Description
A delightful cake that combines the flavors of gingerbread and coffee, reminiscent of your favorite gingerbread latte.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup brewed coffee, cooled
- 1/2 cup molasses
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the molasses and brewed coffee until well combined.
- In another bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a stronger coffee flavor, use espresso instead of brewed coffee.
- Top with cream cheese frosting for added sweetness.
- This cake can be made a day in advance and stored in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg