Description
A delightful cake combining the flavors of pumpkin spice latte and a moist cake, perfect for autumn gatherings.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup brewed espresso, cooled
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1/4 cup brewed espresso, for frosting
- 1/2 cup heavy cream, for frosting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a bowl.
- Mix the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla until well combined in another large bowl.
- Add the dry ingredients to the wet ingredients gradually, mixing until just combined.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes.
- Let the cake cool in the pan for 10 minutes, then poke holes in the top using a fork and soak it with the cooled espresso.
- Beat the cream cheese and powdered sugar in a bowl until smooth, then add the espresso and heavy cream, mixing until fluffy for the frosting.
- Frost the cooled cake with the espresso cream cheese frosting and serve.
Notes
Use fresh pumpkin puree for best flavor. Ensure eggs are at room temperature for better mixing.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American