As I stood in my cozy kitchen, the warm scent of ginger and cinnamon danced through the air, wrapping me in a nostalgic embrace. This Gingerbread Latte Cake Recipe is a festive twist on those beloved coffee shop flavors, bringing the magic of the season right to your home. With fluffy layers of spiced gingerbread and a creamy coffee buttercream frosting, this cake is not just a treat—it’s a celebration. Perfect for sharing during holiday gatherings, it’s a delightful crowd-pleaser that’s surprisingly easy to whip up. Plus, it fills your kitchen with all the comforting aromas that signal the holidays are here. So, are you ready to indulge in the ultimate cozy dessert?
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Why is this cake a must-try?
Delightful Aroma: The warm, inviting scent of ginger, cinnamon, and molasses fills your kitchen, making it the perfect bake for festive gatherings.
Fluffy Layers: With a soft, moist gingerbread crumb, this cake offers a delightful texture that pairs perfectly with the creamy coffee buttercream.
Easy to Make: Despite its impressive appearance, the recipe is straightforward, making it accessible even for beginner bakers who want to impress their guests.
Festive Appeal: Topped with charming decorations like gingerbread marshmallows and sprinkles, it brings a joyful, holiday touch to your dessert table.
Perfect Pairing: Enjoy a slice with your favorite hot drink—coffee or tea—and elevate your dessert experience. And if you love festive flavors, don’t miss out on our Gingerbread Latte Cake or try these delicious Funeral Potatoes Cheesy for your next gathering!
Gingerbread Latte Cake Recipe Ingredients
For the Cake
• All-Purpose Flour – Structure; can substitute with cake flour for a lighter cake but results may vary.
• Baking Powder – Leavening agent; ensure it’s fresh for best rise.
• Baking Soda – Aids structure and browning.
• Salt – Enhances flavor, making each bite delightful.
• Ground Ginger – Primary spice providing warmth; essential for that gingerbread taste.
• Ground Cinnamon – Adds sweetness and depth, enhancing the warm flavors.
• Ground Nutmeg – Provides a subtle flavor enhancement.
• Ground Cloves – Intensifies the ginger flavor, delivering that classic holiday essence.
• Unsalted Butter – Adds moisture and richness; use room temperature for easier mixing.
• Granulated Sugar – Contributes sweetness and texture.
• Brown Sugar – Moisture and depth come from its molasses content.
• Eggs – Provide binding and structure; room temperature ensures better incorporation.
• Vanilla Extract – Flavor enhancer; opt for pure for the best results.
• Molasses – Key flavor in gingerbread; no direct substitute recommended.
• Buttermilk – Moisture and tenderizes the cake; DIY approach with milk and vinegar works too.
For the Coffee Buttercream
• Instant Coffee Powder/Espresso Powder – Adds coffee flavor to buttercream; replace with brewed coffee if powdered forms are unavailable.
• Whole Milk – To dissolve coffee powder; any milk will work.
• Powdered Sugar – Provides sweetness and texture for buttercream.
• Vanilla Extract (for buttercream) – Enhances flavor; use pure for superior taste.
• Salt (for buttercream) – Balances sweetness, making the frosting deliciously rich.
For Decoration
• Decorative Elements – Gingerbread man marshmallows, white chocolate ganache, and holiday sprinkles add aesthetic appeal and festive charm.
This Gingerbread Latte Cake Recipe is sure to bring joy and warmth to your kitchen this holiday season!
Step‑by‑Step Instructions for Gingerbread Latte Cake Recipe
Step 1: Prepare the Cake
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper for easy removal. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt until well combined. This mix forms the flavorful foundation of your Gingerbread Latte Cake.
Step 2: Cream Butter and Sugars
In a separate mixing bowl, beat 1 cup of unsalted butter on medium speed until fluffy, about 2-3 minutes. Gradually add ¾ cup granulated sugar and ¾ cup brown sugar, mixing until the mixture is light and creamy. This step will ensure your cake has a rich, moist texture and is essential for the schmooze of flavors in the Gingerbread Latte Cake.
Step 3: Incorporate Eggs and Molasses
Add 3 large room temperature eggs to the butter mixture, one at a time, ensuring each egg is well incorporated before adding the next. Mix in 1 teaspoon of pure vanilla extract and ½ cup of molasses until fully combined. This will infuse your cake with deep flavors and moisture, creating a lovely base for your Gingerbread Latte Cake.
