This cake has three layers of the softest pumpkin-spiced sponge, each layered with creamy espresso frosting, capturing the essence of autumn flavors.
Pumpkin Spice Latte Cake
This Pumpkin Spice Latte Cake combines warm pumpkin spices with a rich espresso frosting, making it the perfect autumn treat.
Pumpkin Spice Latte Cake
This cake has three layers of the softest pumpkin-spiced sponge, each layered with creamy espresso frosting, capturing the essence of autumn flavors.
Pumpkin Spice Sponge:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup pumpkin puree
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 1 cup plant-based milk (almond, soy, or oat)
- ½ cup vegetable oil or melted coconut oil
- 1 cup dairy-free yogurt (soy or coconut)
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Espresso Frosting:
- 1 cup dairy-free butter (softened)
- 4 cups powdered sugar
- 2 tbsp espresso powder
- 2-4 tbsp plant-based milk
- 1 tsp vanilla extract
Prepare the Pumpkin Spice Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In another bowl, mix the pumpkin puree, plant-based milk, vegetable oil, dairy-free yogurt, vanilla extract, and apple cider vinegar until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Espresso Frosting:
- In a large bowl, beat the dairy-free butter until creamy.
- Gradually add the powdered sugar and espresso powder, mixing until smooth.
- Add the vanilla extract and plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of espresso frosting over the cake layer.
- Repeat with the second cake layer.
- Place the third cake layer on top.
Frost the Cake:
- Spread the remaining espresso frosting evenly over the top and sides of the cake.
Serve:
- Allow the cake to set for a bit before slicing and serving.
- Enjoy this deliciously spiced Pumpkin Spice Latte Cake!
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
- Espresso Frosting: Adjust the amount of espresso powder to your taste for a stronger or milder coffee flavor.
- Serving: This cake is best enjoyed at room temperature for the ultimate soft and creamy texture.
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
