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Gingerbread Traybake – easy cake squares

Front shot of a wooden chopping board with gingerbread cake squares from a traybake.
Try my old-fashioned recipe for British gingerbread cake but this time in an easy form as a gingerbread traybake.  These easy cake squares are simple to make, transport & share.  Let me show you how!

Gingerbread Traybake

– easy cake squares


Overhead shot of a wooden chopping board with cut gingerbread traybak cake, cut into squares.

What Is A Gingerbread Traybake?

A Gingerbread Traybake is a classic British gingerbread cake, but baked in a square or rectangular tin. The cake will be cut into multiple square or rectangular slices, and is called a ‘traybake’ because of the kind of pan/tin it is baked in. Rather than a round cake tin or loaf tin, British oven-proof dishes, can be referred to as ‘trays’, baking trays, cookie trays. Similar to a sheet pan idea, traybakes can be likened to cake slices, squares or bars.

This particular gingerbread cake is topped with a complementary orange glaze & decorated with small crystalized ginger pieces.

The gingerbread traybake has the same great taste & texture of my gingerbread loaf cake and mini gingerbread bundt cakes, but in just a slightly different form.


Close shot of a gingerbread cake square on chopping board with more to the back.

Why Make A Gingerbread Traybake?

  • easy
  • quick
  • tasty
  • minimal decoration
  • step-by-step instructions
  • easy to transport
  • easy to share out
  • great for food gifting

* Denotes – see ingredient notes below


Ingredients & Substitutes

Overhead photo on pink table top with bowls of labelled ingredients for gingerbread cake.

Here are the ingredients for the gingerbread traybake:

(*note ingredient amounts are listed in the Recipe Card*)

  • Butter, unsalted
  • Light Brown Sugar
  • Golden Syrup*
  • Black Treacle*
  • Ground Ginger
  • Ground Cinnamon
  • Bicarb/Baking Soda
  • Milk
  • Egg
  • Flour*
  • Baking Powder*

For The Glaze:

  • Icing (Powdered) Sugar
  • Orange & Lemon Extract
  • Orange Zest (optional)
  • Crystallised Stem Ginger Pieces (optional)*

Photo of glazed gingerbread cake squares, with blue and white vintage crockery behind.

Butter

Unsalted butter should always be used in sweet or savoury baking. You can control salt intake by doing this, but did you know that the amount of salt in salted butter can vary from brand to brand? Salted butter also has a higher percentage of water than unsalted butter, and this can cause some problems in your baking.

Sugar

Light brown sugar is used, but dark brown would also work, or even unrefined coconut sugar.

Egg

Most UK recipes use medium or large eggs, and so does this recipe. The US equivalent is roughly large to extra large size. Also make sure they eggs are at room temperature before using them.

Milk

Milk is used, any kind or you can use thick-set plain/natural yoghurt such as Greek-style.


Glazed gingerbread cake square from traybake.

Flour

You can use UK self-raising flour for this recipe, (not to be confused with US self-rising). Or use Plain (All Purpose) Flour, and baking powder. The amount is listed in the Recipe Card below. Make sure to also use the bicarbonate of soda (baking soda), regardless of which flour you use.

Golden Syrup & Black Treacle

British Golden Syrup & Black Treacle are used in gingerbread cakes. Here are some common questions:


Photo in white table and background of UK Golden SYrup by Aldi, Lyles Black Treacle and US Grandma's molasses.

‘Is Black Treacle the same as Dark Corn Syrup (Karo)?’

Dark Corn Syrup (Dark Karo) is not the same as Black Treacle. Best US equivalent to Black Treacle is Black Strap Molasses, but no guarantee it will have the same effect.

Some US internet sites sell some British products, including Black Treacle & Golden Syrup. (Below is a list I compiled from readers in the states & Canada, of where to buy these). Please note that the Golden Syrup doesn’t need to be only Tate & Lyle brand.

