5.0 from 9 votes
Gingerbread Traybake Cake
This Gingerbread Traybake Cake is so easy and perfect for the holidays! Soft gingerbread cake with luscious frosting and gingerbread cookies.
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 20 - 24
Calories: 389 kcal
Course:
Cake
Cuisine:
European
Ingredients
For the gingerbread cake
- 350 g (2 ¾) cups plain flour (all purpose flour)
- 330 g (1 ⅔) cups light brown sugar (muscovado sugar)
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda (baking soda)
- ½ tsp salt
- 200 g (¾ cup + 1 heaped tbsp) softened butter or Stork
- 3 large eggs
- 2 tbsp treacle (molasses)
- 1 orange zest only
- 180 ml (¾ cup) whole milk
- 1 ½ tbsp fresh orange juice
- 1 tsp vanilla extract
For the frosting
- 500 g (2 cups) mascarpone
- 240 g (2 cups) icing sugar (powdered sugar)
- 2 tbsp golden syrup or honey
- ½ tbsp ground cinnamon or vanilla paste
To decorate
- gingerbread cookies
- festive sprinkles
- 1 tsp ground cinnamon to dust
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 9x13 rectangular cake tin.
- Decorate Your Gingerbread Tray Bake with gingerbread cookies, prinkles, meringue cookies or crystallised ginger. If you are using cookies or meringue kisses, make sure you add them just before serving as the moisture from the frosting will soften them.
- Measure the flour, sugar, baking powder, bicarbonate of soda, salt and spices into a large mixing bowl. Stir together to combine and break up any lumps of brown sugar.
- Dust with icing sugar, slice and enjoy!
- Add the softened butter, eggs, milk, orange juice and zest. Start beating on low speed using a hand or stand mixer and increase the speed once the ingredients have combined. Scrape the bottom and sides of the bowl as needed.
- Pour the batter into a lined 9×13 inch rectangular cake tin and level. Bake for 30-35 minutes or until the cake is springy to the touch and just coming away from the edges of the tin. A skewer inserted in the centre should come out clean. Lift the cake out of the tin onto a wire rack to cool.
Cup of Yum
Make the frosting
- Put the mascarpone, icing sugar, vanilla extract, golden syrup and cinnamon into a bowl and beat until the frosting holds peaks.
- Spread the frosting over the cake (make sure it has cooled down completely first!). Swirl the frosting using an offset spatula.
Notes
- Gingerbread Buttercream
- 420g (3 1/2 cups) icing sugar
- 115g (1/2 cup) softened butter
- 3 tbsp treacle / molasses
- 2 tsp each ground cinnamon and ginger
- a little hot water, as needed
- Beat all the ingredients together adding enough hot water so that you have a smooth buttercream that holds peaks. Swirl over the cake and decorate as desired.
Nutrition Information
Calories
389kcal
(19%)
Carbohydrates
47g
(16%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
50mg
(17%)
Sodium
268mg
(11%)
Potassium
164mg
(5%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
762IU
(15%)
Vitamin C
1mg
(1%)
Calcium
103mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20- 24
Amount Per Serving
Calories 389
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 268mg | 11% |
| Potassium | 164mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 762IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.