Gingerbread Latte Cake
The Honey Blonde
- 3½ cup all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter (softened)
- 1½ cup light brown sugar
- 2 eggs ((beaten))
- 2 tsp ginger
- 1 tsp cinnamon
- ¼ tsp clove
- 1¼ cup strongly brewed coffee
- ½ cup molasses
- 2 bricks of cream cheese (softned)
- ½ cup butter (softned )
- 4½ cups powdered sugar
- 1 tsp vanilla extract
- Preheat oven to 350 degrees. Line two 8" cake pans with parchment paper and spray with a bit of cooking spray. In a large bowl sift together flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, cream together butter and sugar on medium speed until creamy. Add in egg and spices and mix until just combined.
Pour the molasses into the coffee and stir to evenly distribute the molasses. Mix a third of the flour into the butter mixture. Follow with half of the coffee mixture. Then mix in half of the remaining flour until almost combined. Repeat with remaining coffee and flour.
Pour the cake batter into each of the pans and tap to level the batter. Bake for 40-45 minutes, or until a toothpick comes out cleanly.
Remove from oven and let cool to room temperature before removing the cakes from the pans. Wrap in plastic wrap and chill in the fridge for an hour or overnight.
To make the frosting, beat together the cream cheese and butter until light and fluffy. Slowly add in the powdered sugar and the vanilla.
Mix until smooth, about 1 minute. When ready to assemble, use a serrated knife to level the cakes. Spoon a large dollop of frosting onto the first layer and spread out with a spatula. Repeat with the second layer of cake.
Add more frosting to the sides, and spread around the sides of the cake in a thin layer to trap all the crumbs. Chill the cake for 15 minutes. Add more frosting to the top of the cake.
Spread out and around the sides until the cake is completely covered. Decorate as desired.
View the recipe instructions at The Honey Blonde