Caramel Ginger Cake
A delightful dessert combining the warm, zesty flavor of ginger with the rich sweetness of caramel, perfect for family gatherings and cozy occasions.
Ingredients
Cake Ingredients
- 300 g unsalted butter Creamy and rich for that perfect texture
- 300 g light or dark brown soft sugar Adding warmth and caramel tones
- 300 g golden syrup Thick and sweet for quintessential sweetness
- 300 g black treacle Deep and dark to enhance the flavor profile
- 600 g self-raising flour To ensure a light and fluffy cake
- 4 tsp ground ginger Aromatic and spicy for signature kick
- 4 medium eggs eggs To bind the ingredients together beautifully
- 400 ml whole milk Creamy for moisture and richness
Buttercream Ingredients
- 400 g unsalted butter (room temp) For a fluffy buttercream
- 800 g icing sugar Sweet and fine to create silky frosting
- 50 g caramel For added sweetness in the buttercream
- 1 tsp ground ginger To complement the flavors in the icing
- 1 tsp vanilla extract Adding warmth and depth to the buttercream
Decoration
- 100 g caramel For decoration
- sprinkles For a touch of whimsy
- biscuit crumbs For added texture and flavor
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 everything is smooth and blended. Allow this mixture to cool for about 10 minutes.
- In a mixing bowl, combine the self-raising flour and ground ginger.
Mixing
- Pour the cooled buttery mixture into the dry ingredients and stir to combine thoroughly.
- Add the eggs and whole milk to the mixture, stirring gently until the batter is completely smooth.
Baking
- Divide the batter evenly between the three prepared tins and smooth the top with a spatula.
- 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.
Preparing Buttercream
- For the buttercream, beat the room temperature butter until soft and fluffy.
- Gradually add the icing sugar, ground ginger, caramel, and vanilla extract, mixing until you achieve a light and airy consistency.
Final Assembly
- Once the cakes have cooled, frost the layers generously with the creamy buttercream, drizzling with additional caramel.
- Decorate with biscuit crumbs and sprinkles.
Notes
Ensure ingredients are at room temperature for best results. Avoid rushing the cooling process.