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Pumpkin Spice Latte Cake

A delightful fusion of pumpkin spice and coffee flavors, this moist cake with fluffy cream cheese frosting is perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup Self-raising Flour The building block of our cake, offering a light and tender crumb.
  • 2 tsp Pumpkin Spice Mix This warm and aromatic blend brings the essence of fall into the cake.
  • 1/2 cup Vegetable Oil Ensures moisture and richness in each bite.
  • 3 large Eggs Acts as a binder, giving the cake structure.
  • 1 tsp Vanilla Extract Adds depth and sweetness to the flavor profile.
  • 1 cup Light Brown Sugar Provides natural sweetness with a hint of caramel flavor.
  • 1 cup Canned Pumpkin Puree The star ingredient that lends its signature character and moistness.
  • 2 tbsp Instant Coffee Granules For that rich coffee undertone typical of a Pumpkin Spice Latte.
  • 2 tbsp Boiling Water Activates the coffee granules for an intense flavor.
For the frosting
  • 1 cup Unsalted Butter Forms the base for our creamy frosting.
  • 4 cups Icing Sugar Sweetens the frosting and gives it that perfect fluffy texture.
  • 8 oz Full-fat Cream Cheese Creates a luscious and creamy frosting that complements the cake beautifully.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the self-raising flour, pumpkin spice mix, and a pinch of salt until combined.
  3. In another bowl, combine the vegetable oil, eggs, vanilla extract, brown sugar, and pumpkin puree. Mix until smooth.
  4. Gradually fold the dry ingredients into the wet mixture, stirring gently until just incorporated. Avoid overmixing.
  5. In a small bowl, dissolve the instant coffee granules in boiling water and stir into the batter.
  6. Divide the batter evenly between the two prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick comes out clean.
  7. Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. Beat the softened butter and cold cream cheese together until smooth.
  2. Gradually sift in the icing sugar, mixing until fluffy.
  3. Once the cakes have cooled, layer the frosting between the layers and on top. Decorate as desired.

Notes

Ensure ingredients are at room temperature for the best results. Measure flour accurately to prevent drying out the cake. Consider adding chocolate chips or walnuts for added texture.