Gingerbread cake with whiskey caramel

Gingerbread cake with whiskey caramel

Danielle Wood

The whiskey brings an oaky, smoky depth to the caramel in this cake and makes me imagine cosy winter nights in front of a log fire. The gingerbread layers are moist enough to eat on their own with a dusting of cinnamon icing sugar or served warm with vanilla ice cream and caramel sauce.

For the cake:


Quantity Ingredient
225g unsalted butter
110g black treacle
110g golden syrup
225g soft dark brown sugar
2 medium eggs
300ml whole milk
350g plain flour
2 teaspoons bicarbonate of soda
4 teaspoons ground ginger
3 teaspoons ground cinnamon
pinch ground cloves
pinch nutmeg
pinch salt

For the whiskey caramel sauce:

Quantity Ingredient
250g caster sugar
300ml double cream
50g unsalted butter
3-4 teaspoons whiskey
1-2 teaspoons flaky sea salt

For the whiskey caramel buttercream:

Quantity Ingredient
300g unsalted butter
500g icing sugar
150ml whiskey caramel sauce

To decorate:

Quantity Ingredient
crystallised ginger, thinly sliced


Quantity Ingredient
2 x 18cm round, deep cake tins
cake board or stand


  1. Preheat the oven to 170°C. Grease the cake tins and line the bases with baking parchment. Heat the butter, treacle and golden syrup in a large saucepan over a low heat until the butter has melted. Beat in the sugar and set aside to cool slightly. Mix the eggs and milk together in a bowl to combine then slowly beat into the butter and sugar mixture. Sift the flour, bicarbonate of soda, ginger, cinnamon, cloves, nutmeg and salt into the saucepan and beat this until just combined.
  2. Divide the mixture evenly between the prepared cake tins. Bake in the oven for 30–40 minutes, or until a skewer inserted into the centre of each cake comes out clean. Allow the cakes to cool for 10 minutes in their tins, then turn them out on to a wire rack and leave to cool completely.
  3. While the cakes are cooling, make the whiskey caramel sauce and buttercream. To make the whiskey caramel sauce, heat the sugar in a large saucepan (a silver-coloured saucepan is best as you need to check the colour of the sugar as it melts) over a medium heat. Once the sugar starts to melt, swirl the sugar into the liquid areas of the pan without stirring. Meanwhile, gently warm the cream and butter in a separate pan until the butter has melted. After about 10 minutes, or once the sugar has completely melted and is dark amber in colour, remove the saucepan from the heat. Immediately whisk in the warm cream and butter mixture (be careful, as the hot caramel can splash up). If the sugar solidifies, return the pan to a medium heat until the mixture is liquid again. Stir in the salt and the whiskey. Pour the mixture through a sieve into a heatproof bowl, to remove any lumps of sugar, and leave to cool.
  4. To make the buttercream, using a stand mixer or electric hand mixer, beat the butter in a bowl for 3–4 minutes until pale and creamy. Add the icing sugar and whiskey caramel sauce and continue to beat for another 2–3 minutes until smooth.
  5. Level the cakes by cutting off the domed tops and split each cake in half so that you have 4 layers in total. Fix the bottom layer of the cake to the cake board or stand with a small amount of buttercream. Spread the first layer with a generous amount of the whiskey caramel buttercream filling. Place the second layer on top of this and repeat, then repeat again with the third layer, finishing with the final cake layer. Cover the cake with a thin layer of buttercream and chill for 30 minutes or until firm. Cover with the remaining buttercream, chill for a further 10 minutes and pour over the rest of the whiskey caramel. If the caramel is too runny to set, chill for 10 minutes before pouring over the cake. Top with the crystallised ginger.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again