Gingerbread Cake with Cream Cheese Frosting

Cook Time 45 minutes

Servings 6-8

Ingredients

200g unsalted butter, room temperature

200g brown sugar

200g self raising flour

½ tsp salt

100g treacle 

3 eggs

1 tsp cinnamon powder

4 tsp ginger powder

1 tsp mixed spice

1 tsp vanilla bean paste

2 tbsp milk

Ginger snaps, crushed for topping

Cream Cheese Frosting

225g cream cheese, room temperature

115g unsalted butter, room temperature

300g icing sugar, sifted

1 tsp vanilla bean paste

½ tsp salt

Method

Preheat the oven to 180°C. Grease and line a 20 cm x 20 cm square baking tray with baking paper.

In the bowl of a stand mixer fitted with a paddle attachment, on medium speed, cream the butter and sugar together till pale and fluffy. Add in the eggs one at a time until combined. Mix in the vanilla and treacle.

Fold in the sifted flour, salt and spices, followed by the milk. Mix until combined.

Spoon the mix into the prepared baking tray and smooth the surface. Bake for 30-35 minutes or until a toothpick comes out clean and the cake springs back to touch. Leave to cool completely.

For the frosting, whip the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment until pale and fluffy. Add the icing sugar incrementally on low speed. Add in the vanilla and salt. Using an offset spatula, spread the frosting over the gingerbread cake and sprinkle with ginger snaps to finish.