Spiced Latte Cake
This cake was inspired by my desire to create a classic bake with a twist for a Macmillan Coffee Morning. Since spiced lattes are a seasonal favourite, I thought it would be fun to turn one into a cake. The sponge is flavoured with coffee, mixed spice (typically used in spiced lattes), and cardamom. If you prefer cinnamon or gingerbread-spiced lattes, you can swap the cardamom for ground cinnamon or ginger. I wanted the cake to look like a latte, so I created the effect with the icing. I’m really pleased with how it turned out, and I hope you are too if you give it a try!
Serves 10-12
Hands-on Time 30 minutes (plus cooling)
Baking Time 35 minutes
Ingredients
370g unsalted butter (softened, plus extra for greasing)
1 tbsp cocoa powder
440g caster sugar
440g self-raising flour
1 tsp mixed spice
1 tsp ground cardamom (or cinnamon/ginger)
1 tbsp + 3 tsp instant coffee powder (fine)
4 medium eggs
220ml + 6 tsp full-fat milk
2 tsp vanilla extract
450g icing sugar
Equipment
Scissors
Baking parchment
2 x 20cm fixed or push-bottom cake tins
2 large bowls
Electric or hand whisk
Spatula
Sieve
Wire rack
Palette knife
Piping bag with fine nozzle
Spoon
Method
1. Prepare the tins
Preheat the oven to 180°C/160°C (fan)/350°F/Gas Mark 4.
Line the cake tins with parchment circles. Grease the tins and dust with cocoa powder, tapping out any excess.
2. Make the cake batter
In a large bowl, whisk 220g butter and the caster sugar until pale and fluffy.
In another bowl, mix the flour, mixed spice, cardamom, and 1 tbsp coffee powder.
Alternate adding the flour mixture and eggs to the butter mixture, whisking after each addition.
Stir in 220ml milk and 1 tsp vanilla.
Divide the batter between the tins, smooth the tops, and tap to remove air bubbles.
3. Bake the cakes
Bake on the middle shelf for 35–40 minutes, or until a tester comes out clean.
Cool in the tins for 15 minutes, then turn out onto a wire rack to cool completely.
4. Make the buttercream
Whisk 150g butter, 300g icing sugar, 2 tsp coffee powder, and 1 tsp vanilla until smooth.
Spread half the buttercream on one cake layer. Place the second layer on top and cover with the remaining buttercream, creating a raised edge.
5. Decorate the cake
Mix 100g icing sugar, 1 tsp coffee powder, and 4 tsp milk. Pour over the cake, letting it pool within the raised edge.
Mix 50g icing sugar with 2 tsp milk. Pipe coffee art designs (e.g. hearts, zigzags) on top.
Use a spoon to gently drag through the designs for a latte art effect.
Chill in the fridge to set before serving.
Enjoy!
