The aroma of gingerbread wafting through my kitchen instantly transports me to holiday celebrations filled with laughter and warmth. I can almost hear the soft clinking of mugs filled with spiced lattes as family and friends gather around the table, indulging in sweet treats. Today, I’m excited to share my Gingerbread Latte Cake, a delightful fusion of festive flavors and rich coffee buttercream that promises to become a favorite at any gathering. Not only is this cake surprisingly easy to whip up, but it also offers the flexibility of baking it as a sheet cake or adorable cupcakes—perfect for sharing! With its perfectly spiced gingerbread layers and creamy coffee frosting, your holiday desserts will never be the same. Ready to create a showstopper that will leave everyone asking for seconds? Let’s dive into this cozy baking adventure!
Why is Gingerbread Latte Cake a must-try?
Festive Flavors: Let the warm spices and rich coffee flavors transport you to a cozy holiday gathering with each slice.
Easily Customizable: Whether as a show-stopping sheet cake or delightful cupcakes, this recipe fits any occasion perfectly!
Crowd-Pleaser: Everyone will love the inviting aroma and taste—perfect for holiday parties or intimate family dinners.
Easy to Bake: With straightforward steps, even beginners can make a stunning cake that tastes like a culinary masterpiece!
Decorative Delights: Top with the beautiful white chocolate ganache and festive sprinkles for a gorgeous presentation. Try pairing it with a steaming cup of coffee for an unforgettable experience!
Gingerbread Latte Cake Ingredients
For the Gingerbread Cake
- All-Purpose Flour – Provides structure and texture; cake flour can substitute for a lighter crumb, but all-purpose offers better stability.
- Baking Powder – Essential for helping the cake rise to a fluffy perfection.
- Baking Soda – Aiding lift while contributing to that beloved gingerbread flavor.
- Salt – Enhances flavor; omit for a low-sodium recipe if desired.
- Ground Ginger, Cinnamon, Nutmeg, Cloves – Infuses warmth and spiciness; feel free to adjust based on personal preference, and fresh spices can be used for added zing.
- Unsalted Butter – Ensures moisture and richness; make sure it’s at room temperature for proper creaming.
- Granulated Sugar & Brown Sugar – Adds the right balance of sweetness and moisture; using dark brown sugar will deepen the flavor profile.
- Eggs – Contributes to the cake’s structure and richness; room temperature eggs integrate better into the batter.
- Vanilla Extract – A simple ingredient that acts as a powerful flavor enhancer.
- Molasses – Provides moisture and authentic gingerbread taste; dark corn syrup or honey can be substituted, but the flavor will differ.
- Buttermilk – Adds a lovely tanginess and moisture; you can make a DIY version by mixing 1 Tbsp of vinegar with 1 cup of whole milk and letting it sit for 15 minutes.
For the Coffee Buttercream
- Instant Coffee or Espresso Powder – Creates the signature flavor in the coffee buttercream; using espresso will give a richer taste.
- Whole Milk – Helps dissolve the coffee powder and creates a smooth buttercream consistency.
- Powdered Sugar – Sweetens the buttercream while providing structure.
For Decoration
- Gingerbread Man Marshmallows, White Chocolate Ganache, Holiday Sprinkles – Elevates your cake’s festive appearance, making it even more inviting!
Get ready to savor every slice of this delightful Gingerbread Latte Cake, and prepare for compliments from your loved ones as they enjoy its perfect blend of festive flavors!
Step‑by‑Step Instructions for Gingerbread Latte Cake
Step 1: Prepare the Cake Pans
Preheat your oven to 350°F (175°C) and gather two 9-inch round cake pans. Grease the pans with cooking spray and line the bottoms with parchment paper to ensure easy removal later. You’ll want to see a shiny, glistening surface once you’ve finished prepping, setting the stage for your delightful Gingerbread Latte Cake.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and spices such as ground ginger, cinnamon, nutmeg, and cloves. Take about 5 minutes for thorough mixing to ensure even distribution of flavors. The mixture should have a fragrant and spicy aroma, making it a perfect foundation for your cake.
Step 3: Cream Butter and Sugars
In another bowl, beat the room temperature unsalted butter with granulated and brown sugars using a hand mixer or stand mixer set to medium speed. Cream until the mixture is light and fluffy, about 4-5 minutes. Next, add the eggs one at a time, ensuring each is fully incorporated before adding the vanilla extract and molasses, which will imbue your cake with warmth and depth.