Is Golden Syrup the same as Corn Syrup (Karo)?’

Golden Syrup isn’t the same as Corn Syrup or Karo Light Corn Syrup. Not the same colour, consistency, taste, or how it is made.


4 photo collage of UK Aldi Golden Syrup and Black Treacle, and in pots to show texture.

Where To Buy Golden Syrup & Black Treacle

Both Black Treacle & Golden Syrup can be purchased in the US & Canada via the following companies: World Market, some Walmarts in Canada, Sobys, ‘Stop & Shop’, Wegmans, Frys (Smiths), Woodmans, Nugget Store, The Scottish Bakery, The British Store, Talin Market, Albertsons & in Dorgnacs.

Online it can be purchased from: Amazon, 647-Florist.com, British Food Depot.com, UK Gourmet.us, World Market.com, Cost Plus World Market & Marina Market.

(Information current at October 2019).   


Front angled photo of glazed gingerbread cake squares.

WHY THESE INGREDIENTS ARE BEST

‘Why can’t I just use dark corn syrup & molasses?’

You can use these alternatives if you must, but please bear in mind that the original recipe (and same applies to any recipe), was not developed or tested with those ingredients. The tiniest of alterations can make noticeable differences.

The Evidence Of How It Is Different

One reader conducted a test with the original ingredients & US ingredients and shared her results below:


Comparison Of US Vs UK Ingredients For Caro’s Gingerbread Cake

4 photo collage by Jennifer testing using different US ingredients to Golden syrup and Black treackle and showing difference in colour and texture of the cake.

I used Karo Dark Corn Syrup in place of Golden Syrup & Molasses in place of Black Treacle in the US version.

Golden Syrup taste is just incomparable to anything I’ve ever had in the US products. It’s very similar to butterscotch, but not as heavy. Corn Syrup just does not compare at all.

Black treacle tastes very like Sorghum or Blackstrap Molasses that my Grandfather used to love. I couldn’t get any, but I believe it would be a good substitute.

On oven exit, the UK cake seemed fluffier than the US one. US is much lighter in colour, and lacks the strong flavor of the UK ingredients. It’s still very good, but I would recommend purchasing UK ingredients if at all possible. The taste is just that much better.

As always with Caro’s recipes, I highly recommend“

Jennifer Jones, Facebook October 2020.

**So not only was the taste different, but the colour and more surprisingly the texture was different too.**


Overhead photo on white table with blue napkin and crockery, and a wooden chopping board with glazed cake squares, and scrabble letters spelling out 'gingerbread cake'.

Recipe Yield

This recipe will make 16 gingerbread cake squares.

Equipment

A full list of equipment is included in the Recipe Card below, but just a note here on a few things:

Cake Tin/Pan – the recipe is for a 9″ (23 x 23 cm) square tin, with depth of 5cm (2″). You can make in a rectangular cake tin if the length plus width does not exceed 46 cm (18 “).


Overhead shot on white table with several mini gingerbread iced bundt cakes on cooling rack, some being glazed.

Any smaller or larger sized tin and you will have too much/not enough batter. In which case, you can use my How To Reduce A Recipe, or How To Increase A Recipe guides. Look for the table for 9″ and check for what size you have. Then multiply the ingredient amounts by the given number in the table.

Cooking Pot – the wet ingredients for this recipe are melted on the stove-top, so a medium sized pot is needed for this.

Other Gingerbread Cakes

Love gingerbread cake & want more? Then take a look at my gingerbread loaf cake, or the mini gingerbread bundt cake recipes. (See photo above).

New gingerbread recipe Chai Spiced Gingerbread mini cakes – make mini acorns, pumpkins or snowflake cakes.


Step-By-Step Instructions

4 photo collage of heating wet ingredients for gingerbread traybake with text 'photo 1'.

1. Start by cubing your butter, (doesn’t need to be as small as when creaming butter & sugar together), but helps speed up this process.

