Gingerbread Cake with Caramelised White Chocolate Buttercream

Why Make This Recipe

Gingerbread Cake with Caramelised White Chocolate Buttercream is a delightful dessert that combines festive flavors with a rich, creamy frosting. This cake is not only perfect for the holiday season but also a unique treat that can impress your family and friends. The warm spices and the sweet, creamy buttercream together create a wonderful harmony that makes each bite special.

How to Make Gingerbread Cake with Caramelised White Chocolate Buttercream

Ingredients:

• 300 g Unsalted butter or margarine
• 300 g Light brown sugar
• 3 large Eggs
• 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
• 350 g Salted butter
• 750 g Icing sugar
• 3 tbsp Milk
• Gingerbread people
• Festive sprinkles

Directions:

Start by preheating 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 for about 25-30 minutes or until a skewer inserted in the center comes out clean. Allow the cake to cool completely.

To 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 milk to reach a spreadable consistency.

Once the cake is cool, assemble and decorate it, spreading the buttercream on the top and sides, and then decorating with gingerbread people and festive sprinkles.

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How to Serve Gingerbread Cake with Caramelised White Chocolate Buttercream

Serve your Gingerbread Cake as a festive centerpiece at parties, family gatherings, or holiday celebrations. Slice the cake and serve it on a nice platter. It’s also lovely with a cup of tea or coffee.

How to Store Gingerbread Cake with Caramelised White Chocolate Buttercream

To store your Gingerbread Cake, place it in an airtight container. It can be kept at room temperature for up to 3 days or in the refrigerator for about a week. If you want to store it for a longer period, consider freezing it by wrapping slices tightly in plastic wrap and placing them in a freezer bag.

Tips to Make Gingerbread Cake with Caramelised White Chocolate Buttercream

1. Make sure all your ingredients are at room temperature for better mixing.
2. Adjust the spices according to your taste; add more ginger or cinnamon if you love those flavors.
3. Ensure the cake cools completely before adding the buttercream to prevent it from melting.

Variation

For a fun twist, you can add chopped nuts or dried fruits to the cake batter or use different toppings like chocolate shavings instead of gingerbread people.

FAQs

1. Can I use all-purpose flour instead of self-raising flour?
Yes, but you will need to add baking powder to make it rise properly.

2. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance and frost it just before serving.

3. Is there a substitute for caramelised white chocolate?
If you cannot find caramelised white chocolate, you can use regular white chocolate and add a bit of caramel sauce to the buttercream for flavor.