Recipe for Gingerbread sponge cake with buttercream. My honeycomb cake recipeconsists of gingerbread dough, orange marmalade, orange buttercream and ganache. This cake is so delicious, spongy and the most wonderful spicy taste from Christmas spices, honey and orange.
Gingerbread
When I served it to my family, they absolutely loved it. That’s why I’ve rushed to share my gingerbread recipe with you. Gingerbread is something that most people associate with honey hearts. They also have a lot in common, but I would say that this apricot honey cake is more spongy. And there is also a good layer of buttercream in between.
My honey cake recipe has a lot of lovely spices and buttermilk. The buttermilk gives the perfect spongy consistency. Therefore, I would not recommend that you just use milk, as it will make it less spongy.
Honeycomb cake with buttercream
Once the cake is baked, cut it through. It is important that the cake is cold when you cut it through. It is combined with orange marmalade and a delicious buttercream with orange and vanilla. On top of the cake is a lovely soft ganache.
The gingerbread must be refrigerated for a few hours before it can be cut. I just cut the edges off so that the cake gets a nicer cut. The cake can either be cut into slices, as I have done here, or it can be cut into thin slices. You can decide for yourself.
My gingerbread sponge cake with buttercream should preferably be refrigerated for a few hours. This allows it to absorb the flavor. It is also much easier to cut if it is completely cold. This is also a cake that you can make the day before. Then it is ready on the day you want to enjoy it.
In this gingerbread I make it with an orange buttercream. There is both orange juice and grated orange peel in the cream. If you are not that big a fan of orange, you can omit those two things. Then you just get a good and simple buttercream.
Gingerbread sponge cake with buttercream
Ingredients
GingerbreadInstructions
Gingerbread
Preheat the oven to 180 C fan-forced.
Place the butter, honey and brown sugar in a small saucepan and melt together while stirring. Let it cool slightly.
Meanwhile, mix the flour, baking soda, cinnamon, ginger, cardamom, cloves and salt together in a bowl. Add the honey mixture to the dry ingredients and whisk lightly. Add the buttermilk and eggs and whisk to a uniform, thin batter. Pour the batter into a pan approx. 20×30 cm lined with baking paper.
Bake the cake for approx. 25-28 minutes. Let the cake cool.
When the cake is completely cold, cut it through. Leave the bottom layer on the baking paper.
Orange buttercream
Beat the butter, icing sugar and the seeds from the vanilla bean until it is completely light and fluffy. Add the orange juice and orange zest. Put the buttercream in a piping bag and cut a hole at the end.
Spread orange marmalade on the bottom layer. Spread the buttercream on the orange marmalade and spread it so that it is well distributed. Place the second cake layer on top. Put the cake back in the tin (with baking paper).
Ganache
Put the cream and syrup in a saucepan and heat it to just below boiling point. Chop the chocolate and put in a bowl. Pour the hot cream mixture over the chocolate and let it stand for a while. Stir in the middle with a pastry scraper until the mixture comes together and becomes glossy.
Spread the ganache over the cake and refrigerate for at least 2-3 hours. The cake can easily be refrigerated overnight.
Trim the edges and cut the cake into slices or wedges. Serve immediately. Enjoy!
Honeycomb dough
To make this gingerbread, you need to make a good classic gingerbread dough. Such a dough with honey consists of butter, brown sugar, honey, buttermilk, wheat flour, eggs and a lot of wonderful spices. It’s all the good spices that give the wonderful Christmas flavor. That’s not the kind of dough you need if you want to make honey hearts – the process is different. I have also made a recipe for honey hearts, which you can find here on the page.
The fine pink ceramics are from my own limited edition collection in collaboration with Kerama.dk. The ceramics can be purchased here at kerama.dk. The recipe for this cake is inspired by this blog. I have made some changes to make it my own.
Gingerbread sponge cake is a traditional Danish dessert that embodies the essence of Scandinavian baking. In Denmark, the aroma of gingerbread baking in the kitchen is a cherished memory for many families. The soft sponge is made with flour, sugar, eggs, and a generous amount of molasses, which adds depth and moisture to the cake. This classic combination of ingredients results in a light yet flavorful cake that is sure to impress.
Once the gingerbread sponge is baked to a golden perfection, it is layered with a rich buttercream frosting made from unsalted butter, powdered sugar, and a dash of vanilla extract. The smooth, creamy frosting beautifully complements the spiced cake, creating a delightful contrast of textures.
As you serve this gingerbread sponge cake, you can almost hear the echoes of laughter and joy from past family gatherings in Denmark. It’s more than just a dessert; it’s a celebration of tradition and togetherness, a sweet reminder of the love and warmth passed down through generations. Enjoy this delightful treat and savor the rich flavors of Danish heritage in every bite.
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