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To make your Pumpkin Spice Latte Cake, gather these tasty ingredients: - 2 cups all-purpose flour - 1 ½ teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon ground cloves - ½ teaspoon salt - 1 cup pumpkin puree - 1 cup granulated sugar - ½ cup packed brown sugar - ½ cup vegetable oil - 3 large eggs - ¼ cup strong brewed coffee - 1 teaspoon vanilla extract - Optional Toppings: Whipped cream, pumpkin spice, chocolate shavings Each ingredient plays a key role. The flour gives structure, while the sugars add sweetness. Pumpkin puree adds moisture and flavor. The spices bring that warm fall taste, making every bite a delight. Coffee enhances the cake's taste, creating a wonderful blend of flavors. Make sure to measure ingredients accurately for the best results. Using fresh spices will give your cake a more vibrant flavor. Enjoy this process, as cooking should be fun. Now, let’s get ready to bake! {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - Grease and flour two 9-inch round cake pans. Start by getting your oven ready. This step is key to a perfect cake. Greasing and flouring the pans helps the cake come out easily. - Whisk dry ingredients together. - Combine wet ingredients separately. In a large bowl, whisk together the dry ingredients. This includes the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Mix well so the flavors blend. In another bowl, mix the wet ingredients. This means pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs. Whisk it until smooth and creamy. - Incorporate wet and dry mixtures. - Divide batter and bake. Now, combine both mixtures. Gradually add the dry mix into the wet mix. Stir gently until just combined. A few lumps are okay. Then, divide the batter evenly between the cake pans. Smooth the tops with a spatula. Place the pans in the oven. Bake for 25 to 30 minutes. Check with a toothpick. It should come out clean when the cakes are ready. - Cool cakes and prepare frosting. - Frost and decorate the cake. Once baked, let the cakes cool in the pans for about 15 minutes. Then, move them to a wire rack to cool completely. While they cool, prepare your favorite frosting. Cream cheese frosting works great! Frost the top of one cake layer. Carefully place the second layer on top. Frost the top and sides as you like. For extra flair, add whipped cream, a sprinkle of pumpkin spice, or chocolate shavings. This makes your cake even more festive! - Always preheat your oven fully. This helps the cake rise nicely. - Mix the batter gently. Overmixing can lead to a dense cake. Baking at the right temperature is key. An oven that isn’t hot enough can change the cake's texture. I always double-check my oven settings before baking. If you want a soft and fluffy cake, avoid overmixing. Just combine the wet and dry ingredients until they are mixed. A few lumps are okay! - Cream cheese frosting pairs well with this cake. - To get a smooth finish, use a warm spatula. I love cream cheese frosting on this pumpkin spice latte cake. It adds a nice tang to the sweet cake. For a smooth finish, dip your spatula in warm water before spreading. This simple trick makes the frosting glide on easily and look great. - Serve the cake on a pretty platter. - Add seasonal decorations like cinnamon sticks or small pumpkins. To make your cake stand out, use a fun platter. I like to add a cinnamon stick beside the cake. You can also use small pumpkins or leaves for a fall vibe. These small touches make your cake look special and inviting. Pro Tips Use Fresh Spices: For the best flavor, use freshly ground spices instead of pre-ground ones. This will elevate the taste of your cake significantly. Check Doneness: Always check for doneness a few minutes before the timer goes off. Ovens can vary, so a toothpick inserted should come out clean or with a few crumbs. Room Temperature Ingredients: Ensure your eggs and pumpkin puree are at room temperature. This helps to create a smoother batter and a more evenly baked cake. Layering Tips: When frosting, let the first layer set in the fridge for a bit to prevent crumbs from mixing into the frosting. This will create a cleaner finish. {{image_4}} You can easily swap out some ingredients in this cake. If you don't have pumpkin puree, use applesauce or mashed banana instead. These alternatives add moisture and sweetness. For those needing gluten-free options, try using almond flour or a gluten-free all-purpose flour blend. Both work well and keep the cake light and fluffy. Want a twist on the classic? Consider adding chopped nuts like walnuts or pecans to the batter. They add a nice crunch and flavor. You can also mix in chocolate chips for extra sweetness. Experiment with different spice blends too. Instead of standard spices, try cardamom or allspice for a unique taste. You can even adjust the amount of cinnamon for a stronger kick. This cake isn't just for fall. For winter, add peppermint extract for a festive touch. For spring, try mixing in some lemon zest. It brings a fresh flavor that brightens the cake. You can also switch up the toppings. Instead of whipped cream, use a cream cheese frosting for a richer taste. Or, top it with caramel sauce for a sweet finish that will impress your guests. To keep your pumpkin spice latte cake fresh, use an airtight container. This helps prevent drying out. Store the cake in the fridge for up to five days. If you slice the cake, make sure to cover the cut edges well. This will keep the flavors in and the cake moist. To freeze your cake, wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag or container. This helps prevent freezer burn. You can freeze the cake for up to three months. When ready to enjoy, take it out and thaw it in the fridge overnight. If you want to speed up thawing, leave it at room temperature for a couple of hours. To keep the taste and texture, eat it within a few days after thawing. To make this cake dairy-free, swap the eggs for a vegan egg substitute. You can use flax eggs or applesauce. For the vegetable oil, make sure it is dairy-free. You can also choose a dairy-free frosting. Coconut cream works great for a rich topping. If you don’t like coffee, you can use brewed tea instead. Strong black tea or chai can add nice flavor. You can also use a mix of warm water and a bit of vanilla for a sweeter taste. This keeps the cake moist and flavorful. Yes, you can make this cake as cupcakes. Fill the cupcake liners about two-thirds full with batter. Bake for 18 to 20 minutes. Check for doneness with a toothpick. Frost once they cool down. This makes for easy serving and fun portions. This blog post detailed a delicious pumpkin cake recipe with clear steps and helpful tips. You learned about key ingredients, how to prepare and bake the cake, and frosting options to enhance its flavor. Don't forget about the variations and storage tips to make the most of your cake. Embrace your creativity and customize this dessert for any occasion. Enjoy the baking process and savor the results with friends and family! This cake is sure to impress.

Pumpkin Spice Latte Cake

A delightful autumn-inspired cake infused with pumpkin and warm spices, perfect for fall gatherings.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon salt
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 3 large eggs
  • 0.25 cup strong brewed coffee, cooled
  • 1 teaspoon vanilla extract
  • Optional Toppings: Whipped cream, pumpkin spice, chocolate shavings

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
  • In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves, and salt.
  • In a separate bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth and creamy.
  • Pour in the cooled brewed coffee and vanilla extract into the pumpkin mixture. Stir gently just until combined.
  • Gradually add the dry ingredient mixture to the wet ingredients. Mix gently until just combined.
  • Evenly divide the cake batter between the two prepared cake pans and smooth the tops.
  • Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, let the cakes sit in the pans for about 15 minutes, then transfer to a wire rack to cool completely.
  • Prepare your favorite frosting and frost the top of one cake layer, place the second layer on top, and frost the top and sides as desired.
  • Garnish the cake with whipped cream, a light dusting of pumpkin spice, and chocolate shavings if desired.

Notes

For an eye-catching display, serve the cake on a decorative platter, and consider adding a cinnamon stick or star anise beside the cake for a rustic touch.
Keyword cake, dessert, latte, pumpkin, spice