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Ultimate Moist Gingerbread Latte Cake with Espresso Cream Cheese Frosting

Close-up of a thick slice of gingerbread latte cake showing dark, moist layers and rich white cream cheese frosting.
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Bake this ultimate moist Gingerbread Latte Cake, featuring warm holiday spices infused with robust coffee flavor. It pairs perfectly with a creamy espresso cream cheese frosting for a showstopper holiday dessert.

Ingredients

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

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 large bowl, whisk together the flour, granulated sugar, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
  3. In a separate bowl, beat the softened butter and brown sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
  4. Mix in the molasses, buttermilk, 1/4 cup cooled coffee, and vanilla extract until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. 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 are still warm, prepare the coffee soak: In a small bowl, whisk together the 1/4 cup hot coffee/espresso and 1 cup powdered sugar until dissolved. Poke holes all over the tops of the warm cakes using a fork or skewer. Brush the coffee soak evenly over both cake layers. Let the cakes cool completely in the pans on a wire rack.
  8. 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 until incorporated. Beat in the vanilla extract and 2 tablespoons of cooled espresso until the frosting is light and spreadable. Add more powdered sugar if the frosting is too thin.
  9. 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.
  10. Frost the top and sides of the entire cake with the remaining frosting. You can decorate with a dusting of cinnamon or crushed gingersnaps if desired.

Notes

  • For an extra coffee flavor boost, dissolve 1 teaspoon of instant espresso powder into the hot coffee used for the soak.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • Make sure your butter and cream cheese are at true room temperature for the smoothest frosting.

Nutrition

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