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Gingerbread Latte Cake

A delightful and moist gingerbread cake infused with coffee flavors, topped with creamy coffee buttercream, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Holiday
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour For a perfectly moist cake.
  • 1 teaspoon baking soda Helps the cake rise.
  • 1 teaspoon baking powder Ensures fluffiness.
  • 1 teaspoon ground ginger A must-have spice for that traditional flavor.
  • 1 teaspoon ground cinnamon For warmth and sweetness.
  • 1/2 teaspoon ground cloves Adds depth.
  • 1/2 teaspoon salt Balances the sweetness.
  • 1 cup brown sugar For rich flavor and moisture.
  • 1/2 cup granulated sugar To enhance sweetness.
  • 1/2 cup unsalted butter, softened Crucial for creaminess.
  • 2 large eggs Adds structure and richness.
  • 1 cup brewed coffee, cooled Gives the cake its signature flavor.
  • 1/2 cup milk Contributes to moisture.
  • 1 teaspoon vanilla extract Enhances the overall flavor.
For the Coffee Buttercream
  • 1 cup unsalted butter, softened For a rich, creamy texture.
  • 4 cups powdered sugar For sweetness and stability.
  • 1/4 cup brewed coffee Infuses coffee flavor into the frosting.
  • 1 teaspoon vanilla extract Adds an extra layer of deliciousness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans for easy release.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
  3. In another bowl, combine the brown sugar, granulated sugar, and softened unsalted butter. Beat until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the cooled brewed coffee and milk. Begin and end with the dry ingredients. Mix until just combined, then stir in the vanilla extract.
Baking
  1. Pour the batter evenly into your prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pans for about 10 minutes before transferring to a wire rack. Let them cool completely before frosting.
Frosting
  1. In a mixing bowl, beat softened butter until creamy. Gradually add powdered sugar, brewed coffee, and vanilla extract. Beat until smooth and fluffy—approximately 3-5 minutes.
  2. Once the cakes are completely cool, frost the top of one cake layer, place the other on top, and frost the top and sides.

Notes

Always use high-quality ingredients for the best flavor; opt for fresh spices, real vanilla extract, and good coffee. Store the cake in an airtight container at room temperature for up to 3 days.