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Gingerbread Latte Layer Cake with Espresso Cream Cheese Frosting

Close-up of a rich, dark chocolate slice of gingerbread latte cake layered with light brown coffee frosting.
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Create a showstopper holiday dessert by combining the warm spices of gingerbread with the rich flavor of coffee in this moist layer cake, topped with a tangy espresso cream cheese frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 cup unsulfured molasses
  • 1/2 cup sour cream
  • 1/2 cup strong brewed coffee, cooled
  • 1/4 cup strong brewed espresso, cooled
  • 1 teaspoon vanilla extract
  • For the Espresso Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar, sifted
  • 2 tablespoons strong brewed espresso, cooled
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350 degrees F. 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, baking powder, salt, ginger, cinnamon, nutmeg, and cloves. Set this aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix in the molasses, sour cream, cooled coffee, cooled espresso, and vanilla extract until just combined. Do not overmix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Scrape down the sides of the bowl as needed.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
  10. Prepare the frosting: In a large bowl, beat the softened cream cheese and butter until smooth.
  11. Gradually add the sifted powdered sugar, beating until incorporated.
  12. Mix in the cooled espresso, vanilla extract, and salt until the frosting is creamy and spreadable.
  13. Once the cake layers are completely cool, place one layer on your serving plate. Spread about one-third of the frosting evenly over the top.
  14. Place the second layer on top and frost the top and sides of the entire cake with the remaining espresso cream cheese frosting.
  15. Slice and serve this festive coffee cake.

Notes

  • For an extra coffee flavor boost, brush the cooled cake layers lightly with a mixture of 2 tablespoons of strong cooled espresso and 1 teaspoon of simple syrup before frosting.
  • You can substitute the espresso with 1 teaspoon of instant espresso powder dissolved in 2 tablespoons of hot water for the frosting.
  • This cake keeps well covered at room temperature for up to 3 days, or refrigerated for up to 5 days.

Nutrition

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