2. Add to a small-medium cooking pot and add the golden syrup, bicarbonate of soda (baking soda), black treacle, ground ginger & cinnamon & the light brown sugar.

**Tip – if you can, buy squeezy bottle golden syrup & it is so much easier to use. For the black treacle you can use a greased spoon (using something like frylight or other cooking spray) & the treacle will come off really easily. So pour into the pan (while over the scale) and use the greased spoon to stop the treacle once you reach the amount we want.

3. Heat on low-medium heat till the sugar & butter are dissolved & melted, then remove from the heat.


4 photo collage of making orange glaze, with text 'photo 2'.

4. Decant the mixture into another bowl & while cooling a little, prepare the glaze by sieving the icing/powdered sugar into a medium sized bowl.

5. Mix the sugar with some of the orange juice, orange & lemon extract & mix together till a thick paste is formed. (See Photo 2).

6. Then gradually add more juice 1/2 to 1/4 tsp at a time, until a thick but pourable glaze is produced.

7. Add orange zest (optional), cover with a plate or some cling film/plastic wrap & leave till ready to use.


4 photo collage of mixing wet ingredients for gingerbread cake traybake, with text 'photo 3'.

8. Pre-heat the oven to:180°c/160°c Fan Oven/350°f/Gas Mark 4.

9. Next, in a medium bowl or a stand-mixer bowl, add the eggs & whisk before adding in the milk (or yoghurt).

10. After letting the warm mixture cool at least 10 mins, add to the egg/milk mixture & mix till combined.

11. Sieve over the flour & either start to mix by hand and then move onto using a hand-mixer or stand mixer, or just skip cleaning something else & mix all by hand. It is ok to have a few small lumps, it will be fine & is a relatively liquidy cake batter. (See Photo 3 below).


4 photo collage of mixing wet and dry ingredients for gingerbread cake and paper lining square tin, with text 'photo 4'.

12. Prepare the cake tin/cake pan by greasing and paper lining. I use either Frylight cooking spray, or homemade lining paste (cake goop) to grease all of the inside of the tin. Then paper line the base and up the sides. See in Photo 3 where I cut the paper to fit the square shape. This is so quick and easy to do and helps get the cakes out easily but most importantly, paper doesn’t bake into the cake.

The paper is cut in a thick cross-shape but to see in detail you can check out my lining cake pans theory lesson, or watch the video.

13. Once lined, add the cake batter to the tin, level out & tap a few times on the counter/worktop before popping into the centre of your oven or large air fryer.


4 photo collage of before and after bakign gingerbread cake traybake & glazing, with text 'photo 5'.

14. Bake for 30-40 minutes until risen a little, set & a wooden cocktail stick inserted into the centre of the cake, comes out clean of crumbs. (Mine takes 39 minutes, but start checking after 30 minutes & rotate the tin after 20 minutes for an even bake if required).

15. Leave to cool in the tin, on a cooling rack for 15 minutes.

16. Lift the cake out of the tin using the paper and place on a cooling rack till cooled completely.

17. Place on a chopping board (with paper still under it).

18. Pour or spread on the prepared glaze & sprinkle some coconut on top (optional), before adding some small chopped crystalized ginger pieces (also optional).

19. Leave the glaze to set for about 15 minutes.


Close overhead shot of wooden chopping board with square gingerbreak cake (traybake) glazed and cut into 16 squares, with text 'photo 6'.

Serving & Storing

1.Once the glaze/icing has set to touch, cut the cake into 16 squares.

2. Serve as is, with some cream/ice-cream or with a drizzle of golden syrup & your favourite hot drink.

3. Store gingerbread squares in a metal cake or cookie tin, with the paper and these will be good for a week.

**Note Gingerbread cake will improve with taste after the first day or 2 and become stickier.

4.You can freeze the gingerbread cake, best without the glaze and stored in one whole cake or individual squares. Freeze wrapped in baking/parchment paper and then some cling film/plastic wrap or foil & place in a labelled food bag or air-tight container. Place at the back of the freezer and the cake(s) will be fine for up to 3 months1.


