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Pumpkin Spice Latte Cake
Dessert

Pumpkin Spice Latte Cake

1 h 30 minServes 12Nutri-Score D€€
from @inbloombakery32 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • all-purpose flourGrains250 g
  • baking powderPantry8 g
  • baking sodaPantry3 g
  • pumpkin pie spiceSpices8 g
  • saltSpices3 g
  • pumpkin puree (canned, at room temperature)Produce425 g
  • brown sugar (packed)Pantry200 g
  • granulated sugarPantry100 g
  • vegetable oilPantry120 ml
  • eggs (at room temperature)Dairy3 pieces
  • vanilla extractPantry10 ml
  • espresso (brewed, hot, for soaking)Beverages120 ml
  • milk (for soaking)Dairy60 ml
  • sweetened condensed milk (for soaking)Dairy60 ml
  • cream cheese (softened)Dairy250 g
  • butter (softened)Dairy115 g
  • powdered sugar (sifted)Pantry300 g
  • espresso powder (dissolved in a little water)Pantry6 g

per serving

Nutrition

337kcal

Carbs
53 g
Proteins
4 g
Fat
12 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Whisk
  • Cake pan ×2
  • Oven
  • Cooling rack
  • Hand mixer
  • Spatula

step by step

Method

  1. Preheat and prepare the pans

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

  2. Mix the dry ingredients

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

  3. Whisk the wet ingredients

    • Whisk the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs and vanilla extract until smooth.
    Step 3

  4. Make the batter

    • Fold the dry ingredients into the wet ingredients until just combined and no streaks of flour remain.
    Step 4

  5. Bake the cakes

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

  6. Cool the cakes

    • Let the cakes cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely.
    Step 6

  7. Soak the layers

    • Stir the hot espresso, milk and sweetened condensed milk together.
    • Brush the mixture generously over the cooled cake layers until absorbed.
    Step 7

  8. 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.
    Step 8

  9. Frost and assemble

    • Spread frosting over the first layer, top with the second layer and cover the whole cake with the remaining frosting.
    • Smooth the top and sides with a spatula.
    Step 9

  10. Chill and serve

    • Chill the cake so the frosting sets, then slice and serve.
    Step 10
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