Embrace Fall with Our Pumpkin Spice Latte Cake

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.