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50Total Time
25Prep Time
25Bake Time

Parsnip & Ginger Cake with Ginger Buttercream

3 Reviews

About the bake

This zesty cake has just the right amount of spiciness to create a wonderfully different dessert.

50Total Time
25Prep Time
25Bake Time


  1. Step 1:

    Preheat the oven to 180C (fan 160C, gas mark 4) and grease and base line 2 x 20cm Victoria sponge cake tins.

  2. Step 2:

    Sift the flour into a bowl, stir through the baking powder, bicarbonate, salt, ground ginger and sugars. Stir through the stem ginger to coat in the flour mixture.

  3. Step 3:

    In another bowl mix together the eggs, parsnips, extract and butter. Pour onto the flour mixture and fold in well but don’t over mix.

  4. Step 4:

    Divide equally between the tins and spread out evenly to the sides.  Bake in the preheated oven for 25 minutes until springy to the touch and coming away from the tins. Leave in the tins for a few minutes before turning out onto a cooling rack and cool.

  5. Step 5:

    Meanwhile make the icing by beating together the icing sugar, butter and ginger syrup until light and fluffy. Ice the top of one cake with half of the icing, then top with the other cake and finish using the remaining icing. Dust with icing sugar.


    • 250g Allinson's Self Raising Flour
    • 1 tsp Baking powder
    • 1 tsp Bicarbonate of soda
    • 1 tsp Salt
    • 1 tsp Ginger (ground)
    • 125g Billington's Unrefined Golden Caster Sugar
    • 125g Billington's Unrefined Light Muscovado Sugar
    • 2 Stem ginger (balls)
    • 3 Egg(s) (free range) (large)
    • 200g Parsnip(s) (finely grated)
    • 1.5 tsp Vanilla bean paste
    • 125g Butter (salted) (melted and slightly cooled)
  • For the icing

    • 300g Unrefined golden icing sugar
    • 150g Butter (salted) (at room temperature)
    • 3 tbsp Stem ginger (syrup)

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