Gingerbread Cake with Crème Anglaise Recipe

Introduction

This Gingerbread Cake with Crème Anglaise is a warm and comforting dessert perfect for chilly days or festive occasions. The rich spices in the cake paired with the smooth, creamy vanilla sauce create a delightful taste experience that’s sure to please any crowd.

Ingredients

• 1 cup Half and Half
• 2 cups All-Purpose Flour
• 1 1/2 teaspoons Baking Soda
• 1/4 teaspoon Kosher Salt
• 1/2 cup Granulated Sugar
• 1 1/2 teaspoons Ground Ginger
• 1 1/2 teaspoons Ground Cinnamon
• 1/2 teaspoon Ground Cloves
• 1/4 teaspoon Ground Nutmeg
• 1/2 cup Butter, softened
• 1 Egg
• 1 teaspoon Vanilla Extract
• 3/4 cup Molasses
• 1 1/4 cups Whipping Cream
• 2 tablespoons Raw Sugar
• 1 1/4 cups Whole Milk
• 1/2 teaspoon Vanilla Bean Paste
• 1 pinch Salt
• 1 cup Granulated Sugar, divided
• 8 Eggs

Instructions

1. Step 1: Preheat your oven to 350 °F and line an 8”x8” baking pan with parchment paper.
2. Step 2: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, baking soda, kosher salt, granulated sugar, ground ginger, ground cinnamon, ground cloves, and ground nutmeg.
3. Step 3: Add the softened butter, one egg, and vanilla extract to the dry ingredients. Beat for about 2 minutes until well combined.
4. Step 4: While mixing, heat the half and half in a small pot over the stove until it just begins to simmer. Remove from heat and whisk in the molasses until fully combined.
5. Step 5: Pour the warm molasses mixture into the batter and continue beating for another 2 minutes. Then pour the batter into the prepared pan and sprinkle the top evenly with raw sugar.
6. Step 6: Bake the cake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
7. Step 7: Let the cake cool for at least 10 minutes before slicing into squares. Serve warm with crème anglaise.
8. Step 8: To make the crème anglaise, combine the whole milk, whipping cream, vanilla bean paste, salt, and half of the granulated sugar in a medium pot.
9. Step 9: In a separate heat-safe bowl, whisk the eight eggs with the remaining sugar until fully combined. Bring the milk mixture to a gentle simmer over medium heat.
10. Step 10: Gradually pour about one third of the warm milk mixture into the egg mixture while whisking constantly to temper the eggs. Repeat with another third of the milk mixture.
11. Step 11: Pour the egg and milk mixture back into the pot with the remaining milk mixture. Cook over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
12. Step 12: Strain the crème anglaise into a bowl placed over an ice bath to cool quickly. Serve alongside the gingerbread cake and refrigerate leftovers.

Tips & Variations

• For a deeper flavor, let the batter rest for 30 minutes before baking to allow the spices to blend fully.
• To make this gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
• You can replace molasses with dark corn syrup for a milder sweetness, though molasses adds signature richness.
• For an extra festive touch, add chopped crystallized ginger or walnuts to the batter before baking.
• If you prefer a thicker crème anglaise, cook it slightly longer but avoid boiling to prevent curdling.

Storage

Store any leftover gingerbread cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Keep the crème anglaise refrigerated in a sealed container for up to 3 days. Reheat the cake gently in a warm oven or microwave before serving, and serve the crème anglaise chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the gingerbread cake ahead of time?

Yes, the cake keeps well and can be baked a day in advance. Store it wrapped at room temperature or refrigerated, then warm it slightly before serving.

What can I substitute for half and half in this recipe?

If you don’t have half and half, you can use a mixture of equal parts whole milk and heavy cream, or simply use whole milk for a lighter result.

Gingerbread Cake with Crème Anglaise Recipe

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★★★★★

4.9 from 87 reviews

• Author: Jack
• Total Time: 1 hour
• Yield: 9 servings 1x

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Description

This classic Gingerbread Cake recipe features a moist, warmly spiced cake baked to perfection and topped with a sprinkle of raw sugar for added texture and sweetness. Accompanied by a luxurious homemade Crème Anglaise, a smooth vanilla custard sauce that complements the rich flavors of the gingerbread, this dessert is perfect for holiday gatherings or cozy evenings.

