Christmas Gingerbread Cake with Maple Whipped Cream

Name: Christmas Gingerbread Cake with Maple Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 3 cups all purpose flour; 2 tablespoons ground ginger; 2 teaspoons baking soda; 1 1/4 teaspoons ground cinnamon; 3/4 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/3 cup minced crystallized ginger; 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature; 1 cup (packed) golden brown sugar; 3 large eggs; 1 cup mild-flavored (light) molasses; 1 cup boiling water; 2 1/2 teaspoons grated orange peel; 3 cups chilled whipping cream; 1/2 cup pure maple syrup; 1 tablespoon finely chopped crystallized ginger; Orange peel strips

Servings: persons

Nonstick vegetable oil spray
3 cups all purpose flour
2 tablespoons ground ginger
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup minced crystallized ginger
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
3 large eggs
1 cup mild-flavored (light) molasses
1 cup boiling water
2 1/2 teaspoons grated orange peel
3 cups chilled whipping cream
1/2 cup pure maple syrup
1 tablespoon finely chopped crystallized ginger
Orange peel strips

1
Position rack in center of oven and preheat to 350F.
2
Spray 10-inch-diameter cake pan with 2-inch-high sides with nonstick spray.
3
Line bottom of pan with parchment paper; spray paper.
4
Sift flour and next 6 ingredients into medium bowl.
5
Mix in crystallized ginger.
6
Using electric mixer, beat butter in large bowl until fluffy.
7
Beat in brown sugar.
8
Beat in eggs 1 at a time.
9
Gradually beat in molasses, then 1 cup boiling water.
10
Mix in grated orange peel.
11
Gradually mix in dry ingredients.
12
Transfer batter to prepared pan.
13
Bake until tester inserted into center of cake comes out clean, about 1 hour.
14
Transfer pan to rack and cool 15 minutes.
15
Run knife around pan sides.
16
Turn cake out onto rack; peel off paper.
17
Cool.
18
Beat cream and maple syrup in large bowl until stiff peaks form.
19
Cut cake horizontally into 3 equal layers.
20
Transfer 1 cake layer, cut side up, to platter.
21
Spread 1 1/2 cups whipped cream mixture over.
22
Repeat layering with 1 cake layer and 1 1/2 cups whipped cream mixture.
23
Top with remaining cake layer, cut side down.
24
Spread remaining whipped cream over top and sides of cake.
25
Sprinkle crystallized ginger atop cake around edge.
26
Garnish with orange peel strips.
27
Cover with cake dome; chill at least 1 hour and up to 6 hours.

2149

kcal

Calories

161

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Nonstick vegetable oil spray, 3 cups all purpose flour, 2 tablespoons ground ginger, 2 teaspoons baking soda, and more.

Yes, Christmas Gingerbread Cake with Maple Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!