Description
Delightful Gingerbread Cake topped with rich, creamy Caramelised White Chocolate Buttercream, perfect for the holiday season.
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
Instructions
- Preheat your oven to 180°C (350°F).
- 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 buttercream, melt the caramelised white chocolate gently.
- In a separate bowl, beat the salted butter until creamy, then gradually add the icing sugar and mix until combined.
- Stir in the melted caramelised white chocolate and add milk to reach a spreadable consistency.
- Once the cake is cool, spread the buttercream on the cake and decorate with gingerbread people and festive sprinkles.
Notes
Make sure ingredients are at room temperature for better mixing. Adjust spices to your taste and allow cake to cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American