Pumpkin Spice Latte Cake
Celebrate the cozy flavors of fall with this delicious Pumpkin Spice Latte Cake, perfectly combining warm spices, pumpkin, and coffee for a crowd-pleasing dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ½ cup buttermilk (or milk mixed with vinegar)
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup brewed and cooled coffee (or espresso)
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- For the Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them or lining them with parchment paper.
- Combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt in a mixing bowl. Set aside.
- Beat together the granulated sugar, brown sugar, pumpkin puree, buttermilk, vegetable oil, eggs, vanilla extract, and cooled coffee in a separate large bowl until well blended.
- Gradually add the dry ingredient mixture to the pumpkin mixture. Mix until just combined; a few lumps are okay.
- Divide the batter evenly between the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes cool, make your frosting choice. For cream cheese frosting, beat softened cream cheese and butter until smooth, then slowly add powdered sugar and vanilla until creamy. For whipped cream, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Once the cakes are completely cool, frost the top of one layer and place the second layer on top. Spread frosting over the top and sides of the cake. Decorate with additional spices or coffee beans if desired.
Notes
Store leftover cake in an airtight container in the fridge for up to 5 days. Can also be frozen for up to 3 months.