Front angled photo of glazed gingerbread cake squares.

Defrost in the fridge overnight and leave out of the fridge to come to room temperature before serving.

Alternatively you could warm slightly, wrapped in paper & foil in the oven or air fryer, @180°c/160°c Fan Oven/350°f . for about 5 – 10 minutes till warmed through .

More Gingerbread Recipes

Love gingerbread cake? Try the easy gingerbread loaf cake , some mini gingerbread bundt cakes or latest – Butterscotch glazed pumpkin gingerbread bundt cake.


More Easy Traybakes

Fancy easy cakes you can share that are made as traybakes? Try Brownies or Coconut Paradise Slices. More cakes can be found on the cake recipes page or below.

Close partial fornt on shot of a whit eplatter with raspberry jam and coconut topped square cakes, with vintage British pink crockery to the background.
Coconut glaze topped chocolate cake square mad ewith courgette/zucchini,, with pink crockery and more to the background.
Overhead shot of a bundt pineapple upside-down cake, on pink plate with pink napkin and flowers.
Photo of slice of chocolate Victoria sandwich cake with piped cream and cherry jam filling, and the whole cake and vintage crockery to the background.

Recipe Card

British Gingerbread Traybake- easy cake squares

Front shot of a wooden chopping board with gingerbread cake squares from a traybake.
Old-fashioned British gingerbread cake but in a simple form as a gingerbread traybake. These easy cake squares are simple to make, transport & share.
Caro @ Caroline’s Easy Baking Lessons
Prep Time 35 minutes
Cook Time 40 minutes
Cooling Time/Setting 45 minutes
Total Time 2 hours
Serving Size 16 Slices

Equipment

  • Scales or measuring cups
  • Measuring Spoons
  • Small measuring jug
  • Small Cooking Pot
  • Medium mixing bowl
  • Hand Whisk
  • Baking/parchment paper
  • Spray oil, Cake release spray or butter (For this cake I used Frylight spray, or homemade lining paste/cake goop )
  • 9″ (23 x 23 cm) square tin, depth 5cm (2″) (*see notes for other sizes)
  • Sieve
  • Medium bowl x 2
  • Metal Spoon
  • Timer or Phone Timer
  • Cooling rack
  • OVEN: 180°c/160°c Fan Oven/350°f/Gas Mark 4

Ingredients

  • 155 grams Unsalted Butter (5½ oz, ⅔ cup – no need to soften)
  • 200 grams Golden Syrup (7 oz or ½ cup + 2 tsp OR 9 tbsp)* see notes & before recipe for tips
  • 100 grams Black Treacle (3½ oz, ⅓ cup or 5 tbsp, see notes)
  • 155 grams Light Brown Sugar (5½ oz or ⅔ cup + 2 level tbsps*)
  • tsp Ground Ginger (rounded 1¼ tsp)
  • ½ tsp Ground Cinnamon
  • 260 ml Milk (8¾ fl oz or 1 cup + 1 tbsp)
  • 3 Medium-Large Eggs (Large or Extra Large size US)
  • ½ tsp Bicarbonate of Soda (Baking Soda)
  • 300 grams Self-raising Flour (10½ oz) *see note above & below
  • OR 2⅓ Cups Plain/All Purpose Flour plus 3½ tsp Baking Powder (be sure to also add the Bicarb/Baking Soda above too)

For Orange Icing/Glaze (optional)

  • 95 grams Icing/Powdered Sugar (3⅓ oz or ¾ cup, sieved)
  • 2 tbsp Orange Juice (or water)* see notes as more may be needed
  • 2 tsp Orange Extract (or more to taste)
  • ¾ tsp Lemon Extract (optional)
  • Orange Zest (from 1 orange, optional for glaze &/or decoration)
  • Crystallised Stem Ginger Pieces (chopped, optional)

