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Gingerbread Birthday Cake

2 Reviews

  • Nut free
  • Vegetarian

About the bake

Rich with the warm flavours of ginger and orange, we've used molasses sugar to really add a depth of flavour to this moist ginger bread cake. We've used wholemeal flour in the sponge to compliment the flavours. To ice, we've topped ours with a soft cream cheese buttercream and used lashings of salted caramel sauce. For a finishing touch break up the crumbs from the gingerbread cut offs and crumble on top.

115Total Time
45Prep Time
30Bake Time


  1. Step 1:

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

  2. Step 2:

    Melt together the butter, molasses sugar, milk and marmalade, in a pan over a low heat, then leave to cool.

  3. Step 3:

    Mix the dry ingredients together in a mixing bowl and make a hollow in the centre.

  4. Step 4:

    Slowly pour in the melted mixture, stirring all the time, to form a smooth batter.

  5. Step 5:

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

  6. 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.

  7. Step 7:

    Whilst the cakes are cooling, beat together the butter, cream cheese and icing sugar.

  8. 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.

  9. Step 9:

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


  • For the Sponge

    • 338g Billington's Unrefined Molasses Sugar
    • 338g Unsalted butter (softened)
    • 450ml Milk
    • 338g Marmalade
    • 560g  Wholemeal self-raising flour
    • 1 1/2 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
    • 400g Cream cheese
  • For the Topping

    • 260g Salted caramel


  • 3x 8in sandwich cake tins
  • Pallet knife

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