Gingerbread Latte Cake: A Cozy Delight for Fall
Introduction
The Gingerbread Latte Cake is the epitome of fall indulgence, merging the soul-warming flavors of gingerbread with the comforting hint of coffee. This cake is not only a tribute to the beloved seasonal coffee house staple but also a perfect centerpiece for any gathering or special occasion. Its warm spices and rich aroma transform your kitchen into a haven of cozy vibes. Subscribe to receive this delightful recipe straight to your inbox!
Why You’ll Love This Recipe
You’ll adore this Gingerbread Latte Cake for its delightful symphony of flavors. The spicy notes of ginger, cinnamon, and cloves complement the rich sweetness of molasses, while a touch of brewed coffee adds depth. It’s incredibly easy to prepare and brings a festive spirit to any table. Plus, it’s a hit with the whole family, making it a versatile dessert option for both everyday and holiday celebrations.
Ingredients
– 2 1/4 cups all-purpose flour
– 1 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1 1/2 tsp ground ginger
– 1 tsp ground cinnamon
– 1/4 tsp ground cloves
– 1/2 tsp salt
– 1/2 cup unsalted butter, softened
– 1/2 cup brown sugar, packed
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 3/4 cup molasses
– 3/4 cup brewed coffee, cooled
Necessary Tools
– Three 8-inch round cake pans
– Mixing bowls
– Whisk
– Mixer
– Wire rack
Ingredient Swaps and Additions
Feel free to experiment with this recipe! You can substitute whole wheat flour for added nutrition or swap granulated sugar for coconut sugar for a more caramel-like flavor. For an extra festive touch, add a handful of chopped nuts or candied ginger to the batter.
Step-by-Step Instructions
1. Preheat the oven to 350°F (175°C) and prepare your cake pans by greasing and flouring them.
2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, ground ginger, cinnamon, cloves, and salt.
3. In a large bowl, beat softened butter with packed brown sugar and granulated sugar until the mixture becomes light and fluffy.
4. Add the eggs one at a time, mixing well with each addition, followed by stirring in vanilla extract.
5. Gradually add the dry ingredients, brewed coffee, and molasses to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Distribute the batter evenly across the prepared cake pans.
7. Bake for 25-30 minutes. A toothpick inserted should come out clean.
8. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. Frost with a coffee-flavored buttercream or cream cheese frosting for the ultimate gingerbread latte experience.
Serving Suggestions
To enhance the cozy vibe, serve a slice alongside a hot cup of coffee or spiced tea. Add a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
Pro Tips for Success
Ensure all ingredients are at room temperature for a smooth batter. Don’t overmix the batter to maintain a tender crumb. Use freshly brewed coffee for a more pronounced aroma.
Storing and Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. Before serving again, allow the cake to come to room temperature or enjoy slightly warmed.
FAQ Section
Q: Can I make this cake ahead of time?
A: Absolutely! This cake can be baked and frozen, then frosted fresh for serving.
Q: What if I don’t have molasses?
A: You can substitute with dark corn syrup or honey, but the flavor will be slightly different.
Conclusion
The Gingerbread Latte Cake is a delightful, simple-to-create dessert perfect for encapsulating the essence of fall. It’s heartwarming and satisfying, just like wrapping up in a cozy blanket with a good book. We would love to hear your thoughts on this recipe, so please leave reviews, and don’t forget to share your creations on Pinterest or Instagram!
Nutritional Information
– Calories per serving: Approximately 300
– Total Fat: 10g
– Saturated Fat: 6g
– Cholesterol: 60mg
– Sodium: 180mg
– Total Carbohydrates: 45g
– Sugars: 25g
– Protein: 4g
