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Gingerbread Latte Cake with Espresso Buttercream

Close-up of a moist, three-layer gingerbread latte cake slice with white and brown frosting.
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Make this showstopper Gingerbread Latte Cake, which combines warm gingerbread spices with rich coffee flavor for a cozy winter dessert perfect for holiday gatherings.

Ingredients

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

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, cloves, and salt. Set aside.
  3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the molasses.
  5. In a separate small bowl, whisk together the buttermilk and 1/4 cup cooled coffee.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. 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.
  8. While the cakes cool slightly in the pans for 10 minutes, prepare the coffee soak. Whisk together the 1 cup powdered sugar with the 1/4 cup hot espresso or strong coffee until smooth.
  9. Invert the warm cakes onto a wire rack. Brush the tops of both cakes generously with the coffee soak mixture. Let the cakes cool completely on the rack.
  10. Prepare the Espresso Buttercream: In a large bowl, beat the softened butter until smooth. Gradually add the 4 cups of powdered sugar, alternating with the cooled espresso and vanilla extract. Beat until light and creamy. Add a pinch of salt.
  11. Place one cooled cake layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second cake layer on top.
  12. Frost the top and sides of the entire cake with the remaining Espresso Buttercream.
  13. Chill the cake for at least 30 minutes before slicing for the cleanest cuts.

Notes

  • For an alternative topping, you can use a simple cream cheese frosting instead of the espresso buttercream.
  • To make this a true showstopper holiday dessert, decorate the top with candied ginger pieces or a dusting of cinnamon.
  • Use high-quality espresso for the best coffee-infused dessert flavor.

Nutrition

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