Gingersnap Pound Cake

Hi BB! Welcome to Day 11 of the Twelve Days of Pound Cake! Today’s selection is especially “sweet” around this time of year.  It’s my Gingersnap Pound Cake and I love her so much. Y’all already know that I have a thing for making cookies into pound cakes (see Snickerdoodle Pound Cake, Chocolate Chip Cookie Pound Cake, and Biscoff Cake), and this event just wouldn’t be complete without a special holiday edition cookie cake.

And oh, what a holiday edition cookie cake this is! Gingersnap cookies are known for having a deliciously bold kick of their signature spice, in addition to some important supporting spice cast members. We use nutmeg (in the cake) and cinnamon (in the spiced cream cheese glaze) to fill those important roles for this cake, and the married spices lead to such a heavenly outcome. 

This delicious cake is leavened only by the creamed butter and sugar, combined with the crisp bubbles of the ginger beer! It’s finished with a spiced cream cheese glaze; the sweet tang of the cream cheese pairs perfectly with the warm spices and the crunchy gingersnap cookie garnish. So, we’re left with a warmly-spiced, pleasantly plump pound cake that is absolutely delectable on the palette in every way.

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The Recipe

Gingersnap Pound Cake

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This Gingersnap Pound Cake is warmed through and through with ginger, nutmeg, and cinnamon. The molasses in the brown sugar gives this cake deep flavor, and will make it a favorite for your table at any time of the year!

Ingredients

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For the Batter:

• 384 g (3 c) all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 227 g (1 c) unsalted butter, room temperature
• 2 tbsp neutral oil
• 150 g (3/4 c) granulated sugar
• 350 g (1 3/4 c) dark brown sugar
• 6 eggs, room temperature
• 2 tsp pure vanilla extract
• 250 g ginger beer, room temperature
• Crushed gingersnap cookies, to finish (optional)

For the Vanilla Simple Syrup

• 84 g (1/3 c) water
• 67 g (1/3 c) granulated sugar
• 1/8 tsp fine sea salt
• 1 tsp pure vanilla extract

For the Spiced Cream Cheese Glaze:

• 154 g (2/3 c) cream cheese, room temperature
• 240 g (2 c) confectioner’s sugar
• 1/4 tsp fine sea salt
• 1/8 tsp ground ginger
• 1/8 tsp ground cinnamon
• 1 tsp pure vanilla extract
• 1 1/2 –2 1/2 tsp whole milk

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Instructions

To Make the Cake:

1. Set oven to a true 325°. An oven thermometer will help you determine whether your oven is actually the correct temperature. Temperature is an important ingredient in this cake!
2. Sift together the all-purpose flour, kosher salt, ginger and nutmeg in a large bowl. Set aside.
3. Place the granulated sugar and brown sugar in a large bowl or deli cup. Set aside until ready to use.
4. Place the butter and neutral oil into a large bowl, or the bowl of your stand mixer. Mix on medium speed until the fats are completely smooth.
5. Add the sugar and cream until light and fluffy. (don’t know what it means to “cream until light and fluffy”? Take a look at this article!) Scrape the sides and bottom of the bowl as necessary to ensure even mixing.
6. Add eggs, one at a time. Mix each egg until it’s fully incorporated before adding the next egg. Scrape the sides and bottom of the bowl as necessary to ensure even mixing.
7. Add pure vanilla extract and mix until fully combined.
8. Add half of the flour mixture and mix on low speed until nearly combined. Scrape the sides and bottom of the bowl as necessary.
9. Slowly add all of the ginger beer and mix on low speed until nearly combined.
10. Add the second half of the flour mixture and mix on low speed until nearly combined. Scrape the sides and bottom of the bowl with a stiff spatula, and fold the batter until it is smooth and combined.
11. Prepare a 10- or 12-cup bundt pan as you normally would and place the batter into the pan. Bake at 325° for 65-75 minutes, or until the internal temperature of the cake reaches 212°F.
12. Remove the pan from the oven. After ten minutes, remove the cake from the pan by inverting the pan onto a cooling rack. Allow to cool completely.

To Make the Vanilla Simple Syrup:

1. Place granulated sugar, water, and salt in a small saucepan. Bring to a boil.
2. Remove from the heat and add pure vanilla extract. Stir to combine.
3. Once the cake is fully cooled, brush with the fully cooled simple syrup.

To Make the Spiced Cream Cheese Glaze:

1. Place the room temperature cream cheese in a large mixing bowl. Using a hand mixer, mix until completely smooth.
2. Add the confectioner’s sugar, fine sea salt, ginger, cinnamon, vanilla extract, and 1 ½ tbsp of whole milk. Using a small whisk, stir to combine. Do not be fooled into adding additional ingredients too quickly! The more you stir, the more the glaze will come together.
3. If absolutely necessary, add up to one more tablespoon of whole milk, ½ teaspoon at a time. Stir until the glaze has the consistency of thick honey.
4. Using a spouted measuring cup, squeeze bottle, or spoon, pour the glaze over the completely cooled cake. If desired, top with crushed gingersnap cookies.
5. Enjoy!

