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Nyakers Gingersnap Cake Recipe




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Nyackers Gingersnap Cake on a white platter

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!

Nyackers Gingersnap Cake, with forks

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.

 

Gingersnap bundt cake cooling in the pan

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.  

Nyackers Gignersnaps

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.

gingersnap crumbs for a gingersnap cake

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.  

Nyackers gingersnap cake with gingersnap crumbs

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.

slicing into a Nyackers Gingersnap Cake

Gingersnap bundt cake on a plate

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 ~

Tasting a slice of Gingersnap Cake

Happy holiday baking!

Nyackers Gingersnap Cake on a white platter
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4.89 from 9 votes

Gingersnap Cake

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!
Course Dessert
Cuisine American
Yield 16 servings

Equipment

  • a standard bundt pan

Ingredients

  • 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)

dry ingredients

  • 2 cups all purpose flour
  • 1/2 cup finely crushed gingersnap crumbs, plus a few more for garnishing the cake
  • 1 Tbsp baking powder
  • 1 tsp` ground cinnamon
  • 1 tsp freshly ground nutmeg
  • 1 tsp ground ginger
  • 1/2 tsp cloves
  • 1/4 tsp salt

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)

Instructions

  • 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.

Notes

Recipe adapted from Chef in Training

gingersnap cake pin

 

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12 Comments

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  • Reply
    Angie
    December 22, 2019 at 3:55 pm

    4 stars
    I made this for an office function. I took heed about not over baking/mixing. Ingredients were just incorporated and I took it out 23 seconds before the timer went off. The cake didnt rise much and seemed quite heavy, not the great crumb you show above. I love your recipes but this one didnt work out for me. The taste was fantastic. I just wish it would have been a bit lighter.

    • Reply
      Sue
      December 22, 2019 at 4:21 pm

      I’m sorry it wasn’t a perfect hit for you Angie. The cake is definitely a little on the denser side, probably due to the crumbs in the batter, I think of it as a coffee cake type treat for that reason. You might experiment with leaving out the crumbs and replacing with more flour. You’d want to increase the spices in that case.

  • Reply
    Andrea Metlika
    December 11, 2019 at 10:24 am

    5 stars
    This cake is awesome! I’m going to find me some of these cookies and make this for my family.

  • Reply
    Emily Liao
    December 11, 2019 at 10:15 am

    5 stars
    Wow! This gingersnap cake looks AMAZING. I love gingersnap cookies, so I’m sure I will love this recipe. Can’t wait to make this for Christmas.

    • Reply
      Sue
      December 11, 2019 at 10:37 am

      It’s a gingersnap lovers dream 🙂

  • Reply
    Dannii
    December 11, 2019 at 9:57 am

    We are all about the ginger desserts at the moment and this looks delicious.

  • Reply
    Sapana
    December 11, 2019 at 9:53 am

    5 stars
    Such a delightful and delicious dessert for the holidays!

  • Reply
    Carole Schwinn
    December 11, 2019 at 9:37 am

    I’m wondering if this cake would freeze well, unfrosted. Trying to make ahead for Christmas! Looks so yummy!

    • Reply
      Sue
      December 11, 2019 at 9:46 am

      This bundt should freeze well Carole.

  • Reply
    Kushigalu
    December 11, 2019 at 9:02 am

    5 stars
    How creative and deliciois this cake looks. Perfect for holidays — must try!

  • Reply
    John / Kitchen Riffs
    December 11, 2019 at 7:24 am

    What a neat recipe! Gingersnaps are one of my favorite cookies, and we sometimes use them in baking. Haven’t had them in a cake, though! Terrific idea — very creative. Thanks!

    • Reply
      Sue
      December 11, 2019 at 7:30 am

      Thanks John, I’ve actually baked cookie crumbs into desserts a few times and always love the result. I did it with graham cracker crumbs in my Nutella S’mores Bars and they’re one of my faves 🙂