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Gingerbread Cake with Crème Anglaise Recipe

★★★★★

4.9 from 87 reviews
  • Author: Jack
  • Total Time: 1 hour
  • Yield: 9 servings 1x

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.

Ingredients

Scale

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

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

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Find it online: https://eatwithjack.com/gingerbread-cake-with-creme-anglaise-recipe/