Fall Recipe: Pumpkin Spice Latte Cake

Today’s Special: Pumpkin Spice Latte Cake

Hey there, foodies! Today, I’m excited to share a delicious fall-inspired recipe that will warm up your taste buds and fill your home with cozy aromas. As the leaves start to change and the weather gets cooler, I love to whip up comforting desserts like this Pumpkin Spice Latte Cake. It’s the perfect treat to enjoy with a cup of coffee on a chilly evening.

For this unique cake, we’ll be combining the flavors of a classic pumpkin spice latte with a moist and fluffy cake base. The result? A delightful fusion of autumnal spices, rich coffee, and creamy frosting that will have you coming back for seconds.

First, let’s gather our ingredients:

• 200g pumpkin puree
• 50ml espresso
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp ginger
• 250g flour
• 200g sugar
• 150g butter
• 2 eggs
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract

Now, let’s talk about the kitchen tools you’ll need:

• mixing bowl
• whisk
• round cake pans
• hand mixer
• cooling rack

To start, preheat your oven to 350°F (180°C) and grease two round cake pans. In a mixing bowl, combine the pumpkin puree, espresso, cinnamon, nutmeg, cloves, and ginger. Mix until well combined.

In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Next, slowly add the dry ingredients (flour, baking powder, baking soda, and salt) to the wet ingredients, alternating with the pumpkin mixture. Mix until just combined.

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.

For the frosting, whip up your favorite cream cheese frosting and add a dash of espresso for an extra kick. Once the cakes are cooled, frost the top of one cake layer, then place the second layer on top. Frost the entire cake and sprinkle with a little extra cinnamon.

The total weight of the Pumpkin Spice Latte Cake is approximately 1200g, with 10 servings weighing 120g each. One serving contains around 350 calories.

A unique tip for this recipe is to brush the cake layers with a bit of espresso before frosting for an even richer coffee flavor.

I hope you enjoy making and indulging in this Pumpkin Spice Latte Cake as much as I do. Feel free to get creative and make it your own by adding a dollop of whipped cream or a sprinkle of pumpkin seeds. Happy baking!