Gingerbread cake with cinnamon buttercream

Gingerbread cake with cinnamon buttercream Easy Food

Serves 12-16

350g plain flour
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tbsp baking powder
1 tsp bicarbonate of soda
200g butter, at room temperature
330g dark brown sugar
3 large eggs
2 tbsp treacle
200ml buttermilk
1 tsp vanilla extract

For the icing:
250g butter, at room temperature
400g icing sugar, sifted
1½ tsp ground cinnamon
2 tsp vanilla extract

To decorate:
Small gingerbread biscuits (use the recipe from our Gingerbread house guide)

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease three 20cm round cake tins and line with parchment paper.
  2. Sift the first six ingredients into a bowl and set aside.
  3. Beat the butter and brown sugar in a large mixing bowl until fluffy.
  4. Gradually beat in the eggs, one at a time. Beat in the treacle, buttermilk and vanilla.
  5. Gradually beat in the dry ingredients until they are just combined. 
  6. Divide the batter among the tins and bake for 20-25 minutes until a skewer inserted into the centre comes out clean. Leave to cool slightly in the tin, then remove to a wire rack to cool completely.
  7. Beat the butter for the icing until completely smooth and creamy. Gradually beat in the icing sugar until fluffy, then beat in the cinnamon and vanilla extract.
  8. Place one of the sponges on a cake stand and top with one-third of the buttercream icing. Spread it into a thick, even layer over the top of the sponge. Repeat with the other two layers.
  9. Top with mini gingerbread houses or biscuits.

Per Serving 488kcals, 24.2g fat (14.9g saturated), 65.6g carbs, 46.8g sugars, 4.2g protein, 1g fibre, 0.277g sodium