Ginger Ripple Cake
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This Ginger Ripple Cake is a no-bake holiday dessert made with spiced gingersnap biscuits, fluffy whipped cream, and a festive twist on the classic ripple cake!
All Rolled Up in Ginger & Cream.
I love this no-bake Christmas dessert for its layers of spiced ginger biscuits and fluffy whipped cream. It’s nostalgic, effortless, and always a crowd-pleaser. Sam x
No-Bake & Easy – simple layering, no oven required
Perfect for Christmas – warm ginger spice meets soft whipped cream
Make-Ahead Friendly – even better after chilling overnight
How to Make Ginger Ripple Cake
A full and detailed recipe card is at the bottom of this post.
Whip Cream: In a large mixing bowl, whip the heavy cream, sugar, and vanilla with an electric mixer until soft peaks form.
Prepare Cake Base: Spread a strip of whipped cream down the center of a long, rectangular serving platter—this acts as the base.
Assemble Biscuits: Coat one side of a cookie with a heaped tablespoon of whipped cream and stand it upright on one end of the cream base. Continue adding cream-coated biscuits, sandwiching them side by side to create a log shape, making each row have five biscuits.
Cover with Cream: Once the log is formed, use the remaining cream to completely cover it. Whip more cream if needed to ensure the log is fully coated.
Chill Overnight: Refrigerate the cake for a minimum of 6-8 hours or ideally overnight to let the cream soften the biscuits. Before serving, garnish with crushed gingersnap cookies or as desired with fresh fruit or chocolate.
Expert Tips
- Do Not Over-Whip the Cream: Only until soft peaks form.
- Arranging the Cookies: Place them snugly against each other in the cream without pressing too hard, to preserve the distinct layered appearance.
- Reserve Enough Whipped Cream: To cover the entire outer surface of the log once the biscuits are layered. If necessary, whip up additional cream.
- Allow Ample Chilling Time: Minimum of 6-8 hours or ideally overnight. This ensures the cookies absorb the cream and soften enough to slice the cake.
Storage Instructions
Store: Keep leftovers on the serving plate and wrap it in plastic wrap, or place the cake in an airtight container. Refrigerate for up to 3 days. If needed, refresh the appearance with a little re-whipped cream before serving.
Pro Tip: Place toothpicks in the cake so they’re sticking up and then place the plastic wrap over the cake and plate so the plastic sits on top of the toothpicks and avoids touching the cream.
Freeze: It’s not recommended to freeze this ginger ripple cake as the texture of the cream may change upon defrosting, and the cookies may become too soggy.
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Ginger Ripple Cake
Ingredients
Method
- 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.
- Whip Cream: In a large mixing bowl, whip the heavy cream, sugar, and vanilla with an electric mixer until soft peaks form.
- Prepare Cake Base: Spread a strip of whipped cream down the center of your serving platter, this acts as the base.
- 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. NOTE: Refer to images in the blog post for a visual guide on placement.
- Build Log: Continue adding cream-coated biscuits, sandwiching them side by side to create a log shape, ensuring each row consists of five biscuits to maintain structure and appearance.
- Cover with Cream: Once the log is formed, use the remaining cream to completely cover it. TIP: Whip more cream if needed to ensure the log is fully coated.
- Chill Overnight: Refrigerate the cake for a minimum of 6-8 hours or ideally overnight to let the cream soften the biscuits. This step is crucial for achieving a cake-like texture.
- Final Touches: Before serving, garnish with crushed gingersnap cookies or as desired with fresh fruit or chocolate.
Nutrition
Notes
- Store: Keep leftovers on the serving plate and wrap it in plastic wrap, or place the cake in an airtight container. Refrigerate for up to 3 days. If needed, refresh the appearance with a little re-whipped cream before serving.
- Pro Tip: Place toothpicks in the cake so they’re sticking up and then place the plastic wrap over the cake and plate so the plastic sits on top of the toothpicks and avoids touching the cream.
- Freeze: It’s not recommended to freeze this ginger ripple cake as the texture of the cream may change upon defrosting, and the cookies may become too soggy.
Tried this recipe?
Let us know how it was!Can I make this ripple cake ahead of time?
Yes, this log cake is perfect for making ahead. It needs time for the flavors to meld and the cookies to soften, making it a great option to prepare a day in advance.
What is a ginger ripple cake?
A ginger ripple cake is a no-bake dessert popular for the holiday season featuring layers of gingersnap cookies softened with whipped cream, often served chilled and cut into slices to display its beautiful striped pattern.
Is it the same as a fridge cake?
Yes, a ginger ripple log cake is a type of fridge cake. It’s made by layering gingersnap cookies and whipped cream and then setting it in the refrigerator.