Gingerbread latte cake – the popular sweet, spicy festive drink in cake form!
Three layers of gingerbead-spice coffee sponges covered in a Biscoff biscuit buttercream icing and decorated with iced gingerbread biscuits. This is THE ultimate cake for Gingerbread latte fans!
I am a huge fan of gingerbread. Especially gingerbread lattes. I just can’t help it, I find them irresistible.
I frequent Starbucks more often in December than I do any other time of the year – I’ve got to have my seasonal lattes!
But my obsession doesn’t end with visiting coffee shops – I buy the syrup and make it at home (which is much kinder on the purse and actually more delicious)
This cake has some very festive flavours going on –
ground or freshly grated nutmeg
all the usual flavours you would associate with gingerbread and Christmas!
Of course, it wouldn’t be a gingerbread latte cake without adding coffee! It won’t give you a strong caffeine hit – it’s quite subtle but enhances all the other flavours beautifully.
Inspired by this recipe from BBC Good Food, I’ve chosen to finish the cake off with a stunning Biscoff (Lotus) biscuit buttercream. I could eat this icing with a spoon all by itself! It’s SO good.
In fact, if you wanted to enhance the Biscoff flavour even further, you could crumble over Biscoff biscuits over the top of the finished cake instead of the crystallised ginger.
For an easy but pretty finishing touch, I decorated the cake with these easy iced gingerbread biscuits.
Gently press the biscuits on the cake while the buttercream is still soft and they should stay on nicely.
Looking for more recipes using ginger? Check these out…
Pin this gingerbread latte cake for later…
- 225 g soft butter
- 375 g light brown sugar
- 3 large eggs
- 2 tbsp treacle
- 375 g plain flour
- 3 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 300 ml tub sour cream
- 1 tsp vanilla extract
- 4 heaped tsp coffee granules, dissolved in 50ml boiling water (leave to cool a little before using)
- 500 g icing sugar, sifted
- 250 g soft butter
- 200 g Biscoff spread
- 2 tbsp milk or cream
- 1 tbsp Treacle or golden syrup
- Grease and base line three 20cm loose-bottomed cake tins. If your tins are shallower than 4cm, line the sides with a baking paper collar.
- Preheat the oven to 180C/160C/Gas 4. Using an electric mixer/whisk, cream together the butter and sugar until light and fluffy. Slowly add the eggs one at a time, beating well after each addition. Beat in the treacle.
- In a large bowl, sift together the flour, baking powder, bicarbonate of soda and spices.
- Stir the sour cream, vanilla and cooled coffee together in a jug.
- Fold the spiced flour and sour cream coffee mixture into the creamed mixture, alternating until all the ingredients are incorporated and you have a smooth batter.
- Divide the batter between the tins and bake for 25-30 mins or until a skewer inserted into the middle of the cakes come out clean.
- Cool the cakes in the tin for 10 minutes, then transfer to a wire rack and leave to cool completely.
- Once the cakes are completely cool (and if you don't need to ice them straightaway) wrap in cling film and store for up to 4 days, or they can be frozen for up to 2 months.
- Using a stand mixer or electric hand whisk, beat the butter and half the icing sugar on high speed until very smooth. Add the remaining icing sugar, biscoff spread and milk and beat on high speed again until very light and fluffy. Beat in the treacle and continue to mix on high speed until very light and fluffy.
TO ASSEMBLE THE CAKE:
- Place one of the cooled cake layers on a serving plate or cake stand. The cakes are quite fragile, so don't be too worried if they break a little - the icing will cover it and no-one will know!
- Spread a layer of buttercream evenly over the sponge, then top with another layer. Spread with more buttercream, then top with the final layer. Using a spatula, crumb coat the entire cake. Don't worry about being too neat here - this step "locks" the crumbs into the cake. Place the cake in the fridge for 20-30 minutes.
- Remove the cake from the fridge and coat with a second layer of buttercream icing, using a long straight edged cake smoother to smooth out the buttercream if a smooth finish is desired. Decorate the cake with gingerbread biscuits, finely chopped crystallised ginger and a sprig of fresh rosemary for a festive finish!
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 643Total Fat 35gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 13gCholesterol 111mgSodium 342mgCarbohydrates 81gFiber 1gSugar 57gProtein 5g