Pumpkin Spice Latte Cake
Capture the cozy flavors of fall with this Pumpkin Spice Latte Cake, a dessert that combines the heartwarming essence of pumpkin spice with the bold richness of coffee. Each layer is moist and tender, bursting with fragrant spices like cinnamon, ginger, and nutmeg, while a touch of brewed espresso adds a sophisticated depth. Topped with a luscious cream cheese frosting, this cake is the epitome of seasonal indulgence and perfect for holiday gatherings or a cozy treat on a crisp autumn day. Easy to make with simple ingredients, this cake is as stunning as it is delicious—don't forget the sprinkle of cinnamon on top for a café-worthy finish!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cup pumpkin puree
- 0.75 cups granulated sugar
- 0.75 cups brown sugar
- 0.5 cups vegetable oil
- 0.5 cups espresso or strong brewed coffee, cooled
- 3 large eggs
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, softened
- 0.5 cups butter, softened
- 4 cups powdered sugar
- 2 tablespoons milk
- 0.25 teaspoons ground cinnamon (for frosting, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, cooled espresso, eggs, and vanilla extract until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully remove them and let them cool completely on a wire rack.
While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the milk and ground cinnamon (if using), and beat until the frosting is smooth and fluffy.
Once the cakes are completely cool, spread a generous layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the entire cake.
Optional: Sprinkle a pinch of cinnamon or pumpkin spice on top for a decorative finish.
Slice and serve your Pumpkin Spice Latte Cake, and enjoy!
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 347 mg | 15% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 68.9 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 166 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
