320g unsalted butter
320g light brown sugar
320g self raising flour
2 tsp baking powder
1 ½ tbsp ground ginger
1 tsp mixed spice
1 tsp salt
6 eggs
2 tbsp black treacle
1 tsp vanilla paste
2 tbsp milk
Half a jar of DukesHill Rhubarb & Ginger Jam
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500g good quality salted butter
500g icing sugar
30ml double cream
Black pepper
1 tbsp honey
Fudge to decorate, crumbled

Ginger And Rhubarb Cake With Brown Buttercream

Rated 5 stars by 1 users

Enjoy tangy and traditional flavours with DukesHill's easy but indulgent ginger and rhubarb cake recipe. The spice of the ginger pairs perfectly with the rhubarb and the sandwich cake is lifted exceptionally by the nutty brown buttercream. Perfect served with your mid-morning cuppa as a real teatime treat.
Category Dessert
Serving 10
Prep Time 30 minutes
Cook Time 45 minutes


To make the cakes

  1. Step 2 Grease and flour three 20cm cake tins and preheat the oven to 170c.

  1. Step 3 In a large bowl, sieve together the flour, ginger, mixed spice, salt and baking powder and set aside. Cream the butter and sugar together until light and fluffy. While still beating the mixture, add the eggs one at a time, adding a spoonful of flour mixture if it starts to curdle. Whisk in the black treacle.

  1. Step 4 Pour the cake mixture into the prepared tins and bake for 25 minutes - or until the cakes spring back to the touch and an inserted skewer comes out clean.

  1. Step 5 Set aside to cool for 5 minutes while you combine the milk and vanilla paste together.

  1. Step 6 Remove the cakes from the tins and place on a wire rack. Brush each cake with the vanilla milk soak and leave to cool.

To make the brown buttercream

  1. Step 8 Place the butter in a pan over a medium heat and cook while stirring from time to time. Don’t go away - watch the colour and smell the aromas carefully as the mixture can turn quickly. When the butter has turned light brown and smells nutty, remove from the heat. Don’t allow it to brown too much otherwise it will taste acrid. Set aside for at least 20 minutes to cool.

  1. Step 9 Sieve the icing sugar in a stand mixer and add the brown butter and double cream. Whisk until it thickens. The brown buttercream can be made in advance and chilled.

To assemble the cakes

  1. Step 11 Place the first sponge onto a serving plate. Drizzle a little honey over the sponge and add a twist of freshly milled black pepper. Then, pipe buttercream around the edge of the sponge before spooning jam into the middle. The buttercream forms a barrier that prevents the cakes from sliding around.

  1. Step 12 Pipe buttercream over the jam. Add the next sponge and repeat the process. For the final sponge, add the drizzle of honey and black pepper and finish with a layer of buttercream. Add crumbled fudge around the circumference to decorate.

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