Description

This Pumpkin Spice Latte Cake perfectly combines the warm, cozy flavors of pumpkin and autumn spices with a rich espresso-infused frosting. Moist and tender with a delicate crumb, this cake is ideal for fall gatherings or as a festive treat to enjoy with your favorite coffee. The espresso powder adds an optional bold coffee flavor that can be adjusted to taste or replaced with additional spices for a non-coffee version.

Ingredients

Units Scale

Cake:

1 cup plus 2 tablespoons all purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1 cup canned pumpkin puree, not pumpkin pie filling
1/3 cup light brown sugar
2/3 cup granulated sugar
1/4 cup sour cream or plain yogurt, not nonfat
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Frosting:

10 tablespoons unsalted butter, softened to cool room temperature
2 1/2 cups powdered sugar
2 teaspoons milk, plus more if needed
2 teaspoons espresso powder, adjust to taste
3/4 teaspoon vanilla extract

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) placing a rack in the center for even baking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until fully combined. Set aside.
Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, sour cream (or plain yogurt), vegetable oil, eggs, and vanilla extract until smooth and well incorporated.
Mix Batter: Add the dry ingredient mixture to the wet ingredients and whisk gently until just combined. Avoid overmixing to maintain cake tenderness. Use a rubber spatula to scrape the sides and bottom of the bowl and stir a couple of times to ensure even mixing.
Prepare Baking Pan: Grease a 9×9 inch square baking pan thoroughly. Pour the batter into the pan and tap firmly on the countertop a few times to release any trapped air bubbles.
Bake: Bake the cake for 22-26 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and place the pan on a wire rack to cool completely before frosting.
Make Frosting: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the milk, espresso powder, and vanilla extract, then beat on high speed for one full minute until light and fluffy. Adjust consistency by adding more powdered sugar to thicken or milk to thin if needed.
Frost Cake: Spread the espresso buttercream evenly over the cooled cake. Slice and serve chilled or at room temperature.

Notes

Espresso powder is finely ground coffee crystals that provide a strong coffee flavor, available in most grocery stores near coffee or baking supplies, or online.
Use 2 teaspoons of espresso powder for a bold coffee flavor; reduce to 1 teaspoon if you prefer a milder taste, adding more if desired after tasting.
If you want to skip the coffee flavor entirely, substitute the espresso powder with 1 teaspoon cinnamon or pumpkin pie spice instead.
Serve the cake chilled or at room temperature for best texture and flavor.
Store the cake at cool room temperature for up to 2 days or refrigerate for up to 4 days to maintain freshness.

Nutrition

Serving Size: 1 slice (based on 12 servings)
Calories: 306 kcal
Sugar: 40 g
Sodium: 68 mg
Fat: 11 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0.4 g
Carbohydrates: 50 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 55 mg