Description
Enjoy your favorite fall drink transformed into a delicious cake. This Pumpkin Spice Latte Cake is moist, flavorful, and perfect for autumn.
Ingredients
Scale
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 0.5 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup strong brewed coffee, cooled
- For the Frosting:
- 8 oz cream cheese, softened
- 0.5 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- 1 teaspoon instant espresso powder (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a separate bowl, whisk together the pumpkin puree, vegetable oil, buttermilk, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gradually stir in the cooled coffee until the batter is smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, mixing until well combined.
- Stir in the vanilla extract and milk, one tablespoon at a time, until the frosting reaches your desired consistency. If using, mix in the instant espresso powder.
- Once the cakes are completely cooled, frost the cake, layering and covering the sides.
Notes
- For an extra coffee flavor, you can add 1 teaspoon of instant espresso powder to the cake batter along with the dry ingredients.
- Ensure your pumpkin puree is not pumpkin pie filling.
- Buttermilk can be substituted with milk mixed with 1 tablespoon of lemon juice or white vinegar, let sit for 5 minutes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 400-450
- Sugar: Approx. 45-55g
- Sodium: Approx. 200-250mg
- Fat: Approx. 20-25g
- Saturated Fat: Approx. 8-10g
- Unsaturated Fat: Approx. 12-15g
- Trans Fat: 0g
- Carbohydrates: Approx. 55-65g
- Fiber: Approx. 1-2g
- Protein: Approx. 3-5g
- Cholesterol: Approx. 50-60mg