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Mince Pie Cake

Mince Pie Cake

Spiced cake with brandy buttercream and fruity mincemeat

Course Dessert
Cuisine British
Keyword Cake
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 16
Author thebakingexplorer


For the sponge

  • 500 g Butter or baking spread
  • 500 g Caster sugar
  • 9 Eggs large
  • 1 tsp Mixed spice
  • 500 g Self raising flour

For the filling

  • 1 jar Mincemeat

For the buttercream

  • 350 g Icing sugar
  • 700 Butter or baking spread
  • 1 1/2 tbsp Brandy

For decoration

  • 8 Mini mince pies optional
  • Sprinkles optional


  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, grease and line three 8" cake tins

  2. For the sponge, cream together the butter and the caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and whisk in well

  4. Add the self raising flour and whisk in until you can't see any flour anymore

  5. Divide the mixture between the tins, use scales for accuracy

  6. 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

  7. If the cakes have domed on top, level them off with a cake leveller or knife

  8. Make the brandy buttercream by mixing the icing sugar, butter and brandy together until smooth. Put into a piping bag with your chosen nozzle

  9. 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 second sponge on top and do the same

  10. Add the final sponge and pipe larger rosettes, top with the mini mince pies if using and sprinkles

  11. Leftovers will keep in an airtight container in a cool place for 2-3 days