Gingerbread Cake

Oh hello, delicious and moist gingerbread cake, with ginger buttercream
decorated with gingerbread men and of course some Christmas sprinkles.

Servings: 12 Servings

Author: Sarah Mark

Prep Time
20 minutes

Cook Time
40 minutes

Decorating Time
40 minutes

Snack

Cake

Gingerbread Gingerbread Cake

Instructions

1 Preheat the oven to 170C (150C Fan). Line two 8” cake tins with greaseproof
paper and leave to one side.
2 In a large bowl, whisk together the sugar and butter until light and fluffy.
3 Add in the flour, eggs, black treacle, baking powder, ginger and cinnamon.
Whiskuntil all combined.
4 Pour the mixture into the individual cake tins and bake in the oven for 35-40
minutes. You will know they are ready when they are springy to touch.
5 Leave them to cool in the cake tin for 15-20 minutes and then remove and put
them on a wire rack to cool fully.
6 In a bowl mix together the icing sugar and butter until combined. Add in the
ginger and mix again. If you find the mixture is a bit thick then add in a
teaspoon of milk one at a time until it is the desired consistency. You can also
add in ½ tsp of salt if you don’t like the buttercream to be too sweet.
7 Put your buttercream into a piping bag and leave to one side.
8 Place your first cake on your serving plate and pipe the buttercream on top.
9 Add your second cake on top and again decorate with the buttercream. I used with
gingerbread men and sprinkles to decorate the top.