Go Back
- 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1/2 teaspoon salt For this cake, I use both granulated and brown sugars. They add sweetness and moisture. The spices bring warmth, making the cake taste like fall. Always measure your flour correctly for the best texture. Too much can make the cake dry. - 1 cup canned pumpkin puree - 1/2 cup brewed coffee, cooled to room temperature - 1/2 cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract Canned pumpkin puree is perfect for this recipe. It gives the cake a rich flavor and moist texture. Brewed coffee enhances the cake's taste, giving it that latte vibe. The eggs and oil keep the cake soft and fluffy. Always use fresh vanilla for the best flavor. - 1/2 cup cream cheese, softened - 1/4 cup powdered sugar - 1 teaspoon vanilla extract (for frosting) - Whipped cream (for serving) A smooth cream cheese frosting pairs perfectly with this cake. I whip it until it is creamy and spreadable. The whipped cream on top adds a lovely touch. A sprinkle of ground cinnamon makes it even more inviting. {{ingredient_image_2}} - Preheat oven to 350°F (175°C). - Grease and flour two 9-inch round cake pans. This helps the cake come out easily. - Combine 2 cups of all-purpose flour, 1 cup of granulated sugar, and 1/2 cup of brown sugar in a bowl. - Add 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground cloves, and 1/2 teaspoon of salt. - Whisk until the mixture is smooth and well blended. - In another bowl, mix 1 cup of pumpkin puree, 1/2 cup of cooled brewed coffee, 1/2 cup of vegetable oil, 3 large eggs, and 1 teaspoon of vanilla extract. - Ensure you have a smooth, even mixture. - Pour the wet ingredients into the bowl with the dry ingredients. - Stir gently until just combined. Do not overmix to keep the cake light. - Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula. - Bake in the preheated oven for 25-30 minutes. Test for doneness by inserting a toothpick in the center. It should come out clean or with a few crumbs. - Let the cakes cool in the pans for about 10 minutes. Then, transfer them to wire racks to cool completely. - While the cakes cool, prepare the frosting. Beat together 1/2 cup of softened cream cheese, 1/4 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth. - Once cooled, place one layer on a plate. Spread cream cheese frosting on top. Add the second layer and frost the top and sides. Do not overmix the batter. When you combine the wet and dry ingredients, stir gently. Mixing too much makes the cake tough. Aim for a smooth blend with small lumps. This keeps your cake light and fluffy. To test for perfect doneness, use a toothpick. Insert it in the center of the cake. If it comes out clean or with a few moist crumbs, your cake is ready. If it has wet batter, bake a few more minutes. Ensure your frosting is creamy and spreadable. Start with softened cream cheese. Mix it well with powdered sugar and vanilla. Beat until it’s smooth. If too thick, add a splash of milk. This helps achieve a nice texture. For a neat frosting application, use a spatula. Spread an even layer on the top and sides. Hold the spatula at a slight angle. This creates a clean finish. If desired, use a piping bag for decorative edges. Top your cake with whipped cream. It adds a light touch and blends well with flavors. Garnish with ground cinnamon for a festive look. This makes the cake even more inviting. Pair your cake with coffee or tea. The rich flavors of coffee enhance the cake. Tea also complements it nicely, making for a cozy treat. Enjoy your Pumpkin Spice Latte Cake as the perfect fall dessert! Pro Tips Use Fresh Spices: Freshly ground spices will enhance the flavor of your cake. Consider grinding whole spices for the best results. Room Temperature Ingredients: Ensure your eggs and cream cheese are at room temperature for a smoother batter and frosting, which helps with even mixing. Don’t Overmix: Mix the batter until just combined to avoid a dense cake. A few small lumps are perfectly fine! Cool Completely: Allow the cake layers to cool completely before frosting to prevent the cream cheese frosting from melting. {{image_4}} Want to switch things up? You can add chocolate chips or nuts to your batter. These will give your cake extra texture and flavor. Try walnuts or pecans for a nice crunch. You can also experiment with different spices. Instead of just cinnamon and nutmeg, think about adding cardamom or allspice. This can make your cake even more exciting and unique. Now let’s talk about frosting. You can choose between cream cheese and buttercream. Cream cheese gives a tangy taste. Buttercream is sweeter and softer. Both are great, but it’s all about what you like. You can also add flavors to your frosting. Try espresso for a coffee kick or maple for a sweet twist. This can elevate your cake to a new level. Have you thought about changing the shape? You can convert this recipe to cupcakes or a sheet cake. If you make cupcakes, bake them for about 18-20 minutes. For a sheet cake, keep an eye on it and check around 30-35 minutes. Adjusting baking time is key to getting the perfect cake. No matter what shape you choose, the taste will still shine through! To store leftovers in the fridge, place the cake in an airtight container. If you don’t have one, wrap the cake tightly in plastic wrap. This keeps the cake moist and fresh. Always store it in the main part of the fridge, not in the door. That way, it stays cool. If you want to enjoy your cake later, you can freeze it. First, let the cake cool completely. Then, wrap each layer in plastic wrap. For extra safety, put the wrapped cake in a freezer bag or container. When you want to eat it, take it out and let it thaw in the fridge overnight. This keeps the cake soft and tasty. When stored properly, the cake lasts about 5 days in the fridge. If frozen, it can last up to 3 months. Just remember to check for any signs of freezer burn if it’s been there for a while. Always trust your taste buds; if it smells off, don’t eat it! Yes, you can use fresh pumpkin. Fresh pumpkin gives a nice flavor and texture. However, it takes more time to prepare. You need to cook and puree it first. Canned pumpkin is quick and easy. It also has a consistent taste. Use what you prefer based on time and taste. You can try Greek yogurt for a tangy taste. Another option is mascarpone cheese for a rich flavor. If you want a dairy-free option, use coconut cream. It gives a nice texture and flavor. Each option changes the taste, so pick what you love. Check the cake with a toothpick. Insert it in the center. If it comes out clean or with a few crumbs, it's ready. You can also gently press the top. If it springs back, it is done. Look for a golden-brown color on the edges. Yes, you can make it vegan. Use flax eggs instead of regular eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. For milk, use almond, soy, or oat milk. Replace cream cheese with vegan cream cheese. Enjoy your cake without dairy! This cake recipe uses simple ingredients for a delicious result. You learned to mix dry and wet ingredients, bake the cake, and make creamy frosting. The tips and tricks help you achieve the best texture and flavor. Variations allow you to customize your cake to your taste. Proper storage lets you enjoy leftovers longer. With these steps, you can create a wonderful treat for any occasion. Enjoy baking and share your tasty cake with friends and family!

