This Pumpkin Spice Latte Cake combines the warm flavors of pumpkin, cinnamon, and espresso, making it the perfect treat for autumn. With its moist texture and rich pumpkin flavor, this cake is topped with a creamy espresso-infused frosting that adds just the right amount of coffee kick. It's a delightful dessert that echoes the flavors of your favorite seasonal latte, making it ideal for cozy gatherings or an afternoon snack. Plus, it’s easy to make and sure to impress!
Why You’ll Love This:
You’ll love this cake for its moist texture and the delicious blend of fall spices. The espresso powder brings out a subtle coffee flavor that pairs beautifully with the sweetness of the pumpkin and warm spices. Topped with a smooth, creamy espresso cream cheese frosting, this cake offers a perfect balance of flavors. Whether you’re a fan of pumpkin spice lattes or simply looking for a comforting fall dessert, this cake is sure to become a favorite.
Perfect Occasion:
This Pumpkin Spice Latte Cake is perfect for any fall gathering, holiday celebration, or even as a cozy dessert to enjoy with a warm cup of coffee or tea. It’s great for weekend baking or as a treat to bring to potlucks or family get-togethers. The combination of pumpkin and coffee makes it a delightful option for Thanksgiving or Halloween parties.
Decoration Tips:
For an extra special touch, dust the top of the cake with a bit of cinnamon or pumpkin pie spice just before serving. You can also add a few coffee beans or drizzle caramel sauce over the top for added flavor and presentation. If you’re feeling creative, pipe a few decorative swirls of frosting around the edges or sprinkle the top with crushed pecans for extra texture.
Ingredients:
For the Cake:
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 1/4 tsp baking powder
- 2 tsp instant espresso powder
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup extra virgin olive oil
- 1/2 cup pumpkin purée
- 1/4 cup granulated sugar
- 1/2 cup coconut sugar
For the Espresso Cream Frosting:
- 8 oz cream cheese (cold)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 tsp instant espresso powder (dissolved in 2 tsp hot water)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 7x7 inch baking pan with parchment paper.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, cinnamon, pumpkin pie spice, salt, baking soda, and baking powder. Set aside.
- Mix the Wet Ingredients:
- In a large bowl, combine the olive oil, granulated sugar, and coconut sugar. Using a stand mixer, beat on medium speed until well incorporated.
- Add the eggs and vanilla extract to the mixture and continue mixing until smooth.
- Incorporate the Pumpkin and Milk:
- Add the pumpkin purée and milk to the wet ingredients and mix on low speed until everything is well combined.
- Combine Wet and Dry Ingredients:
- Sift the dry ingredients into the wet mixture. Gently fold the batter together with a spatula until no large clumps remain. Be careful not to overmix.
- Bake the Cake:
- Pour the batter into the prepared pan and smooth out the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool completely before applying the frosting.
- Prepare the Espresso Cream Frosting:
- In a bowl, add the cold cream cheese, powdered sugar, vanilla extract, and dissolved espresso powder.
- Using a stand mixer, beat on medium-high speed until the frosting is smooth and fluffy.
- Frost the Cake:
- Once the cake has cooled, spread the espresso cream frosting evenly over the top.
Enjoy your Pumpkin Spice Latte Cake with its creamy espresso frosting – a perfect fall dessert!