Published: December 26, 2025

This Gingerbread Latte Cake is made with soft, moist spiced cake layers baked into a 4-layer cake using an 18 cm round tin. The layers are filled and frosted with a latte frosting made using coffee and Mascarpone. The spices add warmth without being overpowering and the coffee flavor comes through gently. It’s the perfect Christmas cake!

I tested this Gingerbread Latte Cake several times before sharing it. I kept adjusting the recipe until I was happy with the texture and ended up with cake layers that are soft and moist, without being dense.

The cake is made in an 18 cm round cake tin and baked as a 4-layer cake, which makes it look tall and neat once assembled. If you prefer, you can also bake it as 2 thicker layers, just keep in mind that they will need a longer baking time.

The Latte frosting made with coffee and Mascarpone pairs really well with the spiced cake layers. Make sure to read the notes and tips below for helpful baking tips and best results.

Tools you’ll need for this recipe

● Mixing bowls - Use separate bowls for the cake batter and the latte frosting.

● Hand whisk - Perfect for mixing the batter.

● 18 cm round cake tin - You can use one tin and bake the layers in batches (or four tins if you have them)

● Parchment paper - Helps prevent the cakes from sticking and makes removal easier.

● Electric hand mixer - Useful for mixing the frosting quickly and smoothly.

● Bench scraper - Great for frosting the cake.

TOOLS FOR THIS RECIPE

3 Piece Borosilicate Glass Bowl Set Buy Now →	Stainless Steel Wooden Handle Whisk Buy Now →	Fat Daddio's 7x3 Inch Round Cake Pans Buy Now →
7 Inch Round Parchment Paper Sheets Buy Now →	Plastic Bench Scraper for Baking Buy Now →	KitchenAid 9-Speed Hand Mixer Buy Now →

Notes, tips and tricks

→ Don’t overmix the batter - Once you combine the wet and dry ingredients, mix just until combined. Overmixing can make the cake turn out tough and dense instead of soft and moist.

→ Use a kitchen scale - A scale gives the most accurate results, both for the batter and when dividing it evenly into four cake layers.

→ Don’t overbeat the frosting - Overmixing the frosting can cause it to turn grainy and stiff, which makes it harder to spread smoothly.

→ Try not to overbake the cake - Overbaking will dry out the cake layers. Start checking early and remove them as soon as a toothpick comes out with a few moist crumbs.

→ Let the cake layers cool completely - Always let the layers cool fully before frosting, otherwise the frosting can melt and slide off.

→ Measure ingredients accurately - Baking is precise especially for cakes. Accurate measuring helps with texture, rise and consistency.

→ Prepare the cake tin properly - Line the bottom of the tin with parchment paper, then grease with butter and dust lightly with flour to prevent sticking.

→ Stick to an 18 or 20 cm cake pan - This size helps you achieve a taller cake. Larger pans will result in thinner layers.

→ Dissolve the coffee correctly - Mix the coffee with 1 tablespoon of water to create a paste. Don’t add more liquid, as watery coffee can affect the frosting’s texture and prevent it from whipping properly.

→ Make sure your baking powder and baking soda are fresh - Expired or old leavening agents can prevent the cake from rising properly and affect the final texture.

Frequently asked questions

1. How should I store this Gingerbread Latte Cake?
Store the cake covered in the fridge.

2. How long does this cake last?
The cake will keep well in the fridge for up to 3-4 days.

3. How many people does this cake serve?
This cake serves around 8-10 people, depending on slice size.

4. Can I freeze the cake layers?
Yes. Wrap the cooled cake layers tightly in plastic wrap and freeze for up to 1 month. Thaw at room temperature before assembling.

5. What can I use instead of mascarpone?
You can use full fat cream cheese, but the flavor will be slightly tangier and less like a latte style frosting.

6. Why is my frosting not thick or not whipping properly?
This usually happens if the coffee mixture is too watery, the ingredients are too warm or the frosting is under whipped. Make sure the coffee is a paste and the cream is cold.

7. Why is my frosting grainy?
Grainy frosting is often caused by overmixing. Stop mixing as soon as it looks smooth and creamy.

8. Can I make this cake as two layers instead of four?
Yes. You can bake the batter as two thicker layers, just increase the baking time and check for doneness in the center.

9. Why didn’t my cake rise properly?
This can happen if your baking powder or baking soda is old or the oven temperature was too low.

10. Why are my cake layers dense?
Dense layers are usually caused by overmixing the batter, inaccurate measuring or overbaking.

11. What is neutral oil?
Neutral oil is oil with little to no flavor. I used sunflower oil, but vegetable or canola oil also work well.

12. Can I skip the coffee in the frosting?
You can, but it will no longer be a latte style frosting. The coffee adds depth without making it bitter.

13. Why did my cake stick to the pan?
This usually happens if the pan wasn’t prepared properly. Always line with parchment, then grease and dust with flour.

Ingredients you will need for this recipe

For the cake batter

Granulated sugar: You can substitute with caster sugar.
Dark brown sugar: Adds moisture and a deep, caramel-like flavor that works perfectly with spices. Substitutions: light brown sugar (less intense)
Neutral oil: Keeps the cake soft and moist for days. I used sunflower oil. You can substitute with vegetable oil or canola oil.
Milk: Adds moisture and helps everything mix smoothly.
Yogurt: Makes the cake extra soft and tender. Substitutions: sour cream or greek yogurt.
Molasses (mild): Gives that classic gingerbread flavor and dark color. You could use honey instead if you don’t have molasses, preferably dark honey.
Eggs: Large eggs are required for this recipe.
Vanilla extract: You can use vanilla bean paste instead.
All purpose flour: The base of the cake.
Baking powder + baking soda: Help the cake rise and stay light. Make sure they’re fresh.
Spices: Ground cinnamon, ground ginger, nutmeg, gingerbread spice mix
Boiling water: Thins the batter making it super moist.

For the frosting

Mascarpone: Makes the frosting rich, creamy and smooth.
Granulated sugar: Sweetens the frosting. You can use caster or powdered sugar instead.
Whipping cream: Adds lightness and helps the frosting whip properly.
Vanilla bean paste or vanilla powder: Adds aroma and a deeper vanilla flavor. Use vanilla extract if you don’t have it.
Instant coffee (3-in-1 or espresso powder): Gives the frosting its latte flavor. Dissolved into a paste, not liquid.

Step by step instructions with photos

1. Preheat your oven to 180 °C. Line four 18 cm round cake pans with parchment paper and grease them with butter.

2. In a large bowl whisk together the flour, baking powder and spices. Set aside.

3. In another bowl, combine the granulated sugar, brown sugar, eggs, oil, milk, yogurt, vanilla extract and molasses. Whisk until fully combined.

4. Add the dry ingredients to the wet ingredients and mix until just combined.

5. Then slowly add the boiling water and mix until smooth.

6. Divide the batter evenly into the four prepared pans.

7. Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean. (Note If you are making a two layer cake, divide the batter between two pans and bake a little longer.)

8. Let the cakes cool completely before frosting.

9. To make the frosting, beat together the Mascarpone and sugar until smooth.

10. Add the heavy cream, vanilla and coffee paste. Continue whipping until the frosting is thick and fluffy enough to hold its shape.

11. Once the cakes are cool, frost and decorate them as you like. Enjoy! 🤎

Yield: 8-10

Author: Angie