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Pumpkin Spice Latte Cake

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This Pumpkin Spice Latte Cake is a delightful blend of pumpkin, spices, and a hint of espresso, perfect for autumn gatherings. With its moist texture and creamy frosting, it’s sure to be a hit at any occasion.

Ingredients

Scale
  • 2 1/4 cups (281 g) all-purpose flour, sifted and measured
  • 1 tbsp pumpkin pie spice
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 10 tbsp (140 g) unsalted butter, softened
  • 1 1/2 cups (300 g) white sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (120 ml) buttermilk, room temperature
  • 1 cup (244 g) pumpkin puree, room temperature
  • 1/4 cup (60 ml) espresso or strong coffee
  • 1/3 cup (80 ml) whole milk
  • 1/2 cup (150 g) sweetened condensed milk
  • 1/4 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 cup (224 g) unsalted butter, softened
  • 8 oz (226 g) cream cheese, cold
  • 2 cups (260 g) powdered sugar
  • 1 1/2 tsp vanilla extract
  • 2 tsp instant espresso powder
  • 1 1/2 tsp pumpkin pie spice

Instructions

  1. Preheat the oven to 175 °C (350 °F). Grease two 9-inch cake pans and line the bottoms with parchment paper to prevent sticking.
  2. In a large bowl, mix the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt well. These dry ingredients will form the base for your cake.
  3. In a separate bowl, cream the softened butter and sugar with a hand mixer on medium speed until the mixture is light and fluffy (about 3-4 minutes).
  4. Add the eggs one at a time, mixing well until fully incorporated. Don't forget to scrape down the sides of the bowl!
  5. Now add the vanilla extract, pumpkin puree, and buttermilk, and mix everything well.
  6. Gradually add the dry mixture to the wet mixture, stirring only until everything is well combined. Do not overmix the batter to ensure a tender cake.
  7. Evenly distribute the batter between the prepared cake pans and smooth the tops with a spatula. Bake the cakes for 30-38 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Meanwhile, prepare the espresso cream cheese frosting: beat the cold cream cheese with the softened butter in a large bowl until creamy. Add the powdered sugar, vanilla extract, instant espresso powder, and pumpkin pie spice, and mix until the mixture is nice and creamy.
  10. Once the cakes are completely cooled, place one cake layer on a serving plate. Soak it evenly with the espresso and then cover it with a layer of frosting.
  11. Carefully place the second cake layer on top of the frosting and repeat the process until the entire cake is covered with frosting. Use the remaining frosting for decoration.
  12. Let the cake sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Nutrition

Keywords: Make sure to bring all ingredients to room temperature before starting to bake for an even batter mix and better volume. Avoid overmixing the batter as this can lead to a dense cake. For best results, the cream cheese frosting should be cold to achieve the perfect consistency when whipped.

Find it online: https://tastelle.com/kurbisgewurz-latte-kuchen/