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Chocolate Gingerbread Cake with Cream Cheese Icing and Marshmallow Frosting

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 6
Author: Swah


Chocolate Gingerbread Cake

  • 120 ml vegetable oil
  • 1/2 cup golden syrup
  • 3/4 cup packed dark brown sugar
  • 2 large eggs
  • 1/4 cup buttermilk
  • 1 cup plain flour
  • 1/2 cup cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp coarse salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg

Cream Cheese Frosting for the layers

  • 110 g cream cheese at room temp
  • 25 g butter softened
  • 3/4 cup icing sugar
  • Pinch of salt
  • 1/2 tsp vanilla

Marshmallow Frosting

  • 1 egg white
  • 1/4 cup caster sugar
  • 2 tbsp light corn syrup or glucose syrup
  • 1 tbsp water
  • 1 tsp vanilla extract


Chocolate Gingerbread Cake

  • Preheat the oven to 175°C. Grease and line 3 x 10cm (5") round cake tins.
  • Melt together the oil, golden syrup, brown sugar, and 1/4 cup water in a medium saucepan over medium heat until the sugar has dissolved. Transfer to a bowl and allow to cool for 5 minutes.
  • Whisk the eggs and buttermilk into the cooled sugar mixture (to avoid scrambling the eggs). Set aside.
  • Sift flour, cocoa powder and baking soda with spices and add to wet mixture. Mix until just combined (over mixing can result in tougher cake).
  • Divide the mixture between the three prepared tins and smooth down tops with a spatula.
  • Bake for 30 minutes or until a toothpick comes out clean.
  • Let the cakes cool in their tins on a wire rack, then turn out.

Cream Cheese Frosting for the layers

  • Cream the butter and icing sugar together until well mixed.
  • Add the cream cheese in cubes slowly until incorporated.
  • Add in salt and vanilla. Continue mixing for 5 minutes until the icing is light and fluffy.

Marshmallow Frosting

  • Place all ingredients in a stainless steel bowl and set over a simmering pan of water, ensuring the bottom of the bowl does not touch the water.
  • Using a handheld electric mixer, beat the mixture until it is thick and fluffy. This should take around 7 minutes.
  • Remove bowl from the heat and continue to beat frosting until slightly cooled.

To assemble

  • Use a serrated knife to trim the tops of the cake to ensure they are flat.
  • Place the first cake layer on your cake stand and use an offset spatula to spread a generous layer of cream cheesing icing right to the edges.
  • Repeat this process with the remaining cake layers.
  • For the top layer, dollop a mound of marshmallow icing on top and gently spread out.
  • Top with whatever Christmas decorations you like - I opted for rosemary "Christmas Trees" and red berries.
  • Add a final dusting of icing sugar as snow.


This recipes makes a small 3 layer 10cm (5") cake. You can easily double the ingredients to get a larger 3 layer 18cm (7") cake