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A Sweet and Spicy Gingerbread Loaf Cake that’s perfect for Christmas, and anytime you fancy something Gingerbread! Delicious Gingerbread Sponge, Ginger Buttercream Frosting, and more!
Tis the season to be jolly, and completely full of gingerbread. (I did sing that to myself in the tune, and it worked!). But anyway… IT’S SO CLOSE TO CHRISTMAS NOW!
I have always adored Gingerbread Cake because it is so full of lovely warming flavour, yet makes a change from Gingerbread Biscuits (not that there is anything wrong with them because helloooo yummy!), but something about Ginger Cake is just delightful.
The flavours are similar to Sticky Toffee Pudding in a way, and the mixes are too dissimilar either, but I just adore them both. The thing about Gingerbread though? As soon as you even just make the mix of this cake, you house will have a warming smell that reminds you of Christmas.
Now, I do often bake cakes similar to this year round, and I know that Gingerbread is technically more Bonfire Night than Christmas, but I just relate it to Christmas so much more. I love the little gingerbread men you can put on top, and I just loooveeee it.
This cake was originally up on my blog near four years ago, but through the years of updating my blog and switching all the background stuff around (the stuff that makes my blog work and function) meant that I lost the images for the post!
Yes you could say “what about backups” but I also had an issue with that… so bye bye recipe. Therefore, I decided to repost the cake in all it’s glory, with a bit of an update to the decoration and style, but the sponge is still the classic and delicious it was.
I tend to drizzle my loaf cakes with something sweet just as it can look pretty, but this time I just went for some mini shop bought Gingerbread Men, and some cute little sprinkles. You can easily use homemade ones, but I find that they always come out so big, and the detail is never the same!
For the tin, I really do recommend using this loaf tin. I will say this in every loaf cake recipe I do – the tin size can vary SO MUCH, and this has a lot of cake mix. You can switch it up to a different tin if you fancy, but honestly? I just recommend this one to the moon and back.
For the piping, I used my trusty 2D closed star piping tip, and swirled along one way side to side, and then again in the opposite direction. It gives it such a beautiful swirl on the side, and on the top. You can of course pipe on the cake however you fancy, but as we all know I love a thick slab of buttercream on a cake so it worked well!
I’m sorry that this cake was gone for so long – I would have brought it back sooner but I have just been so so busy! If you want to do it the original way, the sponge is the same – it just had a simple water icing dripping instead with some freeze dried raspberries on top!
This cake is my ideal for this time of year – it’s easy, delicious, and utterly perfect for winter. I hope you all love this cake as much as I do! Enjoy! x
Gingerbread Loaf Cake!
Ingredients
The Cake
- 225 g Unsalted Butter
- 225 g Dark Brown Sugar
- 125 g Black Treacle
- 375 g Plain Flour
- 4 tsp Ground Ginger
- 2 tsp Ground Cinnamon
- 3 Medium Eggs
- 225 ml Whole Milk (warmed)
- 2 tsps Bicarbonate of Soda
Decoration
- 150 g Unsalted Butter
- 300 g Icing Sugar
- 2 tsps Ground Ginger
- 1/2 tsp Ground Cinnamon
- Gingerbread Men
- Gingerbread Crumbs
- Sprinkles
Instructions
For the Cake
- Preheat your oven to 180C/160C Fan and grease and line a 2lb loaf tin!
- In a pan, gently heat the butter, sugar and treacle together in a pan until smooth, allow to cool for 10 minutes!
- In a large bowl, sift the flour, ginger and cinnamon together and pour in the treacle mix – stir to combine.
- Add in the eggs and stir to combine.
- Mix the bicarbonate of soda in with the warm milk and allow it to froth and thicken a little!
- Mix in with the rest of the mixture and pour into the tin!
- Bake in the oven for 50mins-1 hour, or until baked through! Once baked, leave to cool in the tin for 10 minutes, and then fully cool on a wire rack.
For the Decoration
- Beat your Butter on it's own for a few minutes to loosen it and make it lovely and soft!
