Caramel Ginger Cake
A delightful dessert that combines the warm, spicy flavors of ginger with the rich sweetness of caramel, layered with creamy ginger buttercream.
Ingredients
Cake Ingredients
- 300 g unsalted butter Rich and creamy, giving the cake a tender crumb.
- 300 g light or dark brown soft sugar Adds depth of flavor and moisture.
- 300 g golden syrup Infuses sweetness and a slight caramel flavor.
- 300 g black treacle For a deeper, more complex taste profile.
- 600 g self-raising flour Ensures the cake rises beautifully.
- 4 tsp ground ginger Packs a spicy punch that elevates the cake.
- 4 Medium eggs Binds the ingredients together for a fluffy texture.
- 400 ml whole milk Enhances the moisture and richness.
Buttercream Ingredients
- 400 g unsalted butter (room temp) For the fluffy buttercream frosting.
- 800 g icing sugar Sweetens the frosting and adds a silky texture.
- 50 g caramel A delicious addition to enhance the frosting.
- 1 tsp ground ginger Extra flavor for the frosting.
- 1 tsp vanilla extract Complements the caramel and ginger notes.
Decoration Ingredients
- 100 g caramel (for decoration) Drizzled to finish off the cake beautifully.
- to taste Sprinkles (for decoration) For a festive touch.
- to taste Biscuit crumbs (for decoration) Adds an appealing crunch.
Instructions
Preparation
- Preheat your oven to 180 degrees C (160 degrees fan) and line three 8-inch (20 cm) cake tins with parchment paper.
- In a saucepan, gently heat the unsalted butter, brown sugar, golden syrup, and black treacle over low heat until smooth. Allow this mixture to cool for about 10 minutes.
- In a mixing bowl, combine the self-raising flour and ground ginger, ensuring a uniform blend of dry ingredients.
- Pour the cooled buttery mixture into the dry ingredients and stir to combine thoroughly.
- Add the eggs and milk to the mixture, stirring until the batter is completely smooth.
- Divide the batter evenly between the three prepared tins and smooth the top with a spatula.
Baking
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the tins before transferring them to a wire rack.
Buttercream Preparation
- For the buttercream, beat the room temperature butter until soft and fluffy.
- Gradually add the icing sugar, ginger, caramel, and vanilla extract, mixing until you achieve a light and airy consistency.
Assembly
- Once the cakes are cool, frost the layers with the buttercream, drizzle with additional caramel, and decorate with biscuit crumbs and sprinkles for a whimsical finish.
Notes
For an elevated flavor, let your butter sit at room temperature for a few hours before using it in your frosting. Consider adding chopped crystallized ginger to the batter for an extra zing of flavor.