Go Back
+ servings
Gingerbread Cake
Print

Gingerbread Cake with Ginger Buttercream

Moist gingerbread cake with a ginger buttercream, gingernut biscuits and crystallised ginger
Course Dessert
Cuisine European
Keyword Cake
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 735kcal
Author thebakingexplorer

Ingredients

For the cake

  • 200 g Butter or baking spread softened, unsalted
  • 225 g Golden syrup
  • 200 g Light brown soft sugar
  • 75 g Black treacle also known as molasses
  • 4 Eggs large
  • 250 ml Milk I used whole milk
  • 400 g Self raising flour
  • 2 tbsp Ground ginger
  • 2 tsp Mixed spice

For the buttercream

  • 250 g Butter softened, unsalted
  • 500 g Icing sugar
  • 2 tsp Ground ginger
  • 1 ½ tsp Vanilla extract
  • 2-3 tbsp Milk

For decoration

  • Ginger nut biscuits optional
  • Crystallised ginger

Instructions

  • Pre-heat your oven to 160C Fan/350F/Gas Mark 4, and grease and line two 8" cake tins (that are at least 2" deep)
  • Make the sponge by melting the butter, golden syrup, light brown soft 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 large bowl
  • Slowly pour the butter and syrup mixture into the eggs, whisking as you pour, until everything is combined
  • Add the self raising flour. ground ginger and mixed spice, and gently fold or whisk in
  • Divide the mixture between the tins, use scales for accuracy
  • Bake them for 40-45 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks
  • To make the ginger buttercream mix the butter on it's own for a few minutes, then add the ground ginger, vanilla extract, milk and icing sugar and mix until smooth. Use an electric whisk or a stand mixer with the paddle attachment for best results
  • If the cakes have domed on top, level them off with a cake leveller or a serrated knife
  • Put one of the sponges on your plate or cake stand and pipe or spread some of the buttercream onto it
  • Add the other sponge on top and pipe or spread the remaining buttercream on top
  • Decorate with the broken up ginger nut biscuits and crystallised ginger
  • Leftovers will keep in an airtight container in a cool place for 2-3 days

Video

Notes

  • Make sure all your ingredients (particularly the butter, milk and eggs) are at room temperature before you start baking.
  • I used unsalted butter for the buttercream, for the cake I used a baking spread (like Stork).
  • Mixed spice is a British spice blend containing cinnamon, coriander seed, nutmeg, clove, pimento and ginger. If you can't get hold of it, use a Pumpkin Spice mix instead or a combination of cinnamon, ginger, nutmeg and cloves.
  • I really recommend using light brown soft sugar if you can, as it gives the cake a lovely caramel flavour. But if you can't get hold of it, you can use golden caster sugar or regular caster sugar (superfine sugar) instead.
  • 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.
 

Nutrition

Calories: 735kcal | Carbohydrates: 103g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 305mg | Potassium: 229mg | Fiber: 1g | Sugar: 77g | Vitamin A: 1056IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 2mg