Food Gingerbread Latte Cake Rebekah Stuber of Bay Laurel Baking Company in Des Moines says her flavor-packed spice cakes always earn the most raves. Her secret to airy cream cheese frosting? Folding in whipped cream. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Updated on January 4, 2023 Print Share Photo: Kelsey Hansen Hands On Time: 40 mins Total Time: 2 hrs Servings: 16 Jump to Nutrition Facts Ingredients CAKE 2 ½ cups all-purpose flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons ground ginger 1 tablespoon ground cinnamon ¾ teaspoon ground cloves ½ teaspoon salt ¼ teaspoon ground nutmeg ¼ teaspoon freshly ground black pepper 4 large eggs 1 ¾ cups packed brown sugar 1 teaspoon grated fresh ginger 1 ½ cups unsweetened applesauce 1 cup vegetable oil or canola oil 2 tablespoons unsulphured molasses 1 tablespoon instant espresso coffee powder dissolved in 1 tablespoon hot water 1 ½ teaspoons instant espresso coffee powder FROSTING ¼ cup heavy cream 1 cup unsalted butter, softened 6 ounces cream cheese, softened 14 ounces powdered sugar (about 3 cups plus 2 tablespoons), sifted 1 ½ teaspoons unsulphured molasses 1 ½ teaspoons instant espresso coffee powder dissolved in 1 tablespoon hot water Gingerbread cookies and/or fresh rosemary sprigs (optional) Directions Preheat oven to 350°. Grease three 8-inch round cake pans. Line bottoms of pans with parchment paper. For cake: In a medium bowl, sift together flour, baking powder, baking soda, ground ginger, cinnamon, cloves, salt, nutmeg and pepper. In a stand mixer fitted with a whisk attachment, beat eggs until slightly frothy. Add brown sugar and grated ginger; beat until combined. Add applesauce, oil, molasses and dissolved espresso mixture; beat until combined. Slowly add the flour mixture while stirring by hand with a rubber spatula. Stir in the undissolved espresso coffee powder. Divide batter among prepared pans. Bake until a toothpick inserted in centers comes out clean, 22 to 30 minutes. Cool in pans 10 minutes. Turn cakes out onto wire racks; peel off paper. Cool completely. For frosting: In a small bowl, beat cream with a mixer on medium to high until soft peaks form. Chill until needed. In a stand mixer fitted with a paddle attachment, beat butter and cream cheese until combined. Add powdered sugar in two batches, mixing on the lowest speed until just combined. (Mixture will be yellow and lumpy.)Gradually increase speed to high and beat until white and fluffy. (This can take several minutes.) Scrape down sides and bottom of bowl occasionally. With mixer on low, add molasses and espresso mixture. Beat on high until fluffy. With a rubber spatula, fold in whipped cream. To assemble: Place one cake layer on a serving plate. Frost top generously. Repeat with remaining two layers.* Frost sides using the "naked" frosting technique, so parts of cakes peep through. If you like, decorate with cookies and rosemary. *ASSEMBLY TIP Chill cake after stacking the layers. This lets the frosting between layers set up for stability when frosting the sides. Print Nutrition Facts (per serving) 764 Calories 42g Fat 94g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 764 % Daily Value * Total Fat 42g 54% Saturated Fat 16g 80% Cholesterol 123mg 41% Sodium 473mg 21% Total Carbohydrate 94g 34% Total Sugars 70g Protein 6g Vitamin C 0mg 2% Calcium 125mg 10% Iron 2mg 13% Potassium 247mg 5%