Old-Style Polish Gingerbread Cake – Piernik Staropolski
This Old-Style Polish Gingerbread Cake – Piernik Staropolski is the kind of cake that rewards patience. The dough matures for weeks, the spices deepen, and by the time it’s baked and layered, the flavor is rich and irresistible.
This piernik is layered with tart plum butter, a toasted hazelnut filling, brushed with espresso for depth, and finished with a simple chocolate glaze and candied orange peel. It’s not a quick bake, but it’s the kind of cake that feels special every step of the way. Th best part, it tastes even better with time.
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How is this recipe different?
- I used brown butter
- I used brown sugar
- I added rye flour
- I brushed the layers with espresso
Key Ingredients and Substitutions
Browned Butter – browning the butter adds a deep, nutty richness that instantly sets this piernik apart from a standard gingerbread cake. It brings warm toffee notes that pair beautifully with the spices and the toasted hazelnuts in the filling. Let the browned butter cool slightly before mixing so it doesn’t scramble the eggs. Regular melted butter will work as well.
Brown Sugar – gives this cake its soft, caramel-like sweetness and helps keep the crumb moist during the long maturation process. Dark brown sugar gives a deeper molasses note; light brown sugar keeps things a bit softer. Coconut sugar or maple sugar both work well and preserve that warm, toffee-like undertone.
Flour Mix (All-Purpose + Rye) – this piernik’s old-world character comes from a blend of flours. All-purpose flour keeps the cake tender, while rye flour adds structure and a slightly earthy flavor. Because rye flour absorbs moisture differently, it helps the cake mature and soften over time. If you don’t have rye flour, use all-purpose flour only.
Honey – adds moisture and allows the spices to bloom as the dough matures. This is what gives the cake its deep, rounded flavor. Choose a mild, floral honey that supports the spices rather than overpowering them. A mix of honey and light molasses can be used in a pinch, but honey alone delivers the most classic flavor.
Other ingredients: eggs, baking soda, milk, cocoa powder, salt, orange and lemon zest, hazelnuts, cream cheese, heavy cream, vanilla, damson plum jam, and espresso powder.
Gingerbread spice mix: allspice, black pepper, cardamom, cinnamon, cloves, ginger, nutmeg.
Equipment you will need
- Large Bowl
- Saucepan
- Whisk + Sturdy Spatula
- Food Processor
- 9×13 Baking cake pan
- Parchment paper
- Long serrated knife.
- Pastry brush
- Wire rack
- Plastic wrap + foil
Top Tips
Give the dough time – the long resting period isn’t optional. That’s where the flavor develops. The dough will darken, the spices mellow, and the honey does its thing.
Chill before slicing – a short chill makes the cake much easier to level and cut into clean layers. Cold piernik is cooperative piernik.
Keep fillings thin and even – this cake is meant to mature, not ooze. Thin layers of plum butter and hazelnut filling will soften the cake beautifully without sliding.
Brush, don’t soak – the espresso is there for depth, not moisture overload. A light hand preserves the structure while adding flavor.
Press gently while it rests – after assembling, wrap the cake tightly and place a light weight on top. This helps the layers settle and mature evenly.
Let it rest before glazing – give the assembled cake at least 2-3 days before adding the chocolate glaze so everything has time to meld.
How to make it
- Brown the butter in a saucepan until nutty and golden. Let it cool slightly.
- Whisk the brown sugar and honey into the warm butter until smooth.
- Add the eggs to the cooled honey mixture, one at a time, mixing well after each addition.
- In a separate bowl, combine the flour mix, spices, orange and lemon zest, and salt. Mix the baking soda with milk.
- Stir the dry ingredients into the wet mixture until a thick, sticky dough forms. Add the baking soda mixture.
- Transfer the dough to a container, press plastic wrap directly onto the surface, cover tightly, and refrigerate for 2–4 weeks to mature.
- Preheat the oven to 350°F (175°C).
