Gingerbread Latte Cake

Soft & moist gingerbread cake soaked with sweet, spiced, milky espresso & frosted with delectable espresso cream cheese frosting.

By @inbloombakery_

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0 butter
• 0 flour
• 0 baking soda
• 0 ground ginger
• 0 ground cinnamon
• 0 ground nutmeg
• 0 salt
• 0 butter
• 0 sugar
• 0 eggs
• 0 espresso
• 0 milk
• 0 sugar
• 0 espresso soak
• 0 cream cheese
• 0 butter
• 0 powdered sugar
• 0 espresso
• 0 espresso cream cheese frosting

Instructions

1. Preheat your oven to 350°F (175°C) and prepare a cake pan by greasing it with butter or lining it with parchment paper.
2. In a large bowl, combine the dry ingredients: flour, baking soda, ginger, cinnamon, nutmeg, and salt. Mix well to ensure even distribution.
3. In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare the espresso soak by brewing a strong cup of espresso and mixing it with milk and sugar.
8. Once the cake is done, remove it from the oven and let it cool slightly. Poke holes all over the cake with a skewer and pour the espresso soak over the top, allowing it to absorb.
9. For the frosting, beat together cream cheese, butter, powdered sugar, and espresso until smooth and creamy.
10. Spread the espresso cream cheese frosting over the cooled cake. Serve and enjoy your Gingerbread Latte Cake.