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Pumpkin Spice Latte Cake

Pumpkin Spice Latte Cake: Your New Fall Indulgence!

Pumpkin Spice Latte Cake combines the essence of fall with a moist pumpkin base and espresso buttercream frosting, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Ensure proper measurement to avoid density.
  • 1 teaspoon baking soda Leavening agent for a light, fluffy texture.
  • 1 teaspoon kosher salt Enhances flavor.
  • 2 teaspoons cinnamon Adds warmth and sweetness.
  • 1 teaspoon ground ginger Adds spice and earthiness.
  • 1 teaspoon ground nutmeg Enhances the aromatic profile.
  • 0.5 teaspoon ground cloves Provides depth with warm flavor.
  • 1 cup dark brown sugar Adds moisture and richness.
  • 1 cup pumpkin puree Main flavor component; use 100% pumpkin.
  • 0.5 cup vegetable oil Keeps the cake moist.
  • 1 cup sour cream Adds tanginess; plain yogurt can substitute.
  • 3 large eggs Use room temperature for best results.
  • 1 teaspoon vanilla extract Enhances overall flavor.
For the Frosting
  • 0.5 cup salted butter Base for the frosting.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 2 tablespoons espresso powder Provides coffee flavor.
  • 4 cups powdered sugar Sweetens the frosting.
  • 2 tablespoons heavy cream Adds creaminess.

Equipment

  • 8-inch cake pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • Electric Mixer
  • Wire Rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease an 8-inch cake pan. Line the bottom with parchment paper.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In a large bowl, beat together the eggs, sour cream, vegetable oil, pumpkin puree, and brown sugar until smooth. Stir in vanilla.
  4. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
  5. Pour the batter into the prepared pan and bake for 27-30 minutes until a toothpick comes out clean.
  6. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  7. Beat the butter until smooth, then add vanilla and espresso powder, mixing until combined.
  8. Gradually mix in powdered sugar and heavy cream until fluffy. Frost the cooled cake.
  9. Slice and serve with coffee or tea.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 56gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Ensure ingredients are at room temperature for better mixing. Use parchment paper for easy cake removal.

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