Gingerbread Christmas Cake

Moist gingerbread vanilla cake covered in fluffy coconut buttercream frosting and chocolate pretzel trees on top.



  • Cake
  • 429 grams all-purpose flour
  • 265 grams caster (superfine) sugar
  • 3 teaspoons baking powder
  • 375 milliliters of milk
  • 125 milliliters vegetable oil
  • 125 grams unsalted butter, softened
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon powdered ginger
  • 1 teaspoon powdered cloves
  • 1 teaspoon powdered cinnamon


  • 500 grams softened unsalted butter (room temperature)
  • 1020 grams soft icing sugar mixture (sifted after it's weighed)
  • 2 tablespoons milk (room temperature. Optional, see notes)
  • 1 teaspoon vanilla extract

Simple Syrup

  • 1 cup water
  • 1 cup brown sugar
  • 1 cup molasses

Chocolate trees

  • 12-15 Pretzel sticks
  • 200 grams Green candy melts (melted)
  • 200 grams light green candy melts (melted)


  1. Preheat a fan-forced oven to 180C (356F) or 160C (320F). Spray x3, 8 inch cake tins with spray oil and line with baking paper at the bottom of each one.
  2. Add to a large mixing bowl: flour, baking powder, caster sugar, powdered ginger, powdered cinnamon, powdered cloves and salt. Turn a mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.

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