- Line a 9×13 pan with parchment paper.
- Spread the dough evenly in the lined baking sheet pan.
- Bake for 35–45 minutes, until set and fragrant.
- Cool completely in the pan, then chill briefly if needed for easier slicing.
- Toast the hazelnuts until fragrant, then remove most of the skins.
- Grind them finely in a food processor.
- Add cream cheese, honey, cream, vanilla, and salt.
- Process until thick and spreadable.
- Chill for 30 minutes to firm up.
- Trim domed tops as needed so the layers stack flat.
- Slice the cake horizontally into 3 even layers with a long serrated knife.
- Place the bottom layer on a board.
- Lightly brush with espresso.
- Spread a thin layer of plum butter.
- Add a thin, even layer of hazelnut filling.
- Top with the second cake layer.
- Brush with espresso and spread plum butter and hazelnut filling.
- Add the final cake layer.
- Lightly brush with espresso and spread only a thin layer of plum butter.
- Wrap tightly in parchment, then foil.
- Place a lightweight on top.
- Let rest 2–3 days at cool room temperature or in the fridge.
- Melt dark chocolate with butter for the glaze.
- Pour the melted chocolate over the top and smooth gently.
- Decorate the top of the cake with chopped hazelnuts and candied orange peel and.
Best ways to enjoy:
- with tea, coffee, vanilla ice cream
- with a dollop of whipped cream
- as a part of the dessert board
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Storage instructions, reheating
Before glazing (while it rests):
Once assembled, wrap the piernik tightly in both parchment paper and foil. Store it in a cool place or in the refrigerator for 2 – 3 days, allowing the layers to soften. This resting time is essential; the flavor and texture improve noticeably.
After glazing:
After the chocolate glaze has fully set, keep the cake loosely wrapped or stored in an airtight container.
Room temperature: up to 3–4 days in a cool spot; Refrigerator: up to 1 week
Bring to room temperature before serving for the best flavor and texture.
Make-ahead friendly:
This piernik is ideal for making ahead. The dough can be prepared and refrigerated for weeks in advance. The cake can be baked a few days before serving, and the assembled cake benefits from resting before glazing.
Freezing:
The baked cake layers (unglazed) freeze well. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before assembling. Freezing the fully assembled cake is possible, but for the best texture, freeze before glazing and decorating after thawing.
Old-Style Polish Gingerbread Cake – Piernik Staropolski
Equipment
- mixing bowl
- saucepan
- whisk, spatula
- food processor
- 9×13 baking pan
- parchment paper
- long serrated knife
- pastry brush
- wire rack
- plastic wrap, foil
Ingredients
For the dough
- 1 cup unsalted butter browned
- 1 ⅓ cups brown sugar
- 1 ¼ cups honey
- 4 large eggs
- 4 cups all-purpose flour
- 2 cups light rye flour
- 2 teaspoons baking soda dissolved in 2 tbsp warm milk
- 2 tablespoons warm milk
- 2 tablespoons coco
- ½ teaspoons salt
- 1 orange and lemon zest
Spice mix
- 1.5 teaspoon cinnamon
- 1.5 teaspoon ginger
- ½ teaspoon cloves
- ½ teaspoon allspice
- 2 teaspoons cardamom
- ¼ teaspoon nutmeg
- ¼ teaspoon black pepper
For the filling
- 150 g hazelnuts toasted and very finely ground
- 100 g cream cheese
- 3 tablespoons honey
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- Pinch salt
- orange zest
- 1 cup plum jam thick
- 3 tablespoons espresso
For the Chocolate glaze
- 120 g dark chocolate
- 60 g butter
Instructions
- Brown the 1 cup unsalted butter in a saucepan until nutty and golden. Let it cool slightly.
- Whisk the 1 ⅓ cups brown sugar and 1 ¼ cups honey into the warm butter until smooth.
