There are some holiday recipes that instantly transport you back in time. For me, this Gingerbread Spice Cake is one of them. The aroma alone brings me right back to Christmas in the South of France. I am back in my grandmother-in-law's kitchen, where the scents of warm spices, oranges, and honey filled the house each December.
Today, my French Chef husband, Sébastien, makes this cake for our family every holiday season, and it has become one of our most treasured festive traditions and part of the Provençal 13 Desserts that we serve on Christmas Eve.
For more French Christmas Recipes you will love my article on 25 French Holiday Recipes.
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This time I sat down with him as he opened his treasured red notebook that holds all his recipes and took notes. I am happy to share with you step-by-step instructions translated for home cooks to make it easy to understand and fool-proof.
This Gingerbread Spice Cake is deeply fragrant, impossibly moist, and beautifully complex thanks to a blend of warm spices, rye flour, citrus, honey, and a delicate caramel. It is not your typical American gingerbread. No molasses. No heavy stickiness. Instead, think of an elegant, French-inspired spice loaf with layers of flavor that unfold bite after bite. It is elegant enough for your holiday table and comforting enough to enjoy with an afternoon cup of tea.
French Gingerbread Cake
If you are searching for a Gingerbread Spice Cake recipe that feels nostalgic yet elevated, festive yet simple, this one deserves a place in your kitchen.There is something magical about baking during the holiday season. The house fills with warm spices, soft citrus, and the unmistakable flavor of gingerbread that takes us right back to childhood. In our home, this Gingerbread Spice Cake is the star of December.
This is not a boxed gingerbread cake mix, nor is it similar to a quick gingerbread bundt cake or a loaf baked in a simple loaf pan. This is a gingerbread spice cake crafted the French way, layering flavors slowly for the most tender crumb and the deepest spice blend. It uses candied orange peels, a warm spice-infused milk enriched with brewed coffee, and a light caramel that adds the complexity you usually find in French pâtisserie. The result is a sophisticated, moist gingerbread that tastes even better the next day.
Most Americans associate gingerbread with classic gingerbread cookies, molasses, and dry ingredients whisked together in a large bowl with white sugar or dark brown sugar. But here, the magic comes from gentle heat, citrus, and warm gingerbread spices. Even without molasses, the richness is remarkable. Each slice reveals notes of ground ginger, cinnamon, bit of nutmeg and those confit oranges that add so much flavor!
Enjoy warm with your morning coffee and dusted with powdered sugar. This gingerbread spice cake is the perfect way to celebrate the holidays.
Gingerbread Spice Cake Recipe
Le Chef's Wife
Ingredients:
Sugar: 90 g = ½ cup
Sugar (second amount): 50 g = ¼ cup
Whole milk: 220 g = 1 cup minus 1 tablespoon
Instant coffee: 6 g = 2 teaspoons
Salt: 5 g = 1 teaspoon
Honey: 300 g = 1 cup
Melted butter: 150 g = ⅔ cup (plus a little more for greasing the baking dish)
Eggs: 6 large eggs
Peels of 2 oranges
Zest of 1 orange
Orange juice: ½ cup
All purpose flour: 180 g = 1½ cups
Rye flour: 180 g = 1½ cups
Baking powder: 10 g = 2 teaspoons
Ground ginger: 3 g = 1 teaspoon
Ground cinnamon: 3 g = 1 teaspoon
Allspice: 2 g = ½ teaspoon
Nutmeg: 2 g = ½ teaspoon
Star Anise - 1 star
To make the candied orange peels:
Peel the 2 oranges and put them in a sauce pan with 1 ½ cups cold water - bring to a boil and then let simmer for 5 minutes.
Strain out the water, leaving the peels in the sauce pan. Add in the orange juice. Bring up to a boil, reduce the heat and let simmer for 5 more minutes. The orange peels should be soft and tender at this point.
Strain out the orange juice and mix the orange peels in a food processor or chop very finely.
