Gingerbread latte cake made with gingerbread coffee syrup

Enjoy your favourite festive drink in cake form with this stunning gingerbread latte cake.

Moist, light and beautifully spiced, this cosy cake will solidify your status as Christmas Baker!

 

Gingerbread latte cake with slice on a plate surrounded by gold beads and baubles

Ginger spice and all things nice

This one is for the gingerbread lovers. We’ve included gingerbread coffee syrup and ground ginger to create sweet gingery punch GBL fans will adore. The muscovado sugar, treacle and syrup add that classic gingerbread depth, while the coffee syrup brings a stickiness that makes this fluffy sponge ever so slightly pudding-ish.  Just be sure not to flood the sponges when you add the syrup – a few spoonfuls will do nicely!

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Gingerbread Coffee Syrup… in a cake!

Coffee syrup can only be used on coffee, right? Wrong! You can use it to make cake!

Got a little gingerbread coffee syrup lurking in the cupboard? Use it in this festive-flavoured cake! Both the sponges and buttercream enjoy a gingerbread latte makeover in our recipe; it gives a sweetly spiced warmth we love. Licking the spoon (and bowl) is definitely allowed.

 

Close up of coffee syrup bottles

How to make the best gingerbread layer cake

What are we putting in your stocking this year? A few top tips to help you make the best Christmas bake ever! Our first tip is to beat – really beat – the butter and muscovado sugar together. It needs more than a quick 30-second whizz with the mixer. Make sure your butter is at room temperature before you begin and beat it for four or five minutes. You’ll be able to see the mixture turn whiter as you mix – this shows you that you are getting lots of air in your mix and will have a lovely, light sponge!

Don’t worry if you’re mixture looks curdles when you add the syrups and eggs. Simply add a tbsp or so out of your measured flour to bring the mixture back together. Sorted.

 

Gingerbread layer cake with slice on a plate surrounded by gold and red decorations

 

Your cakes are in the oven, and the house smells goooorgeous… but don’t be tempted to open the oven door too early. This will allow a rush of cold air into the hot oven and cause the sponges to collapse. Wait until your timer pings before opening the oven door.

This golden showstopper is great for those who don’t like fruit cake. Brimming with Christmas warmth and gingerbread latte flavours, this crowd-pleasing cake is one you’ll make again and again!

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Ingredients

For the cake:

  • 140g unsalted butter
  • 100g light brown muscovado sugar
  • 80g black treacle
  • 60g golden syrup
  • 2 free range eggs
  • 2 free range egg yolks
  • 3 tbsp gingerbread syrup
  • 300g plain flour
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 170ml milk, warmed

For the coffee syrup

  • 60ml strongly brewed coffee or a double espresso
  • 40g caster sugar

For the gingerbread buttercream:

  • 100g very soft unsalted butter
  • 225g icing sugar
  • 1 tbsp gingerbread syrup
  • Milk (if needed)
  • Gold sprinkles or crushed gingerbread biscuits to decorate

 

Method

Preheat the oven to Gas 4/180°C/fan 160°C. Grease the base and sides of two 20cm round cake tins. Line the bases with baking paper.

Beat the butter and sugar with an electric whisk until light and creamy. The longer you beat, the fluffier your sponges will be.

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Add the treacle, syrup, eggs, egg yolks and gingerbread syrup and mix until well combined.

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Sift together the flour, spices, baking powder and salt. Add to the wet ingredients in two batches, alternating each time with the warmed milk. Beat until nicely combined.

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Divide the mixture between the two tins. Bake in the oven for 25 mins, or until the sponges are risen and golden and a skewer inserted into the centre comes out clean. Leave the sponges in the tins while you make the coffee syrup.

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Next, make the gingerbread buttercream. Beat the butter for about five minutes until soft and very pale. Add the gingerbread syrup.

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Sift the icing sugar and add it gradually to the butter mixture. Beat well after each addition. If your frosting is a little stiff once you’ve added all the icing sugar, beat in a dribble of milk.

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Remove the sponges from the tins and spread buttercream on one of them. Pop the second on top and decorate with the rest of the buttercream. Finish with sprinkles and serve!

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Pop along to our online coffee shop if you need coffee to put in/enjoy with your gingerbread latte cake. Lots of loveliness awaits…

 

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