Ginger Ripple Cake

Ripple log on white rectangle platter garnished with crushed gingersnap biscuits.

Indulge in a festive twist with our Ginger Ripple Cake, a sweet homage to the classic chocolate ripple cake but with spiced gingernut cookies coated in sweetened whipped cream!

Course Dessert

Cuisine Australian

Keyword ripple cake

Prep Time 20

Setting Time 8

Total Time 8 20

Servings serves

Calories 2012kcal

Author Samantha Pickthall

Ingredients

8.2 oz. (230g) gingersnap cookies, about 25 cookies
300 ml heavy cream, or thickened cream
1 tsp caster sugar, superfine sugar
1 tsp vanilla extract

Garnish

1-2 gingersnap cookies, crushed

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.
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.

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.

Nutrition