Pumpkin Spice Latte Cake


Did you fall for the pumpkin spice latte in the fall? Did you just fall? Or did you wait till after the holidays to buy your next one? Either way, I have a recipe you'll want to make this month. If you haven’t tried our Pumpkin Spice Latte Cake lately, it’s perfect for an afternoon snack or midnight snack by your bedside. Or if you want to bake something special for Mother’s Day, too — these cupcakes will definitely do it! And if you're hosting a party, there's also a great idea that makes festive treats that anyone would love.


pumpkin cake:
  • 1 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, melted and cooled
  • 1/4 cup vegetable oil
  • 2/3 cup granulated sugar
  • 2/3 cup packed light brown sugar
  • 1 cup pumpkin puree, without pumpkin pie filling
  • 2 large eggs, room temperature

    coffee butter:

    • 3 large egg whites
    • 1 cup granulated sugar
    • 1 1/2 cups unsalted butter, room temperature
    • 1 1/2 tablespoons instant espresso powder dissolved in 1-2 teaspoons hot water, cooled


    pumpkin cake:

    1. Preheat oven to 350°F, and grease and grate two 6-inch cake pans.
    2. In a large bowl, whisk together the sugars, melted butter, oil, pumpkin and eggs.
    3. In a large bowl, whisk together the sugars, melted butter, oil, pumpkin and eggs.
    4. Add dry to wet and mix until combined.
    5. Divide the mixture evenly among the prepared pans and bake until a toothpick inserted in the center comes out almost clean (about 35-40 minutes).
    6. Cool in tubs on a wire rack for 10 minutes, then flip onto wire racks to cool completely.

        coffee butter:

        • Put the egg whites and sugar in the bowl of a stand mixer, and beat until combined.
        • Place the bowl over a hot water bath on the stove and whisk constantly until mixture is no longer grainy (about 3 minutes).
        • Place bowl on your stand mixer and beat on medium-high until meringue is stiff and cooled (bowl no longer warm to the touch (about 5-10 minutes)).
        • Switch to the paddle attachment. Slowly add the butter cubes and mix until smooth.
        • Add espresso. Whisk until smooth. **


        • Cut each cake layer in half horizontally.
        • Place one layer of cake on a serving plate or cake stand. Put 1/2 to 2/3 cup of buttercream on top. Repeat with the remaining layers.
        • Crumbs cover the entire cake (a thin layer of garnish over the entire cake). Chill for 30 minutes.
        • Use the remaining frosting to cover the outside of the cake.
        •  Decorate the top and sides with a swirl if desired (I used a large offset spatula to do this). Decorate with fondant pumpkins.


        Wipe down the mixing bowl and whisk with lemon juice or vinegar to make sure that it is completely free of fat and that there is no trace of yolk in your whites, or the meringue will not solidify.
        ** Buttercream may look curdled at some point. Keep mixing until completely smooth. If it looks like soup, put it in the fridge for 20 minutes and recharge.
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        • sara rosa
          sara rosa 6 May 2022 at 00:50

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