5 from 1 vote
Gingerbread Drip Cake!
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

A Three-Layer Gingerbread Drip Cake with Gingerbread Sponges, Gingerbread Buttercream Frosting, and all sorts!

Course: Cake
Cuisine: Drip Cake
Keyword: Christmas, Gingerbread
Servings: 20 Slices
Calories: 579 kcal
Author: Jane's Patisserie
Ingredients
Cake Ingredients
  • 400 g Unsalted Butter/Stork
  • 400 g Dark Brown Sugar
  • 400 g Self Raising Flour
  • 8 Medium Eggs
  • 2 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1 tsp Nutmeg
Buttercream Ingredients
  • 350 g Unsalted Butter (not stork)
  • 700 g Icing Sugar
  • 1 tsp Vanilla Extract
  • 2 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1 tsp Nutmeg
Drip Ingredients
  • 100 g Dark Chocolate
  • 2 tsp Sunflower Oil
Extras
  • 100 g Dark Chocolate
  • 1 tsp Ground Ginger
  • Edible Glitter
  • Gingerbread Sprinkles
  • Christmas Sprinkles
Instructions
For the Cake!
  1. Preheat your oven to 180C/160C Fan, and line three 20cm/8" tins with parchment paper. 

  2. Beat together your Butter and Sugar until light and fluffy.

  3. Add in your Flour, Eggs, and Spices! Beat till smooth and yummy.

  4. Split evenly between the three tins, and bake in the oven for 25-30 minutes (or until baked through)

  5. Leave to cool in the tin for 10 minutes, and then on a wire rack to cool fully.

For the Buttercream!
  1. Make sure your Butter is at room temperature. 

  2. Beat your Butter till smooth and supple.

  3. Add in the Vanilla Extract, and the Spices, and beat in. 

  4. Gradually add in the Icing Sugar and beat again till smooth!

  5. If it's really too stiff, add in 1tbsp boiling water at a time till you get your desired consistency. However, make sure to beat the ingredients for at least five minutes first as it doesn't always need it!

For the Decoration!
  1. Get your first sponge on a board and secure with a smidge of the Buttercream underneath. Add on 1-2tbsp of Buttercream and smooth over.

  2. Add on the second sponge and repeat, and then add on the third sponge. 

  3. Smother the sides and top in a thin layer of buttercream to seal it and make the edges smooth, and leave to sit at room temperature for 30 minutes or 10 minutes in the fridge. 

  4. Once dried/set, you have done your crumb coat. 

  5. Add on more buttercream all over the cake, and smooth round with a large cake scraper, and keep any you scrape off. 

  6. Melt your 100g of Dark Chocolate for the Drip, and mix in the Oil if using. Carefully drip down the sides of the cake with a small disposable piping bag with the end snipped off. 

  7. Leave the Drip to set for 10 minutes or so. 

  8. Whilst the Drip is setting, make any extra decorations if using - I used 100g of Dark Chocolate mixed with 1tsp of Ground Ginger melted together and set in a Christmas Tree shape mould in the fridge till solid. 

  9. Once the Drip is set, pipe on your leftover Buttercream in swirls using your favourite piping tip, and add a Gingerbread Man per swirl. 

  10. Also, sprinkle on your favourite Christmas Sprinkles, and add your Chocolate Ginger Christmas Trees to the centre. 

  11. Spritz with Edible Glitter, and enjoy! 

Recipe Notes
Nutrition Facts
Gingerbread Drip Cake!
Amount Per Serving
Calories 579 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 19g119%
Cholesterol 146mg49%
Sodium 35mg2%
Potassium 82mg2%
Carbohydrates 69g23%
Sugar 53g59%
Protein 4g8%
Vitamin A 1030IU21%
Calcium 40mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.