Pumpkin Spice Latte Cake Delightful Fall Flavor

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To create this delightful cake, gather these main ingredients: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup brown sugar, packed - ½ cup unsalted butter, softened - 1 cup canned pure pumpkin puree - 2 large eggs - 1 cup brewed coffee, cooled - 1 teaspoon vanilla extract - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - ¼ teaspoon ground ginger - ¼ teaspoon allspice - ½ teaspoon salt These ingredients blend together to create a moist and flavorful cake. The pumpkin and coffee add warmth and depth to each bite. For a fun touch, consider these optional garnishes: - Whipped cream - A sprinkle of cinnamon These simple additions enhance the cake's fall flavors and create a beautiful presentation. To make the creamy frosting, you will need: - 1 cup powdered sugar - 2 tablespoons milk Mix these to achieve a smooth frosting. Adjust the milk for the perfect consistency. This frosting adds sweetness and complements the cake nicely, making each slice a treat. Start by preheating your oven to 350°F (175°C). This temperature makes the cake rise nicely. Grease two 8-inch round cake pans with butter. Then, dust them with flour. This step helps the cakes come out clean after baking. In a large mixing bowl, take your softened butter. Add granulated sugar and brown sugar to the bowl. Use an electric mixer to mix them together. Beat the mixture for about 3 to 4 minutes. It should become light and fluffy. Next, add the pumpkin puree and the two eggs to the bowl. Mix until everything is smooth and well blended. Pour in the cooled brewed coffee and vanilla extract. Stir gently until all the wet ingredients are fully combined. In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, allspice, and salt. Make sure there are no lumps. Gradually add this dry mixture to the wet ingredients. Mix on low speed until just combined. Avoid overmixing, or your cake may turn out dense. Carefully divide the batter between the two prepared cake pans. Use a spatula to smooth out the tops. Bake in the preheated oven for 25 to 30 minutes. Check with a toothpick to see if it comes out clean. If it does, your cakes are ready. Let them cool in the pans for about 10 minutes. Then, transfer the cakes to wire racks to cool completely. For the frosting, whisk together the powdered sugar and milk in a medium bowl. Mix until it is creamy and smooth. If it's too thick, add more milk. If it’s too thin, add more powdered sugar. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting on top. Add the second cake layer and frost the entire cake. Use a spatula to smooth it out. You can top it off with whipped cream and a sprinkle of cinnamon for extra flair. To get the best texture, use room temperature ingredients. This helps them mix better. Cream the butter and sugars well until fluffy. This step adds air, making the cake light. Avoid overmixing the batter. Mix until just combined for the perfect rise. You can swap some ingredients if needed. For a gluten-free cake, use a gluten-free flour blend. If you don’t have brown sugar, use more granulated sugar instead. You can replace the eggs with flaxseed meal mixed with water for a vegan option. Use a plant-based milk for a dairy-free cake. To bake evenly, make sure your oven is preheated. Use an oven thermometer to check the temperature. Position the cake pans in the center of the oven. Avoid opening the oven door too often, as this can drop the heat. Bake until a toothpick comes out clean from the center. This ensures that your cake is perfectly baked. {{image_4}} You can make this cake gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Check the blend for xanthan gum; if it’s not included, add 1 teaspoon. The rest of the recipe stays the same. Your cake will taste just as good, with all the cozy flavors. While the simple milk frosting is great, you can try other options. Cream cheese frosting adds a tangy twist. Mix 8 ounces of softened cream cheese with 1 cup of powdered sugar. For a chocolatey treat, use chocolate ganache. Melt 1 cup of chocolate with ½ cup of heavy cream, then let it cool until thick. Want to add a twist? Fold in ½ cup of chocolate chips or chopped nuts. Walnuts or pecans give a nice crunch. Stir them into the batter before baking. This small change can make your cake even more delicious. It’s a fun way to personalize your Pumpkin Spice Latte Cake! To keep your Pumpkin Spice Latte Cake fresh, store it in an airtight container. Place parchment paper between the cake layers to prevent sticking. If you have leftover frosting, store it in a separate container. This keeps it fresh for later use. Keep the cake at room temperature for up to three days. If you need to store it longer, refrigeration is best. Freezing cake layers is easy and helps save time. First, ensure the cake is completely cool. Wrap each layer tightly in plastic wrap. Then, place the wrapped layers in a freezer bag or an airtight container. They can stay frozen for up to three months. When ready to use, thaw the layers in the fridge overnight. This keeps them moist and delicious. To reheat leftover cake, slice a piece and place it on a microwave-safe plate. Heat it for about 15-20 seconds, or until warm. Avoid overheating, as this can dry it out. For a cozy touch, top it with whipped cream and a sprinkle of cinnamon before serving. Enjoy your cake warm for a delightful treat! Yes, you can use fresh pumpkin. Just cook it until soft and blend it until smooth. This gives a fresh taste. Be sure to drain any excess water from the pumpkin to avoid a soggy cake. To make this cake dairy-free, substitute unsalted butter with dairy-free margarine or coconut oil. For the frosting, you can use almond milk or any non-dairy milk. This keeps the cake moist and tasty. You can adjust the sweetness by adding or reducing the sugar. Start with less sugar if you prefer a less sweet cake. You can also add a pinch of salt to balance the flavors. A small amount of maple syrup can add natural sweetness, too. This cake lasts for about 3 to 5 days when stored in the fridge. Make sure to cover it well to keep it fresh. You can also freeze it for up to 3 months if you want to save some for later. Yes, you can make this cake in advance. Bake the cakes, let them cool, and then wrap them tightly in plastic. Store them in the fridge or freezer. Frost them just before serving for the best taste and look. We explored the key ingredients and simple steps to create a Pumpkin Spice Latte Cake. You can make this soft cake with easy tips for texture and fresh twists. Remember to store it right to keep it fresh longer. Now, you can impress friends with your baking skills. Enjoy this cozy treat any time. Happy baking!

