just before assembling the cake to ensure maximum volume and stability.
- If desired, substitute some caster sugar with powdered sugar for a finer texture in the whipped cream.
- The chilling time is essential to achieve the right texture; do not rush this step.
- Use a long, rectangular serving platter to accommodate the log shape properly and facilitate easier slicing.
- Store leftovers covered in the refrigerator and consume within 2 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
