This gingerbread naked layer cake is the perfect combination of sweet and spice, and tastes oh-so-nice!


  • 250g butter, chopped
  • 1 1/3 cups (465g) golden syrup
  • 2/3 cup (150g) brown sugar
  • 4 cups (600g) self-raising flour
  • 3 tbs ground ginger
  • 1 tbs ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 4 Coles Australian Free Range Eggs
  • 1 cup (250ml) buttermilk
  • Gingerbread stars ginger bread, to decorate


  • 250g butter, softened
  • 3 cups (480g) icing sugar mixture
  • 2 tsp milk
  • 1 tsp finely grated lemon rind
  • 1 tbs lemon juice
  • 1/2 tsp ground nutmeg


  • Step 1

    Preheat oven to 180°C. Grease and line the base and sides of two 17cm (base measurement) round cake pans.

  • Step 2

    Place the butter, golden syrup and sugar in a medium saucepan over low heat. Cook, stirring, for 5 mins or until butter melts and sugar dissolves. Set aside for 10 mins to cool slightly.

  • Step 3

    Transfer butter mixture to a large bowl. Add the flour, ginger, cinnamon, nutmeg, cloves, eggs and buttermilk. Use a balloon whisk to stir until well combined. Divide batter evenly among the prepared pans. Smooth the surface. Bake for 1 hour or until a skewer inserted in centres comes out clean. Set aside for 5 mins before transferring to a wire rack to cool completely.

  • Step 4

    To make the buttercream, use an electric mixer to beat butter in a bowl until very pale. Gradually add icing sugar, in 4 batches, beating well between each addition. Add milk, lemon rind, lemon juice and nutmeg and beat until well combined.

  • Step 5

    Use a large serrated knife to level top of each cake, then cut each cake in half horizontally. Place 1 cake layer on a serving plate. Spread top evenly with a little of the buttercream. Top with another cake layer. Continue layering with more buttercream and remaining cake layers. Spread top and side of cake with remaining buttercream. Use a large palette knife to smooth top and side.

  • Step 6

    Decorate the cake with gingerbread stars. Cut into wedges to serve.


  • 1752 kj


  • 18g


  • 12g


  • 1g


  • 5g


  • 353mg


  • 40g


  • 60g


All nutrition values are per serve


(+ cooling time).

Make the icing

To make royal icing, whisk 1 egg white and 1 tsp lemon juice in a bowl. Gradually add 1 1/2 cups (240g) icing sugar, 1 tbs at a time, until smooth. Transfer the icing to a piping bag before decorating biscuits.

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