WANT TO SAVE THIS RECIPE?

Are you ready to indulge in the cozy flavors of fall? My Pumpkin Spice Latte Cake brings together the best of pumpkin, spice, and coffee in a delightful treat. This cake is rich, moist, and easy to make. Whether you want to impress guests or treat yourself, this recipe will hit the spot. Let’s dive into the sweet world of baking this irresistible cake!

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Ingredients

Main Ingredients for Pumpkin Spice Latte Cake

To create this delightful cake, gather these main ingredients:

– 1 ½ cups all-purpose flour

– 1 cup granulated sugar

– ½ cup brown sugar, packed

– ½ cup unsalted butter, softened

– 1 cup canned pure pumpkin puree

– 2 large eggs

– 1 cup brewed coffee, cooled

– 1 teaspoon vanilla extract

– 2 teaspoons baking powder

– 1 teaspoon baking soda

– 1 teaspoon ground cinnamon

– 1 teaspoon ground nutmeg

– ¼ teaspoon ground ginger

– ¼ teaspoon allspice

– ½ teaspoon salt

These ingredients blend together to create a moist and flavorful cake. The pumpkin and coffee add warmth and depth to each bite.

Optional Garnishes

For a fun touch, consider these optional garnishes:

– Whipped cream

– A sprinkle of cinnamon

These simple additions enhance the cake’s fall flavors and create a beautiful presentation.

Ingredients for Frosting

To make the creamy frosting, you will need:

– 1 cup powdered sugar

– 2 tablespoons milk

Mix these to achieve a smooth frosting. Adjust the milk for the perfect consistency. This frosting adds sweetness and complements the cake nicely, making each slice a treat.

Step-by-Step Instructions

Prepping the Oven and Cake Pans

Start by preheating your oven to 350°F (175°C). This temperature makes the cake rise nicely. Grease two 8-inch round cake pans with butter. Then, dust them with flour. This step helps the cakes come out clean after baking.

Creaming the Butter and Sugars

In a large mixing bowl, take your softened butter. Add granulated sugar and brown sugar to the bowl. Use an electric mixer to mix them together. Beat the mixture for about 3 to 4 minutes. It should become light and fluffy.

Mixing Wet Ingredients

Next, add the pumpkin puree and the two eggs to the bowl. Mix until everything is smooth and well blended. Pour in the cooled brewed coffee and vanilla extract. Stir gently until all the wet ingredients are fully combined.

Combining Dry Ingredients and Baking

In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, allspice, and salt. Make sure there are no lumps. Gradually add this dry mixture to the wet ingredients. Mix on low speed until just combined. Avoid overmixing, or your cake may turn out dense.

