Pumpkin Spice Latte Cake
A warm and delightful cake infused with pumpkin and traditional spices, topped with creamy espresso-flavored frosting.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup brewed espresso or strong coffee
Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon espresso powder (optional) For an extra coffee flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
- In a bowl, mix together the flour, baking powder, baking soda, spices, and salt.
- In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool completely.
Frosting
- In a separate bowl, beat the cream cheese and butter until creamy.
- Gradually add the powdered sugar and espresso powder (if using) and beat until smooth.
Assembly
- Once the cake is cool, poke holes throughout the cake and slowly pour the brewed espresso over it to soak.
- Spread the cream cheese frosting over the top of the cake.
- Serve and enjoy!
Notes
For best results, don’t overmix the batter. Ensure room temperature ingredients for a creamy batter. Store well to keep moist.