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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.
Course Dessert

Ingredients

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

Instructions

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!

Notes

  • 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.