Gingerbread Cake
Oh hello, delicious and moist gingerbread cake, with ginger buttercream decorated with gingerbread men and of course some Christmas sprinkles.
Servings: 12 Servings
Ingredients
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
- Sprinkles
Instructions
To Make the Cake
- Preheat the oven to 170C (150C Fan). Line two 8” cake tins with greaseproof paper and leave 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.
- Pour the mixture into the individual cake tins and bake in the oven for 35-40 minutes. You will know they are ready when they are springy to touch.
- Leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.
To Make the Buttercream
- In a bowl mix together the icing sugar and butter until combined. Add in the ginger and mix again. If you find the mixture is a bit thick then add in a teaspoon of milk one at a time until it is the desired consistency. You can also add in ½ tsp of salt if you don’t like the 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 used with gingerbread men and sprinkles to decorate the top.
Notes
- This Gingerbread Cake will last 3+ days in an airtight container.