Why You’ll Love Baby Gingerbread Ripple Cakes Recipe
I love this recipe because it transforms pantry biscuits into an elegant, no-bake dessert. The warm spices in the cream pair beautifully with the biscuits, and the glacé ginger gives every bite a festive finish. These mini ripple cakes are perfect when I want something make-ahead, adorable, and delicious.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I use electric beaters to whip the cream, icing sugar, cinnamon, ground ginger, and nutmeg in a large bowl until firm peaks form.
I line a baking tray with baking paper and pour the milk into a small bowl.
I dip one biscuit into the milk for a few seconds until it absorbs some liquid, then place it on the tray. I repeat with three more biscuits to form four bases.
I top each biscuit with a heaped teaspoon of the spiced cream.
I dip another biscuit, place it on the cream, then add another heaped teaspoon of cream.
I continue layering two more times, finishing each stack with a biscuit on top and reserving the remaining two biscuits.
I spread the remaining cream mixture over the sides and tops of each stack so they’re fully coated.
I cover the tray loosely with plastic wrap and refrigerate the cakes for 6 hours so the biscuits soften into a cake-like texture.
Before serving, I crush the reserved biscuits, drizzle the cakes with butterscotch sauce, and sprinkle with crushed biscuit and finely chopped glacé ginger.
I sometimes add a little extra cinnamon or ginger to the cream for deeper spice. For a citrusy twist, I mix in a touch of orange zest. If I want a richer finish, I drizzle the cakes with chocolate sauce instead of butterscotch. Fresh berries also make a lovely topping.
Storage/Reheating
I store the cakes in the refrigerator for up to 2 days. They get softer as they chill, which makes the texture even more cake-like. Since this is a chilled dessert, I don’t reheat it—serving straight from the fridge keeps it perfect.
FAQs
Can I make these ahead?
Yes, I often make them the day before for maximum softness.
Can I use different biscuits?
Yes, chocolate ripple biscuits or speculoos work beautifully.
Do I need to sweeten the cream more?
I adjust the icing sugar to taste depending on how sweet I want them.
Why is my cream too soft?
It may not have been whipped long enough—I whip until firm peaks form.
Can I freeze these cakes?
I avoid freezing because the cream can separate and the texture changes.
How big should the stacks be?
Four biscuits tall gives the perfect individual mini-cake size.
Can I flavor the cream differently?
Yes, vanilla, orange zest, or even a little maple essence works well.
Can I skip the glacé ginger?
Yes, I often serve them simply with crushed biscuits on top.
How long should I dip the biscuits?
Just a few seconds—too long and they will collapse.
What do I serve with these cakes?
They’re lovely on their own, but a scoop of vanilla ice cream makes them even more indulgent.
Conclusion
I love how these baby gingerbread ripple cakes combine festive flavor with effortless preparation. The softened gingernut layers, spiced cream, and sweet drizzle create a dessert that feels nostalgic, elegant, and wonderfully seasonal. They’re a perfect no-bake treat for celebrations or cozy holiday evenings.