Cooling the Cakes

Carefully divide the batter between the two prepared cake pans. Use a spatula to smooth out the tops. Bake in the preheated oven for 25 to 30 minutes. Check with a toothpick to see if it comes out clean. If it does, your cakes are ready. Let them cool in the pans for about 10 minutes. Then, transfer the cakes to wire racks to cool completely.

Preparing and Applying the Frosting

For the frosting, whisk together the powdered sugar and milk in a medium bowl. Mix until it is creamy and smooth. If it’s too thick, add more milk. If it’s too thin, add more powdered sugar. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting on top. Add the second cake layer and frost the entire cake. Use a spatula to smooth it out. You can top it off with whipped cream and a sprinkle of cinnamon for extra flair.

Tips & Tricks

Achieving the Perfect Cake Texture

To get the best texture, use room temperature ingredients. This helps them mix better. Cream the butter and sugars well until fluffy. This step adds air, making the cake light. Avoid overmixing the batter. Mix until just combined for the perfect rise.

Substitutions for Ingredients

You can swap some ingredients if needed. For a gluten-free cake, use a gluten-free flour blend. If you don’t have brown sugar, use more granulated sugar instead. You can replace the eggs with flaxseed meal mixed with water for a vegan option. Use a plant-based milk for a dairy-free cake.

How to Ensure Even Baking

To bake evenly, make sure your oven is preheated. Use an oven thermometer to check the temperature. Position the cake pans in the center of the oven. Avoid opening the oven door too often, as this can drop the heat. Bake until a toothpick comes out clean from the center. This ensures that your cake is perfectly baked.

Variations

Gluten-Free Pumpkin Spice Latte Cake

You can make this cake gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Check the blend for xanthan gum; if it’s not included, add 1 teaspoon. The rest of the recipe stays the same. Your cake will taste just as good, with all the cozy flavors.

Alternative Frosting Options

While the simple milk frosting is great, you can try other options. Cream cheese frosting adds a tangy twist. Mix 8 ounces of softened cream cheese with 1 cup of powdered sugar. For a chocolatey treat, use chocolate ganache. Melt 1 cup of chocolate with ½ cup of heavy cream, then let it cool until thick.

Adding Chocolate or Nuts

Want to add a twist? Fold in ½ cup of chocolate chips or chopped nuts. Walnuts or pecans give a nice crunch. Stir them into the batter before baking. This small change can make your cake even more delicious. It’s a fun way to personalize your Pumpkin Spice Latte Cake!

Storage Info

Best Practices for Storing the Cake

To keep your Pumpkin Spice Latte Cake fresh, store it in an airtight container. Place parchment paper between the cake layers to prevent sticking. If you have leftover frosting, store it in a separate container. This keeps it fresh for later use. Keep the cake at room temperature for up to three days. If you need to store it longer, refrigeration is best.

How to Freeze Cake Layers

Freezing cake layers is easy and helps save time. First, ensure the cake is completely cool. Wrap each layer tightly in plastic wrap. Then, place the wrapped layers in a freezer bag or an airtight container. They can stay frozen for up to three months. When ready to use, thaw the layers in the fridge overnight. This keeps them moist and delicious.

Reheating and Serving Leftovers

To reheat leftover cake, slice a piece and place it on a microwave-safe plate. Heat it for about 15-20 seconds, or until warm. Avoid overheating, as this can dry it out. For a cozy touch, top it with whipped cream and a sprinkle of cinnamon before serving. Enjoy your cake warm for a delightful treat!

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can use fresh pumpkin. Just cook it until soft and blend it until smooth. This gives a fresh taste. Be sure to drain any excess water from the pumpkin to avoid a soggy cake.

How to make the cake dairy-free?

To make this cake dairy-free, substitute unsalted butter with dairy-free margarine or coconut oil. For the frosting, you can use almond milk or any non-dairy milk. This keeps the cake moist and tasty.

What is the best way to adjust the sweetness of the cake?

You can adjust the sweetness by adding or reducing the sugar. Start with less sugar if you prefer a less sweet cake. You can also add a pinch of salt to balance the flavors. A small amount of maple syrup can add natural sweetness, too.

How long does Pumpkin Spice Latte Cake last?

