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Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 3 hrs
Pumpkin-Spice-Latte Cake
Ingredients
Ingredient Checklist
1 stick unsalted butter, melted, plus more for pan
1 3/4 cups unbleached all-purpose flour
2 teaspoons baking powder
4 teaspoons instant espresso powder, plus more for dusting
1 1/2 teaspoons Pumpkin-Pie Spice
3/4 teaspoon kosher salt
2 large eggs, room temperature
3/4 cup pure pumpkin puree
3/4 cup granulated sugar
1/2 cup packed light-brown sugar
2/3 cup whole milk, room temperature
1 1/2 cups heavy cream
3 tablespoons confectioners’ sugar
Cook's Notes
A little more cream is all you need to soften up the topping if it starts to look curdled while you’re whisking.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 3 hrs
Pumpkin-Spice-Latte Cake
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 3 hrs
Recipe Summary
prep: 20 mins
total: 3 hrs
prep: 20 mins
total: 3 hrs
prep:
20 mins
total:
3 hrs
Pumpkin-Spice-Latte Cake
Pumpkin-Spice-Latte Cake
Ingredients
Ingredients
- 1 stick unsalted butter, melted, plus more for pan
- 1 3/4 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 4 teaspoons instant espresso powder, plus more for dusting
- 1 1/2 teaspoons Pumpkin-Pie Spice
- 3/4 teaspoon kosher salt
- 2 large eggs, room temperature
- 3/4 cup pure pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 2/3 cup whole milk, room temperature
- 1 1/2 cups heavy cream
- 3 tablespoons confectioners’ sugar
Directions
Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line bottom with parchment; butter parchment. In a large bowl, whisk together flour, baking powder, instant espresso powder, pumpkin-pie spice, and salt. In another bowl, whisk eggs into pumpkin puree, then whisk in butter, sugars, and milk. Whisk wet ingredients into dry ingredients.
Scrape batter into prepared pan. Bake until top springs back when lightly touched, 35 to 40 minutes. Let cool in pan on a wire rack 10 minutes. Turn out onto rack and let cool completely, about 2 hours.
Whisk cream with confectioners’ sugar until soft peaks form; dollop on top of cake and dust with espresso powder. Serve immediately.
Cook's Notes
A little more cream is all you need to soften up the topping if it starts to look curdled while you’re whisking.
Cook’s Notes
A little more cream is all you need to soften up the topping if it starts to look curdled while you’re whisking.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pumpkin-Spice-Latte Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pumpkin-Spice-Latte Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
