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Pumpkin Spice Latte Cake Recipe

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★★★★★

4.2 from 53 reviews

This Pumpkin Spice Latte Cake is a moist, flavorful treat combining warm pumpkin spice flavors with a rich coffee-infused cream cheese frosting. Perfect for autumn celebrations or any time you crave a cozy, spiced dessert, this cake features layers of tender pumpkin spice sponge paired with a smooth and creamy coffee frosting.

Ingredients

Scale

For the Pumpkin Spice Cake

  • 300 g Self-raising flour
  • 2 tbsp Pumpkin spice mix
  • 300 ml Vegetable oil
  • 3 large Eggs (room temperature)
  • 2 tsp Vanilla extract
  • 300 g Light brown sugar
  • 250 g Canned pumpkin puree

For the Coffee Cream Cheese Frosting

  • 1 tbsp Instant coffee granules
  • 0.5 tbsp Boiling water
  • 200 g Unsalted butter (soft at room temperature)
  • 400 g Icing sugar
  • 200 g Full-fat cream cheese (cold from the fridge)

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 160° C fan / 180° C conventional and grease and line two 7-inch round cake tins with baking paper. In a large bowl, stir together the self-raising flour and pumpkin spice mix to evenly distribute the spices.
  2. Mix Wet Ingredients: In a separate bowl, whisk the vegetable oil, room temperature eggs, vanilla extract, and light brown sugar until the mixture is well combined. Then whisk in the canned pumpkin puree, ensuring a smooth consistency.
  3. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and whisk together until just combined, forming the pumpkin spice cake batter.
  4. Bake the Cake: Divide the batter evenly between the prepared cake tins. Bake in the preheated oven for 45-50 minutes, or until the cakes have risen, are golden in color, and spring back lightly when pressed in the center. Allow the cakes to cool in the tins for 15 minutes before turning them out onto wire racks to cool completely.
  5. Make the Coffee Base: Dissolve the instant coffee granules in 0.5 tablespoons of boiling water. Place this coffee mixture in the fridge to cool for about 10 minutes before using in the frosting.
  6. Prepare the Frosting: Beat the softened unsalted butter until pale and fluffy. Gradually add the icing sugar in two stages, beating well until smooth. Fold in the cooled coffee liquid gently.
  7. Add Cream Cheese: Carefully fold in the cold full-fat cream cheese to the buttercream mixture to create a smooth and creamy coffee cream cheese frosting. Avoid overmixing to prevent the frosting from becoming runny. If it appears too thin, refrigerate for 30 minutes to firm up.
  8. Assemble the Cake: Place one layer of the cooled pumpkin spice cake on a cake stand or plate. Spread half of the coffee cream cheese frosting evenly over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting.
  9. Decorate and Serve: Add any additional decorations you prefer, such as cinnamon dusting, pumpkin seeds, or a drizzle of caramel syrup, then slice and serve.

Notes

  • Use room temperature eggs for a better emulsion and structure of the cake batter.
  • Ensure the pumpkin puree is well drained if it is too watery to avoid a soggy cake.
  • If you prefer stronger coffee flavor, increase the instant coffee granules to 1.5 tablespoons.
  • To achieve a lighter frosting, beat the butter thoroughly before adding icing sugar.
  • Store the assembled cake in the refrigerator and bring to room temperature before serving for the best texture.

Keywords: Pumpkin Spice Cake, Coffee Cream Cheese Frosting, Autumn Cake, Pumpkin Cake, Spiced Cake

Find it online: https://epicrecipebox.com/pumpkin-spice-latte-cake-recipe/