Winter Spiced Layer Cake Recipe

A spiced cake recipe with all your favorite tastes and aromas of the holiday seasons.


1 1/4 cups milk
2 tbsp golden syrup
2 tsp vanilla
3/4 cup chopped walnuts
3/4 cup butter, room temp
1 1/2 cups sugar
1 whole egg, plus 3 egg yolks
2 1/2 cups all purpose flour
1 tbsp baking powder
1 tsp grated nutmeg
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground ginger
3 tbsp unsalted butter
1 1/2 tbsp milk
1 tbsp light brown sugar
1/2 tsp treacle (or blackstrap molasses)
1 1/2 cups icing sugar, sifted
1 x 4 inch rectangle dark chocolate - for large curls (or use storebought)
1 ounces white chocolate chunks - for small curls (or use storebought)
1 ounce white chocolate melted - for piping
6 x small puff pastry balls -(storebought, or see recipe below)
Puff shells (optional)
1/2 cup water
1/4 cup unsalted butter
3/8 teaspoon salt
3/4 cups all purpose flour
2 large eggs


Preheat oven to 350F. Line and grease three 8 inch cake tins with parchment paper.

In a medium bowl, combine milk, golden syrup, vanilla and walnuts.

Cream butter and sugar until light and fluffy. Beat in the egg and yolks.

Add milk mixture and stir well.

Sift together flour, baking powder, and spices 2-3 times.

Add the butter mixture in 3 batches, folding in gently.

Divide the cake between the 3 pans.

Bake for 20-25 minutes, or until the cake springs back when touched.

Leave in tin while cooling on wire rack.

Prepare frosting:

Place butter, milk, sugar and treacle (or molasses) over a pan of simmering water. Stir until the butter and sugar have melted.

Remove bowl from heat and stir in icing sugar. Beat until smooth and glossy.

Spread a medium flat layer over the top of the cake, reserving 2 spoonfuls in the bowl to coat puff pastry balls (if using).

Serve as is or decorate following instructions below:

Melt 1 ounce white chocolate and fill piping bag. Create several small swirls on top of cake, reserving half of white chocolate.

Use a large peeler to peel 10 x 1 inch white chocolate slivers. Arrange white chocolate slivers in center of the cake.

Use large peeler to peel 5 x 4 inch dark chocolate curls. Arrange around white chocolate.

Roll puff pastry balls (see recipe below) in remaining frosting and arrange on cake perimeter evenly.

Drizzle puff pastry balls with white chocolate.

Refrigerate before serving.

Puff Pastry Balls:

Preheat the oven to 425F.

Line 2 baking sheets with parchment paper.

In a medium saucepan, combine the water, butter, and bring to a rolling boil.

Remove the pan from the heat, and add the flour all at once, mixing energetically.

Return the pan to the burner and cook over medium heat, stirring constantly for about 1 minute.

Remove from heat and let cool for 10 full minutes.

Using an electric mixer beat in the eggs one at a time. Once the last egg has been added beat for 2 minutes.

Scoop 1 teaspoon of batter onto tray(s) to make even balls, spaced at least 1 inch apart.

Bake for 15 minutes.

Turn down oven to 350F and bake for an 25 minutes, until golden brown.

Avoid peeking.

Remove the pastries from the oven.