Description
This Pumpkin Spice Latte Cake combines the warm, cozy flavors of pumpkin and pumpkin pie spice with the rich, bold essence of espresso in a moist, tender cake. Topped with a smooth espresso-infused buttercream frosting, this cake is perfect for fall gatherings or anytime you crave the quintessential fall coffeehouse treat in dessert form.
Ingredients
Units
Scale
Cake:
- 1 cup plus 2 tablespoons all purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 cup canned pumpkin puree, not pumpkin pie filling
- 1/3 cup light brown sugar
- 2/3 cup granulated sugar
- 1/4 cup sour cream or plain yogurt, not nonfat
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Frosting:
- 10 tablespoons unsalted butter, softened to cool room temperature
- 2 1/2 cups powdered sugar
- 2 teaspoons milk, plus more if needed
- 2 teaspoons espresso powder, adjust to taste
- 3/4 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C) with the rack positioned in the center. In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon until thoroughly combined. Set this dry mixture aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the canned pumpkin puree, light brown sugar, granulated sugar, sour cream (or plain yogurt), vegetable oil, eggs, and vanilla extract until smooth and well incorporated.
- Combine Wet and Dry Mixtures: Add the dry flour mixture to the wet ingredients and whisk gently until just combined to avoid overmixing. Tap excess batter off the whisk and use a rubber or silicone spatula to fold the batter a few times, scraping the sides and bottom of the bowl to ensure all ingredients are combined.
- Prepare Baking Pan and Bake: Grease a 9×9 inch square baking pan lightly with butter or non-stick spray. Pour the batter into the pan and gently tap it on the countertop a couple of times to release any trapped air bubbles. Bake in the preheated oven for 22 to 26 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Remove the cake from the oven and place the baking pan on a wire rack. Allow the cake to cool completely before frosting to ensure the frosting doesn’t melt.
- Prepare Frosting: Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened unsalted butter on medium speed until it becomes smooth and creamy. Gradually add powdered sugar one cup at a time, beating well after each addition. Add in the milk, espresso powder, and vanilla extract, then increase the mixer speed to high and beat for one full minute. Adjust the frosting consistency by adding more powdered sugar to thicken or a little more milk to thin, as desired.
- Frost the Cake: Spread the prepared espresso frosting evenly over the top of the completely cooled cake using an offset spatula or knife.
Notes
- Espresso Powder: Espresso powder or instant espresso consists of finely ground coffee crystals with a strong and concentrated coffee flavor. It is commonly available at most grocery stores near the coffee or baking aisles, or online. Adjust amount to taste for stronger or milder coffee flavor.
- Flavor Alternatives: If you prefer to avoid coffee flavor, substitute 2 teaspoons of espresso powder with 1 teaspoon cinnamon or pumpkin pie spice to maintain warm spice notes.
- Serving Suggestions: Serve this cake chilled or at room temperature. It tastes best within 2 days of preparation.
- Storage: Store the cake at a cool room temperature for up to 2 days, or refrigerate for up to 4 days to maintain freshness.
Nutrition
- Serving Size: 1 slice (assuming 12 slices)
- Calories: 306 kcal
- Sugar: 40 g
- Sodium: 68 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.4 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 55 mg
