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–+ servings

Gingerbread Latte Cake

5 from 1 vote
A super moist gingerbread cake soaked with coffee and topped off with a vanilla cream cheese frosting.
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Prep Time40 minutes
Cook Time45 minutes
Total Time1 hour 25 minutes
Servings8 slices
Calories710 kcal

Ingredients 

Gingerbread Latte Cake

  • 75 g whole milk (⅓ c.)
  • 2 tbsp. coffee grounds
  • 210 g all purpose flour (1 ¾ c.)
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 tbsp. gingerbread spice
  • 85 g unsalted butter room temperature (6 tbsp.)
  • 70 g vegetable oil (⅓ c.)
  • 200 g dark brown sugar (1 c.)
  • 60 g unsulphured molasses (¼ c.)
  • 2 eggs room temperature
  • 2 tsp. vanilla
  • 150 g sour cream room temperature (⅔ c.)

Vanilla Cream Cheese Frosting

  • 170 g cream cheese room temperature (¾ c.)
  • 85 g unsalted butter room temperature (6 tbsp.)
  • ⅛ tsp. salt
  • 250 g powdered sugar (2 c. + 1 tbsp.)
  • 2 tsp. vanilla
  • 110 g freshly brewed coffee cooled to room temp. (½ c.)

Instructions 

Gingerbread Latte Cake

  • Preheat the oven to 350°F / 175°C. Butter and line an 8" cake pan* with parchment paper.
  • Heat up the milk in a small microwave-safe measuring cup. Mix in the coffee grounds then set it aside.
  • In a small bowl, whisk together the flour, baking powder, salt, and gingerbread spice. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat together the butter, oil, sugar and molasses for 5 minutes, until light and fluffy.
  • Scrape down the sides of the bowl, then beat in one egg until it's well combined. Then, add in the next egg and vanilla and beat until well combined.
  • Fold in ½ of the flour mixture until just combined. Place a fine mesh sieve over the bowl and pour the coffee-milk mixture through the sieve to remove all of the coffee grounds. Then, add in all of the sour cream and gently mix the batter together until all of the sour cream and milk is incorporated.
  • Fold in the remaining flour mixture until just combined.
  • Pour the cake batter into the prepared cake pan. Bake for 40-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Vanilla Cream Cheese Frosting

  • Add the cream cheese, butter, and salt to a medium sized mixing bowl. Use a hand mixer (or stand mixer fitted with the paddle attachment) to beat the ingredients together until the mixture is light and fluffy (1-2 min.)
  • Slowly beat in the powdered sugar until well combined. Add in the vanilla, then beat for an additional minute.
  • Once the cake has fully cooled to room temperature, poke quite a few holes in the top of it, then pour the room temperature coffee over the cake.
  • Top the cake with the vanilla cream cheese frosting, then slice, serve, and enjoy!

Notes

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*You can also use an 8" square pan, or a 9" circle or square pan. Note that it may take a little less time to bake in a larger pan, and it will be thinner.
 

Nutrition

Serving: 1sliceCalories: 710kcalCarbohydrates: 86gProtein: 6gFat: 39gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 120mgSodium: 386mgPotassium: 273mgFiber: 1gSugar: 63gVitamin A: 1013IUVitamin C: 1mgCalcium: 188mgIron: 3mg