This soft gingerbread cake recipe is the type of cake that I like to make this time of the year, when we are having quests on short notice or if I don’t have time for something more time consuming. This year, we won’t be having many quests, for obvious reasons, but I am still baking and making the most out of it!

This is a soft gingerbread cake with crème fraiche so the cake is a little moist too. But the spice combination is what makes this simple cake just brilliant!

Instead of crème fraiche, for this soft gingerbread cake you can use thicker type of yogurt too.

To serve I like to add some redcurrants and a dusting of powdered sugar with this soft gingerbread cake with berries. It looks more festive that way, and the juicy berries go so well with the cake!

Since this is gingerbread cake recipe without molasses, the taste is pretty mellow and simple. Or you can pair the cake with different toppings and sides.

Another way I like to serve this gingerbread cake with crème fraiche is with a mixture of whipped cream and redcurrant jam!

For this how to make old fashioned gingerbread cake I used a small round baking tin, because I wanted the slices to be thicker/taller. But this amount is also perfect for an 20×20 cm brownie baking tin.

For more food inspo, like this soft gingerbread cake recipe, check out my Instagram where I post daily and my pinterest account!

Soft Gingerbread Cake Recipe

Course: Uncategorized

Servings

servings

Total time

hour

Ingredients

100 gr butter
2 eggs
200 gr caster sugar
150 gr crème fraiche
2 tsp cinnamon
1,5 tsp cloves
1,5 tsp ginger
2 tsp baking powder
180 gr flour
Powdered sugar and redcurrants for decorating

Process

Preheat the ovet to 180 °C.
Melt butter and let cool for a bit.
In a small bowl combine flour, baking powder and the spices.
In a big bowl add eggs and sugar ar mix, using electric mixer, until pale and fluffy.
Add in crème fraiche, melted butter and the dry ingredients. Mix until you no longer can see any more raw flour.
Transfer to a 16 cm round baking tin lined with baking paper.
Bake for around 45-47 minutes or until a toothpic inserted comes out clean.
To serve, dust over some powdered sugar and place a few redcurrants on a side. And enjoy!