Print

Gingerbread Latte Layer Cake with Espresso Cream Cheese Frosting

A tall slice of dark chocolate gingerbread latte cake with layers of cream filling and spiced frosting peaks.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake a moist layer cake combining classic gingerbread spices with a strong coffee flavor, topped with a tangy espresso cream cheese frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 teaspoons 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 strong brewed coffee, cooled
  • 1/2 cup buttermilk
  • 8 ounces cream cheese, softened
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 2 teaspoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk (if needed for consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  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.
  4. Mix in the molasses. In a separate small bowl, combine the cooled coffee and buttermilk.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the coffee-buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. To make the frosting, beat the softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar.
  9. Dissolve the espresso powder in the vanilla extract. Beat this mixture into the cream cheese frosting until fully incorporated and smooth. Add milk one teaspoon at a time if the frosting is too stiff.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top and frost the top and sides of the cake.

Notes

  • Use very strong brewed coffee or espresso for the best flavor in both the cake and the frosting.
  • Ensure all dairy ingredients for the frosting are at room temperature for a smooth texture.
  • For extra spice, you can add 1/4 teaspoon of ground cloves to the dry ingredients.

Nutrition

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