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Pumpkin Spice Latte Cake

Pumpkin Spice Latte Cake
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Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 3/4 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup pumpkin puree (not pie filling)
  • 1/4 cup strong brewed espresso or very strong coffee, cooled
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • For the Coffee Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tablespoon instant espresso powder dissolved in 1 teaspoon warm water
  • 1 teaspoon vanilla extract

Instructions

  1. Step 1: Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line the bottoms with parchment paper to ensure the cakes release easily after baking.
  2. Step 2: Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Ensuring these are well-combined prevents any clumps of leavening agents in your batter.
  3. Step 3: Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy. This usually takes about 3 to 4 minutes of high-speed mixing.
  4. Step 4: Incorporate Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree, cooled espresso, milk, and vanilla extract. The mixture might look slightly curdled at this stage, but it will smooth out once the flour is added.
  5. Step 5: Combine into Batter: Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until combined. Be careful not to overmix, as this can lead to a tough, dense cake.
  6. Step 6: Bake the Cakes: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  7. Step 7: Prepare the Frosting: While the cakes cool, beat the cream cheese and butter together until smooth. Add the powdered sugar one cup at a time, mixing on low then high. Stir in the dissolved espresso mixture and vanilla. Beat until the frosting is light and airy.
  8. Step 8: Frost and Assemble: Once the cakes are completely cold, place one layer on a serving plate. Spread a generous layer of frosting on top. Place the second layer on top and cover the top and sides of the cake with the remaining frosting.

Find it online: https://www.pleasecook.com/desserts/pumpkin-spice-latte-cake/