Pumpkin Spice Latte Cake
A moist pumpkin cake infused with espresso and warm pumpkin-spice flavors, topped with an espresso cream cheese frosting — a dessert version of your favorite PSL.
Equipment
- 9-inch round cake pans or 9×13 inch pan
- Mixer (hand or stand)
- Parchment Paper
- Wire Rack
Ingrédients
Pumpkin Spice Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1 cup granulated sugar
- ½ cup light brown sugar (packed)
- 1 cup vegetable oil (or melted coconut oil)
- 4 large eggs room temperature
- 1 can (15 oz / 425 g) pure pumpkin puree (not pie filling)
- 2 tablespoons instant espresso powder (dissolved in 2 Tbsp hot water)
- 2 teaspoons vanilla extract
Espresso Cream Cheese Frosting
- 8 oz cream cheese softened to room temperature
- ½ cup unsalted butter softened
- 4 cups powdered sugar sifted
- 2 tablespoons instant espresso powder (dissolved in 1 Tbsp hot water, cooled)
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy cream or milk as needed
- Pinch of salt
Decoration (Optional)
- Whipped cream for topping
- Cinnamon sticks for garnish
- Ground cinnamon (for dusting)
- Caramel drizzle
- Crushed pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round pans (or a 9×13 sheet) and line bottoms with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and all the spices (cinnamon, ginger, nutmeg, cloves, allspice).
- In another bowl, whisk sugars and oil until combined. Add eggs one at a time, whisking well after each.
- Add pumpkin puree, dissolved espresso, and vanilla to the wet mixture and mix until smooth.
- Fold the dry ingredients into the wet mixture in three additions, mixing just until no dry streaks remain (don’t overmix).
- Divide batter between pans or pour into sheet pan and bake: • Two 9" rounds: 28-32 min • 9×13 sheet: 35-40 min • Cupcakes: 18-22 min Use toothpick test (few moist crumbs) to check doneness.
- Let cakes cool in pans for 15 minutes, then turn out onto wire racks to cool completely before frosting.
- To make frosting: beat cream cheese and butter until light and fluffy. Add powdered sugar gradually, then espresso, vanilla, salt. Adjust consistency with cream or more sugar.
- Assemble the cake: place one layer down, spread frosting, top with second layer. Apply a crumb coat, chill 15-20 minutes, then finish frosting. Decorate with whipped cream, caramel, dusted cinnamon, nuts, etc.
Notes
Cake stays moist due to the pumpkin. Store at room temperature (if < 70°F) for up to 24 h, or refrigerate in an airtight container up to 5 days. Layers (unfrosted) can be frozen for up to 3 months; thaw overnight before frosting. You can adapt to a 3-layer 8" cake, cupcakes, or sheet cake. Also possible to make vegan or gluten-free substitutions. :contentReference[oaicite:0]{index=0}
