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Moist Gingerbread Layer Cake with Espresso Cream Cheese Frosting

A tall slice of multi-layered gingerbread latte cake with white and brown marbled frosting.
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A moist layer cake combining classic gingerbread spices with a strong espresso cream cheese frosting for a festive coffee-flavored dessert.

Ingredients

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

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 medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, beat the softened butter and brown sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  4. Mix in the molasses. In a separate small bowl, combine the cooled coffee and buttermilk.
  5. Alternate adding the dry ingredients and the liquid mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; 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. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Prepare the frosting: Beat the cream cheese and butter together until smooth. Gradually add the sifted powdered sugar until combined. Mix in the dissolved espresso mixture and vanilla extract until the frosting is light and spreadable.
  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 espresso cream cheese frosting.

Notes

  • For an extra moist cake, you can brush the cooled cake layers lightly with a mixture of 1/4 cup strong coffee and 1 tablespoon of dark rum before frosting.
  • Ensure your espresso powder is fully dissolved before adding it to the frosting to prevent grittiness.
  • You can decorate the top with a light dusting of cinnamon or small pieces of candied ginger.

Nutrition

Find it online: https://cookifyme.com/gingerbread-latte-cake-2/