Gingerbread Oat Latte Birthday Cake

Name: Gingerbread Oat Latte Birthday Cake
Yield: 8
Cuisine: Oats

A soft, spiced sponge with gingerbread and oat latte flavours, this is the ultimate winter cake bake!

Cooking Time 30 - 35 minutes

Skill Level Medium

Serves 8

THE CAKE

250g all purpose flour

200g granulated sugar

150g dark brown sugar

1 tbsp ground ginger

1 1/2 tsp baking powder

1 1/2 tsp cinnamon

1/2 tsp ground allspice

1/2 tsp ground nutmeg (optional)

1/2 tsp salt

300ml whole milk or soy milk

90ml vegetable oil

2 eggs

THE COFFEE DRIZZLE

2 shots espresso

2 tbsp icing sugar

THE CREAM CHEESE FROSTING

175g unsalted butter, softened to room temperature

330g cream cheese, straight from the fridge

650g icing sugar, sifted

1 tsp vanilla extract

Pinch of salt

Creamy Superfast Oats

Preheat the oven to 180°C.
In a large mixing bowl, add all your dry ingredients, whisking well and making a well in the centre.
Pour your milk, oil and crack your eggs into the centre, whisking until you have a smooth cake batter.
Pour your batter into a lined square tin, baking for around 30-35 minutes, or until risen and the centre springs back when pressed.
Leave the cake to cool for around 30 minutes then make incisions all over the cake with a small knife or with a kebab stick.
Brew your espresso shots then whisk 2 tbsp of icing sugar through thoroughly so there are no lumps.
Pour your espresso over the entire cake, leaving to soak and cool completely before adding your icing.
Whisk your butter until completely smooth and there are no lumps then whisk through your cream cheese until you have a completely smooth mixture.
Sift your icing sugar into the bowl in 3 parts, whisking well between each addition until you have a smooth buttercream icing. Whisk through your vanilla and salt.
Spread your buttercream over your cake then cut into 9 squares and serve.
Keep in the fridge for up to 5 days.

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