Description
This Pumpkin Spice Latte Cake combines the cozy flavors of pumpkin and warming spices with a luscious espresso-infused buttercream frosting. Perfect for fall gatherings or any time you crave a seasonal treat, this moist and tender cake is easy to make and sure to impress.
Ingredients
Cake Ingredients
- 1 cup plus 2 tablespoons all purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ⅓ cup light brown sugar
- ⅔ cup granulated sugar
- ¼ cup sour cream or plain yogurt (not nonfat)
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Frosting Ingredients
- 10 tablespoons unsalted butter (softened to cool room temperature)
- 2½ cups powdered sugar
- 2 teaspoons milk (plus more, if needed)
- 2 teaspoons espresso powder (adjust to taste)
- ¾ teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position a rack in the center for even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon until well combined; set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the canned pumpkin puree, light brown sugar, granulated sugar, sour cream, vegetable oil, eggs, and vanilla extract until smooth and fully incorporated.
- Add Dry to Wet: Gradually add the flour mixture to the wet ingredients, whisking gently until just combined. Avoid overmixing to ensure a tender cake. Use a rubber or silicone spatula to scrape the sides and bottom of the bowl and fold the batter a couple of times for even consistency.
- Prepare Baking Pan: Grease a 9×9 inch square baking pan thoroughly to prevent sticking. Pour the batter into the pan and tap the pan firmly on the countertop a couple of times to release any trapped air bubbles.
- Bake the Cake: Place the pan in the preheated oven and bake for 22 to 26 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Once done, transfer the pan to a wire rack and allow the cake to cool completely.
- Make the Frosting: Using a hand mixer or stand mixer with the paddle attachment, beat the softened unsalted butter until smooth and creamy. Gradually add powdered sugar, about a cup at a time, beating well after each addition. Then add the milk, espresso powder, and vanilla extract. Beat on high speed for one full minute to achieve a light and fluffy texture. Adjust consistency by adding more powdered sugar to thicken or more milk to thin as needed.
- Frost the Cake: Spread the espresso buttercream evenly over the cooled cake using a spatula or butter knife. Serve and enjoy your Pumpkin Spice Latte Cake!
Notes
- The baking time may vary slightly depending on your oven; start checking the cake at 22 minutes.
- The espresso powder in the frosting can be adjusted to your preference; more for a stronger coffee flavor, less for subtle taste.
- If you don’t have pumpkin pie spice, use a mix of cinnamon, nutmeg, ginger, and cloves as a substitute.
- Sour cream or plain yogurt adds moisture and tang; avoid using nonfat versions to maintain richness.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Bring the cake to room temperature before serving if refrigerated for best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
