6 Easy Steps for Gingerbread Plum Bars with Ganache

Why You Will Love These Gingerbread Plum Bars

These layered gingerbread plum bars are the ultimate holiday treat. They bring together soft, spiced molasses cake, sweet and tangy plum fruit spread, and a silky coat of melted dark chocolate on top.

Decorated with a dusting of white sugar, bright cranberries, and green rosemary sprigs, each slice looks like a festive holiday present. You get all the comfort of classic Christmas baking without spending hours rolling dough or piping frosting. You simply bake one sheet pan, cut it into layers, spread the jam, and pour warm chocolate over the top.

Baker’s Secret Vault

8 Essential Baker Tips for Perfect Bars

To get the neatest slices and best texture, keep these simple pointers in mind:

01

Use Room-Temperature Ingredients

Take butter, eggs, and milk out of the fridge 30 minutes early so your cake batter blends evenly without separating.

02

Do Not Overbake

Gingerbread becomes dry very quickly. Check your oven around the 22-minute mark; the cake should feel light and springy to the touch.

03

Chill Before Slicing

A warm cake breaks apart easily. Let your baked sponge cool down completely at room temperature, then chill it before cutting.

04

Choose a Serrated Knife

A sharp bread knife makes smooth horizontal cuts without tearing the tender crumb.

05

Microwave the Jam

If your fruit jam feels cold or stiff, warm it for 10 seconds in the microwave so it spreads easily without pulling up crumbs.

06

Trim the Crown

If the middle of the cake rises higher than the edges, slice off the rounded top so your layers stay flat.

07

Let the Ganache Firm Up

Place the glazed cake in the refrigerator for 25 minutes before cutting it into small squares.

08

Add Fruit Right Before Serving

Place your sugared cranberries and rosemary leaves on top just before serving so the sugar stays dry and crisp.

Ingredients You Need

For the Spiced Cake:

• All-Purpose Flour: 2¼ cups (280 g)
• Baking Soda: 1 tsp
• Ground Ginger: 2 tsp
• Ground Cinnamon: 1½ tsp
• Ground Cloves: ¼ tsp
• Fine Salt: ¼ tsp
• Unsalted Butter: ½ cup (115 g), softened at room temperature
• Brown Sugar: ½ cup (100 g)
• Eggs: 2 large eggs
• Dark Molasses: ¾ cup (180 ml)
• Buttermilk: ½ cup (120 ml) (or regular milk mixed with 1 tsp lemon juice)
• Vanilla Extract: 1 tsp (5 ml)

For the Fruit Filling:

• Plum Jam or Preserves: ¾ to 1 cup (200–250 g)

For the Chocolate Ganache Topping:

• Dark Chocolate: 200 g (7 oz), chopped small
• Heavy Whipping Cream: ⅔ cup (160 ml)
• Unsalted Butter: 1 tbsp (15 g)

For Garnish (Optional):

• Powdered Sugar: For a light dusting
• Sugared Cranberries: For a festive red touch
• Fresh Rosemary Leaves: Small green sprigs

6 Steps to Make Gingerbread Plum Bars

Step 1: Prep the Oven and Pan

Set your oven rack to the middle and preheat to 175°C (350°F). Lightly oil a 9×13-inch baking pan and line it with baking parchment, leaving extra paper on the sides to lift the cake out later.

Step 2: Mix the Dry and Wet Batters

In a bowl, stir together flour, baking soda, ground ginger, cinnamon, cloves, and salt.

In another large bowl, beat the soft butter and brown sugar until light and fluffy. Beat in the eggs one by one, then mix in the molasses and vanilla until glossy. Slowly add the dry flour mixture and buttermilk in small alternating batches until combined. Do not overmix.

Step 3: Bake and Cool Down

Spread the batter into your lined pan and level the surface. Bake for 22 to 26 minutes, or until an inserted wooden toothpick comes out clean. Rest the cake in the pan for 15 minutes, then use the parchment wings to lift it onto a cooling rack until fully cooled.

Step 4: Layer with Plum Jam

Use a long bread knife to slice the cooled cake horizontally into three thin, even layers. Place the bottom sponge on your board and spread half of the plum jam across it. Add the center cake layer, spread the rest of the jam, and top with the final cake layer. Press down gently with your hands to keep it secure.

Step 5: Glaze with Chocolate Ganache

Heat your cream in a small pot until hot and bubbling around the sides. Pour it over the chopped dark chocolate, let it rest for 2 minutes, then stir until shiny and smooth. Mix in the tablespoon of butter. Let it cool slightly, pour it across the top of the stacked cake, and smooth it with a flat spatula. Chill in the fridge for 20 to 30 minutes until set.

Step 6: Slice and Decorate

Trim off any uneven outer edges for neat borders, then slice the cake into bite-sized squares. Dust each piece with powdered sugar and place a sugared cranberry with a small rosemary leaf on top.

Storage and Freezing Instructions

• On the Counter: Store leftover bars in a sealed box at room temperature for up to 2 days.
• In the Refrigerator: Keep them in an airtight container for up to 5 days. The chocolate stays firm and the cake stays moist.
• In the Freezer: Pack sliced bars between sheets of parchment paper inside a freezer-safe container for up to 1 month. Defrost overnight in the fridge and add your fresh fruit garnish just before eating.