Pumpkin Spice Latte Cake

$- 2 cups all-purpose flour - 1 1/2 teaspoons 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 cup granulated sugar - 1 cup packed brown sugar - 1 cup unsalted butter, softened - 4 large eggs - 1 cup canned pumpkin puree - 1/2 cup brewed espresso or strong coffee, cooled - 1 teaspoon vanilla extract - 1/2 cup heavy cream - 1 cup powdered sugar - Extra ground cinnamon and nutmeg for garnish When I make my Pumpkin Spice Latte Cake, I focus on quality ingredients. The dry mix gives the cake its structure. Use fresh spices for a strong flavor. I love how the warm spices blend together. They create a cozy feel, perfect for fall. The wet ingredients bring moisture and sweetness. Canned pumpkin puree adds richness. I prefer brewed espresso over regular coffee. It gives the cake depth and a nice kick. Don’t forget the butter! It keeps the cake soft and rich. For the frosting, heavy cream is key. It whips up light and fluffy. I mix it with powdered sugar for sweetness. A sprinkle of cinnamon and nutmeg on top makes it pretty and festive. This cake is not just a treat; it’s an experience. For the full recipe, check the details above. Each ingredient plays a part in creating this delicious cake. - Preheat oven to 350°F (175°C). - Grease and flour two 9-inch round cake pans. Start by preparing your oven and pans. Preheating the oven helps the cake rise properly. Greasing and flouring the pans prevents sticking, making it easier to remove the cakes later. - Whisk together all dry ingredients in a medium bowl. In a medium bowl, combine the dry ingredients. This includes flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves. Whisk them together until they are well mixed. This step ensures that the flavors are evenly distributed throughout the cake. - Cream together the sugars and butter until fluffy. In a large mixing bowl, cream the granulated sugar, brown sugar, and softened butter. Use an electric mixer to beat them on medium speed. You want this mixture to become light and fluffy. This will take about 3-5 minutes. Creaming adds air to the batter, making the cake light. - Add eggs one at a time, then mix in pumpkin, coffee, and vanilla. Next, add the eggs to the butter and sugar mix, one at a time. Beat well after each addition. Then, mix in the canned pumpkin, cooled coffee, and vanilla extract. This adds moisture and flavor to your cake. - Gradually add dry ingredients and mix until just combined. Now, slowly add the dry mixture to the wet ingredients. Use a spatula to fold them together gently. Be careful not to overmix. Overmixing can make the cake dense instead of light and fluffy. - Divide batter into pans and bake for 25-30 minutes. Once your batter is ready, divide it evenly between the two prepared cake pans. Smooth the tops if needed. Bake in the preheated oven for 25-30 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, the cakes are ready. - Allow cakes to cool in pans for 10 minutes before transferring to wire racks. After baking, take the cakes out of the oven. Let them cool in the pans for about 10 minutes. This allows them to set. Then, carefully transfer the cakes to wire racks to cool completely. This step is key for a perfect frosting later. Now you have all the steps to create a delicious Pumpkin Spice Latte Cake. For the complete recipe, check out the Full Recipe link. Enjoy your baking! To get a light cake, avoid overmixing the batter. When you mix, do it gently. Mix until just combined. This keeps the air in the batter, making your cake fluffy. Remember, a few lumps are okay! For even baking, rotate your cake pans halfway through. Ovens can have hot spots, so turning the pans helps the cakes bake evenly. This small step makes a big difference in the final look and taste of your cake. Use cold heavy cream for the frosting. Chilling the cream helps it whip better. It creates a light and fluffy texture. When you whip it, look for soft peaks to form. This will give your frosting the perfect consistency for spreading. For more details on making this cake, check out the Full Recipe. {{image_4}} You can make this cake even more fun by adding chocolate chips. It gives a nice mocha flavor. Just fold in a cup of semi-sweet or dark chocolate chips into the batter. This small change adds depth to your cake. It pairs perfectly with the warm spices, making each bite a treat. Want a vegan option? Substitute the butter with plant-based butter. For the eggs, use aquafaba, which is the liquid from canned chickpeas. This swap keeps the cake moist and fluffy. You will still enjoy the same rich flavor and texture without any animal products. Looking to mix it up? Try using cream cheese frosting instead of whipped cream. The cream cheese adds a tang that balances the sweetness. Spread a layer of this frosting between the cake layers for a delightful surprise. It takes the classic pumpkin spice to a new level. For the full recipe, check out the complete guide to creating this fall favorite! Keep the cake in an airtight container in the refrigerator. This will help maintain its moist texture and flavor. The cake stays fresh for about five days. I recommend slicing the cake before storing. This makes it easier to grab a piece later. You can freeze individual slices wrapped in plastic wrap. This method helps preserve the cake's taste and texture. When you want to enjoy a slice, just take it out and let it thaw. You can enjoy cake even months later this way! Allow the cake to come to room temperature before serving for best flavor. This step makes each bite taste even better. A little warmth enhances the spices and makes the cake feel cozy, just like fall! Typically, you can store this cake for up to 5 days in the fridge. Just place it in an airtight container. Keeping it cool helps maintain the flavor and texture. No, pumpkin pie filling contains added spices and sugar that may alter the recipe. Stick to plain pumpkin puree for the best results. This ensures you control the flavor and sweetness. Yes, you can make this cake gluten-free! Substitute all-purpose flour with a gluten-free flour blend. This allows everyone to enjoy the cake without gluten. A warm cup of coffee or chai tea complements the flavors perfectly. The rich taste of coffee enhances the spices in the cake. Enjoying both together creates a cozy fall experience. To make the Pumpkin Spice Latte Cake, you need both wet and dry ingredients. We outlined how to mix them and bake the cake. I shared tips for the best texture and baking results. You can even try fun variations like adding chocolate or making it vegan. Remember, storing your cake properly keeps it fresh. Enjoy serving it at room temperature for the best taste. Baking this cake gives you a cozy treat, perfect for any occasion. Happy baking!$