Step 4: Combine Ingredients
With the mixer on low speed, alternately add the dry ingredient mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined; be careful not to overmix. You should see a smooth, slightly thick batter with hints of spices, signaling that your Gingerbread Latte Cake mixture is ready for the next step.
Step 5: Bake
Pour the batter evenly into the prepared cake pans and gently spread it out with a spatula. Place them in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cakes will expand beautifully and emit a wonderful spicy aroma as they bake.
Step 6: Cool and Level Cakes
Once baked, remove the pans from the oven and let them cool in the pans for about 10 minutes. Carefully turn the cakes out onto wire racks to cool completely, which may take another 30-40 minutes. Make sure the cakes are completely cooled to avoid melting your coffee buttercream during assembly.
Step 7: Make Coffee Buttercream
In a small bowl, mix instant coffee or espresso powder with whole milk until dissolved. Using a mixer, beat room temperature butter on medium speed until creamy, then gradually add powdered sugar while mixing on low. Next, blend in the coffee mixture until smooth and fluffy. This rich frosting will perfectly complement the flavors of your Gingerbread Latte Cake.
Step 8: Assemble Cake
Level the tops of the cooled cake layers with a serrated knife for an even surface. Place one layer on your serving platter, spread a generous amount of coffee buttercream on top, and then carefully place the second layer on top. Apply a crumb coat by lightly frosting the cake’s surface to seal in crumbs, then chill for about 30 minutes.
Step 9: Decorate
Carefully frost the top and sides of the cake with the remaining coffee buttercream for a smooth finish. Drizzle white chocolate ganache over the top, allowing it to cascade down the sides. Finish by piping decorative elements with the buttercream and adding festive touches such as gingerbread man marshmallows and holiday sprinkles, creating a stunning presentation for your Gingerbread Latte Cake.
Make Ahead Options
These Gingerbread Latte Cake layers are perfect for meal prep, allowing you to save time during the busy holiday season! You can bake the cake layers up to 3 days in advance, storing them tightly wrapped in plastic wrap in the refrigerator to maintain moisture and prevent any browning. The coffee buttercream can also be made ahead; simply refrigerate it for up to 5 days. When you’re ready to assemble, let both the cake and buttercream come to room temperature before frosting. This ensures that your Gingerbread Latte Cake is just as delicious as if made fresh, making it an ideal choice for last-minute gatherings!
Gingerbread Latte Cake Variations & Substitutions
Feel free to elevate your Gingerbread Latte Cake with these delightful twists and substitutions, allowing every bite to reflect your personal flair!
- Dairy-Free: Swap buttermilk with almond milk and add a splash of vinegar for tang. Use vegan butter in place of unsalted butter for a creamy, plant-based option.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend. This will help maintain a similar texture while accommodating gluten sensitivities.
- Spice Adjustments: Experiment with spices! Use fresh grated ginger instead of powdered for a more vibrant flavor. You can also increase cinnamon or nutmeg for that holiday warmth.
- Mocha Delight: Mix in chocolate chips within the cake batter or drizzle melted chocolate ganache on top to create a mocha-inspired treat. The rich chocolate will complement the coffee flavors beautifully!
- Lower Sugar: Reduce the sugar amounts by substituting with applesauce or mashed bananas. This gives a natural sweetness while keeping the cake moist and tender.
- Cupcake Form: Pour the batter into cupcake liners and bake for 15-18 minutes. Top with a dollop of buttercream and a sprinkle of cinnamon for a festive twist, making them perfect for parties!
- Intriguing Flavors: Add a hint of orange zest to the batter for a refreshing citrus note that pairs beautifully with the earthy spices.
- Nutty Crunch: Fold in chopped walnuts or pecans into the batter for added texture and a delightful nutty flavor that enhances each bite.
For even more delicious inspiration, consider checking out our Frosting Alternatives or explore how to make this cake as cupcakes for a fun twist at your next gathering!
Helpful Tricks for Gingerbread Latte Cake
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Room Temperature Ingredients: Always ensure eggs, butter, and buttermilk are at room temperature. This promotes even mixing and better texture in your Gingerbread Latte Cake.
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Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake instead of the light, fluffy texture you want.
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Cool Completely: Let your cakes cool completely before frosting. This prevents the coffee buttercream from melting and sliding off, ensuring a beautiful finish.
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Crumb Coat Magic: Apply a thin layer of frosting as a crumb coat before the final frosting. Chill the cake afterward to set this layer for a cleaner appearance.