Strain out any excess liquid until you are left with just the orange peel paste.
To make the spice milk:
In a large saucepan over medium-low heat, warm the milk, butter, coffee, salt, honey, the ¼ cup of sugar, ground ginger, cinnamon, allspice, nutmeg and star anise as well as the orange peel paste. Heat until warm. Turn off the heat just as it begins to bubble - you don't want to burn the milk. Remove the star anise and discard it.
To make the caramel:
In a dry saucepan add the ½ cup of sugar and the orange juice. Bring it up to a simmer over medium heat. Stir non stop with a silicone spatula. Do not stop stirring and do not leave the kitchen for any reason! Caramel can burn quickly so keep an eye on it. Once it starts to turn an amber color (just past light brown), remove from the heat and pour in the spice milk mixture. Careful as you do this - the caramel will splatter a little. Mix quickly with the silicone spatula.
To make the batter:
Sift together the all purpose flour and the rye flour together with the baking powder in a large mixing bowl (or in a stand mixer with the bread paddle attachment)
Whisk together the 6 eggs until they are fully emulsified (no visible separation of egg whites) and add to the flour mixture.
Pour in the spice milk and caramel mixture.
Mix on medium for 3 minutes until fully blended.
Cover the bowl and set in the fridge overnight (or at least for a few hours until the batter fully rests)
To cook the Gingerbread Spice Cake
Heat the oven to 300 degrees
Butter the inside of the Le Creuset Terrine (the cast iron and enamel pan I love to use over the holidays - it measures 13.9 x 4.4) and add a light dusting of flour to the inside to keep the batter from sticking. The terrine is longer and skinnier than your regular loaf pan. The recipe still works great in a 9x4 loaf pan, just make sure not to overfill the pan - you will need to leave about an inch from the top so that the batter can rise. I would also keep a close eye on the cooking time - it will likely take a little longer. Stick a cake tester in the batter once the top firms up and creates a nice crust - when the cake tester comes out without clumps of batter on it (a little moisture is fine) you will know it is done. Let it rest in the pan for a little before serving.
Pour in the batter (it should be about a half inch from the top of the terrine)
Tap the terrine a couple times on the counter to let the batter settle.
Place on the middle rack of your hot oven without the lid
Cook for 1 hour and 15 minutes or until the crust is fully risen and a cake tester comes out without wet batter on it (a little batter on the cake tester is ok - the cake will continue to cook a little in the terrine and you don't want it to get dry). If you are using a loaf pan it may take a little longer - just keep an eye on it and use the cake tester to be your guide!
Let the cake cool in the terrine on the counter.
Once cooled, dust with a little icing sugar and serve directly in the Terrine - it makes a beautiful centerpiece for your holiday table!
The lid of the terrine is great for keeping the cake moist for a couple days on your countertop.
Tips for Baking the Best Gingerbread Spice Cake
Even though the recipe follows a traditional French method, these universal baking notes help with consistency:
Bring all wet ingredients to room temperature.
Room temperature eggs, milk, and butter help the wet ingredients blend smoothly into the sugar mixture, giving a silky batter and a more even rise.
Use the right mixing approach.
When combining the prepared batter in a large mixing bowl, begin on low speed or mix gently in the bowl of a stand mixer for 3-5 minutes. You can also use a hand mixer or electric mixer if you prefer.
Pour batter in a steady stream.
Once you pour batter into the terrine, tap lightly to remove air pockets and encourage a uniform tender crumb.
Check earlier if your oven runs hot.
Though this cake bakes for 1 hour 15 minutes in the terrine, standard cake recipes often bake for 40-50 minutes. If adapting to a different pan such as a cake pan, keep an eye on your cake tester to ensure only moist crumbs cling to it.
Store leftovers properly.
This cake stays moist for days thanks to the terrine lid. For longer storage, wrap slices in plastic wrap then place in an airtight container. You can also freeze tightly wrapped slices for an easy afternoon snack later.