Indulge in the ultimate fall treat with this Pumpkin Spice Latte Cake recipe! Made with warm spices and rich pumpkin puree, this moist cake is perfect for any gathering. Follow our easy step-by-step instructions to create a beautiful dessert topped with whipped cream frosting. Spice up your baking game this season and impress your guests by clicking through to explore the full recipe now!

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Ingredients

2 cups all-purpose flour

1 1/2 teaspoons 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 cup granulated sugar

1 cup packed brown sugar

1 cup unsalted butter, softened at room temperature

4 large eggs, at room temperature

1 cup canned pumpkin puree

1/2 cup brewed espresso or strong coffee, cooled

1 teaspoon vanilla extract

1/2 cup heavy cream (for frosting)

1 cup powdered sugar (for frosting)

Extra ground cinnamon and nutmeg for garnish

Instructions

Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.

In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until evenly combined. Set aside this dry mixture for later use.

In a large mixing bowl, cream the granulated sugar, packed brown sugar, and softened unsalted butter using an electric mixer. Beat on medium speed until the mixture is light in color and fluffy, roughly 3-5 minutes.

Add the large eggs one at a time to the sugar and butter mixture, beating well after each addition to ensure they are fully incorporated for a smooth batter.

Gently mix in the canned pumpkin puree, cooled brewed espresso or coffee, and vanilla extract until all ingredients are well blended.

Gradually incorporate the dry mixture into the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can lead to a denser cake.

Divide the batter evenly between the two prepared cake pans, smoothing the tops if necessary.

Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center of each cake comes out clean, indicating they are fully baked.

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

For the frosting, in a mixing bowl, whip the heavy cream and powdered sugar together using an electric mixer until soft peaks form. This will create a light and fluffy frosting.

When the cakes have completely cooled, place one layer on a serving plate. Spread a generous amount of the whipped cream frosting evenly on top.

Add the second layer on top of the frosted layer and proceed to frost the top and sides of the entire cake with the remaining whipped cream frosting for a beautiful finish.

For a final touch, sprinkle extra ground cinnamon and nutmeg over the top of the cake as a delightful garnish.

- Prep Time: 20 min | Total Time: 1 hr 20 min | Servings: 12 slices

- Presentation Tips: To elevate the presentation, serve slices of the cake on decorative plates and add a dollop of extra frosting on the side along with a sprinkle of cinnamon for a rustic autumn vibe.