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.
Buttercream
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.
Decoration
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.
Notes
This will keep for 3-4+ days! The flavour keeps on getting better as the days go on.