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Gingerbread layer cake with salted honey buttercream

12 December 2016

A deliciously luxurious Christmas gingerbread cake with a warming sweet and spiced flavour and a salted honey buttercream icing.

Gingerbread layer cake with salted honey buttercream
Gingerbread layer cake with salted honey buttercream

Cooking time

30 minutes

Cooling time

15 minutes




For the gingerbread cake

  • 325g plain flour
  • 4 tsp baking powder
  • 3 tsp ground ginger
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground allspice
  • ½ tsp ground nutmeg
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 200g unsalted butter, softened
  • 100g granulated sugar
  • 50g light brown sugar
  • 3 large free-range eggs
  • 100g golden syrup
  • 50g black treacle
  • 2 tsp vanilla extract
  • 200ml milk

For the salted honey icing

  • 120g salted butter, softened
  • 2 tbsp honey
  • 500g powdered icing sugar
  • 4 tbsp whole milk
  • ¼ tsp sea salt

To decorate (optional)

  • Mini gingerbread house
  • Mini gingerbread men
  • Festive greenery and cranberries


Preheat the oven to 180C. Grease and line 3 x 20cm round cake tins.

In a large bowl, sift together the flour, baking powder, ginger, cinnamon, allspice, nutmeg, bicarb and salt. Set aside.

Beat the butter and both sugars in a large bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating each one in well. Add the golden syrup, treacle and vanilla and beat to combine.

Gently mix in ⅓ of the flour mixture, then ⅓ of the milk and continue alternating with the flour and milk until it’s all combined.

Divide the batter between the prepared tins and bake for 25-30 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 15 minutes, then turn out onto a wire rack to cool completely.

For the salted honey buttercream icing

Beat the butter until smooth. Add the honey and beat well. Add the powdered icing sugar and milk, then beat until smooth and mix in the salt.

To decorate

Divide the icing into two bowls. With one bowl of icing, spread a little between each layer of the cake and sandwich together. Spread the remaining icing in a thin layer onto the top and sides of the cake, creating a thin ‘crumb coat’. Refrigerate the cake for 30 minutes to set the icing, then spread the remaining icing on the top and sides.

Decorate the cake as desired with gingerbread biscuits, greenery and cranberries.

Created by Veggie Desserts for

By Kate Hackworthy,

Visit our Christmas section for more delicious festive favourites

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.