Instructions

Prepare The Wet Ingredients:

  • Cube the 155 grams Unsalted Butter & add to a small cooking pot with the 200 grams Golden Syrup, 100 grams Black Treacle, 155 grams Light Brown Sugar, 1¼ tsp Ground Ginger, ½ tsp Ground Cinnamon & the ½ tsp Bicarbonate of Soda. **Tip – to help with syrup & treacle, use a greased spoon.
  • Mix together & warm on a low-medium heat until sugar is dissolved & the butter melted. Remove from the heat, decant into a bowl & leave to the side to cool a little.

Prepare The Icing/Glaze:

  • Meanwhile sieve the 95 grams Icing/Powdered Sugar into a medium bowl. Add some of the 2 tbsp Orange Juice, 2 tsp Orange Extract & ¾ tsp Lemon Extract before mixing to a thick paste. Then very gradually add ½ to ¼ tsp at a time of more juice until a thick but pourable glaze is produced. Mix in the Orange Zest (optional) & leave with a plate or cling film/plastic wrap on top.

Mixing Wet & Dry Ingredients:

  • Pre-heat the oven to:180°c/160°c Fan Oven/350°f/Gas Mark 4.
  • Add the 3 Medium-Large Eggs to a mixing bowl or stand-mixer bowl & whisk before adding the 260 ml Milk (or yoghurt) & whisking together.
  • After 10 minutes of cooling, add the warm mixture to the egg/milk mixture & mix till combined.
  • Sieve over the 300 grams Self-raising Flour, (OR 2⅓ Cups Plain/All Purpose Flour plus 3½ tsp Baking Powder instead). Start to mix by hand before moving onto using a hand-mixer or stand-mixer to mix until combined. Alternatively you can just mix by hand, and a few lumps is fine for this relatively liquidy batter.

Baking The Cake:

  • Grease & line the 9" (23cm) square tin. I use either homemade lining paste/cake goop or Frylight Onecal spray to grease but you could also use butter. See my lining cake pans theory lesson for how to cut a thick cross-shape with baking/parchment paper for a perfect fit. **Don't bake without any paper.
  • Pour the cake batter into the prepared tin, tap a few times on the counter/work top, before placing into the centre of the pre-heated oven or large air fryer.
  • Bake for 30-40 minutes till risen, set & wooden cocktail stick inserted into the centre of the cake, comes out clean of crumbs. **Start checking after 30 minutes & rotate the tin after 20 minutes if your oven has hot spots.
  • Leave to cool in the tin on a cooling rack for 15 minutes before lifting out of the tin using the paper. Place on a cooling rack till completely cooled & then place on top of a chopping board (with the paper in-between).

Decorating The Traybake:

  • Spread or pour the glaze on top of the cooled cake & sprinkle on some coconut (optional) before adding small chopped Crystallised Stem Ginger Pieces (optional).
  • Leave the glaze to set for at least 15 minutes, before cutting the cake into 16 squares.

Serving, Storing & Freezing:

  • Serve the gingerbread cakes as they are, or alongside cream/ice-cream, (a drizzle of golden syrup is great) & enjoy with your favourite hot drink.
  • Store the cake squares in a metal cake or cookie tin, at room temperature, with the paper and these will be good for a week. **Note Gingerbread cake will improve with taste after the first day or 2 and become stickier.
  • Freeze gingerbread, preferably without the icing & store as a whole or in squares. Wrap in baking/parchment paper, then cling film/plastic wrap or foil, before placing in a labelled food bag or air-tight container. Place at the back of the freezer, for up to 3 months1.
    Overhead shot of a wooden chopping board with cut gingerbread traybak cake, cut into squares.
  • Defrost in the fridge overnight & then leave out to come to room temperature before serving. Alternatively, warm slightly when wrapped in paper & foil, in the oven or air fryer, @180°c/160°c Fan Oven/350°f for about 5 – 10 minutes.

