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–+ servings

Irresistible Gingerbread Latte Cake Recipe for Holiday Cheer

Gingerbread Latte Cake Recipe combines cozy spices with rich coffee buttercream, perfect for holiday gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Holiday
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All Purpose Flour Substitute with cake flour for lighter texture
  • 1 tbsp Baking Powder Ensure it's fresh
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 2 tsp Ground Ginger Signature gingerbread flavor
  • 1 tsp Ground Cinnamon Adjust according to preference
  • 1 tsp Ground Nutmeg Adjust according to preference
  • 1 tsp Ground Cloves Adjust according to preference
  • 1 cup Unsalted Butter Room temperature for easy creaming
  • 1 cup Granulated Sugar
  • 1 cup Brown Sugar Adds depth to flavor
  • 3 Large Eggs Room temperature
  • 2 tsp Vanilla Extract Opt for pure for best taste
  • 3/4 cup Molasses Don't substitute for texture
  • 1 cup Full Fat Buttermilk Can make a DIY version
For the Coffee Buttercream
  • 2 tbsp Instant Coffee Powder Espresso powder works as a substitute
  • 1/4 cup Whole Milk
  • 4 cups Powdered Sugar Essential for buttercream
For Decorating
  • Holiday Decorations (Gingerbread Marshmallows, White Chocolate Ganache, Sprinkles) Customize for seasonal flair

Equipment

  • Mixing bowls
  • Stand Mixer
  • Measuring Cups
  • measuring spoons
  • Spatula
  • cake pans
  • wire rack

Method
 

Directions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
  2. In a bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and spices.
  3. In a stand mixer, cream together the unsalted butter, granulated sugar, and brown sugar until fluffy.
  4. Add eggs, vanilla extract, and molasses, mixing until smooth.
  5. Gradually mix in the dry ingredient mixture and buttermilk alternately.
  6. Divide the batter into the prepared pans and bake for 30-35 minutes.
  7. Cool in pans for 5 minutes, then transfer to wire racks to cool completely.
  8. Prepare the coffee buttercream by dissolving coffee powder in whole milk and creaming butter.
  9. Frost the cooled layers with the coffee buttercream, leveling them first if necessary.
  10. Decorate with ganache, piped buttercream, gingerbread marshmallows, and sprinkles.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 58gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 75mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 400IUCalcium: 50mgIron: 2mg

Notes

Cool properly before frosting; refrigerate for 1-2 hours before serving for best results.

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