These Gingerbread Plum Bars are the kind of treat that makes the dessert table feel instantly special!
You’ve got soft, spiced gingerbread cake stacked with tart plum jam, a smooth layer of dark chocolate ganache on top, and that final festive touch, sugared cranberries and rosemary. They look like little edible gifts. (And honestly?! They kinda are!)
Pin this now to find it later!
This is our go-to when we want something that tastes like Christmas but doesn’t require frosting bags, piping tips, or a whole afternoon… You bake one sheet of cake, slice it into layers, spread in that jam, and pour the chocolate glaze right over the top! It’s simple, but it makes a BIG impression.
They also keep well, wrap beautifully, and always, ALWAYS, get compliments! So if you’re bringing dessert to a party or packing up edible gifts for friends, this recipe’s a winner!
Tips for Success
- Use room temp ingredients. Cold eggs or butter can cause the batter to split… Let everything sit out for 20–30 minutes before you start mixing.
- Don’t overbake the cake. You want it just done, soft and springy, NOT dry! Start checking around the 22-minute mark.
- Cool completely before slicing. The cake needs to be fully cool (and ideally chilled) to slice neatly into layers.
- Use a serrated knife for clean cuts. It helps avoid tearing, especially when slicing horizontally. Take your time here, it’s worth it…
- Warm the jam slightly if it’s too thick. A few seconds in the microwave makes it easier to spread without tearing the cake.
- Level the cake if needed. If the top domes a bit, just trim it flat with a serrated knife before layering, that way your bars won’t lean or wobble.
- Let the ganache set before slicing. Pop the finished bars in the fridge for 20–30 minutes before trimming the edges or cutting into squares.
- Garnish just before serving. The sugared cranberries and rosemary look best when added right before presenting or gifting!
Ingredients
For the gingerbread cake:
- 2¼ cups (280 g) all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) brown sugar
- 2 large eggs
- ¾ cup (180 ml) molasses
- ½ cup (120 ml) buttermilk (or ½ cup milk + 1 tsp lemon juice)
- 1 tsp (5 ml) vanilla extract
For the filling:
- ¾ to 1 cup (200–250 g) plum jam or plum preserves
For the ganache:
- 200 g (7 oz) dark chocolate, chopped
- ⅔ cup (160 ml) heavy cream
- 1 tbsp (15 g) unsalted butter
For garnish (optional but recommended):
- Powdered sugar, for dusting
- Sugared cranberries
- Fresh rosemary sprigs (small)
How to Make Gingerbread Plum Bars with Chocolate Ganache
1. Preheat and prep
Preheat your oven to 175°C (350°F). Grease and line a 9×13-inch pan with parchment paper, leaving a bit of overhang on the sides for easy lifting later.
2. Make the cake batter
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy, about 2–3 minutes with a hand mixer. Add the eggs one at a time, beating well after each.
Pour in the molasses and vanilla and mix until smooth. It’ll look a bit dark and glossy, that’s PERFECT!
Alternate adding the dry ingredients and the buttermilk, mixing gently between each addition. Don’t overmix, just stir until the batter is smooth and combined.
3. Bake the cake
Pour the batter into your prepared pan and smooth the top. Bake for 22–26 minutes, or until the top is set and a toothpick comes out clean or with just a few crumbs.
Let the cake cool in the pan for about 15 minutes, then lift it out and cool completely on a wire rack. (You can speed this up by popping it into the fridge once it’s mostly cool.)
4. Slice and fill
Once the cake is completely cool, carefully slice it horizontally into three even layers using a serrated knife. Take your time here, a chilled cake slices more cleanly.
Spread a thin, even layer of plum jam over the bottom layer, then place the middle layer on top and repeat. Gently add the top layer and press lightly to settle everything in place.
Tip: If your jam is thick or hard to spread, warm it slightly in the microwave first…
5. Make the ganache
Heat the cream in a small saucepan or microwave-safe bowl until it just begins to simmer. Pour it over the chopped chocolate and let it sit for 2 minutes, then stir until smooth and glossy. Stir in the butter until melted!
Let the ganache cool slightly, then pour it over the top of the cake and spread it evenly with an offset spatula. Chill for 20–30 minutes to help it set.
6. Slice and garnish
Once the ganache is set, trim the edges for a cleaner look (totally optional, but satisfying!) Slice into squares or rectangles.
Dust with powdered sugar, then top each square with a sugared cranberry and a sprig of rosemary for the perfect festive finish!
Storage Tips
- Room temperature: Store the bars in an airtight container at room temp for up to 2 days. Just keep them in a cool spot away from heat!
- Fridge: For longer storage, keep them in the fridge, they’ll stay fresh for up to 5 days. The ganache firms up slightly, but the bars stay soft.
- Freezer: These bars freeze beautifully! Slice first, then layer between parchment in an airtight container or freezer bag. Freeze for up to 1 month.
- To serve after freezing: Thaw overnight in the fridge, then let them come to room temp. Add the sugared cranberries and rosemary just before serving for the best look.
These Gingerbread Plum Bars are everything we want in a HOLIDAY bake, simple, spiced, and just fancy enough to feel special!! The layers of plum jam and glossy chocolate ganache make them perfect for gifting, sharing, or just enjoying with a quiet cup of coffee during December.
Gingerbread Plum Bars with Chocolate Ganache
Ingredients
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup unsalted butter softened
- ½ cup brown sugar
- 2 large eggs
- ¾ cup molasses
- ½ cup buttermilk or milk + 1 tsp lemon juice
- 1 tsp vanilla extract
- ¾ to 1 cup plum jam or preserves
- 200 g dark chocolate chopped
- ⅔ cup heavy cream
- 1 tbsp unsalted butter
- Powdered sugar
- Sugared cranberries
- Rosemary sprigs
Instructions
- Preheat oven to 175°C (350°F). Grease and line a 9×13-inch pan with parchment paper.
- In a bowl, whisk flour, baking soda, spices, and salt. In a separate bowl, cream butter and sugar. Add eggs, molasses, vanilla, and mix well.
- Alternate adding dry ingredients and buttermilk to the wet mixture. Stir just until combined.
- Pour into the prepared pan and bake for 22–26 minutes, or until a toothpick comes out clean.
- Cool completely, then slice the cake horizontally into 3 even layers.
- Spread jam between the bottom and middle layers, then again between middle and top layers.
- For ganache: heat cream until simmering, pour over chocolate, let sit, then stir smooth. Add butter and stir until glossy.
- Spread ganache over the top of the stacked cake. Chill for 20–30 minutes to set.
- Slice into bars and garnish with powdered sugar, sugared cranberries, and rosemary sprigs before serving.
Notes
- Use a serrated knife and chill the cake for clean slicing.
- Warm jam slightly for easier spreading.
- Level the cake if needed for neater stacking.
- Feel free to substitute cranberry or blackberry jam if desired.
- Let ganache fully set before trimming or serving.
If you try them, I’d love to know how they turned out! Leave a comment or a quick star rating, it helps more than you think, and I always love hearing what you’re baking this season!
And hey, don’t forget to SAVE this recipe so you’ve got it ready for your next holiday baking day, cookie box, or last-minute party dessert!
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