Pumpkin Spice Latte Cake

$- 2 cups all-purpose flour - 1 1/2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1 cup granulated sugar - 1 cup brown sugar, packed - 1 cup unsalted butter, softened - 4 large eggs - 1 cup canned pumpkin puree - 1/2 cup brewed espresso or strong coffee (cooled) - 1 teaspoon vanilla extract - 1/2 cup heavy cream - 1 cup powdered sugar - Extra cinnamon and nutmeg for garnish Gathering the right ingredients is key for a perfect Pumpkin Spice Latte Cake. Start with the dry ingredients. You need flour, baking powder, and baking soda. Don’t forget the spices: cinnamon, nutmeg, ginger, and cloves. These spices bring warmth and fall flavor. Next, let’s look at the wet ingredients. You’ll need both granulated and brown sugar for sweetness. Unsalted butter adds richness, while eggs help bind everything together. Pumpkin puree gives the cake its signature flavor, and brewed espresso or strong coffee adds depth. A touch of vanilla extract rounds out the taste. For the frosting, you’ll whip heavy cream and powdered sugar until fluffy. This creamy layer makes the cake extra special. Finish with a sprinkle of cinnamon and nutmeg on top for a beautiful touch. With this list of ingredients, you’re ready to create a cake that's cozy and delicious. Check out the Full Recipe for all the steps to bring your Pumpkin Spice Latte Cake to life! 1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. 2. In a medium bowl, mix the following dry ingredients: - 2 cups all-purpose flour - 1 1/2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon ground cloves 3. In a large bowl, cream together: - 1 cup granulated sugar - 1 cup brown sugar, packed - 1 cup unsalted butter, softened Mix until it is light and fluffy. 4. Add 4 large eggs, one at a time. Make sure each egg mixes in well. 5. Stir in: - 1 cup canned pumpkin puree - 1/2 cup brewed espresso or strong coffee (cooled) - 1 teaspoon vanilla extract Mix until everything combines well. 6. Gradually add the dry mix to the wet ingredients. Stir gently until just combined. 7. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes. Check if it’s done by inserting a toothpick into the center. It should come out clean. 8. Once baked, remove the cakes from the oven. Cool them in the pans for about 10 minutes. Then, transfer the cakes to wire racks to cool completely. For more detailed steps, check out the Full Recipe. - Ensuring the right oven temperature: Always preheat your oven to 350°F. An accurate temperature helps your cake rise well. Use an oven thermometer if you doubt your oven's accuracy. This simple step can make a big difference in your cake's texture. - Using room temperature ingredients: Room temperature eggs and butter mix better. They create a light and fluffy batter. Take them out of the fridge at least 30 minutes before you start baking. This small tip boosts your cake's rise and flavor. - Achieving the perfect whipped frosting: Use cold heavy cream for the best results. Whip it until soft peaks form. This takes about 3-5 minutes on medium speed. If you want a sweeter frosting, slowly add powdered sugar as you whip. - How to layer and frost the cake beautifully: Start with one cake layer on a plate. Spread a layer of frosting on top. Place the second layer on top. Frost the top and sides evenly. Use a spatula to smooth the frosting for a nice finish. - Best ways to serve and enjoy Pumpkin Spice Latte Cake: Serve this cake at room temperature. Slice it into generous pieces. It’s perfect for gatherings or a cozy night in. You can also sprinkle extra cinnamon and nutmeg on top for a festive touch. - Pairing with beverages: This cake pairs wonderfully with coffee or chai tea. The flavors in the cake match perfectly with warm drinks. You can also enjoy it with a scoop of vanilla ice cream for a delightful dessert experience. For the complete cooking guide, check out the Full Recipe. {{image_2}} You can make your Pumpkin Spice Latte Cake even more exciting. Adding chocolate chips can bring a rich flavor. Try using dark or milk chocolate for a tasty twist. If you like crunch, nuts work well too. Chopped walnuts or pecans add great texture. For those who prefer vegan options, there are easy swaps. Use plant-based butter instead of regular butter. You can replace eggs with flaxseed meal or applesauce. These changes keep the cake moist and delicious without animal products. While whipped cream frosting is a classic, you can try cream cheese frosting. It adds a tangy taste that pairs well with the spices. Simply mix cream cheese, butter, and powdered sugar for a smooth frosting. Another option is a spiced buttercream. To make it, blend butter with powdered sugar and add spices like cinnamon and nutmeg. This gives a warm flavor that fits the cake theme perfectly. For those needing gluten-free options, use a gluten-free flour blend. This swap keeps the texture light and fluffy. Just be sure to check the blend’s properties for baking. Low sugar or sugar-free options are also available. You can use a sugar substitute like erythritol or stevia. These alternatives work well without changing the cake’s taste. Now you can enjoy Pumpkin Spice Latte Cake in many ways! Check out the Full Recipe for more details. Store the Pumpkin Spice Latte Cake at room temperature for up to two days. Keep it in an airtight container to prevent it from drying out. If your kitchen is warm, refrigerate the cake. Wrap it tightly in plastic wrap and place it in the fridge. This will help maintain its moisture and flavor. For long-term storage, you can freeze the cake. First, cut it into slices for easy serving later. Wrap each slice in plastic wrap, then place them in a freezer bag. This will keep the cake fresh and prevent freezer burn. To thaw, take out a slice and let it sit at room temperature for about an hour. You can also thaw it in the fridge overnight if you plan ahead. When stored properly, the cake lasts about three days at room temperature. In the fridge, it can last up to a week. If you freeze it, the cake remains good for about three months. Just remember, the longer it sits, the more flavor it may lose. Enjoy your Pumpkin Spice Latte Cake while it’s fresh for the best taste! For the full recipe, refer to the earlier sections. How to make Pumpkin Spice Latte Cake from scratch? To make Pumpkin Spice Latte Cake from scratch, gather your ingredients. You need flour, sugar, eggs, and pumpkin puree. Mix the dry and wet ingredients separately. Combine them, then bake in a preheated oven. For the full recipe, check the section above. Can I use a different type of coffee? Yes, you can use other types of coffee. Brewed coffee or cold brew works well. Just make sure it is strong to keep the flavor bold. Is it necessary to use espresso, or can I substitute with something else? You don’t have to use espresso. Any strong coffee will do. The key is to maintain that rich coffee taste in your cake. Why did my cake not rise? If your cake did not rise, check your baking powder and baking soda. They need to be fresh. Also, make sure you mixed the batter properly. Overmixing can lead to a dense cake. What to do if the cake is too moist? If your cake is too moist, it may need more flour. Next time, try reducing the pumpkin puree a bit. Also, ensure you baked it long enough. What are the best sides to serve with this cake? This cake pairs well with whipped cream or vanilla ice cream. You can also serve it with a hot cup of coffee or tea for a cozy treat. Can I serve it as a dessert for special occasions? Absolutely! Pumpkin Spice Latte Cake is perfect for holidays or gatherings. Its rich flavor and festive spices make it a hit at any event. This Pumpkin Spice Latte Cake combines rich flavors and textures for a delightful treat. You learned about essential ingredients, from dry to wet, including tasty spices. The step-by-step guide helps you mix and bake with ease. Plus, tips for frosting and serving make the cake shine. Embrace your creativity with variations to suit any diet. Whether you’re storing leftovers or enjoying right away, this cake stays fresh. Baking can be fun, and this recipe offers a delicious way to enjoy fall flavors anytime. Happy baking!$

