There’s something about the rich, spicy aroma of gingerbread paired with the smooth, comforting warmth of a latte that just feels like a cozy hug on a cold day. Now, imagine all of that goodness baked into a cake. Yep, it’s every bit as amazing as it sounds—and trust me, you’re going to want a slice of this! This Gingerbread Latte Cake is an absolute game-changer, and it brings all the festive flavors you love, with just the right balance of spice and sweetness. It’s like the best parts of your favorite winter beverage in a moist, perfectly spiced dessert.
Why You’ll Love Gingerbread Latte Cake
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a holiday gathering, a cozy afternoon, or just because you deserve a treat, this cake hits all the right notes. Here’s why it’s a favorite:
- Versatile: Perfect for the holiday season, or anytime you need a comforting treat. Imagine pulling this warm, spiced cake out of the oven and watching your guests’ faces light up when they take that first bite.
- Budget-Friendly: You don’t need anything fancy to make this delicious cake—just simple ingredients you probably already have in your kitchen. It’s proof that great flavor doesn’t have to come with a hefty price tag.
- Quick and Easy: No need for complicated techniques. This recipe is straight to the point, and even beginners can get it right on their first try. A few simple steps, and you’ll be enjoying a slice of heaven.
- Customizable: Add a little extra coffee for a deeper latte flavor, or maybe even some chopped chocolate for a surprise burst of sweetness. You can make it your own!
- Crowd-Pleasing: The combo of spices and coffee makes it a hit with both coffee lovers and dessert enthusiasts. You’re sure to have people asking for seconds (or the recipe)!
Ingredients
Here’s the magic of this cake—it’s made with just a few pantry staples, but the result is so much more than the sum of its parts. Let’s break it down:
- Flour: The base for a tender, moist cake. I recommend using all-purpose flour for the perfect texture.
- Baking Powder: To help the cake rise to fluffy perfection.
- Ground Ginger: This spice gives the cake its signature warmth and flavor—think cozy winter vibes.
- Ground Cinnamon: For a little extra depth and that comforting aroma.
- Ground Nutmeg: A pinch of nutmeg adds a subtle sweetness to balance out the spices.
- Ground Cloves: Just a touch of clove adds complexity and that “gingerbread” flavor we all love.
- Salt: To enhance the flavors and keep the sweetness in check.
- Butter: A rich addition that makes the cake tender and moist.
- Sugar: For sweetness and a golden texture.
- Eggs: To bind everything together and create that perfect cake structure.
- Milk: To give the cake a moist texture.
- Brewed Coffee: The secret ingredient that adds a rich, comforting latte flavor.
- Vanilla Extract: A touch of vanilla to balance the spices and bring everything together.
- Heavy Cream: For a creamy finish to top off the cake.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures even cooking and gives your cake the right texture. Preheating is a small but essential step that sets the stage for success.
Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. Set aside. This step ensures the spices are evenly distributed, making every bite flavorful.
Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy. This should take about 3-4 minutes and helps create a tender cake.
Add Eggs: Beat in the eggs, one at a time, until fully incorporated. The eggs help bind everything together and add moisture.
Combine Wet Ingredients: Add the brewed coffee, milk, and vanilla extract to the butter and sugar mixture. Stir until well combined. This is where the latte flavor really shines.
Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix—this will help the cake stay light and tender.
Bake: Pour the batter into a greased 9-inch round cake pan and smooth the top. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Trust me, your kitchen is going to smell amazing!
Cool and Frost: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, whip the heavy cream with a bit of sugar and vanilla until soft peaks form, then frost the cake.
Serve and Enjoy: Slice, serve, and enjoy the gingerbread latte goodness. Whether you’re having it with a cup of coffee or a hot cocoa, it’s sure to be a hit!
How to Serve Gingerbread Latte Cake
This cake pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Fresh Salads: Pair it with a crisp green salad dressed with a light vinaigrette for a refreshing contrast to the cake’s rich flavors.
- Crusty Bread: Serve with warm, crusty bread to soak up any delicious sauces or juices. Garlic bread or a simple baguette works wonderfully.
