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Gingerbread Cake

A recipe for Gingerbread Cake for Christmas

Yes, this is another Gingerbread Cake. But this one is firmer than most. Why would you want a firmer cake, you might ask?

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Well, I do love the somewhat softer gingerbread cake with cream cheese, which is brilliant for a small gathering.  But this Gingerbread Cake is firmer, but still delicious, and can withstand being stacked. So it’s great for layered cakes and for carving into whatever shape you desire.

4 layered Gingerbread Cake.
The 4 layer gingerbread cake

As you can see in the photo the cake I made on one of our Open Days had 4 layers.  I made two batches of the cake batter recipe below and baked them off in USA non-stick pans. I have two the same size, they’re silver but the same quality non-stick coating.  I baked two off at a time.

A recipe for Gingerbread Cake for Christmas

Gingerbread Cake

5 from 2 votes

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becs-table.com.au
A gingerbread cake that is great for stacking and decorating. This recipe will make 2 layers, so if you want 4, just make two batches.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Difficulty Medium
Course Cake, Christmas
Cuisine European
Servings 12 slices
Method Thermomix and Conventional

Equipment

  • 1 Thermomix or Stand Mixer

Ingredients
  

For the gingerbread cake:

  • 380 g flour
  • 3 tsp ground ginger
  • 3 tsp cinnamon
  • 1/2 tsp mixed spice
  • 1/2 tsp salt or 1 tsp flaked salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 230 g butter softened
  • 150 g brown sugar
  • 2 large eggs
  • 350 g golden syrup
  • 300 g milk

Instructions
 

Conventional Method:

    For the Cake

    • Preheat oven to 170°c. Line the base of your USA pan or Grease and line your cake tin. You could use a bundt tin for this recipe too but take note it will take a lot longer to bake off.
    • Sift together flour, ginger, cinnamon, mixed spice, salt, baking powder and baking soda. Set aside.
    • Place butter in an electric mixer and beat on medium-high until light and fluffy. Add in the brown sugar and mix again on medium speed until well incorporated.
    • Turn the mixer to medium-low, add in the eggs one at a time, then add in the golden syrup and add about a heaped tablespoon of the flour mix to prevent curdling. Mix until well incorporated.
    • Stop the mixer and scrape down the sides and bottom of the bowl.
    • Alternating between dry and wet, add the flour mixture and milk in 3 additions on low speed.
    • Once mixed divide the batter evenly between your tins.
    • Bake for 22-25 minutes. Or until done.
    • Cool on a wire rack completely before assembling the cake.

    Thermomix Method:

      For the Cake:

      • Preheat oven to 170°c. Line the base of your USA pan or Grease and line your cake tin. You could use a bundt tin for this recipe too but take note it will take a lot longer to bake off.
      • Weight the flour, ginger, cinnamon, mixed spice, salt, baking powder and baking soda into the TM bowl and sift with the MC in place for 4 seconds/speed 6 remove from the bowl and set aside.
      • Weight the cubed butter and brown sugar into the TM bowl and beat for 30 seconds/speed 5. Add in the butterfly and mix again on 5 seconds/speed 3.5, then set the TM to speed 2 and drop the eggs in one at a time, then add around a tablespoon of the flour mix (prepared earilier) then the golden syrup until combined.
      • Scrape down the sides and check the bottom of the TM bowl to see if there’s any butter stuck down there, mix again for 6 seconds/speed 3.5 if needed.
      • Place a small jug or bowl on top of the TM lid and weigh in the milk and set aside
      • With your wet and dry mix ready, set the TM to speed 3 and alternate the milk and dry ingredients through the hole in the lid in 3 additions. Check to see if you need to scrape down, if yes, scrape down and mix again for 3 seconds/speed 3.5
      • Once mixed divide the batter evenly between the tins. I used 2 tins and made two batches.
      • Bake for 22-25 minutes. Or until done depending on the tins you’ve chosen
      • Cool on a wire rack completely before assembling the cake.

      To assemble: As I have done in the main photo:

      • You’ll need a buttercream. I can’t tell you how much because it depends on how much or how many cakes you’ve made. I can tell you that I needed 5 cups for the large 4 layer cake I made.
      • Place the first layer of gingerbread cake on your cake plate. Spread some frosting over the first layer Having it between 1/2 to 1 cm thick then add the second layer of cake.
      • Continue the process until you have all layers done then apply a very thin coating around the sides and top of the cake. This is called a crumb coat and will help with the appearance of your cake for the final layer of buttercream. Place the cake in the fridge for 20 minutes allowing it to chill before adding the remainder of the buttercream.
      • Spread the remaining buttercream over the top of the cake and around the sides.
      • Decorate as you wish.

      Notes

      Bec’s Tips: If you’ve been to my spice blend class or downloaded my spice blend ebook you can replace all the spices with 1 1/2 tbsp of Bec’s warming spice blend.

      Want to know more?

      If you’ve made too much why don’t you take a look at how I go about Freezing Cake.

      Need a good spice blends reference? We have eBooks that provide a variety of spice blends recipes (including Bec’s Madras spice blend). 

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      4 Comments

      5 from 2 votes (2 ratings without comment)

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