Pumpkin Spice Latte Cake

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Pumpkin Spice Latte Cake

The aroma of freshly baked Pumpkin Spice Latte Cake fills the kitchen, enveloping you in a warm, cozy embrace. This delightful cake brings together the flavors of spicy autumn pumpkin, rich coffee notes, and creamy frosting into a single irresistible dessert. The step-by-step recipe allows you to create a moist, tender cake that not only captivates the senses but also warms the heart. Perfect for those cool evenings, this cake is best enjoyed with a cup of your favorite coffee or tea.

History / Fun Fact

The Pumpkin Spice Latte phenomenon began in 2003, with the iconic drink capturing the essence of fall and melding beautifully with coffee culture. The flavors of cinnamon, nutmeg, and clove evoke the changing leaves and the approach of harvest time, making it a beloved seasonal favorite. Inspired by this delightful beverage, the Pumpkin Spice Latte Cake was born, giving home bakers a chance to embrace those same flavors in a moist, decadent cake. Whether you’re celebrating a special occasion or just indulging in a sweet treat, this delightful recipe pays homage to the beloved latte in a new and exciting way.

Ingredients

• 1 cup Self-raising Flour (You can substitute this with all-purpose flour combined with 2 teaspoons of baking powder to ensure a splendid rise.)
• 2 tsp Pumpkin Spice Mix (This aromatic blend can be easily made at home using common spices like cinnamon, nutmeg, and clove.)
• 1/2 cup Vegetable Oil (For a lighter texture, you may use canola oil or melted coconut oil, both adding a subtle sweetness.)
• 3 large Eggs (Be sure to use eggs at room temperature to achieve a tender crumb.)
• 1 tsp Vanilla Extract (Feel free to substitute with almond extract for a nutty twist.)
• 1 cup Light Brown Sugar (The rich molasses undertones contribute a delectable flavor, but granulated sugar will work in a pinch.)
• 1 cup Canned Pumpkin Puree (Home-cooked and pureed pumpkin also lends a fresh taste.)
• 2 tbsp Instant Coffee Granules (For an extra caffeine kick, brewed coffee can replace these granules.)
• 2 tbsp Boiling Water (Use this to dissolve the coffee granules, drawing out their bold essence.)
• 1 cup Unsalted Butter (Ensure it’s at room temperature to create a creamy, fluffy frosting.)
• 4 cups Icing Sugar (Sifted to guarantee a smooth, luscious texture in the frosting.)
• 8 oz Full-fat Cream Cheese (Keep it cold to help achieve a rich and creamy frosting finish.)

Cooking Time & Tips For Pumpkin Spice Latte Cake

Preparing Pumpkin Spice Latte Cake can be done quickly or at a leisurely pace, depending on your schedule. A quick version involves using pre-made pumpkin puree and instant coffee. However, taking your time to make your own puree and freshly brewed coffee enhances the flavors and results in a truly gourmet experience.

For best results:

• Measure ingredients carefully and ensure that the butter and cream cheese are at the correct temperature before mixing to achieve the ideal texture.
• Always sift your icing sugar to avoid lumps in the frosting.
• Rotate your cake in the oven for even baking, especially for larger cakes.

Step-By-Step Directions

1. Prep Your Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring the cakes won’t stick.

2. Blend the Dry Ingredients: In a large bowl, whisk together the self-raising flour, pumpkin spice mix, and a pinch of salt. The aromatic blend fills the air, setting the stage for deliciousness.

3. Mix the Wet Ingredients: In another bowl, combine the vegetable oil, room-temperature eggs, vanilla extract, brown sugar, and pumpkin puree. Whisk vigorously until the mixture is smooth and creamy, evoking a comforting warmth.

4. Combine and Stir: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be mindful not to overmix, to keep your cake tender.

5. Dissolve Coffee Granules: In a small bowl, mix the instant coffee granules with boiling water until well dissolved. Add this to the batter, stirring until incorporated.

6. Bake the Cakes: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Place them in the oven and bake for 25-30 minutes or until a toothpick comes out clean.

7. Cool Time: Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Transfer them to a wire rack to cool completely.

8. Prepare the Frosting: While the cakes cool, beat the softened unsalted butter and cold cream cheese together in a mixing bowl until smooth and fluffy. Gradually add the sifted icing sugar and mix until well combined, creating a decadent frosting.

