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Pumpkin Spice Latte Cake
Dessert

Pumpkin Spice Latte Cake

1 h 30Pour 12Nutri-Score D€€
par @inbloombakery60 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • all-purpose flour (sifted)Épicerie250 g
  • baking powderÉpicerie10 g
  • baking sodaÉpicerie3 g
  • pumpkin pie spiceÉpices8 g
  • saltÉpices3 g
  • pumpkin purée (at room temperature)Fruits et légumes250 g
  • vegetable oilÉpicerie120 ml
  • brown sugar (packed)Épicerie150 g
  • granulated sugarÉpicerie100 g
  • eggs (at room temperature)Produits laitiers3 morceaux
  • vanilla extractÉpicerie10 ml
  • milk (at room temperature)Produits laitiers120 ml
  • espresso (brewed, cooled)Boissons60 ml
  • cream cheese (softened)Produits laitiers250 g
  • butter (softened)Produits laitiers115 g
  • powdered sugar (sifted)Épicerie300 g
  • espresso powder (dissolved in a little water)Épicerie5 g

par portion

Nutrition

306kcal

Glucides
40 g
Protéines
4 g
Lipides
15 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Fouet
  • Moule à gâteau ×2
  • Batteur électrique
  • Grille de refroidissement
  • Pinceau de cuisine
  • Spatule

pas à pas

Préparation

  1. Preheat and prepare the pans

    • Preheat the oven to 175 °C.
    • Grease and line the cake pans with baking paper.
    Étape 1

  2. Mix the dry ingredients

    • Whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt in a bowl.
    Étape 2

  3. Whisk the wet ingredients

    • Whisk the pumpkin purée, vegetable oil, brown sugar and granulated sugar until smooth.
    • Whisk in the eggs one at a time, then the vanilla extract and milk.
    Étape 3

  4. Combine the batter

    • Fold the dry ingredients into the wet ingredients until just combined.
    • Stir in the cooled espresso until the batter is smooth.
    Étape 4

  5. Bake the cakes

    • Divide the batter evenly between the prepared pans.
    • Bake until a skewer inserted in the centre comes out clean.
    Étape 5

  6. Cool and soak

    • Let the cakes cool in the pans for 10 minutes, then turn out onto a cooling rack.
    • Brush the warm cake layers with the sweet spiced espresso milk and let cool completely.
    Étape 6

  7. Make the espresso cream cheese frosting

    • Beat the cream cheese and butter until smooth and creamy.
    • Add the powdered sugar and dissolved espresso powder and beat until light and fluffy.
    Étape 7

  8. Frost the cake

    • Place one cake layer on a plate and spread over some frosting.
    • Top with the second layer and cover the whole cake with the remaining frosting.
    Étape 8
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