Notes

**Toggle the photos or notes, on or off, when opting to print this recipe card.  And select the ‘Cook Mode‘ to stop the screen going blank if following along while baking. 
Front shot of a wooden chopping board with gingerbread cake squares from a traybake.
Black Treacle, Golden Syrup & Corn Syrup Debate  –  Read more about Black Treacle & Golden Syrup, before this recipe card.  As well as an experiment & why it does not taste as good with substitutes like light & dark corn syrup.  Also included is where you can buy these British products if you are in the US/Canada. 
Close photo in white table and background of tin of British black treacle and an Aldi bottle of squeezy golden syrup.
Any milk is fine & dark brown sugar or coconut sugar would also work.  Artificial sweeteners are not recommended. When using Plain (All Purpose) flour in replace of UK Self-raising, make sure to add the baking powder, as well as the bicarbonate of soda (baking soda).
Glazing Day After You can wait to glaze the cake, a day later, if stored in the tin.  Leave out at room temperature to cool completely, before closing in a tin.  Don’t put in the fridge, as condensation will occur & wet the cake. 
Extra close shot of a glazed gingerbread cake square.
Variations On The Recipe  –See my original Gingerbread loaf cake,  or mini gingerbread bundt cakes or latest – Butterscotch glazed pumpkin gingerbread bundt cake..
Close shot if a Christmas dining table with pink crokery and a golden butterscotch glazed gingerbread bundt cake in the centre.
For more information of process photos, please see before this recipe card.
More cakes on my Cake Recipes Page, or try my Christmas Recipes Page
Get some ideas & recipes for Food Gifting your homemade treats.
Cream filled layer cake on table with teapot and cup to the side.
Fan of GBBO (Great British Baking Show)?  Learn more about differences in UK & US baking ingredients, or view, save & print my common baking ingredients conversion table. Includes gram, ounce & cup measurements. (Note all are hand measured by myself during recipe development & testing).
Occasionally I accept new members to Facebook group ‘Great British Bake Off Fans’.  Or join my Facebook group ‘Easy Online Baking Lessons’ to accompany this lesson website. 
Mini acorn cakes, on beige plate, with pumpkin teapot to the background.

Reference – Freezing old fashioned gingerbread cake information, taken from Delia Smith @ deliaonline/freezing-gingerbread/
________________________________________________________________
***I am not a qualified nutritionist, and all nutritional values are approximate & based on a serving of 1 cake square, from a yield of 16 slices & assumes all of the above ingredients are used.  Bigger or smaller cake squares and these values will change.  All values calculated via website MyFitnessPal,com.
 
Nutrition Facts
British Gingerbread Traybake- easy cake squares
Serving Size
 
1 slice
Amount per Serving
Calories
294
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
56
mg
19
%
Sodium
 
688
mg
30
%
Potassium
 
179
mg
5
%
Carbohydrates
 
48
g
16
%
Fiber
 
1
g
4
%
Sugar
 
24
g
27
%
Protein
 
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Close partial fornt on shot of a whit eplatter with raspberry jam and coconut topped square cakes, with vintage British pink crockery to the background.
Coconut glaze topped chocolate cake square mad ewith courgette/zucchini,, with pink crockery and more to the background.
Overhead shot of a bundt pineapple upside-down cake, on pink plate with pink napkin and flowers.
Photo of slice of chocolate Victoria sandwich cake with piped cream and cherry jam filling, and the whole cake and vintage crockery to the background.

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Caro x

Gingerbread Traybake – easy cake squares

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References:

  1. Freezing old fashioned gingerbread cake information, taken from Delia Smith @ deliaonline/freezing-gingerbread/ ↩︎

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2 Comments

  1. (5/5)

    5 stars
    Another great recipe. Love traybakes and this one is so good. Love all the tips and great step-by-step instructions. Thank you

5 from 1 vote

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