How to make a pumpkin spice latte cake
The most delicious, moist, spiced pumpkin cake. A beautiful depth of flavour is brought to the cake by the addition of spices and fresh espresso coffee – a spiced pumpkin latte in cake form, what could be better! A perfect treat with a cup of coffee or tea on a cool fall day.
This cake is super moist, fragrant with fall spices and a depth created by adding aromatic coffee. Delicious with a cup of tea or coffee, or wrapped and packed for lunches. I use my favourite Super Moist Pumpkin Spice Cake recipe as the base, and change up the spice mix, add a shot of coffee and voi la! Topped with my Not too sweet buttercream icing, this is a stunningly, beautiful cake to celebrate the start of fall.
I use my stand mixer with the paddle attachment to mash the already steamed and cooled pumpkin, but if you don’t have a stand mixer, don’t worry, just use a hand mixer, or even a wooden spoon and mixing bowl – easy!
If you don’t want to use so much sugar, simply don’t add the brown sugar, the cake will still turn out beautifully.
What type of pumpkin to use in a pumpkin spice latte cake
For this recipe you can use canned pumpkin, or fresh pumpkin that you have steamed and mashed. I always like to use the variety of pumpkin that I have grown over the previous Spring – Summer. This year I grew the delicious, sweet and moist variety Marina di Chioggia.
If you are completely new to cooking you can absolutely use canned pumpkin to make this recipe super simple. Or if you would like detailed instructions on how to prepare steamed or pureed pumpkin from scratch see my step-by-step instructions on how to make pumpkin puree from scratch.
This cake base is amazingly versatile – take out the spices, add cocoa and you have the best super moist chocolate cake a winning recipe if you want a guaranteed moist chocolate cake.
Pumpkin Spice Latte Cake
Equipment
- 1 Stand mixer
- 1 22 cm cake tin
Ingredients
Ingredients
- 3 cups steamed and mashed pumpkin
- 3 eggs
- 1 cup vegetable or olive oil
- 1 cup white sugar
- 1 cup of brown sugar
- 3 cups plain all-purpose flour
- 1 ½ tsp baking powder
- 1 ¼ tsp bicarbonate of soda baking soda
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp ground cloves
- 1 tsp ground ginger
- 60 mL coffee
Instructions
Instructions
- In the bowl of your stand mixer, place your pumpkin, oil, eggs, sugars, espresso and spices. Mix until the pumpkin is smooth and the other ingredients combined.
- To the mixed wet ingredients, add the flour, baking soda and baking powder. Mix until just combined.
- Pour the cake mix into a buttered and floured cake tin (or line a cake tin with baking paper/parchment).
- Preheat the oven to 160C degrees Celsius (or 350 Fahrenheit).
- Bake for 90 minutes. The cake should be cooked when the top is golden brown and a skewer should be able to be inserted into the centre of the cake and be clean when it is pulled out of the cake.
- Allow the cake to cool completely before completely before removing from cake tin/pan.
- Store in an airtight container.
Notes
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