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A deliciously cosy caramel ginger cake with easy ginger sponges, a ginger caramel frosting and more – heaven!

This delicious cake is so cosy, so warming, and just absolute heaven in every bite. I honestly can’t keep up with how tasty this cake is?! I know I am supposed to big up my own recipes but honestly… wow. 

The layers of ginger sponges, with a caramel ginger flavoured frosting is just out of this world, and then topped with even more delicious bits to finish it off… YUMMY. 


As it is coming closer to winter, the ginger bakes really are going to start shining – and this will be a glorious one to start with. Honestly, it’s just delightful. 

I love the warmth that you get with a ginger themed bake. My gingerbread blondies, my gingerbread people, my gingerbread drip cake recipe and so on all bring this sentiment as well, and I am here for it. 

If you don’t like ginger, you are a bit stuck for this recipe – but honestly I really would recommend giving it a go. I just used ground ginger and mixed it into the sponge and frosting – and it worked wonders. 

The sponges

The sponges for the recipe are fairly similar to my ginger cake that has been on my blog for years – but I wanted to split it off into a three layer cake. 

The mixture of butter, light brown sugar, golden syrup, and black treacle create a silky smooth mixture that mixes wonderfully with the flour, ginger, eggs and milk. It’s a very liquid cake mixture, but it really is meant to be! It’s the same in my gingerbread cupcakes

You can also make this into a four layer cake if you wanted – just split the mixture between four tins instead and bake for 10 minutes less! 


I have done various caramel themed bakes over the years, such as my salted caramel drip cake, my salted caramel pretzel cupcakes, or even my caramel cookie cups.. so this one is up there now with the greats.

I know caramel isn’t everyones thing but I do love it and I did get so many requests for a bake like this, so I was more than happy to oblige. 

You can use a ready made caramel (there’s no shame in using shop bought ingredients – don’t let anyone tell you otherwise!), or you can use my homemade caramel sauce recipe. 

If you prefer salted caramel you can 100% add some salt into the recipe as well – it’s a delicious combo! 

The frosting

I did go for an American buttercream style frosting again, but it does just work – so that is why. Because you are adding a liquid of the caramel you want a sturdy base which the American buttercream frosting provides. 

One part unsalted block butter to two parts icing sugar – that’s all it is! I then flavour with ground ginger, caramel sauce and a little vanilla extract. It’s easy, and delicious.

You really do need to use the block butter though because if you use a margarine you will just have a mess on your hands which no-one wants. 


For the decoration I decided to keep it quite simple by piping my frosting onto the layers of sponge with my favourite piping tip as always – and layered as I went. 

You can add a drizzle of caramel in-between each layer if you fancy as well, or just do the top like I did. I also decorated with some gingerbread biscuit crumbs and some sprinkles just because. 

Sometimes simpler is better – and because this is quite a full flavoured cake, I didn’t feel the need for a drip style sponge. 

Tips & Tricks 

These sponges are purposely quite dense, but they are delightful. Make sure to cool them fully before moving them around. They stack well, but as mentioned above you can make them thinner by using four tins not three! 

Use shop bought caramel or make your own, just go with it!! 

This cake lasts 4+ days at room temp, or can freeze for 3+ months! 

Caramel Ginger Cake!

A deliciously cosy caramel ginger cake with easy ginger sponges, a ginger caramel frosting and more - heaven!
Print Pin Rate
Category: Cake
Type: Cake
Keyword: Gingerbread
Prep Time: 30 minutes
Cook Time: 40 minutes
Cooling & Decorating Time: 2 hours
Total Time: 3 hours 10 minutes
Servings: 20 Slices
Author: Jane's Patisserie


Cake Sponges

  • 300 g unsalted butter
  • 300 g light/dark brown soft sugar
  • 300 g golden syrup
  • 300 g black treacle
  • 600 g self raising flour
  • 4 tsp ground ginger
  • 4 Medium eggs
  • 400 ml whole milk


  • 400 g unsalted butter (room temp)
  • 800 g icing sugar
  • 50 g caramel
  • 1 tsp ground ginger
  • 1 tsp vanilla extract


  • 100 g caramel
  • sprinkles
  • biscuit crumbs


Cake Sponges

  • Preheat the oven to 180ºc/160ºfan and line 3x 8"/20cm cake tins
  • In a pan, gently heat the unsalted butter, sugar, golden syrup and black treacle together in a pan until smooth, allow to cool for 10 minutes.
  • In a large bowl, add the self raising flour and ground ginger together and pour in the butter/sugar/treacle mix – stir to combine.
  • Add in the eggs and milk and stir to combine.
  • Split the mixture between the three tins
  • Bake in the oven for 35-40+ minutes, or until baked through. Leave to cool fully.


  • Beat the room temperature unsalted butter on it's own for a few minutes to loosen it and make it lovely and soft.
  • Add in the icing sugar, ground ginger, caramel and vanilla extract, and beat again.
  • Continue beating until the buttercream is lovely and fluffy and perfect - about five minutes.


