This Gingerbread Traybake is a yummy moist cake filled with ginger flavour. It's so easy and simple to make in a traybake tin. I also find traybake cakes so much easier to cut up and serve! I've topped the cake with a sweet ginger buttercream and some cute little gingerbread men. If you're looking for an easy crowd pleaser at Christmastime, this Gingerbread Traybake will delight people of all ages. It would also be a fun bake to make with the kids, they will love icing the little gingerbread men in particular!
How to make Gingerbread Traybake
I started by melting the butter, light brown sugar, black treacle and golden syrup together in a pan on a low heat. I let it cool down. In a mixing bowl I whisked together the eggs and milk. Then I added the melted butter mixture to the eggs, whisking as I poured
In another bowl I stirred together the self raising flour, ground ginger and mixed spice. Then I added the butter/egg mixture and whisked everything together well. I poured the mixture into a traybake tin and baked until risen and golden.
To decorate the traybake, I made a ginger buttercream and some mini gingerbread men biscuits. For the biscuits, I put plain flour, bicarbonate of soda, and butter in a bowl. Using my fingers I rubbed the mixture together until it resembled fine breadcrumbs. Then I added the ground ginger, mixed spice, and light brown sugar and stirred it in.
In a pan I gently heated golden syrup. I made a well in the flour mixture, and poured in the golden syrup, then added the milk. I combined the mixture together until a dough formed. Then I wrapped it in cling film and put it in the fridge to chill for 1 hour.
I cut out the biscuits and baked them until golden.
What size tin do you need?
This recipe is for a 12x9 inch traybake tin. If you'd like to make it in a 8" or 9" square tin, check the recipe notes for the conversion.
How do you remove a traybake cake from the tin?
The best way to ensure an easy removal of the cake from the tin, is to line the tin with baking paper. I grease the tin first with a little butter to help the paper stick to it. If you let the paper hang over the sides by an inch or so, you can easily grip the over hang and pull the cake out once it's cooled down.
Tips for making the Gingerbread Traybake:
- You can freeze the traybake and buttercream, either assembled or separately. Wrap it well, and freeze for up to 3 months.
- If you don't want to make the biscuits you could also decorate with shop bought biscuits, gingerbread royal icing decorations, or crushed gingernuts.
- The biscuits will go soft from being in contact with the buttercream (gingerbread is a fairly soft biscuit anyway) so add them right before serving.
Recommended equipment & ingredients*
- Traybake tin
- Mixing bowls
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Cake tester
- Piping bags
- Silicone mat
- Rolling pin
- Mixed spice
- Gingerbread fondant toppers
- Gingerbread man cutter
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For the cake
- 150 g Butter or baking spread
- 165 g Golden syrup
- 150 g Light brown sugar
- 55 g Black treacle
- 3 Eggs large
- 185 ml Milk
- 300 g Self raising flour
- 1 ½ tbsp Ground ginger
- 1 ½ tsp Mixed spice
For the buttercream
- 160 g Butter softened
- 320 g Icing sugar
- 1 tsp Ground ginger
- 1 tsp Vanilla extract
For the gingerbread men biscuits
- 150 g Plain flour
- ½ tsp Bicarbonate of soda
- 50 g Butter
- 1 tsp Ground ginger
- ½ tsp Mixed spice
- 75 g Light brown sugar
- 50 g Golden syrup
- 25 ml Milk
- 50 g Icing sugar
- Splash of water to make a thick icing
For the gingerbread biscuits
- In a pan gently heat the golden syrup, set it aside to cool for 5 minutes
- Put the plain flour, bicarbonate of soda, and butter into a bowl and rub the mixture together with your fingertips until it resembles fine breadcrumbs and there are no big lumps of butter
- Add the ground ginger, mixed spice, and light brown sugar and stir them in
- Pour the milk and golden syrup into the flour mixture, then mix until a dough forms. Wrap it in cling film and chill for 30 minutes in the fridge
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a baking tray with baking paper
- Roll the dough out onto a mat or your work surface, dusted with flour, and cut out the mini gingerbread men shapes (I used a cutter that is 2" tall and 1.5" wide)
- Place your cut out pieces onto the lined baking tray and bake for 12-15 minutes and golden brown all over
- Let them cool on the tray for at least 5 minutes before moving to a cooling rack as the biscuit will be very delicate when hot, then let them cool fully on cooling racks
- Mix the icing sugar with a splash of water and stir to create a thick paste. Put into a piping bag and decorate the gingerbread men with little faces and buttons if you like
- If you make any extra that don't make it onto the cake, store them in an airtight container and eat within 5 days
To make the gingerbread cake
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin
- Melt the butter, golden syrup, light brown sugar and black treacle together in a pan on a low heat. Once it is all melted and combined, leave to cool for 10 minutes
- Whisk the eggs and milk together in a mixing bowl
- Slowly pour the butter and syrup mixture into the eggs, whisking as you pour, until everything is combined
- In another bowl, stir together the self raising flour, ground ginger and mixed spice
- Slowly pour the egg and butter mixture into the flour, whisking as your pour, until everything is combined
- Pour the mixture into the tin and bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool fully
To make the buttercream
- Use an electric hand whisk to mix together the butter, ground ginger and icing sugar, when they start to come together, add the vanilla extract and mix until smooth. You can also add a splash of milk if it is too thick
- Spread the frosting on top of the sponge
- The buttercream will make the biscuits go soft, so add the biscuits right before serving, or serve alongside the cake
- Store any leftovers in an airtight container in a cool place, and eat within 3 days
For the cake
- 100g Butter or baking spread
- 110g Golden syrup
- 100g Light brown sugar
- 35g Black treacle
- 2 Eggs, large
- 125ml Milk
- 200g Self raising flour
- 1 tbsp Ground ginger
- 1 tsp Mixed spice
For the buttercream
- 105g Butter
- 210g Icing sugar
- ¾ tsp Ground ginger
- ½ tsp Vanilla extract