Description
This Pumpkin Spice Latte Cake combines the warm, comforting flavors of pumpkin, espresso, and classic pumpkin pie spice to create a moist, flavorful cake perfect for autumn or any cozy occasion. Topped with a creamy pumpkin-spiced cream cheese frosting, this cake captures the essence of a favorite seasonal coffee drink in a delightful dessert.
Ingredients
Scale
Cake
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup canned pumpkin puree
- 1/2 cup brewed espresso or strong coffee, cooled
- 1/2 cup whole milk
Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened unsalted butter with granulated sugar and light brown sugar until the mixture is light and fluffy, creating the base for your cake’s texture.
- Add Eggs and Vanilla: Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure even incorporation. Stir in the vanilla extract to enhance the flavor.
- Incorporate Pumpkin Puree: Mix in the canned pumpkin puree thoroughly until it is well combined with the wet ingredients, lending moistness and flavor to the batter.
- Alternate Adding Dry Ingredients and Liquids: Gradually add the dry ingredient mixture to the wet ingredients, alternating with brewed espresso (or strong coffee) and milk. Start and finish with the dry ingredients. Mix until just combined to avoid overmixing, which can toughen the cake.
- Fill the Pan: Pour the batter into the prepared cake pan and smooth the top with a spatula for even baking.
- Bake: Place the cake in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then turn it out onto a wire rack to cool completely before frosting.
- Prepare the Frosting: Beat together the softened cream cheese and butter until smooth and creamy using an electric mixer.
- Add Powdered Sugar and Flavorings: Gradually beat in the powdered sugar until the frosting is creamy and smooth. Mix in the vanilla extract and pumpkin pie spice to echo the flavors of the cake.
- Frost the Cake: Once the cake is completely cool, spread the pumpkin spice cream cheese frosting evenly on top. Optionally, sprinkle a little extra pumpkin pie spice on the frosting for an added touch of flavor and decorative appeal.
Notes
- Use brewed espresso for a stronger coffee flavor or substitute with strong brewed coffee if espresso is unavailable.
- Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
- For added texture, consider adding chopped nuts such as pecans or walnuts into the batter.
- Store the cake covered in the refrigerator for up to 3 days to maintain freshness.
- This cake can also be made into cupcakes by adjusting baking time to about 18-20 minutes.
