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Gingerbread Cake

12 Portions
Intermediate
95 minutes
Our Gingerbread Cake recipe is a real winter warmer. Enjoy this sticky cake after dinner with coffee or a cocktail over the festive season.
Get all the winter vibes with our Gingerbread Cake recipe. It’s sticky, fragrant and packed with stunning festive flavours. Ideal for a Christmas dinner table centrepiece or after a wintry walk.
Recipe Ingredients
How to Prepare
Tips
Why not try making our Gingerbread Snowflake Cookies to decorate the top of your cake!
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Recipe Ingredients

For the Cake
450 gPlain Flour
about 6 gGround Ginger 1.5tsp
10 gGround Cinnamon 2.5tsp
2 gGround Nutmeg 0.5tsp
225 gUnsalted butter Softened
150 gCaster Sugar
125 gDark Brown Sugar
250 gTreacle
4Medium Eggs (beaten)
2 tspDr. Oetker Madagascan Vanilla Extract
20 gStem Ginger Ball stem ginger in syrup, finely chopped
250 mlButtermilk At Room Temperature
14 gDr. Oetker Bicarbonate of Soda 2tsp
For the Decoration
1Egg White
about 100 gCranberries 1 Handful, Fresh
42 gCaster Sugar 3tbsp
10 - 15 gFresh Rosemary For Decoration
600 gDr. Oetker Gingerbread Buttercream Style Icing
Gingerbread Biscuits To Decorate

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Picture - Dr. Oetker Madagascan Vanilla Extract
Picture - Dr. Oetker Bicarbonate of Soda 2tsp
1

Preheat the oven to 180C/160C Fan/Gas Mark 4. Grease and line four 8”/20cm round cake tins with parchment paper.

2

Sift the flour, baking soda, spices into a small bowl along with a pinch of salt. Cream the butter and sugars together until soft and fluffy, then mix through the treacle. Slowly add the eggs, beating well after each addition then add the vanilla and chopped ginger.

3

Alternate adding the flour mixture and buttermilk, gently folding in each addition and taking care not to over mix.

4

Divide evenly between the prepared cake tins and bake for 30-35 mins, until a cake tester comes out clean. Allow to cool slightly before turning the cakes out onto a wire rack to cool completely.

5

To make the frosted cranberries, whisk the egg whites with a fork until frothy. Drip in the cranberries, then roll in the caster sugar and transfer onto some kitchen roll to set.

6

To assemble, spread a spoonful of buttercream onto a cake board and place one of the cake layers onto. Brush with a little syrup from the ginger, then coat the top evenly with a few spoonfuls of buttercream, don’t worry about being too neat at this stage. Top with another layer and repeat the process, continuing until all the layers are used up. Refrigerate for at least 1 hour.

7

When almost ready to serve, spread 1/3 of the remaining buttercream on top of the cake, smoothing evenly. Continue down the sides with the rest of the frosting, using a palette knife all the way round the cake to leave a light coating of buttercream that still allows the cake layers to shine through.

8

Top the cake with the frosted cranberries, gingerbread biscuits and rosemary.

Tips