A festive warm hug in every slice
Christmas is just around the corner and that means it’s time to start my annual weekend bakeathon. To kick things off this year, I’m making a Ginger and Caramel Cake – the perfect combination of sweet, spiced and comforting flavours that taste just like Christmas.
This recipe is inspired by my festive favourite – Ginger Stem Shortbread, which I bake every December to share with family and friends. The chewy stem ginger pieces are folded into a soft, fluffy sponge, adding a delightful bite and a warm gingery depth to every forkful. It’s earthy, gingery, warm and comforting – every bite feels like a big hug in the winter cold weather. The deep gingery and earthy flavour actually reminds me of the Vietnamese Gingery Rice Pudding we often prepare to celebrate Tet (Vietnamese Lunar New Year).
And the best part? This Ginger and Caramel Cake is easier to make than you might think. The soft ginger sponge is layered with smooth Swiss meringue buttercream and drizzled with homemade caramel sauce – the ultimate festive indulgence.
Ingredients for the ginger cake sponge
In a saucepan, combine:
- Unsalted butter
- Dark brown sugar – I prefer dark brown for its rich, earthy sweetness, though light brown works too.
- Golden syrup
- Black treacle – adds that deep, slightly bitter richness and helps keep the cake moist.
Gently heat the mixture over low heat until smooth. No need to boil – just stir until everything melts together. Set aside to cool slightly.
Meanwhile, prepare the rest of your cake ingredients:
- Cake flour, baking powder, baking soda and ground ginger
- Eggs
- Whole milk
- Chopped stem ginger – this is my favourite touch. It gives each bite a chewy, spicy sweetness that makes the Ginger and Caramel Cake truly special.
How to make the ginger sponge
Transfer the butter, sugar, golden syrup and treacle mixture to a mixing bowl. Add the eggs and milk, whisking gently until well combined. Fold in the dry ingredients and chopped stem ginger until just mixed. Avoid over-mixing as that can make the sponge heavy.
Divide the batter between two greased and lined 8-inch tins and bake in a preheated oven at 160°C (fan) until a skewer inserted into the centre comes out clean (around 30 minutes). The cakes should feel springy and light.
Allow them to cool for about ten minutes in their tins before carefully removing. Once out, cool completely on a wire rack or wrap in cling film and chill. You can even bake the layers in advance and freeze them, they thaw beautifully when ready to decorate.
Homemade caramel sauce
It’s surprisingly easy to make caramel sauce from scratch. Add caster sugar and a couple of tablespoons of water to a small saucepan and heat gently until it turns golden brown. Try not to stir while it’s cooking, instead swirl the saucepan occasionally.
Once the sugar has reached a rich golden colour, remove from the heat and carefully pour in double cream, followed by a knob of butter. Stir with a spatula until smooth and glossy. The result is a luxurious caramel sauce that’s perfect for layering inside the cake and drizzling over the top.
Let it cool to room temperature before using.
Making the ginger Swiss meringue buttercream
For the buttercream, I follow my go-to Swiss meringue method, which is light, silky and not overly sweet. You’ll need:
- Egg whites (fresh or bottled)
- Caster sugar
- Butter, at room temperature and cubed
- Ground ginger
- A couple of spoons of caramel sauce (optional but highly recommended)
Place the egg whites and sugar in a metal bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Whisk continuously until the sugar dissolves and the mixture feels warm to the touch (150-160°F).
Remove from the heat and beat with a hand or stand mixer until it forms stiff peaks and cools to room temperature. Once cool, gradually add the butter cubes, mixing well after each addition until the buttercream becomes smooth and silky.
If it looks a bit curdled and soupy at first, don’t worry – just keep mixing and it will come together beautifully. Add a little whole milk if needed to soften the texture. Finally, mix in the ground ginger and caramel sauce until evenly blend. The buttercream should be smooth, light and perfectly spiced.
