Gingerbread Traybake Cake

Hello guys! A new amazing cake recipe for you today, Gingerbread Traybake Cake. A delicious festive spiced brown sugar sponge topped with a gingerbread inspired frosting. Super simple and so moreish!

If you don’t have an 8×8 inch tray you can still use this recipe. If your tray is larger just reduce the cooking time by a few minutes, if your tray is smaller your cake will be taller so up your cooking time by a few minutes. You could also bake this isn’t two small round tins and bake it as a layer cake. It’s up to you! I just love the ease of a traybake cake.

If you have any questions Dm me on Instagram. Happy Baking! <3 Keep an eye out on my Instagram for a Reel of me making this Gingerbread Traybake Cake.

Gingerbread Traybake Cake

A delicious festive spiced brown sugar sponge topped with a gingerbread inspired frosting. Super simple and so moreish!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: Irish
Keyword: biscuit cake, gingerbread, traybake
Prep Time: 40 minutes
Total Time: 40 minutes
Servings: 16
Author: Gill


  • 8×8 Tin
  • Baking paper
  • Bowls
  • Electric whisk
  • Spatula
  • Weighing scales



  • 200 grams Unsalted Butter
  • 200 grams Light Brown Sugar
  • 200 grams Self raising flour
  • ½ tsp Salt
  • 100 grams Treacle (Golden syrup as replacement)
  • 3 Eggs
  • 1 tsp Ground Cinnamon
  • 4 tsp Ground Ginger
  • 1 tsp Mixed spice
  • 1 tsp Vanilla
  • 4 tsp Milk


  • 150 grams Unsalted butter
  • 300 grams Icing sugar
  • 2 tsp Ground Ginger
  • ¼ tsp Ground Cinnamon
  • ½ tsp Mixed spice
  • 6-8 tsp Milk (Enough till smooth and spreadable)
  • Mini Gingerbread biscuits to decorate (Optional)



  • Preheat your oven to 180C/160 C Fan. Grease and line your 8×8 square tray.
  • In a mixing bowl, Cream butter and sugar together till pale and fluffy.
  • Mix in eggs one at a time until combined.
  • Mix in your vanilla and treacle.
  • Fold in your sieved flour, salt and spices.
  • Fold through your milk.
  • Spoon the mix into your cake tin and smooth down.
  • Bake for about 35 minutes or until a toothpick comes out clean and the cake springs bake when you gently press it.
  • Leave to cool completely.


  • In a mixing bowl, Cream butter till pale and fluffy using an electric whisk.
  • Whisk in your icing sugar in two batches till fully combined. Mix in your spices.
  • Add in your milk till you get a spreadable consistency.
  • Spread your buttercream on top of your chilled cake. I did mine nice and rough.
  • Decorate however you like. I used various mini gingerbread men whole and crushed.
  • Slice up and Enjoy!!!

If you make this cake recipe I would love for you to tag me on Instagram!#Gills_bakesandcakes @Gills_bakesandcakes (PS. If you are on private I will not see so send me on some snaps <3 )

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