Pumpkin Spice Latte Cake
Pumpkin Spice Latte Cake is a delightful dessert that embodies the essence of fall with its rich pumpkin flavor, warm spices, and creamy espresso-infused frosting. This easy-to-make cake is perfect for cozy gatherings or as a comforting treat at home. Each slice offers a moist texture and an irresistible aroma that brings sweet memories to life. Indulge in this seasonal favorite that’s sure to impress family and friends!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup pumpkin puree
- 3 large eggs
- ½ cup unsalted butter (melted)
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon pumpkin spice blend (cinnamon, nutmeg, ginger, cloves)
- ½ teaspoon salt
- ½ cup unsalted butter (softened) for frosting
- 3 cups powdered sugar for frosting
- 2 tablespoons espresso powder for frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans and line with parchment paper.
- In a bowl, whisk together the flour, sugar, pumpkin spice blend, baking powder, and salt.
- In another bowl, mix the pumpkin puree, eggs, melted butter, and vanilla until well combined.
- Gradually add the wet ingredients to the dry ingredients; stir until just combined.
- Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Once cooled, frost with espresso-infused buttercream.
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: To enhance flavor, consider adding chocolate chips or nuts to the batter. For a gluten-free version, substitute all-purpose flour with a gluten-free blend. Store leftovers in an airtight container in the fridge for up to five days.