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Flavor Development: For enhanced flavor, let your assembled Gingerbread Latte Cake sit in the fridge for a few hours or overnight. This allows the flavors to meld beautifully!
What to Serve with Gingerbread Latte Cake
The cozy flavor of this delightful cake pairs beautifully with a variety of sides and accompaniments, enhancing your holiday experience.
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Warm Spiced Tea: The gentle spices in the tea echo the cake’s flavors, creating a comforting beverage to sip alongside each slice.
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Creamy Mashed Potatoes: The smooth, buttery texture provides a savory contrast, balancing the sweetness of the cake—perfect for those holiday feasts.
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Cinnamon Sugar Cookies: A classic festive treat with a crunch that pairs well with the spiced layers of the cake, adding a fun variety to your dessert table.
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Sweetened Whipped Cream: Light and fluffy, it complements the rich coffee buttercream, adding a refreshing touch to every bite.
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Raspberry Sauce: The tartness offers a bright contrast to the warm spices of the gingerbread, bringing a delightful zing that elevates the overall flavor.
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Pecan Pie: This southern classic brings a rich, nutty counterbalance, creating a heavenly marriage between flavors and textures for special holiday celebrations.
Every accompaniment not only enhances the Gingerbread Latte Cake but also creates a joyful atmosphere around the table, perfect for sharing with loved ones!
How to Store and Freeze Gingerbread Latte Cake
Room Temperature: Store the cake at room temperature for up to 2 days, covered with a cake dome or wrapped in plastic wrap to retain moisture.
Fridge: If you want to keep it longer, refrigerate the Gingerbread Latte Cake for up to 5 days, ensuring it’s well-wrapped to prevent drying out.
Freezer: For extended storage, freeze the cake for up to 2 months. Wrap tightly in plastic wrap and then aluminum foil to protect it from freezer burn.
Reheating: Thaw the cake in the fridge overnight before serving. Enjoy it cold, or let it come to room temperature for the best taste.
Gingerbread Latte Cake Recipe FAQs
What should I look for when selecting fresh spices for the cake?
Absolutely! When choosing fresh spices, make sure they are aromatic and vibrant in color. Ground spices can lose their potency over time, so check the expiration date. Ideally, aim for whole spices that you can grind fresh for the most robust flavor.
How should I store my Gingerbread Latte Cake?
You can store the cake at room temperature for up to 2 days, just cover it with a cake dome or wrap it in plastic wrap to keep it moist. If you’d like to extend its shelf life, refrigerate it for up to 5 days, making sure it’s well-wrapped to avoid drying out.
Can I freeze my Gingerbread Latte Cake?
Yes, you can freeze this delightful cake for up to 2 months! Just wrap the cake tightly in plastic wrap and then cover it with aluminum foil to prevent freezer burn. When you’re ready to enjoy it, simply thaw it in the fridge overnight.
What if my cake comes out dense or dry?
If your cake turns out dense or dry, it might have been overmixed or baked too long. Always mix your ingredients just until combined, and check for doneness a few minutes before the suggested bake time. If you ever find it’s lacking moisture, a drizzle of simple syrup can revive it beautifully!
Is this Gingerbread Latte Cake suitable for people with allergies?
This cake contains gluten, dairy, and eggs; however, you can make some substitutions for a gluten-free version by using a gluten-free flour blend and a dairy-free butter substitute. Be sure to check each ingredient’s packaging for any potential allergens, especially if making it for someone else.
How do I make sure my frosting doesn’t melt when decorating the cake?
To prevent your frosting from melting, ensure that your cake layers are completely cooled before frosting. Additionally, don’t forget the crumb coat! Applying a thin layer of frosting first helps lock in any loose crumbs, creating a better base for your beautiful decorations.
Gingerbread Latte Cake: Your Ultimate Cozy Holiday Treat
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and spices.
- In another bowl, cream the unsalted butter with granulated and brown sugars until light and fluffy.
- Add the eggs one at a time, then mix in the vanilla extract and molasses.
- Alternately add the dry ingredients and buttermilk to the butter mixture, mixing until just combined.
- Pour the batter into the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
- For the buttercream, dissolve coffee powder in milk and beat with room temperature butter and powdered sugar until smooth.
- Level the tops of the cooled cake layers, layer with buttercream, and apply a crumb coat before chilling.
- Frost the top and sides with coffee buttercream, decorate with ganache, marshmallows, and sprinkles.
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