Easy Dutch Kruidkoek: The Best Spiced Gingerbread Cake Recipe for a Cozy Winter

Discover the delightful warmth of Dutch Kruidkoek with this incredibly easy gingerbread cake recipe. Infused with aromatic cinnamon, nutmeg, and ground cloves, this cake delivers a rich, comforting flavor that perfectly captures the essence of winter. Not only will you savor every delicious bite, but your entire home will be filled with an inviting, spicy aroma as it bakes. This is truly a recipe you’ll want to make again and again!

Kruidkoek, also affectionately known as Dutch gingerbread cake, is a beloved traditional sweet bread from the Netherlands. Its distinctive taste comes from a generous blend of warming spices, making it a perfect treat for any time of year, especially during cooler months when comfort food is most desired. Unlike many gingerbread cakes that can be dense and heavy, Kruidkoek often boasts a wonderfully moist and tender crumb, making it an absolute delight with a cup of coffee or tea.

[feast_advanced_jump_to]

Why This Easy Kruidkoek Recipe Is a Must-Try

This particular Kruidkoek recipe stands out for its simplicity and the incredible depth of flavor it achieves with minimal effort. Whether you’re a seasoned baker or just starting, you’ll find this recipe straightforward and incredibly rewarding. Here’s why you’ll fall in love with it:

• Effortless Preparation: With clear, concise steps, you can whip up the batter in no time, making it ideal for busy weekdays or impromptu baking sessions.
• Rich, Aromatic Spices: The combination of cinnamon, nutmeg, and cloves creates a symphony of flavors that is both bold and comforting. These spices are not just for taste; they also fill your kitchen with an irresistible aroma that truly sets a cozy atmosphere.
• Perfect Texture: This recipe yields a moist, tender cake that stays fresh for days, making it perfect for meal prepping or enjoying throughout the week.
• Versatile & Adaptable: Easily customize it with your favorite add-ins or make simple substitutions to fit dietary preferences.

Customizing Your Kruidkoek: Variations and Tips

While the classic Kruidkoek is wonderfully delicious on its own, there are several ways to customize this recipe to suit your taste or dietary needs. These simple variations can add new dimensions to your sweet bread, making it even more enjoyable.

• For a Heartier, Filled Gingerbread Cake: Elevate your Kruidkoek by incorporating delightful textures and extra flavor. Add 1 cup (165 grams) of plump raisins and 1 cup (115 grams) of finely chopped walnuts to the batter. The raisins will soften and become wonderfully juicy during baking, while the walnuts will provide a satisfying crunch. For the best distribution, mix the raisins through the batter before pouring it into the tin. You can then sprinkle the chopped walnuts on top for a beautiful finish and an extra textural element.
• Transform into Classic Dutch Peperkoek: If you’re looking to explore another traditional Dutch spiced cake, simply substitute the individual cinnamon, nutmeg, and cloves with 1 teaspoon of a pre-made gingerbread spice blend. This often includes a wider array of spices like ginger, coriander, and white pepper, giving your cake a slightly different, yet equally delicious, flavor profile. In that case, you’ll be baking a Dutch Peperkoek, which is a fantastic variation to try!
• Making it Vegan: For those following a vegan diet, this recipe is easily adaptable. Simply substitute the regular milk with an equal amount of your favorite plant-based milk, such as soy milk, almond milk, or oat milk. The result will be just as moist and flavorful, ensuring everyone can enjoy a slice of this delicious sweet bread.

Pro Baking Tips for a Perfect Kruidkoek Every Time

Achieving the perfect Kruidkoek is simple when you follow a few expert tips. These suggestions will help ensure your cake comes out of the oven beautifully baked, moist, and easy to handle.

• Lining the Cake Tin: To guarantee an effortless release and prevent any sticking, always line your cake tin with baking paper. This simple step makes removing the finished cake a breeze and ensures a clean, intact presentation. Make sure the paper extends slightly over the edges to create convenient “handles” for lifting.
• The 5-Minute Rule After Baking: Once your cake is out of the oven, resist the urge to immediately release it from the tin. Let it stand for about 5 minutes. During this short period, the cake will slightly cool and gently shrink away from the sides of the tin, making it much easier to remove without any damage.
• Checking for Doneness: The best way to determine if your Kruidkoek is thoroughly baked is by using a wooden satay pricker (or a toothpick). Insert it into the thickest part of the cake, which is usually the center. If the pricker comes out clean and dry, your cake is done. If there’s wet batter clinging to it, give it a few more minutes in the oven.
• Oven Temperature Adjustments: The type of oven you use can significantly impact baking times and temperatures. If you’re using a convection oven (one with a fan), bake the cake at 350 degrees Fahrenheit (180 degrees Celsius). However, if you’re baking with a conventional oven, you’ll need a slightly higher temperature, so set it to 390 degrees Fahrenheit (200 degrees Celsius). Always refer to your oven’s specific manual for any unique settings.
• For a Soft Crust: If you prefer a soft, tender top crust rather than a crunchy one, simply cover the cake tin with baking paper during the initial part of the baking process. This helps trap moisture and prevents the top from drying out or becoming too firm. You can remove the paper for the last 15-20 minutes if you desire a light golden brown color.
• Self-Rising Flour Alternative: If you don’t have self-rising flour on hand, you can easily create your own. For every 500 grams (approximately 4 cups) of all-purpose flour, mix in 1 ½ teaspoons of baking powder. Sift them together thoroughly to ensure even distribution, and use this mixture in place of self-rising flour.

