Gingerbread Latte Layer Cake 
Things I love about Christmas:
1. The fact that it starts earlier every year.
2. Gingerbread lattes.
3. Eating chocolate for breakfast and not even feeling embarrassed.
4. Gingerbread lattes.
5. That this year I can pretend that I’m overexcited purely for the sake of my children.
6. Gingerbread lattes.
But dear friends, what happens when you just can’t get enough of the red cups? You put all that festive goodness into a cake of course.
Don’t be fooled, this cake looks (and tastes) impressive but is really quite easy. If you make the sponge the day before you decorate it, it’ll be much easier to trim.
This makes a fairly huge 3 layer cake, perfect for a Christmas get-together.
This recipe uses Gingerbread syrup, they sell this in Starbucks and Costa at Christmas or you can buy it here: Monin Gingerbread Syrup 70cl bottle. It also uses Gingerbread Man Sprinkles, you can buy these here: 57g Gingerbread Man Sugar Sprinkles
Hope you enjoy this recipe. I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the ⭐️ below!
Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations and try and share as many of them as I can.
Gingerbread Latte Layer Cake
Ingredients
- 350 g Unsalted butter
- 350 g Caster sugar
- 6 Free range eggs
- 350 g Self raising flour
- 1 Teaspoon of ground ginger
- 4 Heaped teaspoons of instant coffee dissolved in 50ml of boiling water
For the icing:
- 250 g Unsalted butter
- 500 g Icing sugar
- 3 Teaspoons of Gingerbread syrup see my note above about where to buy this
To decorate (if you fancy):
- 57 g Gingerbread Man Sugar Sprinkles see my note above about where to buy these
Instructions
- Grease 3 x 7" round sandwich tins (or 2 x 8").
- Preheat the oven to 180C.
- Cream your room temperature butter with your sugar until it’s pale, light and fluffy.
- Mix in the eggs, one at a time, beating really well after each egg. Don’t worry if it starts to look a bit curdled, it’ll all come good.
- Mix in your flour and ginger. If you’ve been using a mixer, do this bit by hand. It helps to keep the sponge light.
- Stir in the coffee mixture. Stop stirring before it's quite combined. I like the slightly swirly effect of the coffee.
- Spoon into a your tins, smooth out with the back of a spoon. Make a bit of a dip in the middle to account for rising.
- Bake for about 30 minutes or until a skewer comes out clean. You might need to adjust the time by 5 minutes either way depending on your oven.
- Meanwhile make your icing. Beat your butter until it's pale, light and fluffy.
- Beat in your icing sugar and syrup. Beat in a teaspoon or two of boiling water to soften and lighten the texture of the icing.
- When your cakes are completely cold, use a carving knife to level them. Just trim the top crust off. This is important, it's not a waste of cake (taste testing compulsory). If you don't do this, with a cake this size it will be wonky.
- Sandwich each layer together with your buttercream, and a layer on top. I piped on top before sprinkling with gingerbread man sprinkles.
Nutrition (per serving)
Are you feeling festive? What’s your Christmas tipple..?
Sarah x
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Gingerbread Latte Layer Cake
Ingredients
- 350 g Unsalted butter
- 350 g Caster sugar
- 6 Free range eggs
- 350 g Self raising flour
- 1 Teaspoon of ground ginger
- 4 Heaped teaspoons of instant coffee dissolved in 50ml of boiling water
For the icing:
- 250 g Unsalted butter
- 500 g Icing sugar
- 3 Teaspoons of Gingerbread syrup see my note above about where to buy this
To decorate (if you fancy):
- 57 g Gingerbread Man Sugar Sprinkles see my note above about where to buy these
Instructions
- Grease 3 x 7" round sandwich tins (or 2 x 8").
- Preheat the oven to 180C.
- Cream your room temperature butter with your sugar until it’s pale, light and fluffy.
- Mix in the eggs, one at a time, beating really well after each egg. Don’t worry if it starts to look a bit curdled, it’ll all come good.
