Ginger Cake with Espresso Buttercream Icing

Prep: 20 mins
Cook: 50 mins
Servings: 10
Ginger Cake with Espresso Buttercream Icing

Ginger Cake is an absolute classic recipe and is even better with Espresso Buttercream Icing. Found in out Love, Mum eBook, Julie Carringon shared that “This is the family ginger cake made by both of my Nanas, my Mum and now me. I hope to cook it for the next generations in the future.”



  • ½ cup margarine or softened butter
  • 1 cup CSR Brown Sugar
  • 2 extra large eggs
  • 2 tbsp CSR Golden Syrup
  • 2 cups White Wings Self-Raising Flour
  • 1 tbsp ground ginger
  • ¾ cup milk

Espresso Buttercream Icing:

  • 150g butter, softened
  • 250g CSR Vanilla Buttercream Icing mixture
  • 3 tsp water
  • 1 tbsp instant coffee
  • 2 tbsp walnuts, chopped


  1. Pre-heat oven to 160°C fan-forced. Grease and line a 20cm cake pan.
  2. Using electric beaters cream the butter and sugar until pale. Add eggs one at a time until well combined. Add the golden syrup.
  3. Fold in the flour and ginger, alternately with the milk until mixture is smooth. Pour batter into prepared pan and bake for 45-50 mins or until an inserted skewer comes out clean. Allow to cool for 10 mins before removing from pan to a cooling rack to cool completely.
  4. For the icing, using electric beaters, beat butter until pale, fold in buttercream icing mix with combined water and coffee. Mix until smooth. Spread over cooled cake and sprinkle with walnuts.