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Pumpkin Spice Latte Cake
A moist and flavorful cake infused with pumpkin and warm spices, perfect for fall celebrations.
Ingredients
Flour
- 2 1/4 cups all purpose flour (spooned and leveled)
Spices and leavening
- 1 tbsp pumpkin pie spice
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Butter and sugar
- 10 tbsp unsalted butter, softened
- 1 1/2 cups granulated white sugar
Eggs and vanilla
- 2 eggs eggs (at room temperature)
- 1 tsp vanilla extract
Wet ingredients
- 1/2 cup buttermilk (at room temperature)
- 1 cup canned pumpkin puree (at room temperature)
- 1/4 cup espresso or strong coffee
- 1/3 cup whole milk
Frosting
- 1/2 cup sweetened condensed milk
- 1/4 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 8 oz g cream cheese, cold
- 2 cups powdered sugar
- 1 1/2 tsp vanilla extract
- 2 tsp instant espresso powder
Spice
- 1 1/2 tsp pumpkin pie spice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a cake pan.
- Mix dry ingredients: flour, spices, baking powder, baking soda, salt.
- Cream butter and sugar until light and fluffy. Add eggs and vanilla, mix well.
- Alternate adding dry ingredients and pumpkin mixture to the batter. Pour into prepared pan.
- Bake for 35 minutes or until a toothpick inserted comes out clean. Cool completely.
Notes
For best results, use fresh pumpkin puree and measure ingredients accurately.
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