Go Back
A pumpkin spice latte round cake sits on a wooden plate, with crushed biscuit and coffee beans on top. Two hands are around the cake as if to put it on the table. Ingredients and small pumpkins are scattered around it.

Pumpkin Spice Latte Cake

This pumpkin spice latte cake is a delicious and warming autumnal treat and turns your favourite drink into a bake.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 8 slices

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.
    A white mixing bowl with flour and pumpkin spice mix on a terracotta orange stone backdrop. Bowls with icing, and pinch pots with spices lay scattered around and small pumpkins are creeping into the frame.
  • 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.
    A white mixing bowl with flour and pumpkin spice mix on a terracotta orange stone backdrop. Bowls with icing, and pinch pots with spices lay scattered around and small pumpkins are creeping into the frame.
  • 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.
Keyword autumn, biscoff, caramel, coffee, latte, psl, pumpkin, pumpkin spice, pumpkin spice latte