Christmas Spice Cake: Fluffy and Gingerbread-Spiced With Whipped Chocolate Cream, Easy for Beginners

This Christmas spice cake is an easy, juicy Advent cake that is aromatic, fluffy and creamy all at once. The batter comes together in minutes, so even beginners can handle it, and the chocolate whipped cream on top makes it a real holiday showpiece.

The special touch is the creamy topping. It uses a German no-cook instant cream powder (Crème Olé) that is whipped straight into cold heavy cream, which gives a very smooth, stable mousse-like frosting.

How do you make a Christmas spice cake with chocolate cream?

The base is a fluffy batter in which the whipped egg whites are folded in at the very end. While the cake layer cools, you whip cold heavy cream with the chocolate cream powder. Spread the cream over the cake and let it set in the refrigerator.

At a Glance

• Prep time: 15 min
• Baking time: 25 min (plus 2 to 3 hours chilling)
• Servings: 8 to 10 slices (8×10-inch / 20×26 cm pan)
• Difficulty: Easy
• Calories: about 380 kcal per slice
• Trend: Easy Advent cake

Ingredients

Instructions

1. Make the cake layer

1. Preheat the oven to 350°F (180°C), conventional (top and bottom heat). Set an 8×10-inch (20×26 cm) baking frame or small pan on a baking sheet lined with parchment paper.
2. Separate the eggs. Whip the whites with the pinch of salt until stiff peaks form.
3. In a second bowl, beat the softened butter, brown sugar and vanilla until creamy and fluffy.
4. Beat in the two egg yolks one at a time.
5. In a dry bowl, mix the flour, baking powder, cocoa, ground almonds and gingerbread spice.
6. On low speed, add the dry mixture and the milk to the butter mixture in alternating portions.
7. Finally, fold in the chocolate shavings and the whipped egg whites gently with a spatula. Do not use the mixer again, so the batter stays fluffy.
8. Pour the batter into the prepared frame or pan and smooth the top.
9. Bake for 25 minutes. Check with a toothpick.
10. Let the cake layer cool completely.

2. Make the cream and finish

1. Pour 2 cups plus 2 tablespoons (500 g) well-chilled heavy cream into a tall bowl.
2. Add both packets of the chocolate cream powder.
3. Beat on low speed first until the powder is combined with the cream.
4. Then beat on the highest speed for about 3 minutes, until you have a firm, creamy mousse.
5. Spread the cream evenly over the completely cooled cake layer. You can smooth it or make decorative waves with a spoon.
6. Refrigerate the cake for at least 2 to 3 hours so the cream sets fully.
7. Dust the top lightly with cocoa before serving.

Video Recipe

Tips for Perfect Christmas Spice Cake

1. How do I keep the cake juicy? Do not overbake the layer (check with a toothpick) and fold in the whipped egg whites very gently. The cream also keeps the cake soft for the next few days.
2. Do I have to use the cream? No, the cake layer is delicious on its own. Once cool, just dust it with powdered sugar or pour chocolate glaze over it.
3. Hard-to-find cream powder. Crème Olé is a German product. In the US, a close stand-in is a dry instant (not cook-and-serve) chocolate pudding mix whipped into the cold cream. Start with one standard 3.9 oz (110 g) box and taste; the texture will differ slightly from the original.

Easy Variations

• A different cream: Instead of chocolate, you can use a vanilla, nougat or stracciatella cream powder. All of them go well with a gingerbread-spiced cake.
• Other nuts: Use ground hazelnuts or walnuts instead of almonds.

Frequently Asked Questions (FAQ)

Serve the cake well chilled. It is ideal for Advent Sundays or as the main dessert on the Christmas table. Store it in the refrigerator.

The recipe is based on a version by Sandras Backideen, adapted by the We Cook With Love team.

Enjoy! Try more recipes from our kitchen.