Pumpkin Spice Latte Cake

This pumpkin spice latte cake is the perfect dessert for anyone who loves the iconic fall drink, or if you're looking for a pumpkin recipe that's extra special. It starts with an incredibly moist pumpkin sheet cake. Then it's brushed with a coffee soak and topped with creamy coffee frosting.

Prep Time30

Cook Time40

Cooling1

Total Time2 30

Course: Dessert

Cuisine: American

Keyword: Pumpkin Spice Latte Cake

Servings: slices

Author: Fiona Dowling

Equipment

9x13 inch (23 x 33 cm) baking pan*

Ingredients

Pumpkin Cake

2 cups all-purpose flour (250 grams)
2 teaspoons cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground clovers a pinch
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup vegetable oil (240 ml)
1½ cups light brown sugar (315 grams) or ¾ dark brown sugar and ¾ granulated sugar
2 teaspoons vanilla extract
4 large eggs
15 ounces pumpkin puree (440 ml) pure pumpkin - not pumpkin pie filling

Coffee Soak

2 tablespoons espresso (30 ml) or strong, freshly brewed coffee
2 tablespoon granulated sugar
1 tablespoon whipping cream (15 ml) or heavy cream

Coffee Frosting

2 teaspoons instant espresso powder or instant coffee powder with very fine granules, to taste
2 tablespoons whipping cream (30 ml)
1 cup unsalted butter (226 grams) softened to room temperature
2 ounces full fat cream cheese (56 grams) brick-style, softened to room temperature
3-4 cups powdered sugar (330-440 grams) sifted
¼ teaspoon salt

Instructions

Pumpkin Cake

Preheat the oven to 350℉ (180℃). Spray a 9x13 inch metal cake pan with non-stick cooking spray, or lightly grease and dust with flour. Set aside.
In a large bowl, sift together the flour, spices, baking powder, baking soda and salt. Whisk together. Set aside.
In a separate large bowl, whisk together the oil, sugar, vanilla, eggs and pumpkin until there are no lumps of sugar or pieces of egg showing. You can also use an electric mixer for this.
Pour the wet ingredients into the dry ingredients. Stir together until combined. Be careful not to overmix - do not use an electric mixer for this. I also fold the ingredients together with a rubber spatula, then do a few whisks by hand with a wire whisk if necessary.
Pour the batter into the prepared pan. Bake in the middle of the preheated oven for about 30-35 minutes, or until the top is set and an inserted toothpick comes out clean or with a few moist crumbs. The cake should be starting to pull away from the sides of the pan.
Cool the cake in the pan.

Coffee Soak

Add the espresso, sugar and cream to a small saucepan over low-medium heat. Occasionally, stir/swirl until the sugar has fully dissolved.
Once the cake has fully cooled, gently saw off the very top of the cake (I cut off only probably about 2 mm of cake - less than ⅓ inch). Then use a toothpick to poke holes in the top of the cake. By slicing off the very top and poking holes, it helps the cake absorb the coffee soak.
Using a pastry brush or small spoon, brush/drizzle the coffee soak over the cooled cake. Feel free to use all of the soak for a stronger coffee flavor or about ½ for a less prominent coffee flavor.

Coffee Frosting

In a small cup, add the cream and instant espresso powder. Give it a stir. This helps the instant espresso powder dissolve before it's added to the frosting later. It won't completely dissolve, but it helps to soften the granules.
In a large bowl, beat the butter until soft. Then mix in the cream cheese.
Add in 2 cups powdered sugar, along with the salt. Mix on a low speed, gradually increasing to medium speed until combined.
Add in the instant espresso powder and cream. Beat into the mixture until combined. Mix in the rest of the powdered sugar about ½ cup at a time, until the desired sweetness is reached.
Ensure the cake is fully cooled, then frost with swirls of frosting. I often sift a little nutmeg on top of the cake for visual appeal.

Notes

Pumpkin: Use 100% pureed pumpkin - be sure you are not using canned pumpkin pie filling. One 15-ounce can is slightly under 2 cups.
Nutrition: Details provided are an estimate only, based on 1 slice, assuming that all the frosting is used and the cake is cut into 15 uniform pieces.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.

Nutrition