9. Frost the Cake: Once the cakes have cooled completely, spread a layer of frosting between the two cake layers. Optionally, crumb coat the outside before generously frosting the whole cake.

10. Serve and Enjoy: Decorate with a sprinkle of additional pumpkin spice or chocolate shavings if desired. Cut into slices and savor the harmonious blend of flavors.

Serving Suggestions & Occasions

Pumpkin Spice Latte Cake serves as a perfect centerpiece for gatherings and celebrations, whether it’s a cozy autumn get-together or a festive holiday party. Pair it with a frothy cappuccino or a steaming cup of chai tea to amplify the flavors. Each slice can evoke laughter and conversation, making it a must-have for birthdays, Thanksgiving, or even a sweet pick-me-up on a chilly day.

Common Mistakes For Pumpkin Spice Latte Cake

• Overmixing the batter can lead to a dense cake. Mix just until combined to ensure light and tender results.
• Using cold ingredients can impact the cake’s texture. Always ensure eggs, butter, and cream cheese are at room temperature.
• Baking at too low a temperature can result in cakes that won’t rise properly, while too high can cause burning. Stick to the recommended 350°F.

Healthier Alternatives & Variations

For a healthier twist on the Pumpkin Spice Latte Cake, consider these substitutions:

• Use whole wheat flour for added nutrients and fiber.
• Swap vegetable oil with applesauce or Greek yogurt for a lower-fat option.
• Reduce the sugar content by using a sugar substitute, like stevia or monk fruit sweetener.
• Incorporate nuts or seeds for added crunch and nourishment, or layer with fruit for added freshness.

FAQs

1. Can I make this cake ahead of time?
   Yes, you can bake the cake in advance. Store it in an airtight container in the refrigerator for up to three days.

2. What can I use if I don’t have pumpkin puree?
   You can use freshly cooked, pureed pumpkin or butternut squash as a substitute.

3. Is the Pumpkin Spice Latte Cake gluten-free?
   You can use a gluten-free flour blend in place of self-raising flour to make this cake gluten-free.

4. How long does the frosting last?
   The cream cheese frosting will keep in the refrigerator for about a week. Just be sure to cover it tightly.

5. Can I freeze the cake?
   Yes, you can freeze the un-frosted cake layers. Wrap them tightly in plastic wrap and store them in the freezer for up to three months.

6. Is this cake suitable for kids?
   Absolutely! The flavors are loved by people of all ages, and you can adjust the coffee content for younger audiences.

Conclusion

Fall in love with the warm spices and indulgent flavors of this Pumpkin Spice Latte Cake. With its rich pumpkin puree, bold coffee notes, and creamy frosting, this cake is sure to become a cherished favorite in your baking repertoire. Don’t wait for a special occasion—try this recipe immediately and invite that cozy autumn feeling right into your home!

Pumpkin Spice Latte Cake

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Delight in this moist Pumpkin Spice Latte Cake, blending autumn’s pumpkin flavors and rich coffee notes into a luscious dessert.

• Author: catherine
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup Self-raising Flour
• 2 tsp Pumpkin Spice Mix
• 1/2 cup Vegetable Oil
• 3 large Eggs
• 1 tsp Vanilla Extract
• 1 cup Light Brown Sugar
• 1 cup Canned Pumpkin Puree
• 2 tbsp Instant Coffee Granules
• 2 tbsp Boiling Water
• 1 cup Unsalted Butter
• 4 cups Icing Sugar
• 8 oz Full-fat Cream Cheese

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the self-raising flour, pumpkin spice mix, and a pinch of salt.
3. In another bowl, combine the vegetable oil, room-temperature eggs, vanilla extract, brown sugar, and pumpkin puree. Whisk until smooth and creamy.
4. Gradually add the dry ingredients into the wet mixture, stirring until just combined.
5. Dissolve the instant coffee granules in boiling water, then add to the batter, stirring until incorporated.
6. Divide the batter between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.
7. Once baked, allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. In a mixing bowl, beat the softened unsalted butter and cold cream cheese until smooth. Gradually add the sifted icing sugar until well combined.
9. Once cakes have cooled, spread a layer of frosting between the two layers, then frost the entire cake.
10. Decorate with additional pumpkin spice or chocolate shavings if desired, cut into slices, and serve.

Notes

For best results, measure ingredients carefully and ensure butter and cream cheese are at room temperature before mixing. Always sift icing sugar to avoid lumps.

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 35g
• Sodium: 350mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 90mg

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