Gingerbread Latte Cake

For most people, this time of year is all about tradition and celebration.  From carol singing to cookie decorating, I bet a lot of you have holiday rituals and family customs that are practiced and passed down year after year.  Personally, it’s activities like eating grandma’s Ginger Crinkle cookies, dressing up for Christmas Eve Mass, and sharing laughs with my cousins in our pajamas that mean the season is upon us.  We just arrived in California last night, and already I can feel the spirit of the holidays all around me.

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One good way to keep traditions alive is through food.  I’m sure there is more than one reason that candy canes and fruit cake have such longevity besides just their flavors.  In our house, we have the same treats and sweets each year (see Ginger Crinkles, yumm), plus a couple new ones.  Since my cooking style revolves around old classics with modern twists, I like to do the same around the holidays.  This year, I sought out to reinvent a traditional molasses gingerbread cake into a new layer cake, and what a treat it turned out to be.

Using classic and contemporary flavors together, I created this 6-Layer Gingerbread Latte Toffee Crunch Cake.  Inspired by traditional holidays flavors and the ever-so popular coffee drinks that keep popping up this time of year, this sky-high layer cake is certainly something to celebrate.  Six layers of gingerbread cake are stacked with espresso buttercream and bits of toffee.  It is iced with vanilla buttercream to round off the flavorful filling.  Serve at your next holiday gathering or with a bright cup of coffee.

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For the full recipe, head over to The Cake Blog.

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