Turn your favourite Autumnal drink into this Pumpkin Spice Latte Cake! The soft, springy sponge is made with 100% natural puréed pumpkin, homemade pumpkin spice mix, and brown sugar for a beautiful caramel flavour. Finish the cake with a velvety coffee buttercream frosting, a sprinkling of crushed Biscoff biscuits, and your very own pretty pumpkins for a little extra decoration. Autumn is a season of warming and nostalgic flavours, and is definitely synonymous with pumpkin spice – which can be found in your very favourite beverage at most coffee shops between October and December. Now, you can get all the flavours of this cosy seasonal drink in one bite of this beautiful cake.
How to make your own Pumpkin Spice mix for this Pumpkin Spice Latte Cake:
You’ll need:
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1 tsp ground allspice
- 1 tsp ground cloves
Mix all these spices together in a small bowl, then decant into a screw top jar to use all season!
How to make this Pumpkin Spice Latte Cake:
- First, mix your dry ingredients. Sift the flour, baking power, bicarbonate of soda and pumpkin spice into a bowl. Add the ground coffee.
- Second, mix the wet ingredients. Mix the puréed pumpkin, oil, eggs and then add the sugars to this too.
- Third, combine and bake. Combine the wet and dry ingredients until well mixed, then pour into a prepared cake tin and bake for 30 minutes.
- Fourth, make your icing. While the cake is in the oven, make your icing by beating the butter, sifted icing sugar, coffee and milk.
- Lastly, frost your cake. Once the cakes have completely cooled, sandwich both of them together with one-third of the icing then ice the rest of the cake (top and sides) with the remaining icing.
See how I made this recipe in a reel over on Instagram!
Pumpkin Spice Latte Cake
This pumpkin spice latte cake is a delicious and warming autumnal treat and turns your favourite drink into a bake.
Ingredients
For the cake
- 190 g plain flour sifted
- 1 tsp espresso powder I like Nescafé Azera
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 12 tsp pumpkin spice mix
- 200 g 100% natural pumpkin purée
- 100 g caster sugar
- 100 g light brown sugar
- 112 ml sunflower oil
- 2 large free-range eggs
For the frosting
- 275 g unsalted butter at room temperature
- 625 g icing sugar sifted
- 3 tbsp espresso powder dissolved in a small amount of boiling water
- 1 tbsp whole milk
- 1 tsp vanilla extract
For the topping
- 5-10 Lotus Biscoff biscuits crushed
- Autumnal decorations of choice
Instructions
For the cake
- Preheat the oven to 180C / 350F. Grease and line a 20cm cake tin with parchment paper.
- In a medium bowl, sift together the flour, espresso powder, bicarbonate of soda, baking powder, and pumpkin spice mix. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or using an electric handheld whisk, blend together the pumpkin purée, caster sugar, brown sugar, oil and eggs.
- Pour the wet ingredients into the dry ingredients and use a large balloon whisk (or a stand mixer fitted with a whisk attachment) to combine the ingredients until everything is well incorporated and there are no pockets of flour left.
- Pour the mixture into the prepared cake tin and bake until it's risen and springy to the touch, about 1hr 15mins. To check it's ready, insert a skewer or cocktail stick into the centre. If it comes out clean, the cake has been baked adequately. If the skewer is wet, the cake need a little longer in the oven.
- Let the cake cool in their tins for 10-15 minutes, before turning out onto a wire rack to cool completely. Use a bread knife to cut the cake in half horizontally.
For the coffee frosting
- In a stand mixer with the paddle attachment, or using an electric whisk, cream butter on medium speed until smooth.
- Sift in the icing sugar and put the mixer on a low speed. While the mixer is running, add the 3 tablespoons of coffee mixture, the 1 tablespoon of milk and the 1 teaspoon vanilla extract.
- Continue to beat until you have a smooth, creamy frosting with no lumps and is a consistency that holds but is easy enough to spread.
To assemble the cake
- Take one-third of the frosting and sandwich the two cake halves together, one on top of the other.
- Use the remaining frosting to ice the top and sides of the cake.
- Sprinkle over some crushed Biscoff biscuits and add Autumnal decorations of your choice. Serve immediately.
Notes
Pumpkin: Look for a can of 100% natural pumpkin purée. Pure pumpkin has no added spices to it. Make sure you do not use pumpkin pie filling.
You can freeze the cakes before frosting them for up to 3 months, or store them in an airtight container for up to 3 days.
The cake – once iced – is best eaten on the day, but can be kept at room temperature in an airtight container for up to 3 days.
Tip: for a cake with extra height, simply double the recipe, and bake your cake in two tins. You can either slice both cakes for extra buttercream layers, or simply sandwich one on top of the other – with buttercream in between.
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