Go Back
–+ servings

Pumpkin Spice Latte Cake

Sheila
Dense perfectly spiced pumpkin cake frosted with a delicious coffee buttercream!
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
45 minutes
Total Time 1 hour 30 minutes
Course baked goods, coffee time, Dessert
Cuisine American
Servings 12 slices
Calories 825 kcal

Equipment

  • 3 9" round cake pans

Ingredients
  

preheat oven 350°, grease and flour pans

  • 1 cup vegetable oil
  • 2 cups sugar
  • 3 eggs
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground clove
  • 1/2 tsp ground ginger
  • 1 tsp salt
  • 1 15 ounce can pumpkin puree

toppings

  • 2/3 cup toffee pieces for garnish
  • 1 cup chopped pecans

coffee buttercream frosting

  • 1/2 cup strong brewed coffee, cooled
  • 1 tbsp instant coffee crystals
  • 3/4 cup butter room temperature
  • 6 cups confectioners sugar
  • 1 tsp salt

Instructions
 

cake batter

  • Combine oil and sugar in mixing bowl beat until combined then add in eggs one at a time, beat on medium high until light and fluffy.
  • Measure flour, add soda, cinnamon, nutmeg, clove, ginger, and salt to flour and stir in. Slowly add dry ingredients to wet ingredients. Taking time to scrape the side of the bowl once or twice. Continue to blend on slow speed, when dry ingredients are completely incorporated gradually add in pumpkin, scrape sides of bowl and beat on medium for another minute.
  • Pour batter in to greased pans, bake at 350 degrees for 20 minutes until toothpick comes out clean when poked in center of the cake. Allow to cool before frosting and layering cakes with Coffee Buttercream (recipe below).

frosting instructions

  • Add instant coffee to coffee, stir until crystals have dissolved, let cool (I place mine in the refrigerator for 10 minutes or more).
    Beat butter with mixer on high-speed until creamy and whipped gradually add powdered sugar and salt, alternate with coffee liquid, continue to beat on high until frosting is smooth and whipped if frosting seems too thin add more powdered sugar if too thick add teaspoon of coffee at a time until you get the right consistency.
  • Toppings: If you would like to add extra toffee bits or chopped pecans to the outside of the cake, you can do so after frosting the cake. Using your hand place your topping of choice in the palm of your hand and starting at the top press the topping in to the sides of the cake. This can be a messy process and some of the topping will fall directly on the counter just scoop it up and keep pressing it in until you get the desired amount on the outside of your cake.

Notes

Decorating the cake.  Using the chopped pecans or toffee bits to decorate the outside of the cake is your preference if you choose to skip this step, the cake will be just as delicious!  If you do choose to see the very last step in the instructions.

Nutrition

Calories: 825kcalCarbohydrates: 119gProtein: 6gFat: 38gSaturated Fat: 11gPolyunsaturated Fat: 13gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 73mgSodium: 681mgPotassium: 57mgFiber: 2gSugar: 93gVitamin A: 428IUVitamin C: 0.01mgCalcium: 18mgIron: 2mg
Keyword baked goods, baking, cake, coffee, frosting, latte, pumpkin, pumpkin spice
Tried this recipe?Mention @eat2gather or tag #eat2gather!