Gingerbread Latte Cream Cake

A decadent layered cake combining warm gingerbread spices with rich coffee flavors and silky cream.

Ingredients

For the Gingerbread Cake:

  • 2½ cups all-purpose flour
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar, packed
  • ¾ cup molasses
  • 2 large eggs
  • 1 cup hot water
  • ½ cup strong brewed coffee, cooled

For the Latte Cream:

  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 2 tablespoons instant coffee or espresso powder
  • 1 tablespoon hot water
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened

For the Coffee Syrup:

  • ½ cup strong brewed coffee
  • ¼ cup granulated sugar
  • 2 tablespoons coffee liqueur (optional)

For Decoration:

  • Cocoa powder for dusting
  • Cinnamon sticks
  • Coffee beans
  • Candied ginger (optional)

Instructions

Prepare the Gingerbread Cake:

  1. Preheat and Prep: Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
  3. Cream Butter and Sugar: In another large bowl, cream together softened butter and brown sugar until light and fluffy, about 3-4 minutes.
  4. Add Wet Ingredients: Beat in molasses and eggs one at a time. Mix in the cooled coffee.
  5. Combine: Alternately add the dry ingredients and hot water to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
  6. Bake: Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean.
  7. Cool: Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Make the Coffee Syrup:

  1. Dissolve: In a small saucepan, heat coffee and sugar until sugar dissolves. Remove from heat and stir in coffee liqueur if using. Set aside to cool.

Prepare the Latte Cream:

  1. Dissolve Coffee: Mix instant coffee with hot water until dissolved. Let cool completely.
  2. Beat Cream Cheese: In a large bowl, beat cream cheese until smooth and fluffy.
  3. Whip Cream: In a separate bowl, whip heavy cream with powdered sugar until soft peaks form.
  4. Combine: Add cooled coffee mixture and vanilla to the cream cheese. Gently fold in the whipped cream until smooth and well combined.

Assemble the Cake:

  1. Level Cakes: If needed, level the cake layers with a serrated knife.
  2. First Layer: Place one cake layer on serving plate. Brush with half the coffee syrup.
  3. Add Cream: Spread half of the latte cream over the first layer.
  4. Second Layer: Top with second cake layer and brush with remaining coffee syrup.
  5. Final Cream: Spread remaining latte cream over top and sides of cake.
  6. Chill: Refrigerate for at least 2 hours before serving to set the cream.

Decoration:

  1. Dust: Lightly dust the top with cocoa powder.
  2. Garnish: Arrange cinnamon sticks, coffee beans, and candied ginger on top for decoration.

Serving and Storage

Serving: Cut with a sharp knife, wiping clean between cuts. Serve chilled.

Storage: Keep refrigerated for up to 3 days. Cover loosely with plastic wrap.

Make-Ahead: Cake layers can be made 1 day ahead and wrapped tightly. Assemble on serving day.

Tips for Success

  • Ensure all ingredients are at room temperature before mixing for best texture
  • Don’t overmix the batter to avoid a tough cake
  • The coffee syrup adds moisture and intensifies the latte flavor
  • For stronger coffee flavor, increase instant coffee to 3 tablespoons
  • Let the cake chill completely before serving for clean slices

Prep Time: 45 minutes
Baking Time: 30 minutes
Chilling Time: 2 hours
Total Time: 3 hours 15 minutes
Serves: 10-12