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A deliciously spiced gingerbread traybake cake that’s perfect for the festive season! Scrumptious sticky gingerbread sponge, ginger buttercream frosting, and more!
Was another festive season really going to pass without me posting a gingerbread traybake recipe?! I think not. How could it?! I know how much you guys adore traybake recipes, and gingerbread recipes!
I wanted to do this post last year, but after the downright success of my gingerbread loaf cake I didn’t want to post this so soon! You guys still love the loaf cake though, so hopefully you will consider the traybake version haha!
Traybake cakes are always a hit for me when it comes to baking for a crowd (and yes I know this year is a little different, but you get what I am saying!), for a bake sale, or just because you prefer to eat cakes like that.
Traybake are easy – you just cut out a chunk, it’s one layer, and you have a slathering of something utterly delicious on top. Can you really beat that?! I love them.
Ginger cake to me should be sticky, dense, and warming through the spices. My gingerbread drip cake is more classic sponge to make it easier, but the rest of my gingerbread related cakes are the same sticky dense lovely sponge that we all adore.
I won’t lie and say this cake is light and fluffy, but it also shouldn’t be! You use dark brown soft sugar (or light brown) and black treacle (or golden syrup) to create a rich and lovely flavour… add the ground ginger and cinnamon on top and you have the best bake ever.
I did change this sponge to use self raising flour and no bicarbonate of soda (As that’s what I had in at the time..) but if you wanted to use plain flour, and add 2tsps bicarbonate of soda to the milk (which you will need to warm and let sit for 10 minute before using) you can!
I do find traybake tins can really vary in size – so sometimes that creates a bit of confusion. I typically call them 9×13″ tins as that’s what I have mostly – but I do also have a lovely 9×12″ tin. It is a tiny bit smaller – but both size tins will work well for this recipe.
For the topping I did the same style ginger buttercream frosting because I utterly adore it – and it’s so simple to make. It’s important to use block butter when making buttercream and not a spread (As it’s too soft). Make sure to bring the butter to room temp first, and it’ll be easy!
You can decorate the cake as you like… I used mini gingerbread men (shop bought, don’t hate..) some crushed biscuits and some sprinkles. So simple – but you can also change it to whatever you prefer or fancy!
I hope you guys love this recipe – it’s been very very highly requested so I hope it doesn’t disappoint! Enjoy! x
Gingerbread Traybake Cake!
- 300 g Unsalted Butter (or baking spread)
- 300 g Dark Brown Soft Sugar (or light brown)
- 150 g Black Treacle (or golden syrup)
- 475 g Self Raising Flour
- 4 tsp Ground Ginger
- 2 tsp Ground Cinnamon
- 4 Medium Eggs
- 300 ml Whole Milk
- 125 g Unsalted Butter (room temp)
- 250 g Icing Sugar
- 2 tsps Ground Ginger
- 1/2 tsp Ground Cinnamon
- Gingerbread Men
- Gingerbread Crumbs
For the Cake
- Preheat your oven to 180C/160C Fan and grease and line a 9x13" traybake tin (or 9x12" if that's what you have!) with parchment paper.
- In a pan, gently heat the unsalted butter, dark brown sugar and treacle together in a pan until smooth, allow to cool for 10 minutes!
- In a large bowl, sift the self raising flour, ginger and cinnamon together and pour in the treacle mix – stir to combine.
- Add in the eggs and stir to combine.
- Finally, add in the milk and mix again.
- Pour the mixture into the lined tin - it's quite a runny mixture so don't worry.
- Bake in the oven for 35-40 minutes, or until baked through.
- Once baked, leave to cool in the tin fully.
For the Decoration
- Beat your unsalted 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!
- If your buttercream is a little thick, add 1-2 tbsp of boiling water or whole milk and mix again to smooth.
- Spread the buttercream onto the cake, and decorate with some gingerbread men, and gingerbread crumbs and some sprinkles. Enjoy!
- 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!
- Instead of buttercream you can do a drizzle of icing hinted with ground ginger! Use 200g icing sugar, 2-3 tbsp of water (or as much as you need to get the consistency you want) and 1/2 tsp ground ginger.
- I recommend using this 9x13" traybake tin, or this 9x12" traybake tin!
- And finally, Iced Jems does the BEST sprinkles!
Find my other Recipes on my Recipes Page!
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