- Add in the Icing Sugar, and the spices, and beat again! Continue beating until the buttercream is lovely and fluffy and perfect!
- Pipe your Buttercream onto the cake, and decorate with some Gingerbread Men, and Gingerbread Crumbs!
Notes
- This cake will keep in an airtight container for 3-4 days! The flavour keeps on getting better as the days go on.
- You could add some stem ginger to the recipe if you like when you beat in the egg!
- This cake is beautiful with a bit of custard, or a drizzle of cream, or just as it is!
- This recipe is inspired by Mary Berry's wonderful Ginger Loaf Cake!
- I recommend using this loaf tin for the cake!
- I also recommend using this piping tip as I just love it!
- And finally, Iced Jems does the BEST sprinkles!
ENJOY!
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J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
19 Comments
Amanda Harris
May 11, 2020 at 3:04 pmJust made this. It tastes amazing. My decorating skills are not brilliant but so pleased with the results. Practice will make perfect!
Colleen
February 16, 2020 at 8:40 pmHello.
Mine came out quite “dough” like, if that makes sense?
Is this normal?
If not, where have a I gone wrong?
Thanks
X
Jane's Patisserie
February 16, 2020 at 9:27 pmA gingerbread cake is quite a bit denser than a normal sponge and it’s meant to be like that x
Michelle
December 2, 2019 at 1:57 pmHi there I made this on Thursday and stored in fridge but it’s very dry? How am I supposed to store it?
Jane's Patisserie
December 2, 2019 at 3:06 pmHey! You should never store cake in a fridge. Room temp, in a cake box or tin.
tracey
November 30, 2019 at 3:28 pmBest ginger recipe ever! I made it as a tray bake instead of the loaf tin and baked for 35 mins and it was perfect. Everyone loved it thank you
MrsMrshll
December 10, 2019 at 1:29 pmI’ve got a full 2lb loaf cake and 12 cupcakes out off this recipe! Smells amazing, looking forward to decorating it to sell at the school play tomorrow. (And to taste testing one of the cupcakes first! 😋)
Joanne
November 27, 2019 at 4:46 pmI made 3 small loafs out of this recipe and like another comment took much less time to bake. However, my cakes seemed a little bit dry not like the carrot tray bake I made which was a winner and so moist.
Jane's Patisserie
November 27, 2019 at 7:31 pmIf they were dry they were over baked, that’s all!
Danielle Taylor
November 27, 2019 at 2:11 pmThis also works great as a vegan recipe!!
I substituted each egg for 1/4 cup of aquafaba (the liquid from canned chick peas) and the butter and milk for plant based alternatives and it came out great!
Jo
November 23, 2019 at 11:52 amLove the look of this, do you think it would work as cupcakes for a Christmas fair, as easier to sell individual cakes?
Kate Powell
November 16, 2019 at 3:28 pmJust wondering on the exact sprinkles you used for the decoration please?
Jane's Patisserie
November 16, 2019 at 4:00 pmSprinkles are linked on the post!
Pamela
November 11, 2019 at 1:30 amI am having 10 guests for lunch on Christmas Day 2019 this year and I am going to have a try at making this. Wish me luck, it sounds fabulous.
Sarah
November 10, 2019 at 10:03 pmThis looks so nice! When you say mix the bicarb into warm milk – is this to a simmer/should it not boil?
Jane's Patisserie
November 11, 2019 at 9:15 pmYes – it needs to be warm, and not hot!
Steve
November 10, 2019 at 9:31 pmMade this today it was lovely, however it only took 35 mins in the oven so you’re right to say check before 45! Everyone commented on the lovely fiery, warming flavours. Will bake again!
Claire
November 9, 2019 at 5:02 pmLooks gorgeous! I’m planning to bake loaf cakes as presents for my daughter’s teachers at Christmas and this looks perfect. I have already bought cardboard 1lb loaf ‘tins’ – will this work if I do half the mixture in one and half in the other and cook both at the same time? Would I need to reduce cooking time do you think? Thanks in advance! Xx
Jane's Patisserie
November 10, 2019 at 5:21 pmI believe it will work, and yes the time will reduce!!