Gingerbread Latte Cake: A Festive Fusion of Spice and Coffee

As the holiday season approaches, the allure of warm, spiced treats becomes irresistible. The Gingerbread Latte Cake combines the rich flavors of traditional gingerbread with the robust notes of coffee, creating a dessert that’s both comforting and indulgent. This cake is perfect for festive gatherings, offering a delightful twist on classic holiday flavors.

Ingredients

For the Cake

• Dry Ingredients:
  • 2¾ cups (360g) all-purpose flour
  • 2¼ teaspoons baking powder
  • ¾ teaspoon salt
  • 1½ teaspoons ground ginger
  • 1½ teaspoons ground cinnamon
  • ¾ teaspoon ground cloves
• Wet Ingredients:
  • ¾ cup (170g) unsalted butter, room temperature
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) dark brown sugar, packed
  • 3 large eggs, room temperature
  • ¾ cup (180ml) molasses (do not use blackstrap molasses)
  • 1½ teaspoons vanilla extract
  • ¾ cup (180ml) buttermilk, room temperature

For the Coffee Syrup

• ¼ cup (60ml) strong brewed coffee
• ¼ cup (50g) granulated sugar

For the Espresso Buttercream

• 6 large egg whites
• 2 cups (400g) granulated sugar
• 3 cups (680g) unsalted butter, cubed and softened but still cool
• 2 teaspoons vanilla extract
• 2–3 tablespoons instant espresso powder dissolved in 1 teaspoon hot water, cooled to room temperature

Optional Decorations

• Gingerbread cookies
• Crystallized ginger pieces
• Edible gold dust
• Sprinkles

Step-by-Step Instructions

1. Prepare the Cake Layers

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour three 6-inch round cake pans, lining the bottoms with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, ground ginger, ground cinnamon, and ground cloves. Set aside.
3. Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the granulated and dark brown sugars, and beat on medium-high speed until the mixture is pale and fluffy, about 2–3 minutes.
4. Add Eggs: Reduce the mixer speed and add the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Incorporate Molasses and Vanilla: Mix in the molasses and vanilla extract until well combined.
6. Alternate Dry Ingredients and Buttermilk: Add the dry ingredient mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
7. Bake: Divide the batter evenly among the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

2. Prepare the Coffee Syrup

1. Combine Ingredients: In a small saucepan, combine the brewed coffee and granulated sugar.
2. Heat: Place over medium heat, stirring until the sugar dissolves completely.
3. Cool: Remove from heat and let the syrup cool to room temperature.

3. Make the Espresso Buttercream

1. Prepare a Double Boiler: Fill a medium saucepan with a few inches of water and bring to a simmer. Place a heatproof bowl over the saucepan, ensuring it doesn’t touch the water.
2. Combine Egg Whites and Sugar: In the heatproof bowl, whisk together the egg whites and granulated sugar.
3. Heat Mixture: Continuously whisk the mixture over the simmering water until it reaches 160°F (70°C) on a candy thermometer, or until the sugar has fully dissolved, and the mixture is warm to the touch.
4. Whip the Meringue: Transfer the mixture to a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the meringue has cooled to room temperature.
5. Add Butter: Switch to the paddle attachment. With the mixer on low speed, add the softened butter a few tablespoons at a time, mixing well after each addition. If the mixture curdles, continue to beat until it becomes smooth.
6. Flavor the Buttercream: Add the vanilla extract and the dissolved espresso mixture. Beat until fully incorporated and the buttercream is smooth and creamy.

4. Assemble the Cake

1. Level the Cakes: If necessary, level the tops of the cooled cake layers using a serrated knife to ensure even stacking.
2. Apply Coffee Syrup: Place the first cake layer on a serving plate or cake stand. Using a pastry brush, lightly brush the top with the coffee syrup to moisten.
3. Add Buttercream: Spread a layer of espresso buttercream over the soaked cake layer.
4. Repeat Layers: Place the second cake layer on top, brush with coffee syrup, and spread with buttercream. Repeat with the third layer.
5. Crumb Coat: Apply a thin layer of buttercream over the entire cake to seal in crumbs. Refrigerate for 20 minutes to set.
6. Final Frosting: Apply a final, thicker layer of buttercream, smoothing it with an offset spatula for a clean finish.

5. Decorate (Optional)

1. Gingerbread Cookies: Adorn the sides or top of the cake with small gingerbread cookies for a festive touch.
2. Crystallized Ginger: Sprinkle finely chopped crystallized ginger over the top for added flavor and texture.
3. Edible Gold Dust: Lightly dust the cake with edible gold dust to give it a shimmering, holiday-ready appearance.
4. Sprinkles: Add holiday-themed sprinkles for a playful and colorful decoration.

This Gingerbread Latte Cake is a delightful centerpiece for any holiday gathering, combining the nostalgic flavors of gingerbread with the rich taste of coffee. Enjoy a slice with a warm beverage, and savor the festive season!