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Pumpkin Spice Latte Cake

Embrace Fall with Our Pumpkin Spice Latte Cake

Fall in Love with the Pumpkin Spice Latte Cake

There's nothing quite like the comforting flavors of pumpkin spice and espresso combined in a delightful cake. This Pumpkin Spice Latte Cake is perfect for those cozy fall days when you crave something sweet with a touch of warmth. Whether you're a fan of pumpkin spice lattes or just love the rich flavors of autumn, this cake will surely become a favorite in your baking repertoire.

The Perfect Balance of Spices

This cake brings together the warm spices of cinnamon, nutmeg, cloves, and ginger, harmonizing perfectly with the bold flavor of espresso. Each bite gives you a taste of fall, complemented by a creamy, subtly sweet cream cheese frosting. It's a symphony of flavors that dance beautifully together, reminiscent of your favorite coffee shop's seasonal offering.

Why You'll Love This Recipe

  • Easy to Make: With straightforward steps and readily available ingredients, you can whip up this cake in no time.
  • Perfect for Gatherings: This cake is a hit at family gatherings, holiday dinners, or even as a cozy treat for yourself.
  • A Taste of Fall: Infused with pumpkin spice and espresso, this cake embodies the essence of the season.

Get ready to impress your friends and family with this Pumpkin Spice Latte Cake. It's not just a dessert; it's an experience.

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/4 cup strong brewed espresso, cooled
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk (optional for consistency)

Мethod of preparation

1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. 2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until well combined. 3. In another mixing bowl, beat together the pumpkin puree, vegetable oil, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the espresso and vanilla extract. 4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter. 5. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. 6. While the cake is baking, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until light and creamy. Gradually add the powdered sugar, one cup at a time, mixing well between each addition. Stir in the vanilla extract. If the frosting is too thick, add milk a tablespoon at a time until you reach the desired consistency. 7. Allow the cake to cool completely in the pan on a wire rack before frosting. Once cooled, spread the cream cheese frosting evenly over the top of the cake. 8. For an extra touch, dust the frosted cake with a light sprinkle of ground cinnamon or espresso powder before serving.

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