For a special holiday cake for fall and winter, this high altitude coffee ginger cake is a real beauty. The cake is moist, tender and slightly dense, infused with espresso powder and ground ginger. I frosted it with swirls of coffee molasses buttercream and vanilla buttercream.
Looking for more holiday recipes? You’ll love my homemade cranberry sauce, brown butter pumpkin cake and butter pecan pound cake.
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Why You’ll Love This Recipe
Perfect for the Holidays. Vanilla, ginger and molasses are such classic flavors for holiday baking, and the addition of coffee makes it even better. The molasses buttercream complements the cake beautifully, and the flavor is reminiscent of a ginger molasses cookie or gingerbread cake. Perfect for Thanksgiving, Christmas, or any winter holiday celebration.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Sugar. Granulated sugar adds sweetness and moisture to the cake. You’ll also need powdered sugar for the buttercream.
- Butter + Cream Cheese. With both butter and cream cheese in the cake batter, you’ll have a cake that’s very moist, soft and slightly dense.
- Eggs. Adds moisture and strength.
- Vanilla Extract + Ground Ginger. Flavor.
- Flour. You can use either cake flour or all purpose flour, but your coffee ginger cake will be a bit softer and lighter when it’s made with cake flour.
- Salt. Balances the sweetness.
- Baking Powder + Baking Soda. Leavening agents, so the cake rises as it bakes.
- Coconut Milk. Use full fat, unsweetened, canned coconut milk, found on the Asian or ethnic food aisle, not the refrigerated coconut milk from the dairy aisle.
- Espresso Powder. Be sure to dissolve the espresso powder in liquid before adding it to the cake and the buttercream, which will ensure its flavor is fully infused.
- Molasses. The molasses in the buttercream is optional, but it adds a lovely flavor and color.
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray the bottoms of three 8-inch round cake pans with non-stick baking spray.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the sugar, butter and cream cheese for about 5 minutes, scraping the bowl occasionally.
- Beat in the eggs, one at a time, then the vanilla. Scrape down the bowl and beat for another minute.
- In another bowl, sift together the flour, ginger, salt, baking powder and baking soda.
- Stir the espresso powder into the coconut milk to dissolve.
- With the mixer on low, add the dry ingredients in three additions, alternating with the coconut milk, starting and ending with the flour, mixing just until combined.
- Divide the batter between the pans. Bake for about 21-25 minutes, until a cake tester or toothpick inserted in the center of the cakes comes out clean. Set the pans on a wire rack, covered loosely with a clean kitchen towel, until cooled completely.
Buttercream
- In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute until smooth.
- Combine the powdered sugar, meringue powder and salt, and add by spoonfuls to the mixing bowl while mixing on low, then add the vanilla.
- Whip the buttercream on medium high, stopping to scrape the bowl down occasionally, for 4-5 minutes, until light and fluffy. Remove 3/4 cup of the vanilla buttercream to a separate bowl, cover the bowl, and set aside.
- In a small bowl, whisk together the espresso powder and cream, until the espresso is dissolved. Add the espresso, cream and molasses to the remainder of the buttercream, and beat for 1-2 minutes until well combined.
- Stack, fill and frost the cooled cakes with the espresso buttercream. Dab some of the reserved vanilla buttercream onto the frosted cake and use a small offset spatula to lightly swirl it in, leaving visible streaks of brown and white.
Other Decorating Ideas
- This coffee ginger cake looks gorgeous with simple, rustic swirls of buttercream. No need to try to perfectly smooth out the frosting, just swirl it here and there, and it will be beautiful.
- When I originally made this cake in 2018, I added a dusting of espresso powder and sprinkled some candied ginger over the cake, which adds a sweet and spicy finish.
- I found mini Stroop Wafels, and filled a few with buttercream to decorate the top of the cake. With their waffle texture and rich color, they make a beautiful and delicious decoration.
- For the chocolate leaves, I poured melted chocolate candy melts into a silicone leaf mold and let them harden. I brushed the leaves with edible gold and bronze shimmer powder, which adds such a special touch. With the chocolate leaves, the caramel colors and the fall flavors, this one is just perfect for a holiday dessert.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.
Frequently Asked Questions
The coconut milk is higher in fat than whole milk, so if you want to try a substitution, I’d recommend something like half n half.
Leftover cake should be stored at room temperature in an airtight container or cake carrier, for up to 3 days.
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Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
High Altitude Coffee Ginger Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
- 8-inch cake pans (x3)
Ingredients
Cake
- 2 ¼ cups granulated sugar
- ¼ cup (2 oz) unsalted butter, softened to room temperature
- 8 oz block cream cheese, softened to room temperature
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 3 cups cake flour or all-purpose flour, fluffed, spooned and leveled
- 2 tsp ground ginger
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp baking powder
- ⅛ tsp baking soda
- 1 can (14 oz) unsweetened full-fat coconut milk
- 3 tbsp espresso powder or instant coffee
Buttercream
- 2 cups unsalted butter, softened to room temperature
- 4 cups powdered sugar
- 1 tbsp meringue powder, optional
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tsp vanilla extract
- 2 tbsp espresso powder
- 2 tbsp heavy whipping cream
- 2-4 tbsp old fashioned molasses (not blackstrap), optional
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray the bottoms of three 8-inch round cake pans with non-stick baking spray.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the sugar, butter and cream cheese for about 5 minutes, scraping the bowl occasionally.
- Beat in the eggs, one at a time, then the vanilla. Scrape down the bowl and beat for another minute.
- In another bowl, sift together the flour, ginger, salt, baking powder and baking soda.
- Stir the espresso powder into the coconut milk to dissolve.
- With the mixer on low, add the dry ingredients in three additions, alternating with the coconut milk, starting and ending with the flour, mixing just until combined.
- Divide the batter between the pans. Bake for about 21-25 minutes, until a cake tester or toothpick inserted in the center of the cakes comes out clean. Set the pans on a wire rack, covered loosely with a clean kitchen towel, until cooled completely.
Buttercream
- In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute until smooth.
- Combine the powdered sugar, meringue powder and salt, and add by spoonfuls to the mixing bowl while mixing on low, then add the vanilla.
- Whip the buttercream on medium high, stopping to scrape the bowl down occasionally, for 4-5 minutes, until light and fluffy. Remove 3/4 cup of the vanilla buttercream to a separate bowl, cover the bowl, and set aside.
- In a small bowl, whisk together the espresso powder and cream, until the espresso is dissolved. Add the espresso, cream and molasses to the remainder of the buttercream, and beat for 1-2 minutes until well combined.
- Stack, fill and frost the cooled cakes with the espresso buttercream. Dab some of the reserved vanilla buttercream onto the frosted cake and use a small offset spatula to lightly swirl it in, leaving visible streaks of brown and white.
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