Gingerbread Cake

Gingerbread Cake

https://www.cutoutandkeep.net/projects/gingerbread-cake • Posted by Super Madcow

This is a great cake to make around Christmas time. You can use any other type of icing you prefer but the cream cheese frosting really works well with the strong, sweet flavour of the gingerbread. You can also leave the ganache & sprinkles off if you prefer but I feel it gives the cake a better looking finish.

You will need

Cake
12 tbsp Butter Melted 2 cup Brown Sugar 2 cup Treacle 1 cup Water Warm 1 cup Buttermilk Room temp 3 Eggs 2 tbsp Ginger 1 tbsp Cinnamon 1 1/2 tsp Salt 1 1/2 tsp Bicarbonate Of Soda 1 1/2 tsp Baking Powder 4 cups Plain Flour
Frosting
16 oz Cream Cheese 1/2 cup Butter Softened 1 tbsp Vanilla 6 cups Icing Sugar
Ganache
150 g White Chocolate 75 ml Heavy Cream

Project Budget

Time

Difficulty

Description

This is a great cake to make around Christmas time. You can use any other type of icing you prefer but the cream cheese frosting really works well with the strong, sweet flavour of the gingerbread. You can also leave the ganache & sprinkles off if you prefer but I feel it gives the cake a better looking finish.

Instructions

1. 

   Heat oven 350/175 degrees. Combine butter, sugar, treacle, water, buttermilk & eggs.

2. 

   Mix together the ginger, cinnamon, salt, Bicarb, baking powder & flour.

3. 

   Combine the dry & wet ingredients together.

4. 

   Pour into pans. Bake for 35 mins until cooked through. Remove from the oven & cool completely.

5. 

   Frosting... Combine the cream cheese, vanilla & butter together. Gradually add the icing sugar to combine & make the frosting.

6. 

   Stack the cakes with the frosting.

7. 

   Cover the whole cake in frosting.

8. 

   Ganache... Melt the chocolate & cream together. Stir to combine. Allow to stand & cool a little before using.

9. 

   Pour the ganache over the cake & allow to drip over the edge & sides.

10. 

    Pour Sprinkles on top.

11. 

    Cut & serve.