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.
In a saucepan, combine:
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:
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.
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.
For the buttercream, I follow my go-to Swiss meringue method, which is light, silky and not overly sweet. You'll need:
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.
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.
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.
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.
