Pumpkin Spice Latte Cake

Indulge in Pumpkin Spice Latte Cake, a delightful dessert that combines the essence of a classic coffee drink into a spiced treat perfect for gatherings.

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Course: Dessert

Cuisine: American

Keyword: autumn dessert, coffee cake, Fall Baking, layered cake, pumpkin cake, Pumpkin Spice Latte Cake

Prep Time: 15

Cook Time: 1

Cooling Time: 15

Total Time: 1 15

Servings: slices

Calories: 405kcal

Equipment

Oven
Mixing bowls
Whisk
Cake Tins
mixer

Ingredients

For the Cake

300 g Self-raising flour This helps the cake rise beautifully, providing lightness and texture.
2 tablespoon Pumpkin spice mix Adds that signature autumn flavor, making your cake unmistakably delicious.
300 ml Vegetable oil Keeps the cake moist and tender, giving it a rich mouthfeel.
3 large Eggs Ensures even mixing and helps create a fluffy cake.
2 teaspoon Vanilla extract Elevates the flavor, adding warmth and richness to the cake.
300 g Light brown sugar Imparts a subtle caramel flavor while sweetening your batter.
250 g Canned pumpkin puree Provides moisture and enhances the pumpkin flavor.
1 tablespoon Instant coffee granules Intensifies the flavor profile and complements the pumpkin spices.

For the Frosting

200 g Unsalted butter Creates a rich and creamy base for a luscious frosting.
400 g Icing sugar Sweetens the frosting and gives it a smooth texture.
200 g Full-fat cream cheese Adds tanginess and ensures a creamy, decadent frosting.

Instructions

Cake Instructions

Preheat your oven to 160° fan / 180° conventional and prepare two 7-inch round cake tins.
In a large mixing bowl, stir together self-raising flour and pumpkin spice mix until well combined.
In a separate bowl, whisk together vegetable oil, eggs, vanilla extract, and light brown sugar until smooth, then fold in canned pumpkin puree.
Pour the wet mixture into the bowl with the dry ingredients and gently combine until just blended.
Divide the batter evenly between the prepared cake tins and bake for 45-50 minutes.
Dissolve instant coffee granules in boiling water and set in the fridge to cool.
Beat unsalted butter until soft and pale, then gradually add icing sugar, mixing until smooth; fold in cooled coffee mixture.
Gently fold in cold cream cheese into your buttercream frosting until smooth.
Assemble the cake by placing one cooled layer on your serving stand and spreading half of the frosting on top.
Spread the remaining frosting over the top of the cake and decorate as desired.

Notes

Perfectly measure ingredients and allow cakes to cool properly before transferring them. Refrigerate frosting if too soft.

Nutrition