Step 4: Combine Wet and Dry Ingredients
Alternately add the dry flour mixture and 1 cup of full-fat buttermilk into the butter mixture, starting with the flour and finishing with the dry ingredients. Mix until just combined, being careful not to overmix. The batter should be slightly thick and fluffy, embodying the holiday essence of your Gingerbread Latte Cake.
Step 5: Bake
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Place them in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden brown and spring back when lightly pressed, signifying they are perfectly baked and ready to cool.
Step 6: Make the Buttercream
While the cakes cool, start on the rich coffee buttercream. In a small bowl, dissolve 2 tablespoons of instant coffee powder in 2 tablespoons of whole milk. In a larger bowl, beat 1 cup of softened butter until creamy, then gradually mix in 4 cups of powdered sugar and a pinch of salt. Slowly add the coffee mixture and beat until smooth, fluffy, and perfectly suited to frost your Gingerbread Latte Cake.
Step 7: Assemble the Cake
Once the cakes are completely cool, use a serrated knife to carefully level the tops of the cake layers. Place one layer on a serving plate and spread a generous layer of buttercream on top. Add the second layer and apply a crumb coat—a thin layer of buttercream—to seal in crumbs. Chill the assembled cake for about 30 minutes to set the frosting.
Step 8: Decorate
Frost the Gingerbread Latte Cake with a smooth layer of the remaining buttercream. If desired, drizzle the top with white chocolate ganache and pipe decorative elements using star tips. Finally, adorn the cake with festive sprinkles and gingerbread marshmallows for a delightful presentation that captures the essence of holiday cheer.
What to Serve with Gingerbread Latte Cake
As you slice into this festive delight, consider pairing it with sides and drinks that elevate the cozy flavors and provide a delightful dining experience.
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Spiced Herbal Tea: A warm cup of spiced tea complements the ginger flavors, enhancing the cozy vibe of your dessert.
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Rich Hot Chocolate: The creamy sweetness of hot cocoa pairs beautifully with the cake, adding extra indulgence to each bite.
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Cinnamon Roasted Nuts: Crunchy, spiced nuts add a delightful texture contrast, creating a delightful balance to the soft cake layers.
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Creamy Whipped Cream: A dollop of freshly whipped cream on the side enhances the cake’s richness without overwhelming its flavors.
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Caramel Sauce Drizzle: A warm drizzle of caramel sauce offers a sweet companion, tying together the cake’s spices harmoniously.
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Vanilla Ice Cream: A scoop of vanilla ice cream brings a refreshing coolness that melts beautifully against the warm, spiced cake.
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Mulled Wine: This festive drink’s warmth and spiced flavors add a sophisticated note, perfect for holiday gatherings.
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Apple Crisp: Pairing with a slice of warm apple crisp introduces another layer of sweetness with a comforting texture contrast.
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Sparkling Cider: A glass of sparkling apple cider provides a refreshing, bubbly option that enhances the festive mood of your gathering.
How to Store and Freeze Gingerbread Latte Cake
Room Temperature: Keep the cake covered at room temperature for up to 5 days. This will preserve its moistness and flavor, perfect for enjoying throughout the holiday season.
Fridge: If you prefer a chillier dessert, store the cake in the refrigerator for up to a week. Just ensure it’s tightly wrapped or in an airtight container to prevent it from drying out.
Freezer: For longer storage, wrap the cooled cake layers tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
Reheating: If desired, warm slices in the microwave for about 10-15 seconds for a comforting dessert experience that brings back the cozy flavors of the Gingerbread Latte Cake.
Make Ahead Options
These Gingerbread Latte Cake layers are perfect for meal prep, allowing you to enjoy homemade goodness even on the busiest of days! You can bake the cakes up to 48 hours in advance; just let them cool completely, then wrap them tightly in plastic wrap and store at room temperature to maintain their moisture. The coffee buttercream can be made up to 3 days ahead; simply refrigerate it in an airtight container and allow it to come to room temperature before using for easy spreading. When ready to serve, simply assemble and decorate your cake, and you’ll have a stunning dessert that tastes just as delicious as if you made it all at once—perfect for holiday gatherings!
Expert Tips for Gingerbread Latte Cake
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Room Temperature Ingredients: Ensure all ingredients, especially eggs and butter, are at room temperature. This helps create a light and fluffy Gingerbread Latte Cake.
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Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake, losing that delightful fluffy texture.
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Proper Cooling: Allow the cakes to cool completely before frosting. This prevents the buttercream from melting and helps in achieving a smooth finish.
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Leveling Cake Layers: Use a serrated knife to evenly level your cake layers. Even layers ensure stability and a beautiful presentation.