Pumpkin Spice Latte Cake Delight

A moist and flavorful cake infused with pumpkin and warm spices, topped with cream cheese frosting.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon salt
  • 1 cup canned pumpkin puree
  • 0.5 cup brewed coffee, cooled to room temperature
  • 0.5 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup cream cheese, softened
  • 0.25 cup powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1 serving whipped cream (for serving)
  • 1 serving ground cinnamon (for garnish)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter or cooking spray and dusting with flour to prevent sticking.
  • In a large mixing bowl, combine the all-purpose flour, granulated sugar, packed brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt. Whisk these dry ingredients together until they are well integrated and there are no lumps.
  • In another bowl, blend together the pumpkin puree, cooled brewed coffee, vegetable oil, eggs, and vanilla extract. Use a whisk or electric mixer to ensure the mixture is smooth and well combined.
  • Slowly pour the wet ingredients into the bowl with the dry ingredients, stirring gently. Mix until just combined—taking care not to overmix, as this will ensure a light cake texture.
  • Once the batter is ready, evenly distribute it between the two prepared cake pans, using a spatula to smooth out the tops for uniform layers.
  • Place the pans in the preheated oven and bake for 25-30 minutes. To test for doneness, insert a toothpick into the center of the cakes; if it comes out clean or with a few crumbs, your cakes are ready. Allow them to cool in the pans for about 10 minutes, then gently transfer to wire racks to cool completely.
  • While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese with the powdered sugar and 1 teaspoon of vanilla extract until the mixture is smooth, creamy, and spreadable.
  • Once the cakes have completely cooled, place one layer onto a serving plate. Spread an even layer of cream cheese frosting on top of the first layer before carefully placing the second layer over it.
  • Use the remaining cream cheese frosting to frost the top and sides of the cake, creating a beautiful finish.
  • To serve, top with a generous swirl of whipped cream and sprinkle with ground cinnamon for an inviting garnish that reflects the delightful flavors of the cake.

Notes

Ensure the cake layers are completely cooled before frosting for best results.
Keyword cake, dessert, latte, pumpkin, spice