Cozy Gingerbread Latte Cake
A moist, spiced gingerbread cake with a subtle coffee kick, perfect for cozy occasions and holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 1 cup (200g) brown sugar, packed
- ¼ cup (60ml) molasses
- 2 tsp ground ginger
- 1 ½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tsp baking soda
- ½ tsp salt
- ½ cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- 1 cup (240ml) espresso or strong brewed coffee, cooled (decaf optional)
- 1 cup (240ml) buttermilk (or dairy-free yogurt for dairy-free option)
- 1 tsp vanilla extract
- For the glaze:
- 1 cup (120g) powdered sugar
- 2 tbsp (30ml) espresso or strong coffee
- A pinch of cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line them with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- In a separate bowl, beat the softened butter until smooth and fluffy, about 2 minutes.
- Beat in the eggs one at a time, then stir in the molasses and vanilla extract.
- Alternately add the dry mixture and the espresso-cooled-buttermilk mixture to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
- Whisk together powdered sugar, espresso, and a pinch of cinnamon until smooth to make the glaze.
- Stack the cake layers with a thin spread of glaze between them, then drizzle the remaining glaze on top. Garnish with cinnamon or crystallized ginger if desired.
Notes
Use room temperature eggs and butter for best texture. Avoid overmixing to keep cake tender. If batter is too thick, add 1-2 tbsp more buttermilk. Substitute espresso with chai tea or hot water with cinnamon if desired. Cool cakes completely before glazing. Store leftovers in airtight container at room temperature for up to 3 days or refrigerate up to a week.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 280
- Fat: 9
- Carbohydrates: 45
- Fiber: 1.5
- Protein: 4
Keywords: gingerbread cake, latte cake, spiced cake, coffee cake, holiday dessert, moist cake, gingerbread latte