- Creamy Accompaniments: Add a dollop of whipped cream or vanilla ice cream to complement the cake’s flavor profile.
- Vegetable Sides: Roasted vegetables, like carrots, zucchini, or asparagus, are excellent pairings that add color and nutrients to the meal.
- As a Standalone: Sometimes, this cake is hearty enough to enjoy on its own. Simply garnish with fresh herbs like parsley or cilantro for a finishing touch.
Presentation matters too! Serve the cake on a beautifully arranged platter, and maybe sprinkle a little powdered sugar or cinnamon on top for that extra pop.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Prep Ahead: Save time by brewing your coffee and prepping your ingredients the night before. Store them in airtight containers in the fridge to keep them fresh.
- Spice It Up: Experiment with adding a pinch of cayenne or even some orange zest to give the cake a unique twist.
- Dietary Adjustments: If you’re catering to specific dietary needs, swap ingredients like regular flour for gluten-free alternatives or use dairy-free milk and butter for a vegan version.
- Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat gently to preserve the cake’s moist texture.
- Double the Batch: This cake freezes beautifully, so consider making a double batch. Having a homemade dessert ready in the freezer is a lifesaver for busy days.
FAQ Section
Q1: Can I substitute coffee with water?
A1: While coffee adds depth and richness, you can substitute it with water. However, you may lose some of that signature latte flavor.
Q2: Can I make this cake ahead of time?
A2: Yes, it’s a great make-ahead recipe. Bake the cake and store it wrapped in plastic wrap at room temperature for up to 2 days.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it if you prefer.
Q4: Can I freeze this cake?
A4: Yes! You can freeze the cake for up to 3 months. Make sure to wrap it tightly in plastic wrap and foil.
Q5: What’s the best way to reheat this cake?
A5: Reheat in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for about 10 minutes.
Q6: Can I double the recipe?
A6: Absolutely! Just double the ingredients and adjust the baking time if needed, depending on the size of your baking pan.
Q7: Can I add more spices?
A7: Yes! Feel free to add more cinnamon or ginger for an extra spicy kick.
Q8: Can I use a different frosting?
A8: You can use cream cheese frosting, a simple glaze, or even a dusting of powdered sugar for a lighter touch.
Q9: Can I bake this as cupcakes instead?
A9: Yes! Simply reduce the baking time to 18-20 minutes if you’re making cupcakes.
Q10: Can I use a different flour?
A10: Yes! You can swap out regular flour for almond flour or a gluten-free blend if needed.
Conclusion
There you have it! This Gingerbread Latte Cake is a must-try for anyone who loves warm, spicy flavors with a little caffeine kick. It’s perfect for the holidays, a cozy weekend treat, or even a sweet pick-me-up any time of the year. I promise, once you try it, this cake will be your new go-to for comforting, festive flavors!
Print
Gingerbread Latte Cake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Gingerbread Latte Cake combines the cozy flavors of spiced gingerbread with the richness of coffee, topped with a thick layer of vanilla bean cream cheese frosting. Perfect for the holiday season or any time you crave a warm, spiced treat!
Ingredients
- For the Gingerbread Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- For the Coffee Soak:
- 1/2 cup brewed coffee, cooled
- For the Vanilla Bean Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla bean paste (or extract)
Instructions
- Make the Gingerbread Cake:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a medium bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
- In a large bowl, cream butter and brown sugar until light and fluffy. Add molasses, egg, and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
- Divide batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool for 10 minutes in the pans before transferring to wire racks to cool completely.
- Prepare the Coffee Soak:
- Brush the cooled cakes with the brewed coffee to infuse the gingerbread with a rich coffee flavor.
- Make the Frosting:
- In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla bean paste, beating until light and fluffy.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
- Add the second cake layer, then frost the entire cake with the remaining frosting.
- Decorate and Serve:
- Decorate with a dusting of cinnamon, coffee beans, or holiday-themed sprinkles.
- Chill the cake for at least 30 minutes before serving for best results.
Notes
- Substitute maple syrup for molasses for a milder flavor.
- For a stronger coffee flavor, use espresso instead of regular coffee.
- Cake can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380 kcal
- Sugar: 40g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg