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Gingerbread Latte Cake

Gingerbread latte cake pairs warm gingerbread spices with brewed coffee and a smooth espresso cream cheese frosting. Baked in a 9-inch square pan, the cake turns out soft and moist with a creamy coffee finish.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 715
Ingredients Equipment Method Notes

Ingredients
  

Make the cake
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed light brown sugar
  • 2 eggs large, at room temperature
  • 0.75 cup molasses unsulphured
  • 0.75 cup strong brewed coffee cooled to room temperature
Make the espresso cream cheese frosting
  • 1 tsp instant espresso powder
  • 1 tsp water hot
  • 1 package (8 oz) cream cheese softened
  • 0.5 cup unsalted butter softened
  • 3 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 1 9-inch square baking pan
  • 1 electric mixer

Method
 

Make the cake
  1. Heat the oven to 350°F and grease a 9-inch square baking pan.
  2. Whisk the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt in a medium bowl.
  3. Beat the butter and brown sugar in a large bowl until fluffy, about 2 minutes.
  4. Beat in the eggs one at a time.
  5. Beat in the molasses.
  6. Mix in the flour mixture in three additions, alternating with the coffee and beginning and ending with the flour mixture; mix just until combined.
  7. Spread the batter in the prepared pan.
  8. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the cake completely in the pan.
Make the espresso cream cheese frosting
  1. Stir the espresso powder into the hot water until dissolved.
  2. Let the espresso mixture cool.
  3. Beat the cream cheese and butter in a bowl until smooth.
  4. Beat in the powdered sugar in additions until fluffy.
  5. Beat in the vanilla and cooled espresso mixture.
  6. Spread the frosting over the cooled cake.

Notes

For the best texture, cool the cake completely before frosting. Refrigerate covered for up to 4 days; freezer-friendly. For a dairy-free variation, use dairy-free cream cheese and butter.