Oh hello, delicious and moist gingerbread cake, with ginger buttercream decorated with gingerbread men and of course some Christmas sprinkles.
We are getting closer to Christmas and I hope you have been enjoying all my delicious Christmas posts.
There has been a lot including Christmas Tree Brownies, Candy Cane Cookies as well as my Baking and Food and Drink Gift Guide. Hopefully, you have found your new festive recipe, if not, don’t worry there is still plenty of time until the big day.
It wouldn’t be Christmas without a good ol’ Gingerbread Cake and this one definitely won’t disappoint. I decided to make this a two-layer cake but if you would prefer to make it three layers similar to my Cookie Dough Showstopper Cake then you can find all the instructions you need in the Alternatives section below.
So, to make this cake you need to start by creaming together the butter and sugar until it was light and creamy. Next, add in the flour, eggs, black treacle, baking powder, ginger and cinnamon and mix until all the ingredients are combined.
Black treacle is also known as molasses and is a thick, dark syrup. I used Lyle’s which comes in a red tin. You can find it in the baking aisle in most supermarkets.
Split the mixture between your two cake tins. I use these cake tins and normally I will lightly grease the bottom and sides with butter and then cover with baking parchment.
Bake the cakes in the over for 35-40 minutes or until a cake skewer entered into the thickest part of the cake comes out clean.
Other ways to tell if your cake is baked is to lightly press the top of the cake and if it springs back then it is ready. You could also listen to the cake, I know this sounds a bit weird but stick with me, when you listen to the cake it is bubbling and popping then it isn’t ready. When you bring the cake out and it is silent then it is ready.
I leave the cakes to cool completely in the cake tin. As they are cooling I start to get my buttercream and decorations ready.
Because this is a naked cake you can decorate it directly onto your serving plate.
To make the buttercream I mixed the icing sugar, and butter together until it was thick and pale. In the buttercream you must use unsalted butter. If you use a baking spread like Stork your buttercream will be too soft and when you pipe it won’t hold its shape. Next I added in the ground ginger and mixed again. If you find your buttercream is too thick then you can add in 1tsp of milk at a time. Mixing in between each addition until you reach the desired consistency.
I used a Wilton 1M Star Piping Tip and these extra-large piping bags. I don’t really have an expert way of getting the buttercream into the piping bag. Normally, I would just open the bag up and place it into a large cup, then scoop the buttercream from my bowl into the bag.
I started by placing my first cake onto my serving plate and piping the buttercream on. Next, I then added the second sponge and piped the remaining buttercream on. I decorated using gingerbread men and these Holly Jolly Ginger Sprinkles from Super Streusel which have the cutest little gingerbread men in them. You could also crush up a gingerbread man and sprinkle over the top of the cake.
I earn a small amount of money if you buy any of these products. You will not be charged anything extra for this. Thank you for supporting A Spoonful of Vanilla
If you would like to increase the recipe to make a three layered cake then just increase the ingredients amounts too 425g of unsalted butter or stork, light brown sugar and self raising flour, 8 large eggs, 200g Black Treacle, 1tsp Baking Powder, 5 ½ tsp of Ground ginger and 2 ½ Ground Cinnamon.
To make a naked cake just with three layers then the amounts below would still work. If you are wanting to cover the outside of the cake I would increase the amounts to 750g Icing Sugar 375g Unsalted Butter and use 2tsp Ground Ginger.
Pin it For Later!
For the Cake
- 325 g Unsalted Butter or Stork
- 325 g Light Brown Sugar
- 325 g Self-Raising Flour
- 7 Large Eggs
- 150 g Black Treacle
- 1 tsp Baking Powder
- 4 tsp Ground Ginger
- 1 tsp Ground Cinnamon
For the Buttercream
- 500 g Icing Sugar
- 200 g Unsalted Butter
- 1 tsp Ground Ginger
- 3-4 tsp Whole Milk (optional)
For the Decoration
- Gingerbread Men
To Make the Cake
- Preheatthe oven to 170C (150C Fan). Line two 8”cake tins with greaseproof paper andleave to one side.
- In a large bowl, whisk together the sugar and butter until light and fluffy.
- Add in the flour, eggs, black treacle, baking powder, ginger and cinnamon. Whiskuntil all combined.
- Pourthe mixture into the individual cake tins and bake in the over for35-40minutes. You will know they are ready when they are springy to touch.
- I leave them to cool in the cake tin for 15-20minutes and then remove and put them on a wire rack to cool fully.
To Make the Buttercream
- As your cakes are cooling make the buttercream.
- In a bowl mix together the icing sugar and butter until combined. Add in theginger and mix again. If you find themixture is a bit thick then add in a teaspoon of milk one at a time until it isthe desired consistency. You can also add in a ½ tsp of salt if you don’t likethe buttercream to be too sweet.
- Put your buttercream into a piping bag and leave to one side.
- Place your first cake on your serving plate and pipe the buttercream on top.
- Add your second cake on top and again decorate with the buttercream. I decorated with gingerbread men and sprinkles.
If you do have any questions about this Gingerbread Cake recipe or any other recipes on my blog please contact me. You can send me a DM on social media or an email. You can find all my details on the right-hand side of this page.