Description
Soft, spiced, and infused with coffee, this Pumpkin Spice Latte Cake is the ultimate fall dessert. Moist layers of pumpkin cake meet warm spices and a hint of espresso, topped with a luscious cream cheese frosting. Perfect for cozy gatherings or an afternoon treat with coffee!
Ingredients
Scale
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For the cake:
- 2 ½ cups (315g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar
- 1 cup (240ml) pumpkin purée
- ½ cup (120ml) vegetable oil
- ½ cup (120ml) brewed coffee or espresso
- 3 large eggs
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp salt
- 1 tsp vanilla extract
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For the cream cheese frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch (20cm) cake pans with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- Prepare wet ingredients: In another bowl, whisk pumpkin purée, sugars, eggs, oil, coffee, and vanilla until smooth.
- Combine: Gradually add dry ingredients to wet, mixing gently until no lumps remain.
- Bake: Divide batter between the cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Cool: Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
- Make frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, mixing until fluffy.
- Assemble: Spread frosting between cake layers and on top. Optionally, sprinkle with cinnamon or drizzle caramel sauce.
- Prep Time: 15 min
- Cook Time: 30 min