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Gingerbread Latte Poke Cake

Moist gingerbread latte poke cake slice topped with cinnamon-dusted cream cheese frosting on a ceramic plate.
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A soft one-bowl gingerbread cake soaked with espresso and milk, then topped with a tangy Greek yogurt cream cheese frosting. An easy, make-ahead holiday dessert with the flavor of a gingerbread latte.

Ingredients

Gingerbread cake

  • 1½ cups (180 g) all-purpose flour
  • ½ cup (100 g) packed light brown sugar
  • ⅓ cup (about 110 g) unsulphured molasses, not blackstrap
  • ⅓ cup neutral oil, such as avocado or canola
  • 1 large egg
  • ¾ cup whole or 2% milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine salt

Espresso-milk soak

  • ¼ cup brewed espresso or very strong coffee
  • 2 tablespoons milk

Greek yogurt cream cheese frosting

  • 6 ounces full-fat block cream cheese, softened
  • ¼ cup thick plain Greek yogurt, full-fat or 2%
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • Ground cinnamon, for dusting (optional)

Instructions

  1. Heat the oven to 325°F. Lightly grease a 9×9-inch baking dish.
  2. In a large bowl, whisk the brown sugar, molasses, oil, egg, milk and vanilla until smooth.
  3. Add the flour, ginger, cinnamon, cloves, baking powder, baking soda and salt. Stir gently until just combined.
  4. Pour the batter into the baking dish and spread evenly. Bake 30 to 40 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.
  5. While the cake bakes, stir the espresso and 2 tablespoons milk together in a small cup.
  6. Let the cake rest in the dish 10 minutes. Poke holes about 1 inch apart with the handle of a wooden spoon or a thick skewer.
  7. Set the dish on a dry towel or trivet and slowly spoon the espresso mixture over the warm cake, letting each spoonful absorb before adding more. Cool completely, about 1 hour.
  8. Stir the softened cream cheese until smooth. Gradually mix in the Greek yogurt, then the powdered sugar and vanilla, until creamy.
  9. Spread the frosting over the cooled cake. Refrigerate 20 minutes for cleaner slices, then cut into 9 squares. Dust with cinnamon just before serving, if using.

Notes

  • Molasses: Use regular unsulphured molasses. Blackstrap makes the cake bitter.
  • Coffee: Two standard espresso shots make about ¼ cup. Strong brewed coffee, prepared instant espresso or decaf all work. Skip the soak entirely for a classic gingerbread cake with cream cheese frosting.
  • Soak: Spoon it on slowly. Pouring it all at once makes the center soggy.
  • Frosting: Use block cream cheese and thick Greek yogurt. The frosting is intentionally softer than buttercream and won’t pipe.
  • Pan: Written for a 9×9-inch ceramic baking dish. Measure the inside: if it’s closer to 8×8, the cake will be thicker and need more time. In a 9×9 metal pan, bake at 350°F for 25 to 32 minutes instead.
  • Make ahead: Bake, soak and frost up to 1 day ahead. Cover and refrigerate.
  • Storage: Refrigerate covered for 3 to 4 days. Don’t leave out more than 2 hours.
  • Freezing: Freeze the unsoaked, unfrosted cake up to 2 months. Thaw in the fridge, bring to room temperature, then soak and frost.

Find it online: https://reachwellth.com/gingerbread-latte-poke-cake/