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Gingerbread Latte Cake

Gingerbread Latte Cake: Your Ultimate Cozy Holiday Treat

Gingerbread Latte Cake is a delightful fusion of festive flavors and rich coffee buttercream, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 40 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gingerbread Cake
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground cloves
  • 1 cup unsalted butter at room temperature
  • 0.75 cup granulated sugar
  • 0.75 cup brown sugar dark brown sugar recommended
  • 3 large eggs at room temperature
  • 2 tsp vanilla extract
  • 0.5 cup molasses or dark corn syrup
  • 1 cup buttermilk or DIY version using milk and vinegar
For the Coffee Buttercream
  • 2 tbsp instant coffee or espresso powder
  • 0.5 cup whole milk
  • 4 cups powdered sugar
For Decoration

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • mixer
  • Spatula
  • Whisk
  • measuring cups
  • measuring spoons
  • Parchment paper

Method
 

Directions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and spices.
  3. In another bowl, cream the unsalted butter with granulated and brown sugars until light and fluffy.
  4. Add the eggs one at a time, then mix in the vanilla extract and molasses.
  5. Alternately add the dry ingredients and buttermilk to the butter mixture, mixing until just combined.
  6. Pour the batter into the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
  7. Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
  8. For the buttercream, dissolve coffee powder in milk and beat with room temperature butter and powdered sugar until smooth.
  9. Level the tops of the cooled cake layers, layer with buttercream, and apply a crumb coat before chilling.
  10. Frost the top and sides with coffee buttercream, decorate with ganache, marshmallows, and sprinkles.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 5IUVitamin C: 1mgCalcium: 3mgIron: 8mg

Notes

Use room temperature ingredients for better texture. Avoid overmixing to keep the cake light and fluffy. Let the cake cool completely before frosting.

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