Gingerbread Latte Cake

Instructions

For the Gingerbread Cake

Preheat the oven to 350°F. Grease a 9×9 inch light metal baking pan and line it with parchment paper.
In a medium bowl, whisk together the all purpose flour, spices, baking powder, baking soda, and salt. Then set aside the flour mixture.
2 1/4 cups (281 g) all-purpose flour, spooned and leveled, 1 tbsp ground ginger, 1 tbsp ground cinnamon, 1 tsp ground nutmeg, 1/2 tsp ground allspice, 1/4 tsp ground cloves, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
Add the granulated white sugar, brown sugar, and butter to a large bowl. Cream together for 2 minutes with an electric mixer.
(You can also use the bowl of a stand mixer fit with a paddle attachment.)
10 tbsp (140 g) unsalted butter, softened , 1/2 cup (100 g) granulated white sugar, 1/2 cup (110 g) light brown sugar, packed
Then add in the eggs, molasses and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.
3 eggs, at room temperature, 1/2 cup (170 g) unsulphured molasses, 1 tsp vanilla
Add the dry ingredients and buttermilk to the molasses mixture, mixing on low speed just until all is combined and the batter is smooth. Scrape the sides of the bowl with a rubber spatula as necessary.
3/4 cup (180 g) buttermilk, at room temperature
Pour the gingerbread cake batter into the prepared pan. Bake the cake for 34-39 minutes or until a cake tester comes out clean from the center.
(35 minutes is usually perfect.)
Let the warm cake cool in the pan on a wire rack for about 20 minutes. Then carefully lift up on the parchment paper to release the cake from the pan and continue to cool on the wire rack until the cake is completely cool.

For the Latte Soak

While the cake cools, make the latte milk soak by mixing together the espresso, milk, sweetened condensed milk, spices and vanilla extract in a liquid measuring cup or something easily poured from.
1/4 cup (60 ml) espresso or strong coffee, 1/3 cup (80 ml) whole milk, 1/2 cup (150 g) sweetened condensed milk, 1/8 tsp ground ginger, 1/8 tsp ground cinnamon, 1 tsp vanilla

For the Espresso Cream Cheese Frosting

While the cake cools, make the cream cheese frosting by adding the butter to a large bowl. Whip the butter on high speed with an electric mixer until pale and fluffy, 5-10 minutes.
1 cup (224 g) unsalted butter, softened
Then add in the cold cream cheese and mix on medium speed until combined and fluffy.
8 oz (226 g) cream cheese, cold
Sift in the powdered sugar a little at a time and mix on low speed until all is combined, then on high speed for about 1 minute until fluffy.
2 cups (260 g) powdered sugar
Dissolve the instant espresso powder into the vanilla extract in a small ramekin. Then add it to the frosting, along with the spices, and mix on medium-low speed until combined, then on high speed until light and fluffy again.
1 1/2 tsp vanilla, 2 tsp instant espresso powder, 1/2 tsp ground ginger, 1/2 cup ground cinnamon, 1/8 tsp ground nutmeg, 1/8 tsp ground allspice, pinch of cloves

Assembling the Cake

When the cake is completely cooled, cut a very thin layer off the top of the cake using a sharp knife. This will make it easier for the latte mixture to absorb into the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.
(I used the handle of a honey dipper for smaller holes.)
Slowly pour the latte mixture on top of the cake. It is thin so it should absorb into the cake and the poked holes easily, but do be patient as it does.
Frost the top of the cake with a thick layer of espresso cream cheese frosting using an offset spatula. Sprinkle cinnamon on top of the frosting, then cut into 16 slices and serve!

Ingredients

For the Gingerbread Cake

For the Latte Soak

For the Espresso Cream Cheese Frosting

Instructions

For the Gingerbread Cake

For the Latte Soak

For the Espresso Cream Cheese Frosting

Assembling the Cake