Pumpkin Spice Latte Cake

$- 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup brown sugar, packed - ½ cup unsalted butter, softened - 1 cup canned pure pumpkin puree - 2 large eggs - 1 cup brewed coffee, cooled - 1 teaspoon vanilla extract - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - ¼ teaspoon ground ginger - ¼ teaspoon allspice - ½ teaspoon salt For my Pumpkin Spice Latte Cake, I choose these main ingredients for a rich flavor. The all-purpose flour gives the cake structure. I mix granulated and brown sugars for sweetness and depth. Unsalted butter adds a creamy texture, while pumpkin puree keeps it moist. - 1 cup powdered sugar - 2 tablespoons milk For the frosting, I use powdered sugar and milk. This mix creates a smooth and creamy frosting. You can adjust the thickness by adding more milk or sugar if needed. - Whipped cream - Ground cinnamon I love to top my cake with whipped cream and a sprinkle of ground cinnamon. This adds a lovely finish and a touch of fall flavor. You can also play with different garnishes to make it your own! 1. Start by preheating your oven to 350°F (175°C). 2. Grease and flour two 8-inch round cake pans. This step helps the cake come out easily. 3. In a large bowl, mix the softened butter, granulated sugar, and brown sugar. Cream these until they are light and fluffy. 4. Next, beat in the canned pumpkin puree and eggs. Make sure everything is well mixed. 1. Stir in the cooled brewed coffee and vanilla extract. This adds a rich flavor to the cake. 2. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and salt. Mixing dry ingredients separately helps with even distribution. 1. Gradually add the dry ingredients to the wet mixture. Mix until just combined. Avoid overmixing to keep the cake light and fluffy. 2. Divide the batter evenly between the two prepared pans. 3. Bake the cakes in the preheated oven for 25-30 minutes. Check for doneness with a toothpick; it should come out clean. 4. Once done, remove the cakes from the oven. Let them cool in the pans for about 10 minutes before transferring them to wire racks to cool completely. To get the best texture for your Pumpkin Spice Latte Cake, avoid overmixing the batter. Overmixing can lead to a dense cake. Mix just until you see no dry flour. Ensure your butter is softened properly. Soft butter blends well with sugars, creating a light, fluffy base. Leave it out at room temperature for about an hour before you start baking. For a richer taste, I recommend using fresh coffee. Brew your favorite coffee and let it cool before adding it to the mix. Fresh coffee brings out the pumpkin and spice flavors beautifully. Spices are key to this recipe. I suggest using ground cinnamon, nutmeg, ginger, and allspice. You can adjust the spices to your taste. If you love cinnamon, feel free to add a bit more! Frosting the cake can be fun! Spread a smooth layer of frosting on the top and sides. Use a spatula to create swirls for a nice effect. For garnishes, consider whipped cream on top. A sprinkle of cinnamon or some coffee beans can add a nice touch. You can even place a few pumpkin seeds around the base for an autumn vibe! {{image_2}} To make a gluten-free Pumpkin Spice Latte Cake, you can swap all-purpose flour for a gluten-free blend. Look for blends that include ingredients like rice flour, tapioca starch, and potato flour. These blends mimic the texture of regular flour well. A popular option is Bob's Red Mill 1-to-1 Gluten Free Baking Flour. It already has xanthan gum, so you don’t need to add extra. This way, you can enjoy the same moist and flavorful cake without gluten. You can choose different frostings to make your Pumpkin Spice Latte Cake even more special. One great option is cream cheese frosting. To make this, mix 1 block (8 oz) of softened cream cheese with ½ cup of softened unsalted butter. Add 4 cups of powdered sugar and 1 teaspoon of vanilla extract. Beat until smooth and creamy. For a lighter touch, you can use whipped cream. Just whip 1 cup of heavy cream until soft peaks form, then add 2 tablespoons of powdered sugar and a splash of vanilla. To take your cake to the next level, think about flavor enhancements. Adding chocolate or caramel can create a new taste experience. You can drizzle melted chocolate or caramel sauce over the top. It adds a rich contrast to the spices. You can also adjust the spice ratios based on what you like. If you want a stronger cinnamon taste, simply add a bit more. For a twist, try adding a pinch of cardamom for extra warmth. To keep your pumpkin spice latte cake fresh, wrap it tightly in plastic wrap. This helps prevent it from drying out. You can also place it in an airtight container. For longer storage, freeze the cake. Wrap each slice separately for easy access. In the fridge, the cake lasts up to five days. If frozen, it stays good for about three months. When you want to enjoy a slice of your cake, take it out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. For reheating, place the slice in a microwave-safe dish. Heat it for about 15-20 seconds. Check it to avoid dryness. You can also warm it in the oven at 350°F for about 5-10 minutes. This method keeps the cake moist and tasty. This cake pairs well with a hot cup of coffee or a warm chai tea. You can also serve it with a scoop of vanilla ice cream for a sweet treat. A dollop of whipped cream on top adds a nice touch. For a fun twist, sprinkle some extra cinnamon on the plate. This adds flavor and makes your dessert look pretty. Yes, you can use fresh pumpkin. To make pumpkin puree at home, start by selecting a small sugar pumpkin. Cut it in half, scoop out the seeds, and place the halves cut-side down on a baking sheet. Bake at 350°F (175°C) for about 45 minutes or until soft. When cool, scoop out the flesh and blend it until smooth. This fresh puree adds a nice taste to your cake. Yes, you can make this cake ahead. Bake the cakes and let them cool completely. Wrap each cake layer tightly in plastic wrap. Store them in the fridge for up to three days or freeze for up to three months. When you’re ready to serve, just frost the cake after thawing. To adjust sweetness, you can reduce the sugar by ¼ cup or more. For a healthier option, use natural sweeteners like honey or maple syrup. You can also try stevia or agave nectar. Just remember to keep the total liquid content in mind when using these alternatives. This blog post covered how to make a delicious pumpkin cake from scratch. We explored key ingredients, step-by-step instructions, and tips for the best texture and flavor. You learned about different frosting options and cake variations, as well as how to store and reheat leftovers. Creating this cake can be fun and rewarding. With a little care, you can impress everyone with your baking skills. Enjoy your baking journey and make this pumpkin cake a new favorite.$

Indulge in the fall flavor with this delicious Pumpkin Spice Latte Cake recipe! Soft, spiced cake infused with coffee and topped with creamy frosting makes for the perfect treat. Whether you're celebrating a special occasion or just want a sweet addition to your coffee break, this cake will impress everyone. Click through to discover the full recipe and bring this delightful dessert to your table!

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Ingredients

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup brown sugar, packed

½ cup unsalted butter, softened

1 cup canned pure pumpkin puree

2 large eggs

1 cup brewed coffee, cooled

1 teaspoon vanilla extract

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon allspice

½ teaspoon salt

1 cup powdered sugar (for frosting)

2 tablespoons milk (for frosting)

Optional: Whipped cream for garnish

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the pumpkin puree and eggs until well combined.

Stir in the cooled brewed coffee and vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes before transferring to wire racks to cool completely.

For the frosting, in a medium bowl, mix the powdered sugar with milk until smooth. You can adjust the thickness by adding more milk or sugar as desired.

Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.

Optionally, top the cake with whipped cream and a sprinkle of cinnamon for extra flair.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8