Nyakers Gingersnap Cake recipe (with a cream cheese frosting) is a classic holiday spiced bundt cake. Gingersnap cookie crumbs give it fabulous flavor and a unique tender crumb. The aroma is magical!
This soft and warm gingersnap cake topped with a thick tangy cream cheese glaze is the knockout bundt cake of the year!
This cake is full of holiday charm and features one of our favorite seasonal flavors. Gingersnaps have their own flavor profile that’s more than holiday spice, but not exactly gingerbread. Gingersnaps have a sharp peppery note to them that comes through, in a toned down way, in this cake.
This easy holiday bundt cake gets it distinctive flavor, aroma, and texture from a surprise ingredient: gingersnap crumbs!
Yes, crushed gingersnap cookies are baked right into the cake, and let me tell you, it makes such a difference. And they aren’t just any gingersnaps (although you can use what you can find,) I used the famous Nyackers cookies, the ones that come in the pretty decorated tin imported from Sweden. The flavor is so vivid ~ it’s pure Christmas.
Can’t find Nyackers?
Grab another brand of gingersnaps, but try to find the thin crisp variety, not the thicker kind. Anna’s and Trader Joe’s carry them, just to name a couple. Nabisco would be my last choice because they don’t have that authentic flavor.
I love to use gingersnap crumbs for holiday pie crusts, like in my Cranberry Gingersnap Pie.
I like to crush the gingersnap extra fine, so the result is almost like a gingersnap flour. Do it in your food processor. If you don’t have a food processor, try putting the cookies in a heavy baggie and using a rolling pin, but get them as fine as possible.
The cake bakes up beautifully, and you’ll smell that unmistakable gingersnap aroma. When you slice into it you’ll see it has a really nice tender, loose crumb. I love the golden color.
Whenever I’m stuck for what to make for a holiday party, or I just need something festive to put on the kitchen counter when my girls are coming home for the holidays, I often turn to a bundt cake. They’re homey, delicious, and so easy.
Other bundts I love ~
- Caramel Apple Bundt Cake
- Glazed Old Fashioned Buttermilk Doughnut Bundt Cake
- Chocolate Sour Cream Doughnut Bundt Cake
- Glazed Gingerbread Bundt Cake
Happy holiday baking!
- a standard bundt pan
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/4 cups brown sugar, lightly packed
- 4 large eggs, at room temperature
- 1 Tbsp vanilla paste (use 2 tsp vanilla extract instead)
- 3/4 cup buttermilk ( use whole milk or half and half instead)
cream cheese frosting
- 1/4 cup whipped cream cheese
- 1 1/2 cups confectioner's sugar, sifted (sift after measuring)
- 2 Tbsp lemon juice, I used a Meyer lemon (you might need a little more or less juice)
- Preheat the oven to 350F Butter and flour your bundt pan
- Cream the butter and sugar together until nice and light and fluffy, about 4 minutes. Scrape down the sides of a the bowl a couple of times to get everything incorporated.
- Beat in the eggs, one at a time, blending each one in before adding the next, and scraping down the sides of that bowl as necessary.
- Blend in the buttermilk and vanilla until smooth.
- Whisk the dry ingredients together and then add slowly to the wet, with the mixer on low. Blend just until there is no more dry flour left.
- Turn the batter into the pan and smooth out the top. Bake for about 40 minutes on the middle rack, until the cake is risen and a toothpick comes out without wet batter on it. Don't over bake this cake.
- Let the cake cool for 15 minutes, then loosen the edges and turn out onto a cooling rack. Let cool completely before frosting.
- To make the frosting beat the cream cheese and sugar, with one tablespoon of the lemon juice. Gradually add more lemon juice, a few drops at a time, until you get a thick spreadable glaze. Beat until smooth and lump free. Spoon over the cake and top with additional gingersnap crumbs, if you like.