Gingerbread Birthday Cake by Allinson

  • Total Time

    1h 15m
    • Prep Time

      45m
    • Bake Time

      30m
  • Serves

    10

  • Skill Level

    Easy
  • Dietary Needs

    NF/Veg
    • Nut free
    • Vegetarian
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This Gingerbread Birthday Cake is a firm favourite with the Baking Mad team, we have requests to make this even when it isn't anyones birthday. If you are looking for a birthday cake recipe different from the traditional Victoria sponge, or perhaps an alternative Christmas cake this is the cake for you. It combines the wonderful warm flavours of ginger and orange and the molasses sugar adds a real depth of flavour to this moist cake. This soft wholemeal sponge is then layered and topped with a soft cream cheese buttercream and drizzled with lashings of salted caramel sauce. For a finishing touch break up the crumbs from the gingerbread cut offs and crumble on top.

Method

  1. Preheat the oven to 150°C (fan 140°C, gas mark 2). Grease and line three 8" sandwich tins.

    Top Tip: How to Grease & Line a Circular Cake Tin
  2. Melt together the butter, molasses sugar, milk and marmalade, in a pan over a low heat, then leave to cool.

    • 338g Unsalted Butter (Softened)
    • 338g Unrefined Molasses Sugar (we like Billington's)
    • 450ml Milk
    • 338g Marmalade
  3. Mix the dry ingredients together in a mixing bowl and make a hollow in the centre.

    • 560g Wholemeal Self-Raising White Flour
    • 1 ½ tsp Ground Ginger
    • 3 tbsp Cinnamon
    • 2 tsp Nutmeg (Grated)
    • 3 tsp Bicarbonate of Soda
  4. Slowly pour in the melted mixture, stirring all the time, to form a smooth batter.

  5. Beat in the eggs, then stir in the ginger and sultanas or raisins.

    • 2 Large Free Range Egg(s) (Beaten)
    • 10 Stem Ginger (Preserved, Chopped )
    • 170g
      Raisins
  6. Pour into the prepared cake tins and bake for 30 minutes or until risen and firm in the centre. Cool in the tin.

    Top Tip: How to Remove Your Cake From a Cake Tin
  7. Whilst the cakes are cooling, beat together the butter, cream cheese and icing sugar.

    • 200g Unsalted Butter (Softened)
    • 200g Icing Sugar (we like Silver Spoon)
    • 400g Cream Cheese
  8. Once the cakes are fully cooled, carefully slice the tops of the sponges to make them level. Spread some of the buttercream on top of one sponge and sandwich it with another layer on top. Repeat the process and spread the remaining buttercream on the top and sides of the cake. You can achieve a smooth finish to the buttercream by warming a palette knife in warm water before running it around the top and sides of the cake.

  9. Finish by drizzling caramel sauce over the top of the cake.

    • 260g Salted Caramel

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