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Gingerbread Latte Cake Recipe

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This Gingerbread Latte Cake is a rich and moist spiced cake infused with ginger, cinnamon, and cloves, layered with a smooth espresso cream cheese frosting. Perfect for cozy gatherings or holiday celebrations, it combines the warmth of gingerbread spices with the bold flavor of coffee and espresso in a delightful dessert.

Ingredients

Cake Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened
  • 0.75 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 0.75 cup unsulphured molasses
  • 0.75 cup strong brewed coffee, cooled to room temperature

Frosting Ingredients

  • 1 tsp instant espresso powder
  • 1 tsp hot water
  • 1 package (8 oz) cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground ginger, ground cinnamon, ground cloves, and salt until thoroughly combined.
  3. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and packed light brown sugar together on medium speed until the mixture becomes fluffy and light, approximately 2 minutes.
  4. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. Incorporate Molasses: Beat in the unsulphured molasses until evenly mixed into the batter.
  6. Combine Dry and Wet Ingredients: Add the flour mixture in three additions to the batter, alternating with the cooled brewed coffee. Start and end with the flour mixture, mixing just until combined to avoid overmixing.
  7. Pour and Bake: Spread the batter evenly into the prepared 9-inch square pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before frosting.
  9. Prepare Espresso Mixture: Stir the instant espresso powder into the hot water until fully dissolved. Set aside to cool to room temperature.
  10. Make Cream Cheese Frosting: In a bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
  11. Add Powdered Sugar: Gradually beat in the powdered sugar in multiple additions until the frosting is fluffy.
  12. Flavor the Frosting: Beat in the vanilla extract and the cooled espresso mixture until well combined.
  13. Frost the Cake: Spread the espresso cream cheese frosting evenly over the cooled cake. Slice and serve.

Notes

  • You can substitute brewed coffee with brewed espresso for a stronger coffee flavor.
  • Ensure all ingredients like eggs, butter, and cream cheese are at room temperature for best mixing results.
  • Store the cake covered in the refrigerator for up to 3 days to keep the frosting fresh.
  • For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
  • To intensify spices, consider adding a pinch of nutmeg or allspice.

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