Description
This Pumpkin Spice Latte Cake is a moist and flavorful treat that perfectly captures the essence of fall with its warm pumpkin pie spices and rich espresso flavor. Topped with a creamy pumpkin spice cream cheese frosting, this cake is ideal for cozy gatherings or a festive dessert during the pumpkin season.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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 the oven 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 after baking.
- Whisk 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 for later incorporation.
- Cream butter and sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and pale in color.
- Add eggs and vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure thorough incorporation. Stir in the vanilla extract for flavor.
- Mix in pumpkin puree: Add the canned pumpkin puree to the wet mixture and blend until combined evenly, giving the batter a rich pumpkin taste.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the brewed espresso and milk. Begin and finish with the dry ingredients, mixing just until all are combined to avoid overmixing.
- Pour batter and smooth: Pour the prepared batter into the greased cake pan and smooth the surface using a spatula for an even bake.
- Bake the cake: Place the cake pan 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: Let the cake cool in the pan for 10 minutes to set, then carefully turn it out onto a wire rack to cool completely to prevent frosting from melting.
- Prepare the frosting: Beat the softened cream cheese and butter together until smooth and creamy using an electric mixer.
- Finish the frosting: Gradually add the powdered sugar to the cream cheese mixture, beating until smooth and fluffy. Add vanilla extract and pumpkin pie spice and mix to combine.
- Frost and garnish the cake: Once the cake is fully cooled, spread the frosting evenly on top. For an extra touch, sprinkle a little additional pumpkin pie spice on the frosting for added flavor and decoration.
Notes
- Make sure the brewed espresso or coffee is completely cooled before mixing it into the batter to prevent cooking the eggs prematurely.
- Use room temperature ingredients for best mixing results and a smoother batter.
- To make this cake ahead, bake it a day in advance and refrigerate. Bring to room temperature before frosting and serving.
- You can substitute brewed coffee if espresso is unavailable for a milder coffee flavor.
- For a dairy-free version, use plant-based cream cheese and butter substitutes.