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Creative Decorations: Feel free to get creative with festive decorations. Use gingerbread marshmallows, sprinkles, or a drizzle of ganache to enhance the festive appeal of your Gingerbread Latte Cake.
Gingerbread Latte Cake Variations
Feel free to let your creativity shine and customize this delightful cake to make it your own!
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Stronger Coffee Flavor: Substitute the instant coffee with espresso powder for a bolder taste; it enhances the richness of the buttercream.
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Nutty Crunch: Add chopped walnuts or pecans to the batter for an intriguing texture that complements the cake’s softness beautifully.
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Fruity Twist: Incorporate dried cranberries or currants into the batter for added sweetness and chewiness that pairs wonderfully with the spices.
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Spice Swap: Experiment with the spice blend by adding ground cardamom or allspice for additional warmth and aromatic depth.
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Cupcake Delight: Transform your cake into festive cupcakes! Simply fill the tins 2/3 full and bake for 15-18 minutes. They make perfect handheld treats.
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Dairy-Free Buttercream: Use coconut cream instead of butter to create a dairy-free version of the coffee buttercream; this adds a subtle tropical flavor while keeping it smooth.
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Layered Dessert: Create a trifle by layering crumbled gingerbread cake with buttercream and whipped cream for a fun twist that looks impressive on any dessert table.
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Chocolate Drizzle: For a chocolate lover’s dream, drizzle melted dark chocolate over the frosted cake for added richness and an appealing contrast.
And if you enjoy festive flavors, don’t miss out on our delicious Gingerbread Latte Cake or try making these hearty Funeral Potatoes Cheesy for your next gathering!
Gingerbread Latte Cake Recipe FAQs
What kind of flour should I use for the Gingerbread Latte Cake?
I recommend using all-purpose flour for the best structure and texture in your Gingerbread Latte Cake. While you can substitute it with cake flour for a lighter cake, the results might vary. Stick with all-purpose for that perfect, moist crumb!
How should I store the Gingerbread Latte Cake?
To keep your Gingerbread Latte Cake fresh, cover it and store it at room temperature for up to 5 days. If you prefer it chilled, you can refrigerate it for about a week, but ensure it’s tightly wrapped or in an airtight container to prevent it from drying out.
Can I freeze the Gingerbread Latte Cake?
Absolutely! After the cakes have cooled completely, wrap them tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. When you’re ready to enjoy, thaw in the fridge overnight. This will help retain moisture and flavor, making it just as delightful as when freshly baked.
What if my cake layers sink in the middle?
If your Gingerbread Latte Cake sinks in the middle, it might be due to underbaking or opening the oven door too early. Make sure to bake until a toothpick comes out clean and avoid peeking until the last 10 minutes. If it does sink, you can always layer some extra buttercream on top to disguise it—after all, a little creativity goes a long way in baking!
Can I use dairy-free alternatives in this recipe?
Certainly! You can substitute the buttermilk with a dairy-free milk combined with a bit of vinegar (like almond milk or soy milk). For butter, use a plant-based alternative to make this cake dairy-free. Just remember that texture and flavor might slightly change—but it’ll still be delicious!
How can I make sure my spices are fresh?
For the best flavor in your Gingerbread Latte Cake, make sure your spices are fresh! Ground spices can lose potency over time. A good rule of thumb is to check the expiration dates on your spice jars, or do a quick smell test—if they don’t have a robust aroma, it’s time to replace them!
Gingerbread Latte Cake Recipe - A Festive Delight You’ll Love
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Whisk together the all-purpose flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt until well combined.
- Beat 1 cup of unsalted butter on medium speed until fluffy.
- Gradually add ¾ cup granulated sugar and ¾ cup brown sugar, mixing until light and creamy.
- Add 3 large room temperature eggs one at a time, ensuring incorporation before adding the next.
- Mix in 1 teaspoon vanilla extract and ½ cup molasses until fully combined.
- Alternately add the dry flour mixture and 1 cup of buttermilk into the butter mixture, starting and finishing with flour.
- Mix until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans, smoothing the tops.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Dissolve 2 tablespoons instant coffee powder in 2 tablespoons whole milk.
- Beat 1 cup softened butter until creamy, then mix in 4 cups powdered sugar and a pinch of salt.
- Slowly add coffee mixture and beat until smooth and fluffy.
- Once the cakes are completely cool, level the tops of the cake layers.
- Spread a layer of buttercream on the first layer, then add the second layer.
- Apply a crumb coat and chill for about 30 minutes.
- Frost with the remaining buttercream.
- Drizzle with white chocolate ganache and add festive decorations.
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