Description
This Pumpkin Spice Latte Cake is a delightful fall-inspired treat combining the warm flavors of pumpkin, cinnamon, and espresso in a moist cake topped with a creamy coffee-infused frosting. Perfect for cozy gatherings or a sweet seasonal indulgence, this cake balances the spicy pumpkin flavor with a rich latte-flavored topping.
Ingredients
Units
Scale
Cake:
- 1 cup plus 2 tablespoons all purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 cup canned pumpkin puree, not pumpkin pie filling
- 1/3 cup light brown sugar
- 2/3 cup granulated sugar
- 1/4 cup sour cream or plain yogurt, not nonfat
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Frosting:
- 10 tablespoons unsalted butter, softened to cool room temperature
- 2 1/2 cups powdered sugar
- 2 teaspoons milk, plus more, if needed
- 2 teaspoons espresso powder, adjust to taste
- 3/4 teaspoon vanilla extract
Instructions
- Preheat and prepare dry ingredients: Preheat the oven to 350°F placing a rack in the center. Whisk together the all purpose flour, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon until evenly combined; set aside for later use.
- Mix wet ingredients and combine: In a large bowl, whisk the canned pumpkin puree, light brown sugar, granulated sugar, sour cream (or plain yogurt), vegetable oil, eggs, and vanilla extract until smooth. Gradually add the flour mixture and whisk just until combined to avoid overmixing. Use a rubber or silicone spatula to fold the batter a couple of times ensuring no flour is left on the sides or bottom.
- Prepare baking pan and bake: Grease a 9×9 inch square baking pan thoroughly. Pour the batter into the pan and gently tap it on the countertop a few times to release any trapped air bubbles. Bake in the preheated oven for 22-26 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Remove from oven and allow the cake to cool completely on a wire rack.
- Make frosting: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened unsalted butter until smooth and creamy. Gradually add the powdered sugar, about a cup at a time. Then add the milk, espresso powder, and vanilla extract. Beat on high speed for one full minute to achieve a light and fluffy texture. Adjust consistency by adding more powdered sugar to thicken or more milk to thin, as needed.
- Frost the cake: Once the cake has cooled fully, spread the espresso flavored frosting evenly over the top of the cake using a spatula. Chill or serve at room temperature as desired.
Notes
- Espresso powder provides a strong coffee flavor; availability is common in grocery stores near coffee or baking aisles, and can also be purchased online.
- For a bolder coffee taste, use 2 teaspoons of espresso powder; for a milder flavor start with 1 teaspoon and adjust to taste.
- If you prefer no coffee flavor, substitute espresso powder with 1 teaspoon cinnamon or pumpkin pie spice in the frosting.
- Serve the cake chilled or at room temperature. It is best within 2 days of baking.
- Store the cake at cool room temperature for up to 2 days or refrigerate for up to 4 days.
Nutrition
- Serving Size: 1 slice (assuming 12 slices)
- Calories: 306 kcal
- Sugar: 40 g
- Sodium: 68 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.4 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 55 mg
