White Chocolate Gingerbread Cake
Warm, spicy and sweet, this White Chocolate Gingerbread Cake is like a hug in a slice. With a gooey centre and crunchy crystallised ginger pieces, it's a decadent treat for all gingerbread lovers! Perfect for cosy winter evenings.
It's always fun to have something different to bake for the holidays, and white chocolate gingerbread cake is a sure crowd-pleaser for any festive occasion! Whether you're celebrating at home with friends and family or bringing it along to the office potluck party, this lusciously fragrant, decadent cake is sure to be the talk of the table.
Each cake is a soft, warm dream of white chocolate, ginger, treacle and spices, topped off with a translucent, creamy white chocolate icing and a sprinkle of crystallised ginger pieces. The base of the cake also has a generous helping of butter and treacle, adding a deep, earthy sweetness that carries the spicy ginger flavourings. Even if gingerbread isn’t usually your thing, this white chocolate version is more subtle and fragrant than the traditional concoctions.
This isn't the easiest cake to make, but it's definitely worth it. The aroma of the cake in the oven, not to mention its scrumptiousness after it’s done, make this a surefire way to spread some holiday cheer, as well as a tasty snack for anytime. So, don your best festive apron, get baking and let the magic of
Why You’ll Love This White Chocolate Gingerbread Cake Recipe
These are all the reasons I'm loving this White Chocolate Gingerbread Cake recipe:
It's irresistibly sweet and spiced: With a combination of muscovado sugar, treacle, golden syrup, stem ginger and cinnamon, this cake will tantalise your taste buds with its warm, sweet and spicy taste.
It's festive: Perfect for any holiday occasion, this White Chocolate Gingerbread Cake is sure to impress your guests with its beautiful bundt tin finish and decorative crystallised ginger pieces to top.
It's indulgent: The white chocolate icing gives this cake an indulgent finish that no one can resist. Plus, the cake's moist texture and rich flavour make it the perfect dessert for any celebration.
White Chocolate Gingerbread Cake
Warm, spicy and sweet, this White Chocolate Gingerbread Cake is like a hug in a slice. With a gooey centre and crunchy crystallised ginger pieces, it's a decadent treat for all gingerbread lovers! Perfect for cosy winter evenings.
Ingredients
- 220g unsalted butter, softened
- 365g self-raising flour
- 200g muscovado sugar
- 50g black treacle
- 150g golden syrup
- 2 large eggs, lightly beaten
- 300ml milk
- 2 balls stem ginger in syrup, finely chopped, plus 50ml of the syrup
- 1 tsp fine sea salt
- 3 tsp ground ginger
- ½ tsp cinnamon
- ½ tsp bicarbonate of soda
- small handful of crystallised ginger pieces, chopped, to decorate
For the white chocolate icing
- 30ml milk
- 160g icing sugar, sieved
- 150g white chocolate, chopped
Instructions
- Step 1: Preheat your oven to 180C/160C fan/gas 4. In a separate pan, melt 1 tablespoon of butter before adding in 1/2 tablespoon of flour to make a thick paste. Paint the wet paste onto the inner sides of a 9-inch bundt tin. Place the butter, sugar, treacle and golden syrup in another pan over a medium heat and stir until all the 'ingredients' have combined. Leave to cool slightly.
- Step 2: Place the mixture in a bowl and gently stir in the eggs and milk. Mix in the stem ginger, rest of the flour, salt, ground ginger, cinnamon and baking powder. Gently pour it into the prepared tin and bake for 40-45 minutes or until it springs back when touched. Let it cool for 10 minutes in the tin, then take out and place on a wire rack to fully cool.
- Step 3: In a bowl, combine the milk, ginger syrup and icing sugar and mix until smooth. Melt the chocolate in a microwave-safe bowl in intervals of 1 minute. Let the chocolate cool before combining it with the milk mixture. Spread the icing on the cake and top it off with crystallised ginger pieces.
