Description

Pumpkin Spice Latte Cake is a cozy dessert that combines the flavors of fall into one indulgent treat. Moist and spiced with pumpkin, warm spices, and a hint of coffee, it’s topped with a creamy frosting that makes it perfect for dessert, brunch, or pairing with a morning coffee.

Ingredients

For the Cake:

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1 cup pumpkin puree

1/2 cup vegetable oil

1 cup granulated sugar

1/2 cup brown sugar, packed

3 large eggs

1 teaspoon vanilla extract

1/2 cup strong brewed coffee, cooled

For the Frosting:

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon pumpkin pie spice (optional)

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a medium bowl. Set aside.
In a large bowl, combine pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth.
Slowly add the dry ingredients to the wet mixture, alternating with the cooled coffee, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
Beat the cream cheese and butter until creamy and smooth. Gradually add powdered sugar and vanilla extract, beating until fully incorporated. Optionally, mix in pumpkin pie spice.
Once the cake is completely cooled, spread the frosting evenly over the top.
Slice and serve as desired.

Notes

Drizzle caramel sauce over frosting for extra indulgence.

Sprinkle chopped pecans or walnuts on top for crunch.

Use chocolate cream cheese frosting for a mocha twist.

Can make cupcakes instead of cake; bake in muffin tins for 20-25 minutes.

Can replace coffee with milk for a milder flavor.

Store-bought frosting works as a shortcut.

Prep Time: 20 minutes
Cook Time: undefined
Category: Dessert
Method: Mix, Bake, Frost
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 28g
Sodium: 220mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg