Pumpkin Spice Latte Cake

The popular fall beverage turned into a CAKE! This is a single layer pumpkin spice cake topped with an incredible espresso frosting. The perfect combination of flavors: warm spices, pumpkin, vanilla, and coffee. Not only is this cake delicious, it's super easy, too.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 23

Total Time 43

Servings - 12

Calories 306kcal

Author Allison Mattina

Ingredients

Cake:

1 cup plus 2 tablespoons all purpose flour spooned and leveled
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
1 cup canned pumpkin puree not pumpkin pie filling
⅓ cup light brown sugar
⅔ cup granulated sugar
¼ cup sour cream or plain yogurt not nonfat
¼ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Frosting:

10 tablespoons unsalted butter softened to cool room temperature
2½ cups powdered sugar
2 teaspoons milk plus more, if needed
2 teaspoons espresso powder adjust to taste
¾ teaspoon vanilla extract

Instructions

Cake:

Preheat oven to 350°F with a rack in the center of the oven.
Whisk flour, baking powder, baking soda, salt, pie spice, and cinnamon until combined. Set aside.
In a large bowl, whisk pumpkin, brown sugar, granulated sugar, sour cream, oil, eggs, and vanilla. Add the flour mixture and whisk until just combined (don't overmix). Tap the excess batter off the whisk and use a rubber/silicone spatula to stir the batter a couple of times, scraping the sides and bottom of the bowl.
Grease a 9x9 square baking pan and pour the batter into the pan. Tap the pan gently but firmly on the countertop a couple times to remove air bubbles. Bake for 22-26 minutes, until a toothpick inserted into the center of the cake comes out clean. Place the pan on a wire rack to cool completely.

Frosting:

Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter until smooth. Add the powdered sugar, a cup at a time, followed by milk, espresso powder (see note), and vanilla. Beat on high speed for one full minute. If desired you can adjust the consistency by adding more powdered sugar to thicken or more milk to thin.
Spread the frosting all over the top of the cooled cake.

Video

Notes

Espresso powder:

Espresso powder/instant espresso is finely ground coffee crystals that have a strong and concentrated coffee flavor. This ingredient is sold in most well stocked grocery stores near the coffee or on the baking aisle. You can also purchase it on Amazon or here.

Using 2 teaspoons in the frosting will create a bold flavored frosting. If you'd like the coffee flavor to be less strong start with one teaspoon, taste the frosting, and increase from there.

If you'd prefer to skip the coffee flavor you can swap the espresso powder for 1 teaspoon cinnamon or pumpkin pie spice.

Serving: Serve this cake chilled or at room temperature. It's best within 2 days of being made.

Storage: Store this cake at cool room temperature for up to 2 days or refrigerated for up to 4 days.

Nutrition