Hey guys! I’m here today with a really pretty, unique, fall recipe! I know a lot of people think of gingerbread as a winter dessert, but it’s got all the spicy warmth we want during the fall, so I actually think now is the perfect time to start enjoying it!

If you’re anything like me, you probably spent a lot of your childhood eating Gingerbread Cookies, but not really ever eating Gingerbread cake. It’s honestly such a great cake- I think it’s even better in this form! Let’s get to it.

How to Make Gingerbread Meringue Cake

Meringue cakes are super unique, and it’s something that I really love. It’s basically a cake that gets partially baked, and then topped with a sweet meringue, and finally baked until crisp, cracked, and soft on the inside.

We’re starting with the gingerbread cake base. It comes together just like a typical cake, including some molasses and warm spices to give it that classic flavor. I’m using cinnamon, ginger, and nutmeg, but you can use whatever warm spices you like. Although in this case, I’d recommend that you include a good amount of ginger and cinnamon for that classic flav!

Pour it into an 8 inch round cake pan that has been lined with parchment paper that has some over-hanging pieces on it for easy removal. Bake it for about 20 minutes, or until it’s puffed some and has started to look a little dry on top.

Then, pour on the sweet meringue and pop the whole thing back in the oven for another 25-28 minutes, or until it’s toasty and cracked all over. It will be pretty puffed at this point as well, but it will settle and fall as it cools- that’s okay!

Once cooled, you can remove it from the pan and slice to enjoy!

Tips & Tricks for High-Altitude Meringue Cake

Meringue cakes are a little tougher to make, and it’s definitely a higher-skill-level cake, but with some tips and tricks, you can definitely do it!

  • Use a tall cake pan if at all possible, because the meringue will get really puffy as it bakes. You want to have enough room for the meringue to fully expand without rising over the edges of your pan.
  • Know your altitude: I am at about 5,000 ft above sea level, so I find that most people who are around 3,000 to 7,000 ft don’t need to adjust my recipes.
  • Be gentle with your meringue and be sure to add in the sugar very slowly. This is a pretty high ratio of sugar, so it won’t be quite as thick as a pipe-able cookie-style meringue. That’s okay though!
  • My meringue is thin: This can happen for a few reasons- you may have gotten a bit of egg yolk into your egg white mixture, or you may have added the sugar too fast. However, if it’s a shiny white, and thick enough that it ribbons, it should work perfectly! This meringue recipe will be slightly thinner than some other kinds.
  • It’s supposed to crack and fall as it cools so don’t worry when this happens to you!
  • You can use a square pan too and it can be easier to remove the cake when using a square pan because you can have larger over-hangs
  • You can also use an 8 inch spring form pan

This cake is so fun to make, plus it looks super impressive, and tastes seriously amazing. It’s such a great choice for anything fall and winter, and I hope you guys enjoy this one!

Gingerbread Meringue cake

Servings 8 slices

Ingredients

For the Gingerbread Cake:

  • 1 2/3 cup flour
  • 1 1/4 tsp cinnamon
  • 3/4 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup softened butter
  • 1/2 cup dark brown sugar
  • 1 egg
  • 1/2 cup molasses
  • 1 tsp vanilla extract
  • 1/2 cup milk

For the Meringue:

  • 3 egg whites
  • 1/2 tsp. cream of tartar
  • 3/4 cup sugar
  • 1/4 tsp. ginger
  • 1/4 tsp. cinnamon
  • 1/4 tsp. salt

Instructions

For the Gingerbread Cake:

  1. Preheat your oven to 350 degrees, and grease an 8 inch round or square or springform cake pan generously. Line the pan with parchment paper with over-hangs for easy removal. Set aside.

  2. In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, salt, baking powder, and baking soda. Set aside.

  3. In a large bowl, beat together the butter and brown sugar until combined and fluffy. Add in the egg, molasses, and vanilla extract and beat until combined. Slowly add in the flour mixture and milk in alternating parts, beginning and ending with the flour mixture, until completely combined and smooth. The batter will be thick.

  4. Spread the batter evenly into your prepared baking pan. Bake for 20 minutes, or until the cake is slightly puffed and looks slightly dry on top.

For the Meringue:

  1. While the cake is baking, put the egg whites and cream of tartar into a large bowl and beat with an electric mixer until it begins to thicken. Add the sugar VERY slowly into egg whites as you continue to beat the eggs. It will become glossy and thick as you beat, and once all the sugar has been added, beat in the cinnamon, ginger, and salt until combined.

  2. NOTE: The meringue won't become as thick as a pipe-able meringue for cookies or the top of a pie- it should still be fairly flowy but should have the ribbon effect at least.

  3. As soon as the cake comes out of the oven, pour the meringue on top and spread evenly. Put the whole cake back into the oven to bake for an additional 25-30 minutes, or until the cake is puffy, toasted, and cracked.

  4. Let the cake cool completely in the pan, and then run a knife around the edges. Pull on your parchment paper to remove from the pan, and slice to serve! Enjoy!


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