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Irresistible Pumpkin Spice Latte Cake

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A delightful cake that combines the flavors of pumpkin spice and coffee, perfect for autumn gatherings.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated white sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk, room temperature
  • 1 cup canned pumpkin puree, room temperature
  • 1 cup espresso or strong coffee
  • 1/2 cup whole milk
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter, softened (for frosting)
  • 8 oz cream cheese, cold
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • 2 tablespoons instant espresso powder
  • 1 teaspoon pumpkin pie spice (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare two 9-inch round cake pans by greasing and flouring them.
  3. Mix the flour, pumpkin pie spice, baking powder, baking soda, and salt in a large mixing bowl.
  4. Cream the softened butter and granulated sugar together until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Stir in the canned pumpkin puree and vanilla extract until just combined.
  7. Combine the dry ingredients with the wet ingredients, alternating with the buttermilk and coffee. Fold gently.
  8. Divide the batter evenly between the prepared cake pans.
  9. Bake for 25–30 minutes or until a toothpick comes out clean.
  10. Cool the cakes in the pans for about 10 minutes before transferring them to wire racks to cool completely.
  11. Make the frosting by beating softened butter and cream cheese until smooth, then gradually add powdered sugar, espresso powder, and vanilla extract.
  12. Frost the cooled cakes, layering frosting between the two layers and on the top and sides.
  13. Add pumpkin pie spice on top as a finishing touch.

Notes

For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. For dairy-free, use coconut milk and vegan butter.

Nutrition

Keywords: pumpkin, cake, latte, fall, autumn, dessert

Find it online: https://sprinklespoon.com/one-bowl-pumpkin-spice-latte-cake-45-minutes/