- Add the 4 large eggs, one at a time, mixing well.
- In a separate bowl, combine the 4 cups all-purpose flour and 2 cups light rye flour, 2 tablespoons coco, 1.5 teaspoon cinnamon, 1.5 teaspoon ginger, ½ teaspoon cloves, ½ teaspoon allspice, 2 teaspoons cardamom, ¼ teaspoon nutmeg, ¼ teaspoon black pepper, 1 orange and lemon zest, and ½ teaspoons salt. Add 2 teaspoons baking soda to the 2 tablespoons warm milk.
- Stir the dry ingredients into the wet mixture until a thick, sticky dough forms. Add the baking soda mixture.
- Transfer the dough to a container, press plastic wrap directly onto the surface, cover tightly, and refrigerate for 2–4 weeks to mature.
- Preheat oven to 350°F (175°C)
- Line a 9×13 pan with parchment paper.
- Spread the dough evenly in the pan.
- Bake for 35–45 minutes, until set and fragrant.
- Cool completely in the pan, then chill briefly if needed for easier slicing.
- Toast the 150 g hazelnuts until fragrant and remove most of the skins.
- Grind them finely in a food processor.
- Add 100 g cream cheese, 3 tablespoons honey, 2 tablespoons heavy cream, ½ teaspoon vanilla extract, Pinch salt and orange zest.
- Process until thick and spreadable.
- Chill 30–60 minutes to firm up.
- Trim domed tops if needed so layers stack flat.
- Slice the cake horizontally into 3 even layers using a long serrated knife.
- Place the bottom layer on a board.
- Lightly brush with3 tablespoons espresso.
- Spread a thin layer of1 cup plum jam.
- Add a thin, even layer of hazelnut filling.
- Top with the second cake layer.
- Brush with espresso, spread plum butter, and the hazelnut filling.
- Add the final cake layer.
- Brush lightly with espresso and spread a thin layer of plum butter only.
- Wrap tightly in parchment, then foil.
- Place a light weight on top.
- Let rest 2-3 days at cool room temperature or in the fridge.
- Melt 120 g dark chocolate with 60 g butter for the glaze.
- Pour over the top and smooth gently.
- Decorate with chopped hazelnuts and candied orange peel.
Notes
Chill before slicing – a short chill makes the cake much easier to level and cut into clean layers. Let it rest before glazing – give the assembled cake at least 2-3 days before adding the chocolate glaze.
Nutrition
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Conclusion
This Old-style Polish Piernik – gingerbread cake is a little project of patience. From the nutty browned butter and warm spices to the tart plum butter and toasted hazelnut layers, every step is crafted to reward you with deep, layered flavor that only improves with time.
Share it with family, or gift it as a homemade holiday season treat. This piernik is as festive as they come and a classic sure to impress.
FAQ
Can I skip the dough resting time?
This recipe is designed for a long-maturing dough, and that resting time gives the piernik its deep, rounded flavor. You can bake it sooner, but the result will be lighter and less complex. If you’re making this version, the wait is worth it.
How long should the dough rest?
Anywhere from 2 to 4 weeks. Two weeks give great flavor; four weeks make it even more aromatic.
Can I use all-purpose flour only?
Yes. The cake will still be delicious, just a bit less rustic. Rye flour adds depth and helps the cake mature beautifully, but it’s optional.
Does it really get better with time?
Yes, this is one of those cakes. After assembly, the layers soften, the spices mellow, and the flavors taste more balanced after a few days.
Can I make this without the hazelnut layer?
Absolutely. You can keep it classic with plum butter between the layers. The hazelnut filling is optional but adds subtle richness.
Will the espresso make it taste like coffee?
No. Used lightly, it deepens the chocolate and spice flavors without being noticeable on its own.
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Like wine, this Piernik Staropolski improves with age. Yes, it requires planning, but it is so worth it. If you want to wow your guests with a unique dessert, this Piernik should be on your menu!