Gingerbread Cake with Ginger Buttercream

Step 1

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins (that are at least 2" deep)

Step 2

Make the sponge by melting the butter, golden syrup, light brown sugar and black treacle together in a pan on a low heat. Once it is all melted and combined, leave to cool for 10 minutes

Step 3

Whisk the eggs and milk together in a large bowl

Step 4

Slowly pour the butter and syrup mixture into the eggs, whisking as you pour, until everything is combined

Step 5

Add the flour and the spices and whisk in

Step 6

Divide the mixture between the tins, use scales for accuracy

Step 7

Bake them for 40-45 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks

Step 8

To make the ginger buttercream mix the butter, ground ginger and icing sugar together. Once it starts to come together add the vanilla extract and milk, and mix until smooth. Use an electric whisk for best results

Step 9

If the cakes have domed on top, level them off with a cake leveller or a serrated knife

Step 10

Put one of the sponges on your plate or cake stand and pipe or spread some of the buttercream onto it

Step 11

Add the other sponge on top and pipe or spread the remaining buttercream on top

Step 12

Decorate with the Gingerbread men decorations and sprinkles if using

Step 13

Leftovers will keep in an airtight container in a cool place for 2-3 days