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Ingredients

Scale 1x2x3x

Gingerbread Cake

• 2 cups All-Purpose Flour
• 1 1/2 teaspoons Baking Soda
• 1/4 teaspoon Kosher Salt
• 1/2 cup Granulated Sugar
• 1 1/2 teaspoons Ground Ginger
• 1 1/2 teaspoons Ground Cinnamon
• 1/2 teaspoon Ground Cloves
• 1/4 teaspoon Ground Nutmeg
• 1/2 cup Butter, softened
• 1 Egg
• 1 teaspoon Vanilla Extract
• 1 cup Half and Half
• 3/4 cup Molasses
• 2 tablespoons Raw Sugar (for topping)

Crème Anglaise

• 1 1/4 cups Whole Milk
• 1 1/4 cups Whipping Cream
• 1/2 teaspoon Vanilla Bean Paste
• 1 pinch Salt
• 1 cup Granulated Sugar (divided)
• 8 Egg Yolks

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Instructions

1. Preheat Oven: Preheat your oven to 350 °F (175 °C) and line an 8” x 8” baking pan with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large bowl or stand mixer fitted with the paddle attachment, combine 2 cups of all-purpose flour, 1 1/2 teaspoons baking soda, 1/4 teaspoon kosher salt, 1/2 cup granulated sugar, 1 1/2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg until evenly mixed.
3. Add Wet Ingredients to Dry: Add 1/2 cup softened butter, 1 egg, and 1 teaspoon vanilla extract to the dry ingredients. Beat the mixture for 2 minutes until smooth and creamy.
4. Prepare Molasses Mixture: While mixing, heat 1 cup half and half in a small pot over the stove until it simmers. Remove from heat and whisk in 3/4 cup molasses until fully incorporated.
5. Combine Molasses Mixture with Batter: Gradually pour the warm molasses mixture into the batter and beat for an additional 2 minutes until well blended. Pour the batter into the prepared pan and sprinkle 2 tablespoons raw sugar evenly on top for a crunchy finish.
6. Bake the Cake: Place the pan in the preheated oven and bake for 35 to 45 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Remove from the oven and let cool in the pan for at least 10 minutes.
7. Slice and Serve: After cooling, slice the cake into squares and prepare to serve with Crème Anglaise.
8. Make Crème Anglaise Base: In a medium saucepan, combine 1 1/4 cups whole milk, 1 1/4 cups whipping cream, 1/2 teaspoon vanilla bean paste, 1 pinch salt, and half of the granulated sugar (1/2 cup). Heat the mixture over medium heat until it just begins to simmer.
9. Whisk Egg Yolks and Sugar: In a heat-safe medium bowl, whisk together the 8 egg yolks and the remaining 1/2 cup granulated sugar until the mixture is pale and smooth.
10. Temper Egg Yolks: Slowly pour one-third of the hot milk mixture into the yolk mixture while whisking constantly to gently warm the eggs. Repeat with another third of the hot milk. This gradual temperature increase prevents curdling.
11. Cook Custard: Pour the tempered egg yolk mixture back into the remaining milk mixture in the pot. Cook over low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon, about 5 to 7 minutes. Be careful not to boil, or the eggs might scramble.
12. Strain and Cool: Strain the custard through a fine sieve into a clean bowl placed over an ice bath to quickly cool it down. Stir occasionally until cold.
13. Serve: Serve the cooled Crème Anglaise alongside warm gingerbread cake squares. Store any leftovers in the refrigerator.

Notes

• Do not over-bake the cake to maintain a moist texture; check doneness starting at 35 minutes.
• Use fresh spices for the best flavor impact in the gingerbread cake.
• When tempering eggs for the custard, add hot liquid slowly to avoid scrambling the yolks.
• Vanilla bean paste adds more intense vanilla flavor than extract but can be substituted with vanilla extract if unavailable.
• Leftover gingerbread cake can be stored in an airtight container for up to 3 days.
• Crème Anglaise can be refrigerated up to 2 days; re-whisk before serving if it settles.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Gingerbread Cake, Crème Anglaise, Holiday Dessert, Spiced Cake, Vanilla Custard Sauce, Molasses Cake