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Pumpkin Spice Latte Cake

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A moist pumpkin cake infused with espresso and topped with cream cheese frosting, perfect for cozy autumn gatherings.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 1/2 cup brewed espresso
  • 1 cup cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 cup brewed espresso
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In another bowl, combine pumpkin puree, sugar, oil, eggs, and vanilla extract; mix until smooth.
  4. Gradually add dry ingredients to the wet mixture, alternating with the milk. Stir gently until just combined.
  5. Pour batter into the prepared pan and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes.
  6. Poke holes in the cake and drizzle brewed espresso over the surface.
  7. For frosting, beat softened cream cheese with powdered sugar, then add chilled espresso and vanilla, whisking until fluffy.
  8. Frost the cooled cake with the espresso cream cheese frosting.
  9. Slice and serve!

Notes

For best results, use room temperature ingredients and don’t overmix the batter.

Nutrition

Find it online: https://us.recipesfood.org/pumpkin-spice-latte-cake/

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