Serving Suggestions
This gingerbread spice cake is exquisite lightly dusted with powdered sugar, though you can absolutely add:
- A drizzle of vanilla extract-laced glaze
- A dollop of sweet cream cheese frosting
- A spoonful of whipped cream
- Fresh citrus zest
Set it on a wire rack to cool completely before slicing. The top of the cake develops a caramelized texture from the honey and spices, similar to the edges of classic gingerbread cookies.
Baking Pan
I love to use my Le Creuset terrine for this cake, which ensures even heat, a perfect rise, and a presentation that is simply stunning. Most people use a terrine for pâtés or roasts, but I absolutely adore it for cakes. It creates the most beautiful crust, keeps the crumb moist, and looks exquisite as a centerpiece - directly from the oven to the table.
The terrine creates a better texture than a standard cake pan, bundt pan, or rectangular baking dish. Its heavy cast iron distributes heat evenly, helping the prepared batter rise slowly and giving the top of the cake a beautiful golden crust. You will not need nonstick spray thanks to the buttered terrine, yet the release is perfect every time.
Why This Gingerbread Spice Cake Is Worth Making Every Year
This recipe stands apart from most American gingerbread recipes. The French technique brings out the complexity of warm gingerbread spices without relying on vegetable oil, baking soda, or heavy molasses. Instead, the key ingredient is time-letting the batter rest ensures a deeper, more aromatic spice profile.
If you want a holiday dessert that feels both nostalgic and refined, this gingerbread spice cake is the perfect way to brighten your table. Whether served warm from the f oven, shared at a party, or enjoyed as a cozy next-day treat, it brings joy with every slice.
Other Recipes you will love on Le Chefs Wife
French Riviera Christmas Traditions
Bon Appétit!
Le Chef's Wife
About Le Chef's Wife
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (8 and 5) and I run a marketing company and a non-profit in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
Look inside our Kitchen with this Washington Post Article. We were featured on the TODAY SHOW for our recipes of French Onion Soup Gratinée and Moelleux au Chocolat. You can watch our full segment below.
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Gingerbread Spice Cake: A Holiday Classic
- Prep Time: 30
- Cook Time: 1 hour 15
- Total Time: 1 hour 45 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Moist and fragrant, this Gingerbread Spice Cake with warm spices, citrus, and caramel is the perfect holiday season dessert. A rich French twist on gingerbread. Elegant for your holiday table and delicious with coffee the next monrning.
Ingredients
Ingredients:
Sugar: 90 g = ½ cup
Sugar (second amount): 50 g = ¼ cup
Whole milk: 220 g = 1 cup minus 1 tablespoon
Instant coffee: 6 g = 2 teaspoons
Salt: 5 g = 1 teaspoon
Honey: 300 g = 1 cup
Melted butter: 150 g = ⅔ cup
Eggs: 6 large eggs
Peels of 2 oranges
Zest of 1 orange
Orange juice: ½ cup
All purpose flour: 180 g = 1½ cups
Rye flour: 180 g = 1½ cups
Baking powder: 10 g = 2 teaspoons
Ground ginger: 3 g = 1 teaspoon
Ground cinnamon: 3 g = 1 teaspoon
Allspice: 2 g = ½ teaspoon
Nutmeg: 2 g = ½ teaspoon
Star Anise - 1 star
Instructions
To make the candied orange peels:
Peel the 2 oranges and put them in a sauce pan with 1 ½ cups cold water - bring to a boil and then let simmer for 5 minutes.
Strain out the water, leaving the peels in the sauce pan. Add in the orange juice. Bring up to a boil, reduce the heat and let simmer for 5 more minutes. The orange peels should be soft and tender at this point.
Strain out the orange juice and mix the orange peels in a food processor or chop very finely.
Strain out any excess liquid until you are left with just the orange peel paste.
