Gingerbread Latte Cake

This Gingerbread Latte Cake is perfectly spiced with warm gingerbread spices, soaked in our warm, toasty, and perfectly spiced St. Nick's Cinnamon Swirl Coffee, and is topped off with a rich and creamy vanilla cream cheese frosting.

Ingredients:

Gingerbread Latte Cake

• 1/3 c. whole milk (75g)
• 2 tbsp. PapaNicholas St. Nick's Cinnamon Swirl Coffee Grounds
• 1 3/4 c. all purpose flour (210g)
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 tbsp. gingerbread spice
• 6 tbsp. unsalted butter, room temperature (85g)
• 1/3 c. vegetable oil (70g)
• 1 c. dark brown sugar (200g)
• 1/4 c. unsulphured molasses (60g)
• 2 eggs, room temperature
• 2 tsp. vanilla
• 2/3 c. sour cream, room temperature (150g)

Vanilla Cream Cheese Frosting

• 3/4 c. cream cheese, room temperature (170g)
• 6 tbsp. unsalted butter, room temperature (85g)
• 1/8 tsp. salt
• 2 c. + 1 tbsp. powdered sugar (250g)
• 2 tsp. vanilla
• 1/2 c. PapaNicholas St. Nick's Cinnamon Swirl Coffee, brewed & cooled to room temp. (110g)

Instructions:

Step 1: Preheat the oven to 350°F / 175°C. Butter and line an 8" cake pan* with parchment paper.

Step 2: Make the gingerbread latte cake. Heat up the milk in a small microwave-safe measuring cup. Mix in the coffee grounds then set it aside.

Step 3: In a small bowl, whisk together the flour, baking powder, salt, and gingerbread spice. Set aside.

Step 4: In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat together the butter, oil, sugar and molasses for 5 minutes, until light and fluffy.

Step 5: Scrape down the sides of the bowl, then beat in one egg until it's well combined. Then, add in the next egg and vanilla and beat until well combined.

Step 6: Fold in ½ of the flour mixture until just combined. Place a fine mesh sieve over the bowl and pour the coffee-milk mixture through the sieve to remove all of the coffee grounds. Then, add in all of the sour cream and gently mix the batter together until all of the sour cream and milk is incorporated.

Step 7: Fold in the remaining flour mixture until just combined.

Step 8: Pour the cake batter into the prepared cake pan. Bake for 40-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Step 9: Make the vanilla cream cheese frosting. Add the cream cheese, butter, and salt to a medium sized mixing bowl. Use a hand mixer (or stand mixer fitted with the paddle attachment) to beat the ingredients together until the mixture is light and fluffy (1-2 min.)

Step 10: Slowly beat in the powdered sugar until well combined. Add in the vanilla, then beat for an additional minute.

Step 11: Once the cake has fully cooled to room temperature, poke quite a few holes in the top of it, then pour the room temperature coffee over the cake.

Step 12: Top the cake with the vanilla cream cheese frosting, then slice, serve, and enjoy!

If you made this gingerbread latte cake we would love to see it and know what you think! Snap a pic and tag us on Instagram @papanicholascoffee & use #papanicholascoffee