- Mix in your flour and ginger. If you’ve been using a mixer, do this bit by hand. It helps to keep the sponge light.
- Stir in the coffee mixture. Stop stirring before it's quite combined. I like the slightly swirly effect of the coffee.
- Spoon into a your tins, smooth out with the back of a spoon. Make a bit of a dip in the middle to account for rising.
- Bake for about 30 minutes or until a skewer comes out clean. You might need to adjust the time by 5 minutes either way depending on your oven.
- Meanwhile make your icing. Beat your butter until it's pale, light and fluffy.
- Beat in your icing sugar and syrup. Beat in a teaspoon or two of boiling water to soften and lighten the texture of the icing.
- When your cakes are completely cold, use a carving knife to level them. Just trim the top crust off. This is important, it's not a waste of cake (taste testing compulsory). If you don't do this, with a cake this size it will be wonky.
- Sandwich each layer together with your buttercream, and a layer on top. I piped on top before sprinkling with gingerbread man sprinkles.
Notmyyearoff says
That cake looks absolutely gorgeous. I am such a buttercream fan I think I’d want to sit there and eat all that first…then the cake 🙂
Sarah says
Thank you! I love it when it’s soft and light and fluffy too.. Yum!
notafrumpymum says
This looks fab, I’m in total agreement with you. I love gingerbread lattes, I got so giddy at Costa last week having my first of the season! x
Sarah says
I know, the excitement is too much for me too, although I’m a Starbucks girl 😉
Helen says
I live with a self confessed ginger addict, I on the other hand, am not so keen. With his lordships birthday coming up, thanks to your blog I knew exactly what I would be baking for him this year. I have to say, not only is it an easy recipe to follow but it’s also bloody lovely. From a non ginger fan, this ginger nut latte buttercream is absolutely divine. Massive thumbs up from us both on this one x
Sarah says
Thanks lovely Helen! I’m so pleased he loved it and I loved the photos on IG. See you soon xxx
Vicki says
Thank you so much for the recipe share Sarah. I’ve made it for my contribution for the school christmas fair and have had some lovely comments from the pictures I’ve posted on Facebook. The offcuts taste delicious and I’m not a massive fan of ginger! You may have converted me 😉 Thanks again x
Sarah says
Hi Vicki, so please you liked your taster and hope it went down well at the fair.
Rachel Cotterill says
Oh, wow. I don’t really like milky coffee so I’ve never had a gingerbread latte, but I do love ginger, and this looks spectacular 🙂
Sarah says
Go on Rachel, be tempted..
Otilia says
Your cake…yjm! fantastic! i could really eat one slice..or more.. pls check pout my Christmas linky too – http://www.romanianmum.com/2013/12/friday-foodie-11.html
Sarah says
Hi Otilia, thanks for the message, I’ll go and have a look at your post now.
Michelle says
Hi, I’m going to bake this for a Christmas party but will be doing a 2 layer cake. Will I need to reduce the quantities at all or increase cooking times? Thank you.
Not A Frumpy Mum says
This looks so delicious, I’m actually a little bit in love with this cake already. Just been chatting to hubby and this is my planned alternative to Xmas pudding on the big day! xx
Claire @foodiequine says
LOVE this. LOVE Gingerbread. LOVE the fact that I already have 2 tubs of the teeny tiny men in my cupboard!
Mel says
Another gorgeous recipe, hun! You are a very naughty cake-maker, making me hungry every single time I glance at one of your recipes… and those sprinkles are too cute! xx
De Tout Coeur Limousin says
That’s my kind of cake! Love ginger and spices in cakes. Yum – bonjour from me at #festivefoodfriday
Elinor O'Leary says
hi thinking of making this for my friends hen weekend. She’s addicted to gingerbread lattes! would sandwich tins that u usw for Victoria sponge be the right depth? its just ur sponge seems much higher than my Victoria sponges come out! any advice welcome. thanks x
Ciara (My Fussy Eater) says
Gingerbread Latte in a cake? Now that’s just perfection. Amazing recipe!
Laura says
amazing!