Notes

Want to master this Gingersnap Pound Cake? I’ve gathered all of the best resources just below! These resources will help you nail everything from the ideal fruit-to-batter ratio to that beautiful golden crust. Keep reading to make your most impressive pound cake yet!

• Author: Shani

Ingredients in the Gingersnap Pound Cake

Ever wonder why your pound cake turned out denser than expected, or why that one time it was absolutely perfect? The magic lies in understanding how basic ingredients work together to create that perfectly tender, moist slice of cake. Once you understand these baking basics, you’ll be equipped to spot and fix common issues, leading to consistently delicious cakes every time you bake.

All-purpose flour is the foundation of your cake – it provides structure and creates the basic “skeleton.” When mixed with wet ingredients and baked, flour helps create the soft, tender texture we love in cake.

Kosher salt isn’t just for savory foods – it actually makes sweet things taste better by enhancing all the other flavors and controlling the sugar level. Don’t skip the salt, else you’ll be asking for an overly sweet cake where the spices might run a lil’ rampant!

Ground ginger and ground nutmeg give your cake that classic spicy gingersnap flavor. These warm spices work together to create that cozy, familiar taste that makes people ask for seconds. And thirds. And to-go boxes.

Unsalted butter provides rich flavor and helps create a tender, melt-in-your-mouth texture. Using room temperature butter is key – it mixes much better with sugar and creates tiny air pockets that help your cake rise.

Neutral oil (like vegetable or avocado oil) helps keep your cake moist, even after a few days. While butter provides flavor, oil is your insurance policy against dry cake. 

Granulated and dark brown sugars do more than sweeten – they help make your cake tender and moist. Dark brown sugar adds a deeper, almost caramel-like flavor thanks to its molasses content. And, your sugars are the key player for the browning of your cake!

Eggs are the glue that holds everything together. They provide structure while also making the cake rich and tender. Make sure to use room temperature eggs; they mix much better than cold ones.

Pure Vanilla Extract adds more than just flavor! Vanilla actually enhances our perception of sweetness, meaning we can get maximum yum without having to add extra sugar. Make sure to use pure vanilla extract in your baking, as vanilla flavoring has additional ingredients that can impact the flavor of your cakes.

Ginger beer adds moisture and an extra punch of ginger flavor. The bubbles in ginger beer also help create a lighter texture in your cake.

Crushed gingersnap cookies add a delightful crunch and an extra boost of spicy flavor. They’re optional but add both visual appeal and that satisfying texture contrast that makes desserts extra special.

Techniques for the Best Cakes

One of the absolute best things about this Gingersnap Pound Cake is the contrast between the tender, moist cake and the crunchy cookie topping. To help you achieve perfect results, I’ve included links to some key techniques below that will ensure your cake turns out beautifully every time!

These resources cover so many fun techniques that will take your baking to the next level, and will allow your confidence to soar to new heights!

• My Favorite Bundt Pans
• Sifting: Quick Technique, Huge Impact
• Meet Your Kitchen BFF–Your Digital Kitchen Scale!
• Technique Tips for the Best Pound Cakes
• How to Cream Butter and Sugar (With New Video!)
• Baking 101: How to Measure Ingredients
• How to Grease a Bundt Pan
• The Best Tools for Perfect Pound Cakes
• Knowing When to Stop a Technique
• Begin with Butter Home Baking Academy | Perfect Pound Cakes Class!

These resources are super helpful to help you build consistency and confidence on your baking journey. Happy reading!

But wait! There’s more! Grab your coffee or a glass of wine and get ready to check out my favorite equipment!

Important Tools

Guess what? Begin with Butter has its own Amazon Storefront, where you can find all of the amazing equipment that I used in this Gingersnap Pound Cake! Want even more specific product recommendations? Check out the product links, below.

I do get paid a commission when you purchase, but these are the tools that I use all the time in my own kitchen.

If you have these tools already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this cake!

• Taylor Oven Thermometer
• ThermoWorks Square Dot Thermometer
• Ozeri Pronto Digital Food Scale
• OXO Digital Food Scale
• KitchenAid Hand Mixer
• KitchenAid Stand Mixer 
• Stainless Steel Mixing Bowl Set
• Deli Containers for Prep
• OXO Spatula Set
• Sifter
• My Absolute Favorite Pound Cake Pans

Conclusion: This Sweetly Spiced Cake is Ready to be a Holiday Staple For Your Friends and Family!

Gingersnaps represent all that is good about humanity: they are sweet, warm, and they bring a smile to your face. And they’re cookies. So, win.

This cake is such a special treat, and it’s ready for center stage at all of your holiday gatherings. When you remove the top cover and that wonderfully spiced scent wafts through the air, be prepared for every conversation in your immediate vicinity to come to a grinding halt. 

I can’t wait to hear your thoughts about this cake, BB! When you make it, don’t forget to tag me on Instagram @beginwithbutter so that I can share your beautiful creation!

Got questions after reading this article? No problem! Send an email to bakingbestie@beginwithbutter.com and let’s chat!

See you tomorrow for Day 12 of the Twelve Days of Pound Cake 2024!