To make the spice milk:
In a large saucepan over medium-low heat, warm the milk, butter, coffee, salt, honey, the ¼ cup of sugar, ground ginger, cinnamon, allspice, nutmeg and star anise as well as the orange peel paste. Heat until warm. Turn off the heat just as it begins to bubble - you don't want to burn the milk. Remove the star anise and discard it.
To make the caramel:
In a dry saucepan add the ½ cup of sugar and the orange juice. Bring it up to a simmer over medium heat. Stir non stop with a silicone spatula. Do not stop stirring and do not leave the kitchen for any reason! Caramel can burn quickly so keep an eye on it. Once it starts to turn an amber color (just past light brown), remove from the heat and pour in the spice milk mixture. Careful as you do this - the caramel will splatter a little. Mix quickly with the silicone spatula.
To make the batter:
Sift together the all purpose flour and the rye flour together with the baking powder in a large mixing bowl (or in a stand mixer with the bread paddle attachment)
Whisk together the 6 eggs until they are fully emulsified (no visible separation of egg whites) and add to the flour mixture.
Pour in the spice milk and caramel mixture.
Mix on medium for 3 minutes until fully blended.
Cover the bowl and set in the fridge overnight (or at least for a few hours until the batter fully rests)
To cook the Gingerbread Spice Cake
Heat the oven to 300 degrees
Butter the inside of the Le Creuset Terrine and add a light dusting of flour to the inside to keep the batter from sticking.
Pour in the batter (it should be about a half inch from the top of the terrine)
Tap the terrine a couple times on the counter to let the batter settle.
Place on the middle rack of your hot oven without the lid
Cook for 1 hour and 15 minutes or until the crust is fully risen and a cake tester comes out without wet batter on it (a little batter on the cake tester is ok - the cake will continue to cook a little in the terrine and you don't want it to get dry)
Let the cake cool in the terrine on the counter.
Once cooled, dust with a little icing sugar and serve directly in the Terrine - it makes a beautiful centerpiece for your holiday table!
The lid of the terrine is great for keeping the cake moist for a couple days on your countertop.
Kimberly says
I'm in the process of making this now and don't see where the 2/3 butter is added. I've looked the page over four times. Is all 2/3 of a c used to prep the pan?
Anina Belle Giannini says
Hello Kimberly, Thank you so much for drawing this to my attention! I have gone in and fixed the recipe. The butter should be added to the spice milk when you are warming it up in the pan. If you have missed that step you can also add it right into the batter and give it a mix before putting it in the pan. Good luck with the rest of your baking! You will love this Spice cake! Happy Holidays, Anina Belle
Vickie Harvey says
What size is the terrine, so I know what size loaf pan to use?
Anina Belle Giannini says
Hello Vickie, The Le Creuset Terrine is 13.9 x 4.4 so it is longer and skinnier than your regular loaf pan. The recipe still works great in a loaf pan, I would just keep a close eye on the cooking time - it will likely take a little longer. Stick a cake tester in the batter once the top firms up and creates a nice crust - when the cake tester comes out without clumps of batter on it (a little moisture is fine) you will know it is done. Let it rest in the pan for a little before serving.
Bon Appétit!
Mary says
Hi I am planning to make this for Christmas. Is a 9x5 inch pan good? Your pan looks longer than that.
Thank you.
Anina Belle Giannini says
Hello Mary, Thank you for your question. The Le Creuset Terrine is 13.9 x 4.4 so it is longer and skinnier than your regular loaf pan. The recipe still works great in a loaf pan, I would just keep a close eye on the cooking time - it will likely take a little longer. Stick a cake tester in the batter once the top firms up and creates a nice crust - when the cake tester comes out without clumps of batter on it (a little moisture is fine) you will know it is done. Let it rest in the pan for a little before serving. Bon Appétit!
Vickie Harvey says
I do not have the terrine that you used. What are the measurements of the pan, so I know what to use. Or do you know what else would work. I really want to bake this!