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Pumpkin Spice Latte Cake

A delightful moist and flavorful cake capturing the beloved flavors of a pumpkin spice latte, perfect for autumn and family gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup pumpkin puree
  • 1 cup brewed coffee, cooled
  • 1/2 cup vegetable oil
  • 3 large eggs Ensure at room temperature
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the all-purpose flour, sugar, brown sugar, pumpkin pie spice, baking soda, baking powder, and salt until evenly combined.
  3. In another bowl, combine the pumpkin puree, cooled brewed coffee, vegetable oil, eggs, and vanilla extract. Mix until smooth.
  4. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing.
  5. Divide the batter evenly between the prepared cake pans.
Baking
  1. Place the cakes in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, invert them onto a wire rack to cool completely.
Serving
  1. Once cooled, frost with your favorite frosting, enjoy it plain, or serve with a dollop of whipped cream.

Notes

For gluten-free, use gluten-free flour blend. For dairy-free, consider substituting the eggs with flaxseed meal or applesauce. Store in an airtight container at room temperature for up to 2-3 days. Freeze layers individually for up to three months.