Assembling the Ginger and Caramel Cake
Place on ginger sponge layer on a cake plate or turntable and spread a generous layer of the buttercream on top. Drizzle with caramel sauce, then gently place the second cake layer over it. Cover the top with more buttercream and finish with another drizzle of caramel.
For decoration, I love adding a few small pieces of ginger stem. Feel free to let your creativity shine, this Ginger and Caramel Cake looks stunning even with a rustic finish.
The perfect Festive Centrepiece
This Ginger and Caramel Cake makes a wonderful addition to any Christmas table. With its rich ginger warmth, smooth buttercream and luscious caramel drizzle, it’s the ultimate winter comfort cake.
Enjoy it with a hot cup of tea, coffee or even mulled wine for a true taste of the festive season. It’s simple to make, beautiful to serve and guaranteed to impress your family and friends.
Ginger and Caramel Cake
Description
This Ginger and Caramel Cake is a heart-warming festive bake that combines the sweetness of caramel with the deep, earthy spice of ginger. The soft and fluffy sponge is filled with chewy pieces of candied ginger, layered with smooth Swiss meringue buttercream and drizzled with homemade caramel sauce. Every bite feels like a cosy hug in winter. Perfect for Christmas gatherings or any chilly afternoon with a cup of tea.
Ingredients
For the cake sponge
For the caramel sauce
For the Swiss meringue buttercream
Instructions
-
Make the Ginger Sponge
- Preheat the oven to 160°C (fan).
- Melt the butter, brown sugar, golden syrup and black treacle in a saucepan over low heat until smooth and glossy.
- Remove from the heat and let it cool slightly.
- Whisk in the eggs and milk, mix until well combined.
- Add the dry ingredients - flour, baking powder, baking soda and ground ginger - and chopped stem ginger. Fold gently until just combined, don't overmix.
- Divide the batter between two greased and lined 8-inch tins.
- Bake for around 30 minutes, until a skewer inserted in the centre comes out clean.
- Cool for ten minutes in the tins, then transfer to a wire rack to cool completely.
-
Make the Caramel Sauce
- Add caster sugar and water to a small saucepan and heat gently until it turns golden brown. Avoid stirring; instead, swirl the pan occasionally.
- Once golden, remove from the heat and carefully pour in the double cream, then stir in the butter until smooth.
- Let the caramel cool before using.
-
Make the Ginger Swiss Meringue Buttercream
- Whisk egg whites and sugar in a heatproof bowl over a pan of simmering water until the sugar dissolves and the mixture reaches around 160°F.
- Transfer to a stand mixer and beat until stiff peaks form and the bowl cools.
- Add the butter gradually while mixing until smooth and silky.
- Blend in the ground ginger and caramel sauce for a sweet, spiced flavour.
-
Assemble the Cake
- Place one cake layer on a plate or turntable and spread a generous layer of buttercream over the top.
- Drizzle with caramel sauce.
- Add the second layer, top with more buttercream and final drizzle of caramel.
- Decorate with candied gingers and serve.
Note
- Stem ginger/candied ginger: I used naked crystallised ginger. You can adjust the amount depending on how much spice and sweetness you like.
- Treacle and syrup: The combination of golden syrup and black treacle gives the Ginger and Caramel Cake its deep colour and moist texture. If you don't have treacle, molasses can be used as a substitute.
- Avoid overmixing: Once the dry ingredients are added, mix gently until just combined. Overtaxing can make the sponge dense instead of soft and airy.
- Caramel sauce: The caramel thickens as it cools. If it becomes too thick to drizzle, simply warm it gently for a few seconds before using.
- Buttercream texture: If your Swiss meringue buttercream looks split or curdled, keep beating - it will come back together beautifully. If it feels too stiff, add a couple of tablespoons of whole milk to loosen it.
- Make ahead: The cake layers can be baked in advance and frozen (well wrapped with cling film) for storage. Thaw completely before decorating.
- Serving suggestion: This cake tastes even better the next day as the flavours settle and deepen. Serve with a cup of hot tea, coffee.
