Calling all mince pie lovers - this is the cake for you! This Mince Pie Cake is made up of two layers of spiced sponge, a luxurious brandy infused buttercream, mince pie filling and mini mince pies on top. It's an epic celebration cake for the festive season that's perfect for sharing.
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Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used a baking spread for the cake and unsalted butter for the buttercream.
- Mixed spice is a British spice blend containing cinnamon, coriander seed, nutmeg, clove, pimento, and ground ginger. If you can't get hold of it where you're based, you can use a Pumpkin Spice mix instead or add extra cinnamon, ginger, nutmeg and ground cloves.
- I use shop bought mincemeat for this recipe, but feel free to use a homemade version.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Mince Pie Cake
To make the cake, mix together butter and sugar until fluffy, then add the eggs and mix in well. Mix in the self raising flour and mixed spice gently.
Divide the mixture between the cake tins. Bake them for 35-40 minutes until risen and a thin skewer inserted in the centre comes out clean. Leave to cool completely.
For the buttercream, mix the butter until creamy, then add the icing sugar and brandy and mix until smooth. When the sponges are cool, level them off with a knife. Stack the cake, pipe buttercream on each layer and top with the mincemeat. Decorate the top with mini mince pies.
For the full recipe with measurements, head to the recipe card at the end of this post.
How long does the cake last for and can you freeze it?
The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated. Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it fully assembled. To do this and avoid damage to the decoration, freeze it in an airtight container. Or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the appearance of the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers.
Can this cake be made in different size cake tins?
If you would like to make this cake in different size tins, please check my Conversion Guide to find out how to adjust the recipe.
Can you make the cake with plain/all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 3 ½ additional teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
Can this cake be made into cupcakes?
Yes, check out my Mince Pie Cupcakes for details.
Can this cake be made gluten free?
Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additional baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 3 additional teaspoons baking powder. You may also like to add ½ tsp xanthan gum for better texture. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.
Can this cake be made dairy free?
For a dairy free version, use a dairy free baking spread for both the cake and buttercream. I recommend Flora Plant or the Stork Baking Block for the buttercream, as they give the best texture. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.
Do you need an electric mixer to make this recipe?
While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cake will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- 8" cake tins
- Mixing bowls
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Wilton 2D Piping nozzle
- Jem 1E Piping nozzle
- Round cake tin liners
- Cake leveller
- Mixed spice
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More mince pie recipes...
Mince Pie Cake
Ingredients
For the sponge
- 350 g Butter or baking spread softened, unsalted
- 350 g Caster sugar
- 6 Eggs large
- 1 tsp Vanilla extract
- 2 tsp Mixed spice
- 1 tsp Cinnamon
- 350 g Self raising flour
For the filling
- 200 g Mincemeat
For the buttercream
- 250 g Butter softened, unsalted
- 500 g Icing sugar
- 3-4 tbsp Brandy
For decoration
- 65 g Mincemeat
- 6 Mini mince pies or regular mince pies cut in half
Instructions
- Pre-heat your oven to 160C Fan/350F/Gas Mark 4, grease and line two 8" cake tins (that are at least 2" deep)
- For the sponge, mix together the butter and the caster sugar in a large bowl until fluffy, ideally using an electric mixer
- Add the eggs and vanilla extract, and mix in well
- Add the self raising flour and mixed spice, and gently mix in until you can't see any flour anymore
- Divide the mixture between the tins, use scales for accuracy if you like
- Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks
- If the cakes have domed on top, level them off with a cake leveller or knife
- To make the buttercream mix the butter on it's own until it's smooth and creamy, for 2-3 minutes. Use an electric whisk or stand mixer with the paddle attachment for best results. Add the icing sugar and brandy. Mix until smooth. If the buttercream is too stiff then you can add a little more brandy
- Put one of the sponges on a cake stand or a serving plate, pipe buttercream all over the sponge, then spoon mincemeat over it. Add the final sponge and pipe larger rosettes around the edge and smaller ones in the centre. Fill the middle with mincemeat and decorate the edges with the mini mince pies
- Leftovers will keep in an airtight container in a cool place for 2-3 days
Notes
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used a baking spread for the cake and unsalted butter for the buttercream.
- Mixed spice is a British spice blend containing cinnamon, coriander seed, nutmeg, clove, pimento, and ground ginger. If you can't get hold of it where you're based, you can use a Pumpkin Spice mix instead or add extra cinnamon, ginger, nutmeg and ground cloves.
- I use shop bought mincemeat for this recipe, but feel free to use a homemade version.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Stuart Vettese
What a great idea for a cake, very festive indeed!
Kat BakingExplorer
Thanks Stuart!
Rachel Cotterill
Ooh, yes please! I love anything with mincemeat 🙂
Kat BakingExplorer
Thanks Rachel! Me too, especially mincemeat with brandy in 😉