Gingerbread Layer Cake with Salted Honey Buttercream
From gingerbread houses to gingerbread cookies, the heady aromas of ginger, cinnamon and nutmeg are an important part of Christmas. In this chewy layered cake, all of those familiar warming spices are in the sponge, making for a wonderfully festive dessert. The salted honey buttercream adds an extra special dimension and you can decorate the […]

From gingerbread houses to gingerbread cookies, the heady aromas of ginger, cinnamon and nutmeg are an important part of Christmas. In this chewy layered cake, all of those familiar warming spices are in the sponge, making for a wonderfully festive dessert. The salted honey buttercream adds an extra special dimension and you can decorate the cake however you like with gingerbread cookies and fresh winter vegetables.


  • 325g all-purpose flour
  • 4 teaspoons of baking powder
  • 3 teaspoons of ground ginger
  • 1 ½ teaspoon ground cinnamon
  • 1 teaspoon allspice
  • ½ teaspoon ground nutmeg
  • 1 teaspoon of baking soda
  • ½ teaspoon of salt
  • 200g unsalted butter, softened
  • 100g granulated sugar
  • 50g light brown sugar
  • 3 large free-range eggs
  • 100g of golden syrup
  • 50g black molasses
  • 2 teaspoons of vanilla extract
  • 200 ml) milk

For the honey icing on the slate:

  • 120g salted butter, softened
  • 2 tablespoons of honey
  • 500g powdered icing sugar
  • 4 tablespoons of whole milk
  • ¼ teaspoon of sea salt

To decorate (optional):

  • Mini gingerbread house
  • Mini Gingerbread Men
  • Festive Greens and Cranberries


  • Preheat the oven to 180 ° C. Grease and line 3 round 20 cm cake tins.
  • In a large bowl, sift together the flour, baking powder, ginger, cinnamon, allspice, nutmeg, bicarb and salt. Put aside.
  • Beat butter and both sugars in a large bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating each well. Add the golden syrup, molasses and vanilla and beat to combine.
  • Gently fold in a third of the flour mixture, then a third of the milk and continue alternating with the flour and milk until combined.
  • Divide the dough into the prepared pans and bake for 25 to 30 minutes or until a skewer inserted comes out clean. Let cool in molds for 15 minutes, then turn out onto a wire rack to cool completely.

For the icing:

Beat butter until smooth. Add honey and beat well. Add powdered icing sugar and milk, then beat until smooth and stir in salt.


  • Divide the frosting between two bowls. With a bowl of frosting, divide a little between each layer of cake and sandwich together. Spread the remaining frosting in a thin layer over the top and sides of the cake, creating a thin layer of breadcrumbs. Refrigerate the cake for 30 minutes to set the frosting, then spread the remaining frosting on top and sides.
  • Decorate the cake as you like with gingerbread cookies, greens and cranberries.

Created by Veggie Desserts for


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