Gingerbread Cake with Frosting


Preparation info

  • Difficulty


  • Makes


    cake ( 18 cm )

Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About

Decorate this spiced caramel cake with fresh or frozen cranberries to make a perfect centrepiece for any Christmas table. Cranberries are very rich in vitamin C, but their tart taste, which is due to their high acid content, can take a little getting used to. Cranberry shrubs, which are mainly cultivated and harvested in the northern states of the USA, flower in July. Their flowers look a little like the head and beak of a crane – hence the name of these little red fruits.


For the dough

  • 100 g ( oz) butter
  • 90 g ( oz) brown sugar
  • 90 g ( oz) caramel syrup
  • 125 ml (4 fl oz/½ cup) milk
  • 1 egg, lightly beaten
  • 300 g (10½ oz/2 cups) flour
  • tbsp cocoa powder
  • 1 pinch salt
  • 1 level tsp baking soda
  • 1 level tsp ginger powder

For the frosting

  • 400 g (14 oz) cream cheese
  • 1-2 tsp vanilla sugar
  • 150 g ( oz) icing sugar (confectioner’s sugar)


  • Butter for the tin


Melt the butter, sugar and caramel syrup in a small saucepan over low heat, stirring constantly. Transfer to a bowl and leave to cool slightly. Meanwhile, preheat the oven to 150°C (300°F/Gas mark 2) and line the bottom of a springform tin with baking paper. Butter the sides of the tin. Whisk the milk and egg into the butter mixture. Combine the flour, cocoa powder, salt, baking soda and ginger powder in another bowl. Add the butter mixture and combine everything to a smooth dough.

Transfer the dough to the tin and bake in the preheated oven for 50–55 minutes. Use a toothpick to test for doneness!

For the frosting, whisk the cream cheese and vanilla sugar until creamy using an electric whisk at low speed. Gradually add the icing sugar until the frosting has the desired consistency.

Leave the cake to cool for 10 minutes, then remove from the tin and slice through horizontally. Leave to cool fully. Cover the bottom half with half of the frosting, then top with the other half of the cake. Spread the remaining frosting across the top.