Festive Caramel Gingerbread Cake

Not a fan of the iconic Christmas pudding or perhaps you have forgotten to make your pudding on stir-up Sunday? We have a delicious substitution that will change Christmas forever.

A sweet and over indulgent cake that the whole family will love, this festive caramel gingerbread cake is heaven on a plate and the final topping to a wonderful Christmas.

Festive Caramel Gingerbread Cake
PREP TIME 45 minutes COOK TIME 30 minutes MAKES one 3-tier cake
  • 713g of plain flour
  • 1 tablespoon of baking powder
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoons of nutmeg
  • ¾ teaspoons of ground cloves
  • ¼ teaspoon of salt
  • 340ml of hot water
  • 1 tablespoon of baking soda
  • 16 tablespoons of unsalted softened butter
  • 227g of brown sugar
  • 303g of molasses
  • 3 eggs
  • For the butter icing:
  • 227g of granulated sugar
  • 20 tablespoons of salted softened butter
  • 681g of heavy cream
  • 450g of softened cream cheese
  • 454g of caster sugar
  • 2 teaspoons of vanilla extract
  • Caramel sauce:
  • 250g caster sugar
  • 140ml double cream
  • 50g butter
  • Nuts:
  • When garnishing the top of the cake with the nuts, you can choose which type you prefer. Whether you pick almond, walnuts, peanuts of pecans, finely chop the nuts for garnishing.

Preparation method

  1. Preheat the oven to 180°C.
  2. Start by greasing three 8-inch round cake tins before lining with parchment paper and greasing with butter.
  3. In a mixing bowl, combine the flour, baking powder, ginger, cinnamon, cloves, nutmeg and salt while thoroughly mixing.
  4. In another bowl add the baking soda to hot water.
  5. With the mix, beat together the brown sugar with the softened butter until it has turned light and fluffy. When it has been thoroughly mixed, add the molasses. Once the molasses has been completely stirred, alternative pouring in the mixture of hot water and baking soda and the flour until everything has been mixed.
  6. Add the eggs to the mixture, one at a time.
  7. With your three cake tins, divide the mixture evenly among them.
  8. Place the cake tins into the oven for around 30-35 minutes until they have cooked.
  9. Once they have cooked, leave the cakes to cool in their pans and once cool, place the cakes onto a wire rack so they are cold before you begin to decorate them.
  10. In a large saucepan, cook the sugar on a high heat with a rubber spatula until the sugar has turned to a deep golden caramel.
  11. Remove the saucepan from the heat and add 4 tablespoons of butter and whisk it until it has completely mixed.
  12. Slowly add the cream and mix.
  13. Return the saucepan to the heat and cook over a high heat, stirring until the mixture has thickened. Once it has thickened remove the pan from the heat and allow to cool on the side.
  14. With a mix, beat together the cream cheese and the remaining butter until the mix has turned light and fluffy.
  15. Mix in the caster sugar, vanilla and 170g of the cooled caramel sauce and stir for another 2-3 minutes until the frosting is light and fluffy.
  16. With a spatula, spread the buttercream on top of one of the cooled cake and place the second layer on top. Butter the top of the second layer before placing the third layer on top. With the remaining buttercream, ice the top and the sides of the cake.
  17. Leave the cake on the side to cool and when completely cooled you can begin to make the caramel sauce to pour over the top.
  18. In a frying pan tip in the caster sugar and add 4 tablespoons of water before placing over a medium heat until the sugar has dissolved.
  19. Allow the mixture to sit on a high temperature for 4-5 minute until it has caramelised.
  20. Once it has caramelised, take the saucepan off the heat and stir in the cream and butter.
  21. When it has fully been stirred pour the mixture over the top of the cake so that it drips over the sides.
  22. The last thing left to do before you get to enjoy your cake is to garnish the top with your sliced nuts of your choice.