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Gingerbread naked layer cake

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Looking for the ultimate entertaining dessert? Look no further than this easy Gingerbread Naked Layer Cake recipe. Filled with luscious buttercream and spices, it will just melt in your mouth.

  • Serves24
  • Cook time1 hour 5 minutes
  • Prep time20 minutes, + cooling time

Ingredients

  • 250g butter, chopped
  • 1⅓ cups (465g) golden syrup
  • ⅔ cup (150g) brown sugar
  • 4 cups (600g) self-raising flour
  • 3 tbs ground ginger
  • 1 tbs ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 4 Coles Australian Free Range Eggs
  • 1 cup (250ml) buttermilk
  • Gingerbread stars, to decorate (see recipe right)

Buttercream

  • 250g butter, softened
  • 3 cups (480g) icing sugar mixture
  • 2 tsp milk
  • 1 tsp finely grated lemon rind
  • 1 tbs lemon juice
  • ½ tsp ground nutmeg

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Grease and line the base and sides of two 17cm (base measurement) round cake pans.
  2. Step 2

    Place the butter, golden syrup and sugar in a medium saucepan over low heat. Cook, stirring, for 5 mins or until butter melts and sugar dissolves. Set aside for 10 mins to cool slightly.
  3. Step 3

    Transfer butter mixture to a large bowl. Add the flour, ginger, cinnamon, nutmeg, cloves, eggs and buttermilk. Use a balloon whisk to stir until well combined. Divide batter evenly among the prepared pans. Smooth the surface. Bake for 1 hour or until a skewer inserted in centres comes out clean. Set aside for 5 mins before transferring to a wire rack to cool completely.
  4. Step 4

    To make the buttercream, use an electric mixer to beat butter in a bowl until very pale. Gradually add icing sugar, in 4 batches, beating well between each addition. Add milk, lemon rind, lemon juice and nutmeg and beat until well combined.
  5. Step 5

    Use a large serrated knife to level top of each cake, then cut each cake in half horizontally. Place 1 cake layer on a serving plate. Spread top evenly with a little of the buttercream. Top with another cake layer. Continue layering with more buttercream and remaining cake layers. Spread top and side of cake with remaining buttercream. Use a large palette knife to smooth top and side.
  6. Step 6

    Decorate the cake with gingerbread stars. Cut into wedges to serve.

    Make the icing: To make royal icing, whisk 1 egg white* and 1 tsp lemon juice in a bowl. Gradually add 11/2 cups (240g) icing sugar, 1 tbs at a time, until smooth. Transfer the icing to a piping bag before decorating biscuits.

    Gingerbread naked layer cake

    Gingerbread naked layer cake
    • Serves24
    • Cook time1 hour 5 minutes
    • Prep time20 minutes, + cooling time
    Ingredients
    • 250g butter, chopped
    • 1⅓ cups (465g) golden syrup
    • ⅔ cup (150g) brown sugar
    • 4 cups (600g) self-raising flour
    • 3 tbs ground ginger
    • 1 tbs ground cinnamon
    • 1 tsp ground nutmeg
    • 1 tsp ground cloves
    • 4 Coles Australian Free Range Eggs
    • 1 cup (250ml) buttermilk
    • Gingerbread stars, to decorate (see recipe right)

    Buttercream

    • 250g butter, softened
    • 3 cups (480g) icing sugar mixture
    • 2 tsp milk
    • 1 tsp finely grated lemon rind
    • 1 tbs lemon juice
    • ½ tsp ground nutmeg
      Description

      Looking for the ultimate entertaining dessert? Look no further than this easy Gingerbread Naked Layer Cake recipe. Filled with luscious buttercream and spices, it will just melt in your mouth.

      Method
      1. Step 1

        Preheat oven to 180°C. Grease and line the base and sides of two 17cm (base measurement) round cake pans.
      2. Step 2

        Place the butter, golden syrup and sugar in a medium saucepan over low heat. Cook, stirring, for 5 mins or until butter melts and sugar dissolves. Set aside for 10 mins to cool slightly.
      3. Step 3

        Transfer butter mixture to a large bowl. Add the flour, ginger, cinnamon, nutmeg, cloves, eggs and buttermilk. Use a balloon whisk to stir until well combined. Divide batter evenly among the prepared pans. Smooth the surface. Bake for 1 hour or until a skewer inserted in centres comes out clean. Set aside for 5 mins before transferring to a wire rack to cool completely.
      4. Step 4

        To make the buttercream, use an electric mixer to beat butter in a bowl until very pale. Gradually add icing sugar, in 4 batches, beating well between each addition. Add milk, lemon rind, lemon juice and nutmeg and beat until well combined.
      5. Step 5

        Use a large serrated knife to level top of each cake, then cut each cake in half horizontally. Place 1 cake layer on a serving plate. Spread top evenly with a little of the buttercream. Top with another cake layer. Continue layering with more buttercream and remaining cake layers. Spread top and side of cake with remaining buttercream. Use a large palette knife to smooth top and side.
      6. Step 6

        Decorate the cake with gingerbread stars. Cut into wedges to serve.

        Make the icing: To make royal icing, whisk 1 egg white* and 1 tsp lemon juice in a bowl. Gradually add 11/2 cups (240g) icing sugar, 1 tbs at a time, until smooth. Transfer the icing to a piping bag before decorating biscuits.