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overhead view of gingerbread latte layer cake topped with gingerbread buttercream and mini gingerbread men.
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5 from 5 votes

Gingerbread Latte Layer Cake

A beautiful layer cake for those coffee and/or gingerbread fans
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Family Food
Servings: 16
Author: Sarah Rossi

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

Calories: 595kcal | Carbohydrates: 73g | Protein: 5g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 142mg | Sodium: 29mg | Potassium: 53mg | Sugar: 56g | Vitamin A: 1025IU | Calcium: 22mg | Iron: 0.5mg