Description
A cozy, autumn-inspired Pumpkin Spice Latte Cake combining the warm flavors of pumpkin, espresso, and warming spices. This moist cake is layered with a creamy espresso-infused cream cheese frosting, perfect for fall gatherings or coffee lovers.
Ingredients
Scale
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup strong brewed coffee, cooled
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup vegetable oil
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons instant espresso powder dissolved in 1 tablespoon hot water
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until well combined.
- Mix Wet Ingredients: In a large bowl, whisk together the cooled strong brewed coffee, canned pumpkin puree, granulated sugar, packed brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and uniform.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Stir gently and mix until just combined to avoid overmixing and ensure a tender cake.
- Bake: Divide the batter evenly between the two prepared cake pans. Place in the oven and bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for about 10 minutes. Then, transfer them to wire racks to cool completely before frosting.
- Prepare Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and fluffy. Gradually add powdered sugar and continue beating until combined.
- Add Espresso and Flavorings: Mix in the dissolved instant espresso powder, vanilla extract, and cinnamon. Beat until the frosting is creamy and well combined.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a layer of frosting evenly on top. Stack the second cake layer and cover the entire cake with the remaining frosting, spreading it evenly over the top and sides.
- Decorate and Serve: Optionally, sprinkle some cinnamon or espresso powder over the frosting for garnish. Serve and enjoy your Pumpkin Spice Latte Cake!
Notes
- For a stronger coffee flavor, replace some of the whole milk with extra brewed coffee.
- This cake keeps well refrigerated for up to 4 days; be sure to cover it tightly.
- You can make cupcakes instead by adjusting the bake time to 18–20 minutes.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 44 g
- Sodium: 340 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg
