Description
A moist single-layer Pumpkin Spice Latte Cake with warm pumpkin spice, vanilla, and creamy espresso frosting. This easy fall dessert brings coffee-shop flavor into a soft homemade cake that is perfect for gatherings, Thanksgiving dessert tables, or cozy weekend baking.
Ingredients
- 1 cup plus 2 tablespoons all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 cup canned pumpkin puree, not pumpkin pie filling
- 1/3 cup light brown sugar
- 2/3 cup granulated sugar
- 1/4 cup sour cream or plain yogurt, not nonfat
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 10 tablespoons unsalted butter, softened to cool room temperature
- 2 1/2 cups powdered sugar
- 2 teaspoons milk, plus more if needed
- 2 teaspoons espresso powder, adjusted to taste
- 3/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F with a rack in the center of the oven.
- Whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon in a medium bowl until combined.
- In a large bowl, whisk the pumpkin puree, brown sugar, granulated sugar, sour cream, oil, eggs, and vanilla extract until smooth.
- Add the flour mixture to the pumpkin mixture and whisk just until combined. Do not overmix.
- Tap the excess batter from the whisk, then use a rubber spatula to scrape the sides and bottom of the bowl a couple of times.
- Grease a 9×9-inch square baking pan and pour the batter into the prepared pan.
- Tap the pan gently but firmly on the countertop a couple of times to remove air bubbles.
- Bake for 22 to 26 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Place the pan on a wire rack and let the cake cool completely.
- Beat the softened butter with a hand mixer or stand mixer fitted with the paddle attachment until smooth.
- Add the powdered sugar one cup at a time, then add the milk, espresso powder, and vanilla extract.
- Beat the frosting on high speed for one full minute until smooth and fluffy.
- Adjust the frosting consistency with more powdered sugar to thicken or more milk to thin, if needed.
- Spread the espresso frosting evenly over the completely cooled cake.
- Slice the cake into 9 to 12 servings and serve chilled or at room temperature.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Use 2 teaspoons espresso powder for a bold coffee flavor.
- For a milder coffee flavor, start with 1 teaspoon espresso powder, taste the frosting, and add more if desired.
- To skip the coffee flavor, replace the espresso powder with 1 teaspoon cinnamon or pumpkin pie spice.
- Serve the cake chilled or at room temperature.
- Store the cake covered at cool room temperature for up to 2 days.
- Store the cake refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 306
- Sugar: 40
- Sodium: 68
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0.4
- Carbohydrates: 50
- Fiber: 1
- Protein: 2
- Cholesterol: 55