Gingerbread Kransekaka Recipe
If you’re looking for a dessert that’s as delightful to look at as it is to eat, gingerbread kransekaka is the answer. The iconic Norwegian and Danish cake is a towering ring cake, often gracing celebrations such as weddings, birthdays, and Christmas. This recipe incorporates a twist by using gingerbread to make a kransekaka that is a showstopper on any dessert table.
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Jump to RecipeWhat is Kransekaka?
Kransekaka, which translates to “wreath cake,” is a traditional Scandinavian dessert made of concentric rings stacked to form a tall, cone-shaped tower. The cake is very sweet and traditionally made with almond flour. It’s typically decorated with royal icing and sometimes adorned with Norwegian or Danish flags. My daughter decided to use a gingerbread cookie dough instead of the traditional almond recipe and the results are fantastic!
Ingredients Needed to Make Gingerbread Kransekaka
One of the reasons gingerbread kransekaka is so beloved is its bold ginger flavor. Here’s what you’ll need:
- 3 1/2cups all-purpose flour
- 10 tbsp butter, softened at room temperature
- 3/4 cup packed brown sugar
- 2/3 cup unsulphured dark molasses (not blackstrap)
- 1 tbsp ground ginger
- 1 tbsp cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1 large egg
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Tools Needed
To create the signature rings, you’ll need a kransekaka ring mold set. If you don’t have one, you can shape the dough into rings by hand, though the mold ensures uniformity.
How To Make Gingerbread Kransekaka
Prepare the Dough
- In a large bowl, combine the dry ingredients of flour, spices, salt, and baking soda.
- In a stand mixer (or handheld), beat butter and sugar until well combined. Add egg, vanilla, molasses and beat until smooth and creamy.
- Add the dry ingredients to the wet and mix until well combined. The dough will be thick and sticky.
- Form the dough into a ball and cover with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Shape the Rings
- Preheat your oven to 177°C (350°F) and grease the kransekaka molds.
- Roll the dough into long ropes, about the thickness of a finger. Place the ropes into the molds, pinching the ends together to form rings.
Bake
- Bake the rings in the preheated oven for 8-10 minutes, or until they’re lightly golden on top.
- Let the rings cool completely in the molds before carefully removing them.
Assemble the Gingerbread Kransekaka Tower and Decorate
- Mix a batch of royal icing by whisking together 1 cup of powdered sugar, 1 egg white, and a few drops of lemon juice. Alternatively, use store-bought royal icing.
- Start with the largest ring as the base and use royal icing to “glue” the rings together as you stack them. Sprinkle with edible glitter for an extra festive touch! Work your way up to the smallest ring.
Tips for Success
- Chill the Dough: Refrigerating the dough makes it easier to handle and helps maintain the rings’ shape during baking.
- Practice Patience: Assembling and decorating the kransekaka takes time, but the result is well worth the effort.
Storing and Serving Gingerbread Kransekaka
Kransekaka can be made ahead of time and stored in an airtight container for up to two weeks. For an authentic Scandinavian experience, serve it with a cup of strong coffee or a glass of sparkling wine.
Gingerbread kransekaka is more than just a cake—it’s a celebration centerpiece and a testament to Scandinavian baking traditions. Whether you’re recreating a family recipe or trying it for the first time, this gingerbread cake is sure to impress. Give it a try for your next special occasion and enjoy the magic of this towering treat!
Gingerbread Kransekaka
Equipment
- kransekaka ring molds
Ingredients
- 3 1/2 cups all-purpose flour
- 10 tbsp butter, softened at room temperature
- 3/4 cup packed brown sugar
- 2/3 cup unsulfured dark molasses (NOT blackstrap)
- 1 tbsp ground ginger
- 1 tbsp cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1 tsp vanilla extract
Instructions
- In a large bowl, combine the dry ingredients of flour, spices, salt, and baking soda. Set aside.
- In a stand mixer (or handheld), beat butter and sugar until well combined. Add egg, vanilla, molasses and beat until smooth and creamy.
- Add the dry ingredients to the wet and mix until well combined. The dough will be thick and sticky.
- Form the dough into a ball and cover with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- Preheat your oven to 350°F and grease the kransekaka molds.
- Roll the dough into long ropes, about the thickness of a finger. Place the ropes into the molds, pinching the ends together to form rings.
- Bake the rings in the preheated oven for 8-10 minutes, or until they’re lightly golden on top.
- Let the rings cool completely in the molds before carefully removing them.
- Mix a batch of royal icing by whisking together 1 cup of powdered sugar, 1 egg white, and a few drops of lemon juice. Alternatively, use store bought royal icing.
- Start with the largest ring as the base and use royal icing to "glue" the rings together as you stack them. Sprinkle with edible glitter for an extra festive touch! Work your way up to the smallest ring.
