Rich with warm flavours of ginger and orange, we've used Billington's molasses sugar to really add a depth of flavour to this moist gingerbread cake, fit for any celebration. We've used wholemeal flour in the sponge to compliment the flavours, and give a firmer, but fuller texture to the cake.
To frost, we've topped ours with a soft cream cheese buttercream and used lashings of salted caramel sauce for a drip cake effect which is super easy but so effective for the wow-factor you're looking for. For a finishing touch break up the crumbs from the gingerbread cut offs and crumble on top or bake up some gingerbread figures for cake toppers like the tree's we tried above!
Warm, spicy and simple to bake. Gingerbread is one of our favourite bakes to rustle up, so why not try our other gingerbread inspired bakes - they're not just for Christmas. Our gingerbread trifle is a deliciously moreish show-stopper for all the family to dive into. Or if you're looking for another celebration cake to bake up, then our Ultimate Birthday Drip cake is a must-make.
16 ingredients9 steps
Nut Free
Vegetarian
Method
Step 1
Preheat the oven to 150°C (fan 140°C, gas mark 2). Grease and line three 8" sandwich tins.
Step 2
Melt together the butter, molasses sugar, milk and marmalade, in a pan over a low heat, then leave to cool.
Ingredients for this step
Unsalted butter (softened)(338g)
Billington's Unrefined Molasses Sugar(338g)
Milk(450ml)
Marmalade(338g)
Step 3
Mix the dry ingredients together in a mixing bowl and make a hollow in the centre.
Ingredients for this step
Wholemeal self-raising flour(560g)
Ground ginger(1 1/2 tbsp)
Cinnamon(3 tbsp)
Nutmeg (grated)(2 tsp)
Bicarbonate of soda(3 tsp)
Step 4
Slowly pour in the melted mixture, stirring all the time, to form a smooth batter.
Step 5
Beat in the eggs, then stir in the ginger and sultanas or raisins.
Ingredients for this step
Large free range egg(s) (beaten)(2)
Stem ginger (preserved, chopped)(10)
Raisins(170g)
Step 6
Pour into the prepared cake tins and bake for 30 minutes or until risen and firm in the centre. Cool in the tin.
Step 7
Whilst the cakes are cooling, beat together the butter, cream cheese and icing sugar.
Step 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.
Step 9
Finish by drizzling caramel sauce over the top of the cake.
Ingredients for this step
Salted caramel(260g)
Ingredients
MetricImperial
For the Sponge
338gBillington's Unrefined Molasses Sugar
338gUnsalted butter (softened)
450mlMilk
338gMarmalade
560g Wholemeal self-raising flour
1 1/2 tbspGround ginger
3 tbspCinnamon
2 tspNutmeg (grated)
3 tspBicarbonate of soda
2Large free range egg(s) (beaten)
10Stem ginger (preserved, chopped)
170gRaisins
For the Buttercream
200gUnsalted butter (softened)
200gSilver Spoon Icing Sugar
400gCream cheese
For the Topping
260gSalted caramel
Utensils
3x 8in sandwich cake tins
Pallet knife
2 Baker Ratings
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 consistency
Cake is delicious though
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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 😊
