Pumpkin Spice Latte Cake
A moist and tender pumpkin-based layer cake infused with warm autumn spices and topped with a bold espresso-flavored buttercream frosting.
Ingredients
Scale
- 350g All-purpose flour
- 300g Granulated sugar
- 425g Pure pumpkin puree
- 180ml Vegetable oil
- 3 Large eggs
- 2 tbsp Pumpkin pie spice
- 2 tsp Baking powder
- 225g Unsalted butter, softened
- 2 tbsp Instant espresso powder
Instructions
- Preheat oven to 175°C and grease two 8-inch cake pans.
- In a large bowl, whisk together pumpkin puree, vegetable oil, and eggs until smooth.
- Sift in the flour, sugar, pumpkin pie spice, and baking powder, then stir until just combined.
- Divide the batter between the pans and bake for 30 to 35 minutes.
- For the frosting, beat softened butter with espresso powder and powdered sugar until light and fluffy.
- Once cakes are completely cool, frost the layers and assemble the cake.
- Finish with swirls of whipped cream and a dusting of cinnamon if desired.
Notes
- Ensure all ingredients are at room temperature for the smoothest batter.
- Do not over-mix once the dry ingredients are added.
- Let the cake cool completely before frosting to prevent melting.
Find it online: https://dishmio.com/pumpkin-spice-latte-cake/
