Description
A festive two-layer gingerbread cake with ginger buttercream frosting, perfect for Christmas.
Ingredients
Scale
- 250 g Unsalted Butter or Stork
- 250 g Light Brown Sugar
- 250 g Golden Syrup
- 250 g Black Treacle
- 500 g Self Raising Flour
- 4 tsp Ground Ginger
- 3 medium Eggs
- 350 ml Whole Milk
- 250 g Unsalted Butter
- 500 g Icing Sugar
- 1 tsp Ground Ginger
- 1 tsp Vanilla Extract
- Mini Gingerbread Men
- Sprinkles
- Gingerbread Crumbs
Instructions
- Preheat your oven to 160C or 150C Fan and grease and line two 8 inch Round Baking Tins deep ones.
- Add the Butter, Light Brown Sugar, Golden Syrup, and Black Treacle to a large pan and heat gently and stir frequently until the mixture has melted and is smooth. Leave to cool slightly.
- Sift the Self Raising Flour into a LARGE bowl, and add the Ground Ginger. Whisk briefly so the ginger is distributed. Pour in the melted Sugar Butter Syrup mixture and beat together till smooth.
- Add in the Eggs, and Milk and beat again till smooth. It will be reasonably runny, and will nearly fill a large bowl, so be careful.
- Split the mixture between the two tins, and bake in the oven for 45-50 minutes until baked through.
- A cake skewer should come out clean, and when you listen to the cake it will not be making a bubbling crackling sound. Sometimes, a cake skewer can come out clean, but if the cake is still making the noise, it is not quite done.
- Once the cake is baked, leave the cakes in the tin for 10 minutes, and then cool on a wire rack fully.
- To make the frosting, beat your butter in a stand mixer, with the paddle attachment for about 5 minutes so it is really supple and soft. Add in the Icing Sugar one half at a time, and beat fully in between each addition.
- Add the Ginger, and vanilla and a little Whole Milk or boiling water to loosen if it is a little stiff. You will only need 1 or 2 tablespoons to loosen so do not go crazy.
- To decorate the cake, pipe half of the buttercream onto the bottom cake, and then add the second cake on top.
- Pipe the rest of the buttercream on, and then add some Mini Gingerbread Men. Add some crushed gingerbread men sprinkles, or some Christmas sprinkles and enjoy.
Notes
- This makes a large cake. Halve it or bake in three tins for less.
- This recipe is based on the BBC Food Ginger Bread Cake recipe with alterations.
- A slightly darker cake top is normal due to treacle and sugars.
- Expect a slightly denser cake. Buttercream is recommended to lighten it. A 10-inch square tin can be used for a traybake.
- Cake lasts for 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg