This classic Gingernut Ripple Cake is the ultimate no-bake Aussie dessert - rich, creamy, and packed with that iconic spicy ginger crunch. It takes just minutes to prepare and is perfect for entertaining, celebrations or when you need an easy make-ahead treat.
If you love simple no-bake dessert cakes like a classic Chocolate Ripple Cake or my dreamy Mars Bar Cheesecake, you're going to adore this one too.
There's something so nostalgic about a Gingernut Ripple Cake, also called Gingernut Log. It's one of those old-fashioned desserts that's been passed down through generations - and for good reason! The magic happens as the gingernut biscuits soften overnight, transforming into a sliceable, cake-like texture layered with fluffy cream.
Compared to similar recipes, this version is all about simplicity and flavour. The optional brandy adds a subtle warmth (perfect for Christmas!), while the creamy filling balances the bold spice of the biscuits. If you're a fan of no-bake chilled desserts, you might also love my No Bake Chocolate Cheesecake or these super simple Salted Caramel Chocolate Ripple Tarts.
Why You're Going To Love This Recipe
There's a lot to love about this Gingernut Log.
- No baking required - perfect for hot Aussie summers.
- Just 5 main ingredients - this dessert is simple and budget-friendly.
- Make-ahead magic - no stress on the day, just make the day before to allow the biscuits to soften and flavours to blend beautifully overnight.
- Perfect for entertaining - sliceable, impressive and crowd-pleasing.
- Customisable - easily adapt for kids, gluten-free or different flavours and decorations to suit.
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Gingernut Ripple Cake Ingredients
You'll only need a handful of ingredients, but here are a few important notes to ensure perfect results.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Arnott's Gingernut biscuits - these are key for that signature spicy flavour and firm texture (they soften beautifully overnight). If you can't find gingernut biscuits, substitute with any plain ginger flavoured cookie.
- Cream - full fat, thickened or whipping cream.
- Brandy (optional) - adds a classic festive flavour, but can easily be substituted or omitted entirely.
- Decorations - caramel sauce, chocolate bars or Maltesers add extra indulgence and visual appeal - choose your favourites!
Variations
- Kid-friendly version - skip the brandy and dip biscuits in orange juice, lemonade or ginger ale.
- Gluten-free option - use gluten-free ginger biscuits (available at most supermarkets).
- Chocolate gingernut log - add cocoa powder to the cream or drizzle with melted chocolate.
- Caramel lovers twist - layer caramel sauce between biscuits for extra richness!
How To Make Gingernut Ripple Cake
It takes just 10 minutes to prepare this chilled refrigerator cake!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Whip the cream: Using hand-held beaters, a stand-mixer or a Thermomix, beat the cream, sugar and vanilla until soft peaks form (don't overwhip).
- Create the base: Spread a thin layer of whipped cream down the centre of your serving plate to anchor the log.
- Dip: Quickly dip each gingernut biscuit into your chosen liquid (brandy or alternative). Allow any excess to drip off.
- Stack: Spread a little whipped cream between each biscuit and stack 3-4 together, standing upright on your serving plate.
- Build the log: Add more stacks of biscuits joining them together with cream to form one long log. Spread the remaining whipped cream over the entire log, smoothing the surface.
- Chill: Refrigerate for at least 6 hours (preferably overnight) to allow the biscuits to soften.
- Decorate and serve: Top with caramel sauce, chopped chocolate bars or Maltesers before serving.
Recipe Tips
- Use full-fat thickened cream for best whipping results.
- Don't soak the biscuits too long - a quick dip is enough.
- Chill overnight if possible (or at least 6 hours) for the perfect soft texture.
- Use a long serving platter to shape and serve easily.
- Slice with a sharp knife for neat layers.
- Store covered in the fridge for up to 2 days.
- This dessert is not suitable for freezing.
- Add decorations just before serving for the best presentation.
Gingernut Ripple Cake FAQ's
Yes! It needs at least 6 hours chilling time, and it's actually best made the day before so the biscuits soften properly.
It likely hasn't chilled long enough - give it at least 6 hours (overnight is ideal).
For a non-alcoholic version, orange juice, lemonade or ginger ale all work perfectly. Sherry can also be used in place of brandy as a great alternative too.
Yes, although gingernuts give the best flavour and structure. If you cannot purchase Gingernuts, any plain ginger flavoured biscuit would be suitable. Digestives or plain chocolate biscuits can work as alternatives.
More Chilled Ripple Cake Desserts
Gingernut Ripple Cake is so simple to make... just like these other delicious chocolate ripple desserts:
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Gingernut Ripple Cake
Ingredients
- 600 ml thickened cream heavy whipping cream
- 45 g (3 tbs) caster sugar optional
- 2 teaspoon vanilla extract optional
- 250 g Arnott's Ginger Nut biscuits or similar
- 250 ml brandy for dipping, optional
- Caramel sauce, Twix bars and Maltesers to decorate
Instructions
Conventional Method
- Place the cream, caster sugar and vanilla extract into a bowl. Beat with handheld beaters or a stand-mixer until soft peaks form.
- Spread some of the whipped cream along the base of your serving dish.
- Hold one ginger nut biscuit in your hand and quickly dip it into a small deep bowl filled with brandy (or non-alchoholic substitute). Spread a teaspoon of whipped cream onto the flat edge and place another ginger nut biscuit on top. Repeat until you have a stack of 3-4 biscuits in your hand.
- Place the stack standing upright onto the cream on the serving plate. Repeat with another 3-4 biscuits and then join that stack to the serving platter to form one long log.
- Repeat until all of the biscuits have been used.
- Use the remaining whipped cream to spread over the entire outside of the log.
- For best results, place in the fridge overnight before serving (as this will allow the biscuits to soften).
- Decorate with caramel sauce, chopped Twix bars and Maltesers.
Thermomix Method
- Insert the butterfly into the Thermomix bowl. Add the cream, caster sugar and vanilla extract and beat on Speed 3 until soft peaks form.
- Spread some of the whipped cream along the base of your serving dish.
- Hold one ginger nut biscuit in your hand and quickly dip it into a small deep bowl filled with brandy (or non-alchoholic substitute). Spread a teaspoon of whipped cream onto the flat edge and place another ginger nut biscuit on top. Repeat until you have a stack of 3-4 biscuits in your hand.
- Place the stack standing upright onto the cream on the serving plate. Repeat with another 3-4 biscuits and then join that stack to the serving platter to form one long log.
- Repeat until all of the biscuits have been used.
- Use the remaining whipped cream to spread over the entire outside of the log.
- For best results, place in the fridge overnight before serving (as this will allow the biscuits to soften).
- Decorate with caramel sauce, Twix bars and Maltesers.
Notes
- If gingernuts are unavailable, use any plain, sweet ginger flavoured biscuit.
- Use full-fat thickened cream for best whipping results.
- For a non-alcoholic version, swap brandy for orange juice, lemonade or ginger ale, or omit entirely.
- Don't soak the biscuits too long - a quick dip is enough.
- Chill overnight if possible (or at least 6 hours) for the perfect soft texture.
- Use a long serving platter to shape and serve easily.
- Slice with a sharp knife for neat layers.
- Store covered in the fridge for up to 2 days.
- This dessert is not suitable for freezing.
- Add decorations just before serving for the best presentation.
Kayla Docking says
Is this 325 cals a serve
Lucy says
Yes - per large serve