Choose your currency:
My Basket (00) - £0.00

Your Bag

you currently have no items in your bag

Free UK Mainland Delivery

My Basket (00) - £0.00

Your Bag

you currently have no items in your bag


Dark Treacle Gingerbread Cake

Dark, intense, fudgy and bitterly sweet. This is like a chocolate cake for people who don’t like chocolate. Decadently spiced and dripping with a cream cheese glaze, caramel sauce and topped with crunchy popcorn – this Dark Treacle Gingerbread cake is the real deal.

Dark Treacle Gingerbread Cake 3


For the cake
12 tbsp unsalted butter, cut into chunks
500g treacle
125g brown sugar
65g white sugar
475g plain flour
½ tsp salt
2 ½ tsp baking soda
2 tsp ground ginger
½ tsp cinnamon
1 tsp vanilla extract
2 large eggs, beaten
350ml whole milk

For the cream cheese glaze
125g cream cheese
75g icing sugar
Pinch of salt
1 tbsp lemon juice
3 tbsp whole milk
Handful of sweet and salty popcorn (we like Ten Acre’s Aunty Winifred’s Sweet and Salty Popcorn)
Caramel sauce


  1. Preheat your oven to 175°C / 350°F / Gas Mark 4 and lightly great a shallow cake tin
  2. Place the chunks of butter into a medium saucepan set over a medium heat; pour in the treacle, brown sugar and white sugar. Whisk continually until the butter has melted and the sugar has dissolved; set aside to cool
  3. In your stand mixer, or using an electric whisk, combine the flour, salt, baking soda, ginger and cinnamon
  4. Whisk the vanilla, eggs, and milk into the saucepan with the treacle and melted butter; when completely combined, pour the mixture into the bowl of dry ingredients. Whisk thoroughly to combine, making sure there are no lumps
  5. Pour the batter into your cake tin and bake for 45 – 50 minutes or until a knife comes out clean; leave to cool for 20 – 30 minutes
  6. Run a knife around the inside of the tin to loosen the cake from the tin. Turn the cake tin over and firmly tap down on the base; gently lift the cake tin up – the cake should fall away easily
  7. For the cream cheese glaze: in your stand mixer, or using an electric whisk, beat the cream cheese on medium-high speed until light and fluffy. This should take around 5 minutes. Add sugar and beat until combined
  8. Add salt, lemon juice and milk; mix on a low speed until smooth, add more milk if the glaze is too thick
  9. Once the cake is cool, drizzle the glaze and caramel sauce over the top and add a handful of popcorn to finish

Join the conversation