Gingerbread Latte Cake

Yield

Three 8” cake rounds or one 9” x 13” sheet cake.

Ingredients

• 2 1/2 (300 g) cups all purpose flour
• 1 tbsp instant coffee
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2/3 cup (160 mL) vegetable oil
• 1 1/2 (300 g) cups sugar
• 3 large eggs
• 1 cup (340 g) molasses
• 2 tsp vanilla extract
• 3/4 cup (180 mL) warm coffee

Steps

1. Preheat oven to 350F. Lightly grease three 8” round pans or one 9” × 13” baking pan and line with parchment paper. Grease the parchment.
2. In a medium bowl, whisk together flour, instant coffee, spices, baking soda, baking powder and salt.
3. In a large bowl, whisk together vegetable oil, sugar, eggs, molasses and vanilla extract. Stir in half of the flour mixture, followed by the coffee. Stir in remaining flour mixture and whisk until batter is uniform. Pour into prepared pan(s).
4. Bake cake for about 28 minutes (for 8” round pans) or 35 minutes (for 9” x 13” pan), or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Allow cake to cool completely before frosting.

Source

https://bakingbites.com/2018/12/gingerbread-latte-cake/