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Gingerbread Latte Layer Cake with Espresso Buttercream Frosting

A tall slice of multi-layered gingerbread latte cake with rich brown cake layers and light brown coffee-colored frosting.
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You will make a moist Gingerbread Latte Layer Cake featuring warm holiday spices and rich coffee flavor, topped with a smooth espresso buttercream. This showstopper holiday dessert combines the best of gingerbread and your favorite latte.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed dark 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 teaspoon vanilla extract
  • 1 cup powdered sugar (for coffee soak)
  • 2 tablespoons strong brewed coffee, hot (for coffee soak)
  • 1 1/2 cups (3 sticks) unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1/4 cup strong brewed espresso or coffee, cooled (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

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, and salt. Set this dry mixture aside.
  3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the molasses.
  5. In a separate small bowl, whisk together the buttermilk, cooled coffee, and vanilla extract.
  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 cake pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  8. While the cakes cool slightly in the pans for 10 minutes, prepare the coffee soak: Whisk the powdered sugar and hot coffee together until smooth.
  9. Remove the cakes from the pans and place them on a wire rack. Poke holes all over the tops of the warm cakes using a skewer or fork. Brush the hot coffee soak evenly over both cake layers. Let the cakes cool completely on the rack.
  10. To make the espresso buttercream, beat the softened butter until creamy. Gradually add the sifted powdered sugar, beating until smooth.
  11. Beat in the cooled espresso, vanilla extract, and salt until the frosting is light and fluffy. Add more powdered sugar if you need a stiffer consistency.
  12. Place one cooled cake layer on your serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top.
  13. Frost the top and sides of the entire cake with the remaining espresso buttercream.
  14. Chill the cake for at least 30 minutes before slicing for the cleanest cuts.

Notes

  • For an extra coffee kick in the cake layers, replace the 1/4 cup cooled coffee in the batter with 1/4 cup of strongly brewed espresso.
  • If you want a cream cheese element, substitute half of the butter in the frosting with 8 ounces of softened cream cheese for a tangier finish.
  • You can decorate the top with a light dusting of cocoa powder or finely ground espresso beans for visual appeal.

Nutrition

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