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Pumpkin Spice Latte Cake

A delightful autumn cake that combines pumpkin, aromatic spices, and coffee for a cozy dessert experience.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Autumn
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup butter, softened
  • 2 pieces eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup brewed coffee, cooled
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a cake pan.
  2. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Then stir in the pumpkin puree and vanilla extract.
  4. In a separate bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and salt. Gradually mix this dry mixture into the wet ingredients until just combined.
  5. Pour in the cooled coffee and blend until the batter is smooth.
  6. Transfer the batter to the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
  1. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

For the best results, avoid overmixing the batter, and consider topping with caramel or whipped cream for enhanced indulgence. Store leftovers in an airtight container for up to five days, or freeze wrapped slices for up to three months.