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Gingerbread Latte Layer Cake with Espresso Cream Cheese Frosting

Close-up of a rich, dark slice of gingerbread latte cake layered with light brown frosting and dusted with spice.
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Create a show-stopping holiday centerpiece by merging warm gingerbread spices with rich coffee flavor in this moist layer cake. This recipe features tender spiced cake layers soaked in coffee and topped with tangy espresso cream cheese frosting.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • 1/2 cup buttermilk
  • 1/2 cup strong brewed coffee, cooled
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for coffee soak)
  • 1/4 cup strong brewed espresso or coffee (for coffee soak)
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons strong brewed espresso or coffee, cooled (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy. Beat in the egg, then mix in the molasses.
  4. In a separate small bowl, whisk together the buttermilk, cooled coffee, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Prepare the coffee soak: While the cakes cool, whisk together 1 cup powdered sugar and 1/4 cup espresso/coffee until smooth.
  9. Once the cakes are fully cool, brush the tops of both layers generously with the coffee soak.
  10. Prepare the espresso cream cheese frosting: In a large bowl, beat the softened cream cheese and butter until smooth. Gradually add the 3 cups of sifted powdered sugar, mixing on low speed until incorporated. Beat in the vanilla extract and salt. Add the 2 tablespoons of cooled espresso/coffee and beat until the frosting is light and spreadable. Add more powdered sugar if the frosting is too thin.
  11. Place one cake layer on your serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top.
  12. Frost the top and sides of the entire cake with the remaining espresso cream cheese frosting. Decorate as desired for your festive baking ideas.

Notes

  • For a deeper coffee infusion, use espresso powder mixed into the dry ingredients for the cake layers.
  • If you prefer a less tangy topping, substitute the cream cheese frosting with a rich espresso buttercream.
  • To achieve a show-stopping look, chill the frosted cake for 20 minutes before applying a final smooth coat or decorative piping.

Nutrition

Find it online: https://cookingzenith.com/gingerbread-latte-cake/