Pumpkin Spice Latte Cake

by

Calling all PSL fans! This Pumpkin Spice Latte Cake captures the essence of fall in every bite. Perfect for gatherings or simply treating yourself to a seasonal delight.

Ingredients

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 can (15 oz) pumpkin puree
  • 1 cup strongly brewed coffee, cooled
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract

For the Coffee Cream Cheese Frosting:

  • 16 oz cream cheese, softened
  • 1 cup unsalted butter, softened
  • 4-5 cups powdered sugar
  • 2 tablespoons instant coffee powder dissolved in 1 tablespoon hot water
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

For Garnish:

  • Ground cinnamon
  • Caramel sauce
  • Whipped cream
  • Chocolate-covered coffee beans

Instructions

Making the Cake:

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
  2. In a medium bowl, whisk together:
    • Flour
    • Baking powder
    • Baking soda
    • Pumpkin pie spice
    • Cinnamon
    • Salt
  3. In a large bowl, mix:
    • Pumpkin puree
    • Cooled coffee
    • Vegetable oil
    • Eggs
    • Both sugars
    • Vanilla extract
  4. Gradually fold the dry ingredients into the wet ingredients until just combined.
  5. Divide batter evenly between prepared pans.
  6. Bake for 25-30 minutes or until a toothpick comes out clean.
  7. Cool in pans for 10 minutes, then remove and cool completely on wire racks.

Making the Frosting:

  1. Beat cream cheese and butter together until smooth and fluffy (about 3 minutes).
  2. Add the dissolved coffee and vanilla extract, beat until combined.
  3. Gradually add powdered sugar and salt, beating until desired consistency is reached.

Assembly:

  1. Once cakes are completely cool, level them if needed.
  2. Place first layer on cake stand and spread with 1/3 of the frosting.
  3. Add second layer and frost the top and sides with remaining frosting.

Decoration:

  1. Dust the top with ground cinnamon.
  2. Drizzle with caramel sauce.
  3. Pipe whipped cream swirls around the edge.
  4. Garnish with chocolate-covered coffee beans.

Tips:

  • Ensure all ingredients are at room temperature before starting
  • Don’t overmix the batter
  • Let the coffee cool completely before adding to batter
  • Chill the cake between frosting layers for cleaner results

Storage:

  • Keep refrigerated for up to 5 days
  • Can be frozen unfrosted for up to 2 months
  • Bring to room temperature before serving

Preparation Time: 30 minutes Cooking Time: 25-30 minutes Chilling Time: 1 hour Total Time: 2 hours Servings: 12-14 slices

Note: For a stronger coffee flavor, you can brush each cake layer with additional coffee before frosting.