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Triple Layer Gingerbread Cake with Cream Cheese frosting and Salted Caramel Sauce

The geniuses behind Joe & Seph’s popcorn bring you their triple layer gingerbread cake, with a cream cheese frosting and their salted caramel popcorn to top it all off. Nom.

Serves 12 Total Time 2hrs 10mins


For the gingerbread cake

  • 600g plain flour
  • 1 tsp salt
  • 2 tbsp baking powder
  • 2 tsp bicarbonate of soda
  • 4 tsp ground ginger
  • 350ml treacle
  • 350ml golden syrup
  • 350g butter, diced
  • 350ml milk
  • 6x ginger pieces, chopped

For the frosting

  • 225g cream cheese, softened
  • 230g butter, softened
  • 400g icing sugar
  • 2 tsp vanilla bean paste

For assembling

  • Joe & Seph’s salted caramel popcorn


For the gingerbread cake

  1. Preheat the oven to 180ºC/160ºC Fan/Gas mark 4.
  2. Grease 3 x 20cm round cake tins and line with greaseproof paper.
  3. In a large bowl, combine flour, salt, bicarbonate of soda and ginger and make a well in the middle.
  4. Pour the treacle, golden syrup and butter in a pan.
  5. Warm gently until the butter has melted and the mixture is smooth and combined.
  6. Stir in the milk and stem ginger.
  7. Pour the mixture into the well of the dry ingredients and mix well into a smooth batter.
  8. Pour the batter into the prepared tins and bake for about 40 mins until risen and firm to the touch.
  9. Leave the cakes to cool in their tins and then transfer to a wire rack to cool completely.

For the frosting

  1. Beat softened cream cheese and butter together until fluffy and lump free.
  2. Slowly beat in the powdered sugar until smooth.
  3. Stir in the vanilla paste.
  4. Tightly cover and refrigerate for 10 mins.

To assemble

  1. Place one layer of cake onto your stand.
  2. Dollop a quarter of your frosting on top of the layer and spread evenly.
  3. Repeat with the other two layers.
  4. Spread the remaining frosting on the top and side of the cake, then refrigerate for one hour.
  5. Remove cake from the fridge and drizzle Joe & Seph’s salted caramel sauce over the top, allowing it to drip down the side.
  6. Top with Joe & Seph’s salted caramel popcorn and serve – happy New Year! 

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