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Pumpkin Spice Latte Cake

A delightful and moist cake that combines the flavors of pumpkin, spices, and coffee, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Use fresh for the best flavor.
  • 1/2 cup brewed coffee (cooled)
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 eggs eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9 x 13 inch baking dish or line it with parchment paper.
Mixing
  1. In a large bowl, combine the pumpkin puree, brewed coffee, vegetable oil, sugar, eggs, and vanilla extract. Whisk until well blended and smooth.
  2. In another bowl, mix together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
  3. Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
Baking
  1. Pour the batter into the prepared baking dish and spread it evenly.
  2. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
Serving
  1. Serve warm or at room temperature, and don’t forget to add your favorite toppings like whipped cream, toasted nuts, or a drizzle of caramel.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it for up to 3 months. Reheat in the microwave for 20-30 seconds or in an oven preheated to 350°F (175°C) for about 10 minutes.