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
Units
Scale
- 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