Gingerbread Latte Cake: A Festive Delight

The Gingerbread Latte Cake is a festive, aromatic treat that perfectly combines the warm, spicy flavors of gingerbread with the rich, comforting taste of a latte. This cake is ideal for holiday gatherings or whenever you want to indulge in a seasonal dessert that captures the essence of winter in every bite.

Ingredients

For the Gingerbread Cake:

.2 ½ cups all-purpose flour

.1 ½ teaspoons baking powder

.1 teaspoon baking soda

.2 teaspoons ground ginger

.1 teaspoon ground cinnamon

.¼ teaspoon ground cloves

.¼ teaspoon ground nutmeg

.½ teaspoon salt

.½ cup unsalted butter, softened

.½ cup brown sugar

.1 large egg

.½ cup molasses

.1 teaspoon vanilla extract

.1 cup buttermilk

.½ cup strong brewed coffee, cooled

For the Latte Buttercream Frosting:

.1 cup unsalted butter, softened

.4 cups powdered sugar

.2 tablespoons instant espresso powder

.2 tablespoons hot water

.1 teaspoon vanilla extract

.2 tablespoons heavy cream

For the Topping:

Crushed gingerbread cookiesGround cinnamon for dustingA drizzle of caramel sauce (optional)

Instructions

1. Prepare the Gingerbread Cake: 

.Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper. 

.In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.

.In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, about 3-4 minutes.

.Add the egg, molasses, and vanilla extract to the butter mixture, and beat until well combined.

.Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and coffee.Begin and end with the dry ingredients.Mix until just combined, being careful not to overmix.

.Divide the batter evenly between the prepared cake pans and smooth the tops.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

.Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

2. Make the Latte Buttercream Frosting:

.Dissolve the instant espresso powder in the hot water and set aside to cool slightly.

.In a large mixing bowl, beat the softened butter until creamy and smooth.

.Gradually add the powdered sugar, one cup at a time, beating well after each addition.

.Add the dissolved espresso, vanilla extract, and heavy cream, and beat until the frosting is light and fluffy.

.If the frosting is too thick, add more heavy cream, one tablespoon at a time, until the desired consistency is reached.

3. Assemble the Cake:

.Place one cake layer on a serving plate or cake stand. Spread a thick layer of latte buttercream frosting over the top.

.Place the second cake layer on top, and frost the top and sides of the cake with the remaining buttercream.

.For an extra festive touch, press crushed gingerbread cookies into the sides of the cake.

.Lightly dust the top of the cake with ground cinnamon and drizzle with caramel sauce, if desired.

4. Serve and Enjoy:

Slice the Gingerbread Latte Cake and serve with a hot cup of coffee or a holiday drink of your choice. The rich gingerbread flavors combined with the creamy, coffee-infused frosting create a memorable dessert experience that's perfect for celebrating the season.

Tips for Success

Room Temperature Ingredients: Ensure that your butter, egg, and buttermilk are at room temperature before beginning. This helps create a smooth batter and even baking.

Don’t Overmix: When combining the wet and dry ingredients, mix until just combined to avoid a dense cake.

Coffee Substitution: If you prefer a milder coffee flavor, you can replace the strong brewed coffee with decaffeinated coffee or even water.

This Gingerbread Latte Cake is a show-stopping dessert that captures the warmth and coziness of the holiday season in every bite. Whether you're hosting a festive gathering or simply want to treat yourself, this cake is sure to impress.