This cake lasts for about 3 to 5 days when stored in the fridge. Make sure to cover it well to keep it fresh. You can also freeze it for up to 3 months if you want to save some for later.

Can I make this cake in advance?

Yes, you can make this cake in advance. Bake the cakes, let them cool, and then wrap them tightly in plastic. Store them in the fridge or freezer. Frost them just before serving for the best taste and look.

We explored the key ingredients and simple steps to create a Pumpkin Spice Latte Cake. You can make this soft cake with easy tips for texture and fresh twists. Remember to store it right to keep it fresh longer. Now, you can impress friends with your baking skills. Enjoy this cozy treat any time. Happy baking!

To create this delightful cake, gather these main ingredients: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup brown sugar, packed - ½ cup unsalted butter, softened - 1 cup canned pure pumpkin puree - 2 large eggs - 1 cup brewed coffee, cooled - 1 teaspoon vanilla extract - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - ¼ teaspoon ground ginger - ¼ teaspoon allspice - ½ teaspoon salt These ingredients blend together to create a moist and flavorful cake. The pumpkin and coffee add warmth and depth to each bite. For a fun touch, consider these optional garnishes: - Whipped cream - A sprinkle of cinnamon These simple additions enhance the cake's fall flavors and create a beautiful presentation. To make the creamy frosting, you will need: - 1 cup powdered sugar - 2 tablespoons milk Mix these to achieve a smooth frosting. Adjust the milk for the perfect consistency. This frosting adds sweetness and complements the cake nicely, making each slice a treat. Start by preheating your oven to 350°F (175°C). This temperature makes the cake rise nicely. Grease two 8-inch round cake pans with butter. Then, dust them with flour. This step helps the cakes come out clean after baking. In a large mixing bowl, take your softened butter. Add granulated sugar and brown sugar to the bowl. Use an electric mixer to mix them together. Beat the mixture for about 3 to 4 minutes. It should become light and fluffy. Next, add the pumpkin puree and the two eggs to the bowl. Mix until everything is smooth and well blended. Pour in the cooled brewed coffee and vanilla extract. Stir gently until all the wet ingredients are fully combined. In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, allspice, and salt. Make sure there are no lumps. Gradually add this dry mixture to the wet ingredients. Mix on low speed until just combined. Avoid overmixing, or your cake may turn out dense. Carefully divide the batter between the two prepared cake pans. Use a spatula to smooth out the tops. Bake in the preheated oven for 25 to 30 minutes. Check with a toothpick to see if it comes out clean. If it does, your cakes are ready. Let them cool in the pans for about 10 minutes. Then, transfer the cakes to wire racks to cool completely. For the frosting, whisk together the powdered sugar and milk in a medium bowl. Mix until it is creamy and smooth. If it's too thick, add more milk. If it’s too thin, add more powdered sugar. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting on top. Add the second cake layer and frost the entire cake. Use a spatula to smooth it out. You can top it off with whipped cream and a sprinkle of cinnamon for extra flair. To get the best texture, use room temperature ingredients. This helps them mix better. Cream the butter and sugars well until fluffy. This step adds air, making the cake light. Avoid overmixing the batter. Mix until just combined for the perfect rise. You can swap some ingredients if needed. For a gluten-free cake, use a gluten-free flour blend. If you don’t have brown sugar, use more granulated sugar instead. You can replace the eggs with flaxseed meal mixed with water for a vegan option. Use a plant-based milk for a dairy-free cake. To bake evenly, make sure your oven is preheated. Use an oven thermometer to check the temperature. Position the cake pans in the center of the oven. Avoid opening the oven door too often, as this can drop the heat. Bake until a toothpick comes out clean from the center. This ensures that your cake is perfectly baked. {{image_4}} You can make this cake gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Check the blend for xanthan gum; if it’s not included, add 1 teaspoon. The rest of the recipe stays the same. Your cake will taste just as good, with all the cozy flavors. While the simple milk frosting is great, you can try other options. Cream cheese frosting adds a tangy twist. Mix 8 ounces of softened cream cheese with 1 cup of powdered sugar. For a chocolatey treat, use chocolate ganache. Melt 1 cup of chocolate with ½ cup of heavy cream, then let it cool until thick. Want to add a twist? Fold in ½ cup of chocolate chips or chopped nuts. Walnuts or pecans give a nice crunch. Stir them into the batter before baking. This small change can make your cake even more delicious. It’s a fun way to personalize your Pumpkin Spice Latte Cake! To keep your Pumpkin Spice Latte Cake fresh, store it in an airtight container. Place parchment paper between the cake layers to prevent sticking. If you have leftover frosting, store it in a separate container. This keeps it fresh for later use. Keep the cake at room temperature for up to three days. If you need to store it longer, refrigeration is best. Freezing cake layers is easy and helps save time. First, ensure the cake is completely cool. Wrap each layer tightly in plastic wrap. Then, place the wrapped layers in a freezer bag or an airtight container. They can stay frozen for up to three months. When ready to use, thaw the layers in the fridge overnight. This keeps them moist and delicious. To reheat leftover cake, slice a piece and place it on a microwave-safe plate. Heat it for about 15-20 seconds, or until warm. Avoid overheating, as this can dry it out. For a cozy touch, top it with whipped cream and a sprinkle of cinnamon before serving. Enjoy your cake warm for a delightful treat! Yes, you can use fresh pumpkin. Just cook it until soft and blend it until smooth. This gives a fresh taste. Be sure to drain any excess water from the pumpkin to avoid a soggy cake. To make this cake dairy-free, substitute unsalted butter with dairy-free margarine or coconut oil. For the frosting, you can use almond milk or any non-dairy milk. This keeps the cake moist and tasty. You can adjust the sweetness by adding or reducing the sugar. Start with less sugar if you prefer a less sweet cake. You can also add a pinch of salt to balance the flavors. A small amount of maple syrup can add natural sweetness, too. This cake lasts for about 3 to 5 days when stored in the fridge. Make sure to cover it well to keep it fresh. You can also freeze it for up to 3 months if you want to save some for later. Yes, you can make this cake in advance. Bake the cakes, let them cool, and then wrap them tightly in plastic. Store them in the fridge or freezer. Frost them just before serving for the best taste and look. We explored the key ingredients and simple steps to create a Pumpkin Spice Latte Cake. You can make this soft cake with easy tips for texture and fresh twists. Remember to store it right to keep it fresh longer. Now, you can impress friends with your baking skills. Enjoy this cozy treat any time. Happy baking!

