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Gingerbread Latte Layer Cake with Espresso Cream Cheese Frosting

A tall slice of three-layer gingerbread latte cake with thick, spiced frosting layers, sitting on a white plate.
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Bake this showstopper Gingerbread Latte Cake, which perfectly blends warm holiday gingerbread spices with rich espresso flavor. This recipe yields moist cake layers topped with a creamy, coffee-infused cream cheese frosting, making it ideal for your next winter gathering.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 cup unsulfured molasses
  • 1 cup buttermilk
  • 1/2 cup strong brewed coffee, cooled
  • 1 teaspoon vanilla extract
  • For the Espresso Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon instant espresso powder, dissolved in 1 teaspoon hot water
  • 1 teaspoon vanilla extract
  • Pinch of salt

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, cinnamon, ginger, nutmeg, cloves, and salt. Set this aside.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the molasses.
  5. In a separate small bowl, whisk together the cooled coffee, buttermilk, and vanilla extract.
  6. 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.
  7. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  10. Add the dissolved espresso powder, vanilla extract, and salt. Beat on medium-high speed until the frosting is light and fluffy.
  11. Once the cakes are completely cool, place one layer on a 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.
  13. Consider this cake a great alternative to traditional meal planning when you need a special treat. You can find more inspiration like this on our Pinterest account.

Notes

  • For an extra moist cake, you can brush the cooled layers lightly with a simple coffee syrup (equal parts strong coffee and sugar, heated until dissolved and cooled) before frosting.
  • If you do not have espresso powder, substitute with 1 teaspoon of very strong instant coffee granules.
  • This cake pairs well with a warm beverage, offering a comforting experience similar to using the best meal delivery services for easy weeknight dinners.

Nutrition

Find it online: https://kitchenuser.net/gingerbread-latte-cake-recipe/