Ginger Cake Recipe with Cream Cheese Frosting by Hazel Sheehan

Ginger Bread Cake Recipe

This Ginger Cake Recipe is by Hazel Sheehan.

For me there is no better way to celebrate Christmas than to bring the joy of baking, crammed with all the flavours of the season, straight into my kitchen.

Nothing says Christmas, like a thick slice of cake, packed to the brim with the flavours and aromas of the season, set to tantalise your taste buds.

Ginger Cake Layers
425g self-raising flour
2 tsp baking powder
1 ½ tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
425g dark brown sugar
225ml vegetable oil
4 large free range eggs
375ml buttermilk

Cream Cheese Frosting
260g icing sugar
80g unsalted butter, softened
40g cream cheese

Brown Sugar Crumble
150g brown sugar
65g flour
60g butter


1. Preheat your oven to 180C, 350F or Gas Mark 4. Grease and line three 8 inch round cake pans.
2. Sift together the flour, baking powder, spices and then give the ingredients a good whisk through to make sure they are evenly mixed.
3. Blend together the butter and the brown sugar with an electric mixer on a low speed until the mix looks like wet sand.
4. Slowly add in the oil and turn the mixer to a high speed until the mix is fluffier.
5. With your mixer back on low, blend in your eggs one at a time, adding the next just as the last yolk has been incorporated.
6. Add the flour next in three parts, alternating with the buttermilk beginning and ending with flour.
7. Mix the batter until completely incorporated, on a low speed, to ensure you do not over mix.
8. Divide your batter evenly between the three pans and bake on the centre rack of the oven for about 20-25mins, until the tops have turned golden, the sides have come away a little from the pan and a skewer inserted in the middle comes out clear.
9. Once baked, remove your cakes from the oven. Run a knife around the edges and leave cool in their pans for about 10 minutes before turning them out on to a wire rack to cool completely. Wait until they are cold before removing the parchment paper.

Cream Cheese Frosting
1. Beat together the butter and cream cheese. On a low speed add in the icing sugar, a small bit at a time.
2. Mix on medium speed until it comes together. (You could add a little cream if you’ve reached a too stiff consistency.) Keep on mixing until soft and fluffy.

Brown Sugar Crumble
1. Preheat the oven to 180C, 350F or Gas Mark 4.
2. Melt the butter. In a bowl mix the flour and sugar and add the melted butter. Mix with a fork until it resembles breadcrumbs.
3. Transfer to a lined baking tray and bake for 12-15 minutes until crisp.

Putting it all together
1. Take one cake layer and lay it top side down on your serving plate. Level any other cake layer that may have risen too much.
2. Fill the inside with cream cheese frosting.
3. Place the next cake layer, top side down and repeat the frosting.
4. Place the third and final layer of cake on top and give the whole cake a crumb coat in the frosting.
5. Place in the fridge for about 30 minutes to firm up. Remove and frost with your final coat of buttercream.
6. Sprinkle the brown sugar crumble on the top and decorate with some festive decorations.
7. Any leftover frosting can be used on cupcakes or licked straight of the spoon. This cake is best served at room temperature. When you store it in an air tight container and out of direct sunlight, it should
keep for up to 4 days.

Blood Orange and Thyme Layer Cake Recipe by Hazel Sheehan Bio Hazel is a self confessed eater of cake for breakfast filled with light-hearted whimsy who likes immerse herself in the sweeter side of life. She is a self taught, hobby baker and frosting fanatic with a passion for everyday baking. She likes to create content that does not cost the earth or requires convoluted know-how or equipment. Indulging in a passion to bake, when she should be doing everything else, Hazel is always dreaming in sugar or of her next cake, bake or make.

Visit Hazel’s blog:

Procrastibaker Procrastibaking Procrastibake

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