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White Chocolate Gingerbread Cake

This wonderfully warming and moist ginger cake is iced with sweet vanilla white chocolate buttercream for a deliciously different Christmas showstopper.


Chocolatier’s Tip

Our Lindt Master Chocolatiers have created a stunning range of delicious festive treats - head to our Online Shop to discover the full range of decorations. Why not try using our SANTA, Gold TEDDY White Chocolate or irresistibly creamy LINDOR Chocolate Truffles instead? 

10 - 12 people


  • 360 g plain flour
  • 4 tsp ground ginger
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • Pinch of salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 225 g unsalted butter, at room temperature
  • 300 g soft light brown sugar
  • 265 g black treacle
  • 90 g golden syrup
  • 4 large eggs
  • 2 tsp vanilla extract
  • 250 ml full-fat milk, room temperature
  • For the white chocolate buttercream:
  • 200 g Lindt EXCELLENCE White Chocolate with a Touch of Vanilla, chopped
  • 225 g unsalted butter, at room temperature
  • 500 g icing sugar, sifted
  • 4 tbsp double cream
  • A couple of drops of vanilla extract
  • To decorate:
  • 1 x Lindt Gold TEDDY Milk Chocolate (see Tip)
  • Rosemary springs, cinnamon sticks, iced gingerbread stars (see Tip)


Step 1.

For the Gingerbread Cake: Preheat the oven to 180°C/160°C fan/ Gas Mark 4. Grease and line three 23 cm/9-inch loose-based round cake tins with greaseproof paper.

Step 2.

Whisk together the flour, ginger, baking powder, bicarbonate of soda, salt, cinnamon, cloves and nutmeg until well combined then set aside.

Step 3.

In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Beat in the treacle and golden syrup until blended. Beat in the eggs, one at a time, incorporating each one fully before adding the next, then beat in the vanilla extract.

Step 4.

With the mixer on a low speed, add one third of the flour mix, followed by half of the milk. Repeat with another third of the flour and the remaining milk (scrape down the bowl as needed). Finish with the final third of flour. Mix until you have a smooth batter.

Step 5.

Divide the batter equally between the 3 prepared tins and smooth over the tops using the back of a spoon. Bake in the preheated oven for 25 minutes - or until a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 minutes before turning out onto separate wire racks to finish cooling completely.

Step 6.

Meanwhile, for the white chocolate buttercream: put the chopped white chocolate into a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth. Remove from the heat and leave to cool.

Step 7.

In a separate bowl, using an electric mixer on medium speed, beat the butter, icing sugar, double cream and vanilla extract until you have a smooth buttercream. Increase the speed and beat for 1-2 minutes until the buttercream becomes light and fluffy (pause to scrape down the sides as needed). Pour in the melted chocolate and beat on low-speed until fully incorporated.

Step 8.

Place one cake upside down on a flat serving plate. Spread with a generous layer of buttercream using a palette knife. Repeat with the second and third cakes until you have three tiers. On the final cake, spread the buttercream on top, working down around the sides of the cake in a smooth and even layer. Chill for at least 1 hour.

Step 9.

When ready to serve, unwrap the Lindt Gold TEDDY Milk Chocolate and place in the centre of the cake. Decorate with fresh rosemary (to resemble Christmas trees), dust with icing sugar (to look like snow) and finish with cinnamon sticks and gingerbread stars.

Step 10.

Slice, serve and enjoy!


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