Recipes Cake Recipes Celebration Cakes Gingerbread Birthday Cake Back to Celebration Cakes 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 2 Reviews 4 star rating Share 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 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 How to Grease & Line a Circular Cake Tin Find out more Cut a strip of baking parchment slightly longer than the circumference of the tin and a few inches higher. Fold it back about 1 inch along its length, then snip it at an angle at intervals up to the fold, making a fringe effect. To attached the baking paper around the side of the tin press the paper and it will stick to the butter/oil, the snipped edge should overlap on the base of the tin. To cut the circle out use the tin as a template, drawing round the base with a pencil. Cut this out to fit over the snipped paper over the base. Make sure you grease and line your cake tin to prevent the cake from sticking to the side whilst baking, making it difficult to remove from the tin. Use a pastry brush and brush a small amount of butter or oil around the sides of the tin. 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 Billington's Unrefined Molasses Sugar 450ml Milk 338g Marmalade 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 Slowly pour in the melted mixture, stirring all the time, to form a smooth batter. 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 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 How to Remove Your Cake From a Cake Tin For easy release bake a cake in a loose bottomed tin and push up the base of the cake to release. If you have not used a loose bottomed tin, run a knife around the inside of the tin to loosen the cake from the edges then with your hand covering the cake top, tip the cake tin over to remove the cake. Place on a cooling rack to cool. Whilst the cakes are cooling, beat together the butter, cream cheese and icing sugar. 200g Unsalted Butter (Softened) 200g Silver Spoon Icing Sugar 400g Cream Cheese 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. Finish by drizzling caramel sauce over the top of the cake. 260g Salted Caramel Let's Bake The easiest way to follow a recipe Birthday Christmas Coffee Shop Bakes Comfort Food Nut free Vegetarian Reviews 19 November 2020 3 star rating Surely the quantities for the buttercream cant be right. 200g of butter and only 200g of icing sugar then 400g of cream cheese. Just a runny mess with no consistencyCake is delicious though 30 July 2019 5 star rating My nan made this for my Birthday last year and it was the tastiest cake I've ever had! So moist and full of flavour 😊 Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric For the Sponge 338g Billington's Unrefined Molasses Sugar Molasses is the sweet thickened liquid by-product obtained from the sugar refining process. The liquid is crystallised to make molasses sugar. It is the ultimate soft brown sugar, packed full of natural cane molasses and has the deepest colour and richest flavour of all sugars. This combined with the sticky texture and treacle-like flavour makes it perfect for rich Christmas cakes and indulgent sticky toffee puddings. It is also excellent for making chutneys, marinades and ethnic foods, where a rich colour and sweet flavour is essential. 338g Unsalted Butter (Softened) 450ml Milk 338g Marmalade 560g Wholemeal Self-Raising White Flour 1 ½ tbsp Ground Ginger 3 tbsp Cinnamon 2 tsp Nutmeg (Grated) 3 tsp Bicarbonate of Soda 2 Large Free Range Egg(s) (Beaten) 10 Stem Ginger (Preserved, Chopped ) 170g Raisins For the Buttercream 200g Unsalted Butter (Softened) 200g Silver Spoon Icing Sugar This is refined white sugar ground to a fine powder with the addition of an anti-caking agent. It dissolves on contact with liquid and is therefore used to sweeten foods that require a smooth texture. It can be used to cover cupcakes and sponges, is easy to colour and flavour and is perfect for butter cream. 400g Cream Cheese For the Topping 260g Salted Caramel Utensils 8" Sandwich Cake Tins x3 Pallet Knife