Happy 1st December everyone!
Your festive baking inspiration starts right here, and you could not get more festive than a gingerbread layer cake!
Like I always type in my blog posts, Christmas is my favourite time of year to bake. I love to bake and share everything from layer cakes to cookies, but mainly traditional bakes like mince pies and homemade panetone. They always fill the home with the smell of Christmas ♥
Let me introduce our cake today….a delicious moist gingerbread cake full of spice and warmth, then topped off a delicious silky chocolate buttercream, plus a few gingerbread men and sprinkles too. Last Christmas Eve I made a sticky gingerbread tray bake, which we just enjoyed warm with a dusting of icing sugar and vanilla lattes on the side. This year I have been keen to create a gingerbread layer cake that I can now use for many years to come, and I am pleased to be sharing this wonderful baked and tested cake with you all today.
Our festive cake is topped off with mini chocolate gingerbread men, they sit so cute on the top of the cake!
You can make a batch of our yummy Chocolate Gingerbread right here.
This Recipe can be made like we did as 3 x 6″ round cake layers, or 2 x 8″ round cake layers, all depending on the tins that you have in your kitchen. Please see our notes below the recipe as we always love to share the very best tools available to purchase.
And not forgetting to mention these adorable Roller Disco Sprinkle Mix by the Happy Mail. These days I feel a cake is incomplete without a few sprinkles, and these bright and vibrant sprinkles look and taste incredible.
This cake also has such a lovely fluffy texture without being dry, which makes one incredible cake!
Happy Gingerbread Baking!!!
- Makes a 3 Layer 6" round cake, or 2 Layer 8" round cake
- 275gr Plain Flour
- 1 Tsp Baking Powder
- 1 Tsp Bicarbonate Soda
- Pinch of Salt
- 2 Medium Eggs
- 150gr Dark Brown Muscavado Sugar
- 150gr Granulated Sugar
- 2 Tsp Ground Ginger
- 1/2 Tsp Nutmeg
- 1/2 Tsp Cinnamon
- 2 Tbls Black Treacle
- 3 Tbls Golden Syrup
- 80 ml Vegetable Oil
- 1 Tsp Vanilla bean paste or extract
- 100ml Buttermilk or Plain Yoghurt
- 250gr Unsalted Butter (soft)
- 300gr Icing Sugar
- 1 Tsp Vanilla bean paste or extract
- Pinch of Salt
- 100gr Dark Chocolate (70%+ Cocoa solids)
- 3 x 6" or 2 x 8"round cake tins
- Baking or Parchment paper
- Piping Bag and Piping Nozzle (optional)
- Gingerbread Men and Sprinkles (optional)
- Preheat your oven to 170C/340F and lightly grease your baking tins (olive or vegetable oil) then place a round piece of baking/parchment paper in the bottom of each tin.
- Sieve your flour, baking powders and spices into a large mixing bowl, add your salt and set aside.
- Crack your eggs into a small bowl and whisk lightly with a fork, then add your buttermilk or yoghurt, set aside.
- Weigh your sugars, treacle, golden syrup, vanilla and vegetable oil into a saucepan and place onto a medium heat, stirring for a few minutes until the sugar has melted.
- Add all of your wet ingredients into your dry ingredients and stir together well with a whisk or wooden spoon until fully combined.
- Divide into your tins equally and bake in the centre of the oven for 20 minutes, checking with a cake tester or small knife which must come out clean with no wet cake mix, bake for a further 5 minutes and recheck the centre of the cake again.
- Leave to cool completely in the tins.
- Whisk your soft butter either in a stand mixer, or with an electric hand whisk for 3 to 4 minutes until and then add your icing sugar, milk, vanilla, pinch of salt and mix for a further 2 minutes until fluffier. Scrape down the sides of a bowl with a spatular.
- Melt your dark chocolate in the microwave, checking and stirring at 20 seconds until smooth and creamy with no lumps.
- Add your melted chocolate into the bowl and then mix for a further minute ready to use.
- Remove your cake layers from the tins ready to decorate.
- You can either spread your buttercream on using a tablespoon or offset palette knife, or pipe on neatly like we did.
- We filled a large disposable piping bag fitted with a piping nozzle (see notes) with our buttercream, squeezing the buttercream down towards the nozzle and twisting the bag round at the top to close.
- We laid our first cake layer down onto a plate, then starting in the middle of the cake holding the piping bag up vertical began to pipe a spiral of buttercream all the way around until we reached the very edge of the cake.
- We then placed our second cake layer on top and repeated.
- We then placed our third cake layer on top and piped another spiral over the top of the cake. We then piped some smaller spiral peaks around the top of the cake edge, then added sprinkles to the middle of the cake and piped peaks, ready to serve...
- *This recipe is courtesy of Sweet Enchanted, please credit us if duplicating or re-sharing.
Sweet Enchanted Notes:
♥ We made our cake as 3 x 6″ round cake layers, but this can be made in 2 x 8″ round tins, all depending on the tins that you have at home. These MasterClass Non-Stick Round 6″ Cake Tins are everlasting, incredible baking tins and a must have in your cake tin collection.
♥ This cake will keep for a few days if stored in a cake box, tin or tupperware container. You can even make the ginger cake layers a month in advance and bring them out to defrost overnight the day before you decorate the cake. Your chocolate buttercream cane be made 3 to 4 days ahead, storing in the fridge and then bringing out to room temperature for a few hours before mixing up with a few tablespoons of hot water to bring back to a smooth consistency.