Description
Indulge in the ultimate fall treat with our Pumpkin Spice Latte Cake recipe. Learn how to bake a deliciously spiced cake with a hint of coffee flavor.
Ingredients
Scale
- 1 2/3 cups (270g) all-purpose flour
- 1 1/2 tsp (7.5g) baking powder
- 1 1/2 tsp (8 ml) pumpkin pie spice
- 1/2 tsp (3 ml) salt
- 1/4 cup (60ml) melted unsalted butter, cooled
- 1/4 cup (60ml) vegetable oil
- 2/3 cup (130g) granulated sugar
- 2/3 cup (130g) packed light-brown sugar
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 2 large eggs, room temperature
- 3 large egg whites
- 1 cup (200g) granulated sugar
- 1 1/2 cups (340g) unsalted butter, cubed, room temperature
- 1 1/2 Tbsp (23 ml) instant espresso powder dissolved in 1–2 tsp (8 ml) hot water, cooled
Instructions
- Set the oven to 350°F and apply grease and flour to two 6-inch cake pans.
- In a medium-sized bowl, combine the flour, pumpkin pie spice, baking powder, and salt by whisking them together.
- In a separate large bowl, mix the sugars, melted butter, oil, pumpkin puree, and eggs by whisking until well blended.
- Gradually incorporate the dry mixture into the wet mixture and stir just until they are mixed.
- Pour the batter evenly into the two prepared pans and bake until a toothpick inserted in the center emerges mostly clean, about 35 to 40 minutes.
- Allow the cakes to cool in the pans on a wire rack for 10 minutes before removing them from the pans to cool completely on the racks.
- Combine the egg whites and sugar in the bowl of a stand mixer, whisking until they are blended together.
- Place the mixing bowl over a simmering water bath on the stove, whisking continuously until the mixture feels smooth, approximately 3 minutes.
- Attach the bowl to a stand mixer and whisk on medium-high speed until the meringue is stiff and has cooled, with the bowl feeling cool to the touch, which takes about 5 to 10 minutes.
- Switch to the paddle attachment. Gradually add the cubed butter and blend until the mixture is smooth.
- Incorporate the espresso and whip until the mixture is uniform and smooth.
- Slice each cake horizontally into two layers.
- Position one cake layer on a serving platter or cake stand and spread 1/2 to 2/3 cup of buttercream on top. Repeat with the remaining cake layers.
- Apply a thin layer of frosting over the entire cake to seal in the crumbs, then refrigerate for 30 minutes.
- Use the rest of the frosting to coat the outside of the cake. For decoration, add a swirl to the top and sides if desired, utilizing a large offset spatula. Enhance with fondant pumpkins for decoration.
Notes
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 400
- Fat: 20g
- Protein: 5g
Keywords: american, dessert, homemade
