Waitrose and Partners
Sticky gingerbread cake with ginger frosting

Sticky gingerbread cake with ginger frosting

This impressive and delicious cake is spot on as an autumn bake or dessert. Make the sponges and frosting the day before to let the flavours develop, then frost before serving.

4.5 out of 5 stars(3) Rate this recipe
  • Serves12
  • CourseDessert
  • Prepare30 mins
  • Cook30 mins
  • Total time1 hr
  • PlusPreparation time 30 minutes + cooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 125g unsalted butter, plus extra for greasing
  • 100g golden syrup
  • 100g black treacle
  • 4 pieces stem ginger in syrup, plus 2 tbsp syrup from the jar
  • 3 British Blacktail Free Range Large Eggs, beaten
  • 200ml whole milk
  • 300g self-raising flour, sifted
  • 150g dark muscovado sugar
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • ½ tsp ground white pepper
  • 1 tsp ground cinnamon
  • ½ tsp salt

For the frosting

  • 200g soft cheese (full fat)
  • 50g unsalted butter, softened
  • 500g icing sugar, sifted
  • 5 cm piece ginger, finely grated
  • Stem ginger in syrup, drained and shredded, for decoration


  1. Preheat the oven to 180°C, gas mark 4 and grease and line two 23cm round cake tins with baking parchment. Combine the butter, golden syrup and treacle in a saucepan and heat gently until the butter has melted. Set aside to cool.

  2. Put the stem ginger and ginger syrup into a small food processor or blender and blend to a smooth paste. Stir into the butter and treacle mixture. Whisk the eggs and milk together until smooth, then whisk into the treacle mixture.

  3. Combine the dry ingredients in a large bowl. Beat in the wet ingredients until smooth, then divide the mixture between the prepared tins. Bake for 30 minutes, until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool before turning out.

  4. For the frosting, beat the soft cheese and butter together until smooth. Gradually mix in the icing sugar, then continue beating for 2 minutes until pale. Squeeze the juice from the ginger through a sieve into the frosting. Beat until incorporated, then sandwich the cakes together using ½ the frosting. Pipe or spread the rest on top, scatter the top with shredded stem ginger to decorate and serve.

Cook’s tip

After beating, chill the frosting if needed, then assemble before you serve.


Typical values per serving when made using specific products in recipe


2,394kJ/ 569kcals



Saturated Fat












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