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Ultimate Gingerbread Latte Layer Cake with Espresso Cream Cheese Frosting

Close-up of a multi-layered slice of gingerbread latte cake showing dark brown cake layers and light tan coffee-flavored frosting.
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Make this showstopper Gingerbread Latte Cake, blending warm holiday spices with rich espresso flavor. This moist layer cake features a coffee soak and is topped with creamy espresso cream cheese frosting, perfect for festive gatherings.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 2 large eggs
  • 1/2 cup unsulfured molasses
  • 1/2 cup buttermilk
  • 1/2 cup strong brewed coffee, cooled
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for coffee soak)
  • 1/4 cup strong brewed espresso, hot (for coffee soak)
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup strong brewed espresso, cooled

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, beat the softened butter and brown sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Mix in the molasses.
  4. In a separate small bowl, whisk together the buttermilk, cooled coffee, and vanilla extract.
  5. Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. While the cakes cool slightly in the pans, prepare the coffee soak. Whisk together 1 cup powdered sugar and 1/4 cup hot espresso until smooth.
  8. Once the cakes are removed from the pans and placed on a wire rack, brush the warm cakes evenly with the espresso coffee soak. Let the cakes cool completely.
  9. Prepare the espresso cream cheese frosting: In a large bowl, beat the softened cream cheese and butter until smooth. Gradually add the 3 cups of powdered sugar, mixing on low speed until incorporated, then increase speed to medium. Beat in the vanilla extract and the 1/4 cup cooled espresso until the frosting is light and fluffy.
  10. Place one cooled cake layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining espresso cream cheese frosting.
  11. Chill the cake for at least 30 minutes before slicing for clean cuts.

Notes

  • For an extra coffee-infused dessert experience, use a coffee soak made with dark roast espresso.
  • You can substitute the cream cheese frosting with a vanilla bean buttercream if you prefer a less tangy topping.
  • For a showstopper look, dust the top lightly with ground cinnamon before serving.

Nutrition

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