Storing Your Kruidkoek to Maintain Freshness

Proper storage is key to keeping your Kruidkoek deliciously moist and flavorful for as long as possible. Follow these simple guidelines to extend its shelf life:

• Room Temperature Storage: Once completely cooled, wrap your Kruidkoek tightly in aluminum foil. Storing it at room temperature in an airtight container will keep it fresh and moist for up to 1 week. The foil helps to lock in moisture and protect it from air exposure.
• Avoid the Refrigerator: Do not store Kruidkoek in the refrigerator. The cool, dry air of a fridge can quickly dry out the cake, making it dense and crumbly. Room temperature is ideal for preserving its soft texture.
• Freezing for Longer Enjoyment: Kruidkoek freezes exceptionally well, allowing you to enjoy this delightful treat for months. Wrap the entire cake or individual slices tightly in aluminum foil, then place it in a plastic freezer bag or an airtight freezer-safe box. This way, you can store it for up to 3 months.
• Freezing Tip: For ultimate convenience, slice the cake before freezing. This allows you to easily defrost only the portion you need, preventing waste and making it a quick snack option. Defrost the cake at room temperature for a few hours before serving.

Serving Suggestions for Your Dutch Gingerbread Cake

Kruidkoek is incredibly versatile and can be enjoyed in many ways. It makes a wonderful breakfast treat, a satisfying afternoon snack, or a delightful dessert. Serve it simply on its own with a cup of tea or coffee, or elevate the experience with a few additions:

• Classic Pairing: Enjoy a slice with a thin spread of butter.
• Sweet Enhancements: Add a dollop of your favorite fruit jam or a drizzle of honey.
• Savory Touch: Some people enjoy Kruidkoek with a slice of mild cheese, offering a unique sweet and savory combination.
• Dessert Style: Warm a slice slightly and serve with a scoop of vanilla ice cream or a generous spoonful of whipped cream for a comforting dessert.

📖 Recipe

RECIPE CARD

Easy gingerbread cake {Dutch kruidkoek}

Andréa

Easy gingerbread cake, known as Dutch kruidkoek, is easy to make, with a winter flavor. Because you add cinnamon, nutmeg, and ground cloves, it becomes very rich in flavor. And not only is this cake super tasty, but your whole house will also smell delicious while baking. That’s why you want to make this recipe!

5 of 34 votes

Print Recipe
Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Breakfast, Lunch, Sweets and Sweet Baking

Cuisine Dutch

Servings 12 slices

Calories 337 kcal

Equipment

• A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 500 grams self-rising flour
• ▢ 2 teaspoons cinnamon, ground
• ▢ 2 teaspoons nutmeg, ground
• ▢ ½ teaspoon cloves, ground
• ▢ 500 gram dark brown sugar
• ▢ 500 ml milk

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric – US Customary

Instructions

• ▢
  Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
• ▢
  Line a baking tin with baking paper.
• ▢
  In a bowl mix the self-rising flour with cinnamon, nutmeg, and cloves.
• ▢
  Pour the milk into a saucepan and add the brown sugar.
• ▢
  Bring the milk to a boil and stir until the sugar is dissolved. Take the pan off the heat.
• ▢
  Whisk through the solid ingredients for 2 minutes at low speed, until you’ve got a smooth batter.
• ▢
  Pour the batter into the cake tin and bake for 70 minutes.
• ▢
  Check with a wooden satay pricker if the cake is done (look at the tips).
• ▢
  Take the cake out of the oven and let it stand for 5 minutes.
• ▢
  Release from the baking tin and let it cool down to room temperature.

Notes

• By lining the cake tin with baking paper, you can get it out of the tin easier.
• Let the cake stand for 5 minutes after baking before releasing it from the tin. That way it will shrink a little bit and you can take it out much easier.
• Check if the cake is done by pricking a satay pricker in the thicker part of the cake (most of the time the middle part). If it comes out dry, your cake is done.
• When you use a convectional oven bake the cake at 350 degrees Fahrenheit (180 degrees Celsius). If you’re baking with a conventional oven bake the cake at 390 degrees Fahrenheit (200 degrees Celsius).
• If you want a soft outside, instead of a crunchy top, put baking paper on top and therefore cover the batter.
• If you don’t have self-rising flour, mix 4 cups flour (500 grams) and 1 ½ teaspoon of baking powder and use that instead.

Nutrition

Calories: 337kcalCarbohydrates: 74gProtein: 6gFat: 2gSaturated Fat: 1gCholesterol: 4mgSodium: 31mgFiber: 1gSugar: 43gVitamin A: 70IUIron: 1mg

Keyword a recipe for a sweet bread, a recipe for peperkoek

Tried this recipe?

Let us know how it was!