Pumpkin Spice Latte Cake

Indulge in the flavors of fall with this delightful Pumpkin Spice Latte Cake! Made with cozy ingredients like pumpkin puree, brewed coffee, and warm spices, this cake is perfect for any autumn celebration. Follow our easy step-by-step instructions to create a moist, delicious treat topped with creamy frosting. Ready to impress your friends and family? Click through to explore the full recipe and let the baking begin!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup brown sugar, packed

½ cup unsalted butter, softened to room temperature

1 cup canned pure pumpkin puree

2 large eggs, at room temperature

1 cup brewed coffee, cooled completely

1 teaspoon vanilla extract

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon allspice

½ teaspoon salt

1 cup powdered sugar (for frosting)

2 tablespoons milk (for frosting, adjust as needed)

Optional: Whipped cream and a sprinkle of cinnamon for garnish

Instructions
 

Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing them with butter and dusting with flour. This will help the cakes release easily after baking.

    In a spacious mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light in color and fluffy—about 3-4 minutes.

      Add the pumpkin puree and eggs to the bowl, mixing until everything is combined and smooth.

        Pour in the cooled brewed coffee and vanilla extract, stirring gently until fully incorporated.

          In a separate medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, allspice, and salt. Ensure there are no lumps for a smooth batter.

            Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined; be careful not to overmix as this can lead to a dense cake.

              Carefully divide the batter between the two prepared cake pans, using a spatula to smooth the tops.

                Bake in the preheated oven for 25-30 minutes. The cakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

                  Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. After cooling, carefully transfer the cakes to wire racks to cool completely.

                    For the frosting, whisk together the powdered sugar and milk in a medium bowl until creamy and smooth. Adjust the consistency by adding a little more milk for a thinner frosting or additional powdered sugar for thicker frosting.

                      Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of frosting on top. Place the second cake layer on top and apply frosting over the entire cake, smoothing it out with a spatula.

                        For a finishing touch, you can optionally garnish the cake with a swirl of whipped cream and a light dusting of cinnamon to enhance the seasonal flavor and presentation.

                          Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8

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