why make this recipe

Gingerbread Cake with Caramelised White Chocolate Buttercream is a wonderful treat for any festive occasion. This cake combines the warm spices of ginger and cinnamon with the rich, creamy sweetness of caramelised white chocolate. It’s perfect for holiday celebrations and brings a delightful mix of flavors that everyone will love. The cake is not just tasty; it’s also visually appealing, especially when decorated with gingerbread people and festive sprinkles.

how to make Gingerbread Cake with Caramelised White Chocolate Buttercream

Ingredients :

300 g Unsalted butter or margarine (I like to use Stork margarine)
300 g Light brown sugar
3 large Eggs (at room temperature)
2 tsp Vanilla extract
40 g Black treacle
300 g Self-raising flour
1 tbsp Ground ginger
1 tbsp Ground cinnamon
100 ml Milk
200 g Caramelised white chocolate (I used Cadbury Caramilk)
350 g Salted butter
750 g Icing sugar
3 tbsp Milk
Gingerbread people (either homemade or shop-bought)
Festive sprinkles

Directions :

Start by making the gingerbread cake. Preheat your oven to 180°C (350°F). In a mixing bowl, cream together the unsalted butter and light brown sugar until light and fluffy. Add the eggs one by one, mixing well after each addition. Stir in the vanilla extract and black treacle.
In another bowl, whisk together the self-raising flour, ground ginger, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, alternating with the milk, and mix until smooth.
Pour the batter into a lined cake tin and bake in the preheated oven for about 25-30 minutes or until a skewer inserted in the center comes out clean. Allow the cake to cool completely.
Next, make the caramelised white chocolate buttercream. Melt the caramelised white chocolate gently in a bowl over hot water or in the microwave. In a separate bowl, beat the salted butter until creamy. Gradually add the icing sugar and mix until combined.
Stir in the melted caramelised white chocolate and mix until well blended. Add the milk to reach a spreadable consistency.
Once the cake is cool, assemble and decorate it. If you want, slice the cake in half to add buttercream between the layers. Spread the caramelised white chocolate buttercream on the top and sides of the cake.
Finally, decorate with gingerbread people and festive sprinkles for a cheerful look.

how to serve Gingerbread Cake with Caramelised White Chocolate Buttercream

Serve slices of the Gingerbread Cake as a delightful dessert after dinner or with afternoon tea. You can also place the whole cake on a festive table for guests to enjoy. It pairs well with tea, coffee, or hot chocolate.

how to store Gingerbread Cake with Caramelised White Chocolate Buttercream

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Make sure to bring it to room temperature before serving for the best taste and texture.

tips to make Gingerbread Cake with Caramelised White Chocolate Buttercream

Ensure your eggs are at room temperature for better mixing.
You can adjust the spices according to your taste. If you like it spicier, add a little more ground ginger or cinnamon.
For easier decorating, use a piping bag for the buttercream.

variation

For a different twist, try adding some chopped nuts or dried fruits to the cake batter. You could also replace the caramelised white chocolate with regular white chocolate if you prefer a less sweet flavor.

FAQs

Can I make this cake in advance?
Yes, you can bake the cake a day or two ahead of time. Just keep it stored in an airtight container until you are ready to decorate and serve.

What can I use instead of black treacle?
If you don’t have black treacle, you can substitute it with molasses or honey.

Can I freeze the cake?
Yes, you can freeze the cake. Wrap it well in plastic wrap and place it in an airtight container. It can be frozen for up to three months.