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Pumpkin Spice Latte Cake
Dessert

Pumpkin Spice Latte Cake

1 u 30 minVoor 12Nutri-Score D€€
van @inbloombakery60 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

12 personen
  • all-purpose flour (sifted)Voorraadkast250 g
  • baking powderVoorraadkast10 g
  • baking sodaVoorraadkast3 g
  • pumpkin pie spiceKruiden en specerijen8 g
  • saltKruiden en specerijen3 g
  • pumpkin purée (at room temperature)Groente en fruit250 g
  • vegetable oilVoorraadkast120 ml
  • brown sugar (packed)Voorraadkast150 g
  • granulated sugarVoorraadkast100 g
  • eggs (at room temperature)Zuivel3 stukken
  • vanilla extractVoorraadkast10 ml
  • milk (at room temperature)Zuivel120 ml
  • espresso (brewed, cooled)Dranken60 ml
  • cream cheese (softened)Zuivel250 g
  • butter (softened)Zuivel115 g
  • powdered sugar (sifted)Voorraadkast300 g
  • espresso powder (dissolved in a little water)Voorraadkast5 g

per portie

Voedingswaarden

306kcal

Koolhydraten
40 g
Eiwitten
4 g
Vetten
15 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×2
  • Garde
  • Taartvorm ×2
  • Handmixer
  • Afkoelrooster
  • Bakkwast
  • Spatel

stap voor stap

Bereiding

  1. Preheat and prepare the pans

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

  2. Mix the dry ingredients

    • Whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt in a bowl.
    Stap 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.
    Stap 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.
    Stap 4

  5. Bake the cakes

    • Divide the batter evenly between the prepared pans.
    • Bake until a skewer inserted in the centre comes out clean.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 8
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