Indulge in the delightful flavors of fall with this Pumpkin Spice Latte Cake! This moist and fluffy cake blends the warm spices of cinnamon, nutmeg, and ginger with rich pumpkin and espresso for a truly irresistible treat. Perfect for gatherings or a cozy night in, this recipe will wow your friends and family. Click through to discover the full recipe and make your autumn sweet with this delicious cake!

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Ingredients

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 cup granulated sugar

1 cup brown sugar, packed

1 cup unsalted butter, softened

4 large eggs

1 cup canned pumpkin puree

1/2 cup brewed espresso or strong coffee (cooled)

1 teaspoon vanilla extract

1/2 cup heavy cream (for frosting)

1 cup powdered sugar (for frosting)

Extra cinnamon and nutmeg for garnish

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves. Set aside.

In a large mixing bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.

Beat in the eggs one at a time, ensuring each is fully incorporated.

Mix in the pumpkin puree, cooled espresso, and vanilla extract until well combined.

Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.

Divide the batter equally between the prepared cake pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cakes from the oven and allow to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

For the frosting, whip together the heavy cream and powdered sugar until soft peaks form.

Once the cakes are completely cooled, place one layer on a serving plate and spread a generous amount of whipped cream frosting on top.

Place the second layer on top and frost the top and sides of the cake with the remaining whipped cream.

Sprinkle extra cinnamon and nutmeg on top for garnish.

Prep Time: 20 min | Total Time: 1 hr 20 min | Servings: 12 slices