  • Pipe a third of the buttercream onto the first cake with the piping tip of choice, and repeat. Decorate with some caramel sauce, crumbs, and some sprinkles.


  • This will keep for 3-4+ days! The flavour keeps on getting better as the days go on.
  • For this recipe I used:
  • This cake will freeze frosted or unfrosted for up to three months in a freeze proof container. 

Find my other recipes on my Recipes Page!

You can find me on:

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.



  1. Margaret Cramond on November 12, 2023 at 4:41 pm

    5 stars
    Made this today for the first time & it was amazing. Instructions are so clear & easy to follow.
    Cake tastes delicious & looks impressive.
    I bought a covered cake stand for using with my Christmas cake this year so need to get good use out of it – I’m intending to make a cake every week or so and I will be using Jane’s recipes as there are loads that I like the look of.
    I make the NY style cookies all the time & they are a big hit so I know the recipes are good & reliable.

  2. Linda on August 15, 2023 at 3:45 pm

    Can this be made into a loaf cake as I find these easier for coffee mornings to transport etc …… Love the new book

  3. Linda on July 14, 2023 at 8:38 pm

    Did you use tinned caramel?

  4. Elisabeth Towne on June 7, 2023 at 3:52 pm

    A lot of the recipes I use include buttermilk. Could I use buttermilk instead of or with whole milk?

  5. Lizzie on May 17, 2023 at 7:11 pm

    Have halved to ingredients to make Mini Loaf Cakes – I hope they turn out ok – fingers crossed 🤪

  6. Hannah on December 19, 2022 at 1:33 pm

    I made a chocolate ginger cake a few years back, and found a great way to make amazing ginger icing! You can buy stem ginger balls in syrup (I got mine in waitrose) and I food processed the balls to chop them up small for the icing, and then used the syrup to dd the ginger flavour and the sweetness through at once… it tasted incredible! worth a try!

  7. Debra Rose on December 12, 2022 at 4:17 pm

    Hi Jane I’m going to do this cake for our works Xmas bake off, so going to make mini ginger breadmen and use candy cane for the decorations fingers crossed I will be the winner

  8. Jane on December 4, 2022 at 7:46 pm

    Absolutely delicious. I converted this to a 4 layer using 800g flour, 400g of everything else for my brother in law’s big birthday. I made extra buttercream to cover the whole cake, so many comments, it is a beautifully moist cake.

  9. Helen on November 25, 2022 at 8:27 am

    Hi Jane. What quantities should I use for a 2 layer cake? Is halving enough as someone else suggested?

    • Helen on September 30, 2023 at 3:35 pm

      Do you think splitting the mixture into three 7 inch cake tins would work? Thanks!

  10. Susan Lewis on November 11, 2022 at 6:08 pm

    5 stars
    Wow..this mixture was delicious 😋. Probably the nicest thing I’ve ever made and my family agreed. I didn’t want a 3 layer cake so I made cupcakes and a small 6″ cake for me and the hubby. The quantities above made 27 cupcakes and a 6″ cake with frosting . The flavours were soooo good.

    • Andrea on December 18, 2022 at 6:20 pm

      Could you use all golden syrup if I don’t have the treacle?

    • Jane's Patisserie on December 23, 2022 at 11:19 am

      Hiya! Absolutely, this should be fine! x

  11. Kellie on November 6, 2022 at 10:37 pm

    Hi, would you know what measurements to use for a 2 tier cake? Thanks 😊

  12. Avril on November 6, 2022 at 8:14 pm

    I made this cake with Gluten free flour and it turned out perfect!! Lovely recipe. Would love if you could make one like this for a vanilla/white choc flavour with the melted butter as it always is the butter I have issues with in a normal cake batter!

  13. Jane on November 5, 2022 at 3:21 pm

    Do the tins need to be deep or can you use sandwich ones?

    • Jane's Patisserie on November 14, 2022 at 3:49 pm

      Hiya! I find it’s always best to use deep tins anyway! Hope this helps! x

  14. Jan Jobson on November 3, 2022 at 7:37 pm

    Hi, can into make into muffins?


  15. Odelle Smith on October 31, 2022 at 8:16 pm

    5 stars
    Warm spice of ginger paired with caramel sauce in a beautiful cake who can possibly wish for better outstanding caramel flavoured butter icing this is the perfect moist cake exactly what I wish for in this gorgeous layered cake fantastic bake yet again Jane I’m certainly going to make this delight for the taste buds!

  16. Annabel123 on October 31, 2022 at 3:28 pm

    What quantities should I use for a 2 layer cake?

    • Jane Evans on November 4, 2022 at 4:05 pm

      I halved the quantities and have made 2 layers!

  17. Amanda on October 31, 2022 at 8:06 am

    Jane this so good could this be made into a 9×13 sheet cake

    • Jane's Patisserie on November 3, 2022 at 8:20 pm

      Hiya! Take a look at my ginger traybake cake recipe! Hope this helps! x

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