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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.

Ingredients

Scale
  • 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

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

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