Skip to content
Menu
Pumpkin Spice Latte Cake
Dessert

Pumpkin Spice Latte Cake

1 h 30 minServes 12Nutri-Score D€€
from @inbloombakery59 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • all-purpose flour (sifted)Pantry250 g
  • baking powderPantry10 g
  • baking sodaPantry3 g
  • pumpkin pie spiceSpices8 g
  • saltSpices3 g
  • pumpkin purée (at room temperature)Produce250 g
  • vegetable oilPantry120 ml
  • brown sugar (packed)Pantry150 g
  • granulated sugarPantry100 g
  • eggs (at room temperature)Dairy3 pieces
  • vanilla extractPantry10 ml
  • milk (at room temperature)Dairy120 ml
  • espresso (brewed, cooled)Beverages60 ml
  • cream cheese (softened)Dairy250 g
  • butter (softened)Dairy115 g
  • powdered sugar (sifted)Pantry300 g
  • espresso powder (dissolved in a little water)Pantry5 g

per serving

Nutrition

306kcal

Carbs
40 g
Proteins
4 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Whisk
  • Cake pan ×2
  • Hand mixer
  • Cooling rack
  • Pastry brush
  • 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 purée, vegetable oil, brown sugar and granulated sugar until smooth.
    • Whisk in the eggs one at a time, then the vanilla extract and milk.
    Step 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.
    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 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.
    Step 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.
    Step 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.
    Step 8
Get Mezze