This Gingernut Ripple Cake is creamy, spiced and completely no-bake… aka the easiest impressive dessert you'll ever make.
If you love chilled desserts like a classic chocolate ripple cake or a no-bake lemon cheesecake, this one is going to be on repeat.
A Quick Look At The Recipe
✅ Recipe Name: Gingernut Ripple Cake
🕒 Ready In: 10 minutes + chilling
👪 Serves: 12
🍽 Calories: 325 per serve
🥣 Main Ingredients: gingernut biscuits, cream, sugar, vanilla
📖 Dietary Info: can be made gluten-free
⭐ Why You'll Love It: A no-bake, make-ahead dessert where biscuits soften into a cake-like texture - creamy, spiced and totally irresistible.
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This gingernut ripple cake is one of those magical desserts that transforms overnight. The crunchy biscuits soften into a soft, sliceable cake layered with fluffy cream… and somehow it tastes even better the next day.
It's the same concept as a salted caramel ripple cake or a Baileys ripple cake - but with a warm, spiced twist that makes it perfect for entertaining.
Why You're Going To Love This Recipe
- No baking required (perfect for hot days!)
- Only a handful of ingredients
- Make-ahead dream - prep the day before
- Looks impressive with zero effort
- Perfect for Christmas + entertaining
Jump to:
Ripple Cake Ingredients
You'll only need a handful of ingredients, but here are a few important notes to ensure perfect results.
- 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.
- 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: use orange juice or lemonade instead of brandy
- Gluten-free: use GF ginger biscuits
- Chocolate version: drizzle with melted chocolate
- Caramel twist: add caramel sauce between layers
How To Make Gingernut Ripple Cake
This is one of those "too easy to believe" recipes.
Whip your cream, dip the biscuits, stack them with cream, then chill overnight until it transforms into a soft, sliceable cake. That's it!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Whip the cream: In a large mixing bowl, using hand-held electric 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 shape. 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 FAQs
Yes - it's actually better made the day before.
It needs more time - chilling overnight is key.
Orange juice, lemonade or ginger ale all work well.
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
If you love easy no-bake desserts like this, you'll want a few more up your sleeve…
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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
- Quick dip biscuits only
- Chill overnight
- Use full-fat cream
- Slice with sharp knife
- Store 2 days in fridge
- Not suitable for freezing
Kayla Docking says
Is this 325 cals a serve
Lucy says
Yes - per large serve