Description
Ingredients:
– 2 1/2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 2 teaspoons ground cinnamon
– 1 teaspoon ground nutmeg
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 3 large eggs
– 1 cup pumpkin puree
– 1/2 cup buttermilk
– 1 teaspoon vanilla extract
– 1/2 cup strong brewed coffee, cooled
For the Coffee Frosting:
– 1 cup unsalted butter, softened
– 3 cups powdered sugar
– 2 tablespoons strong brewed coffee, cooled
– 1 teaspoon vanilla extract
– Pinch of salt
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. In a large mixing bowl, beat butter and sugar together until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in pumpkin puree and vanilla extract.
6. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
7. Stir in the cooled coffee until evenly incorporated.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
10. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
11. For the frosting, beat the butter until creamy.
12. Gradually add powdered sugar, mixing well.
13. Add cooled coffee, vanilla extract, and salt; beat until smooth and fluffy.
14. Once cakes are completely cool, spread frosting on top of one layer.
15. Place the second cake layer on top and frost the top and sides.
16. Decorate as desired and refrigerate for 30 minutes before serving for best texture.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 430 kcal | Servings: 12 servings
Tips:
Use freshly brewed coffee cooled to room temperature to intensify the coffee flavor without watering down the batter.
For a moister cake, substitute half of the buttermilk with pumpkin spice latte concentrate or brewed coffee mixed with pumpkin spice syrup
Step-by-Step Guide
Follow these detailed steps for a perfect cake. First, ensure all ingredients are at room temperature for proper emulsification. When mixing the batter, do not overmix after adding the dry ingredients; stop as soon as the flour streaks disappear. For the frosting, ensure the butter is very soft but not melted for the creamiest texture. When assembling, consider adding a thin “crumb coat” layer of frosting first, chilling the cake for 15 minutes, then applying the final layer for a smooth, professional finish.
Serving Suggestions
This cake is a showstopper on its own but can be elevated with simple accompaniments. Serve each slice with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. For a true coffeehouse experience, garnish with a dusting of cinnamon or cocoa powder and a few coffee beans on top. Pair it with a freshly brewed cup of coffee, a chai latte, or a glass of cold milk.
How-to Summary
In summary, this Pumpkin Spice Latte Cake combines dry spices and wet pumpkin/coffee mixtures separately before folding them together. The key is gentle mixing and proper cooling before frosting. The coffee buttercream is made by creaming butter and sugar, then flavoring with coffee and vanilla. Assemble the cooled layers with frosting in between and over the entire cake.
Frequently Asked Questions
Can I make this cake ahead of time? Yes, the unfrosted cake layers can be baked, cooled, wrapped tightly in plastic wrap, and frozen for up to a month. Thaw in the refrigerator before frosting. The frosted cake keeps well in the fridge for up to 3 days.
What can I use instead of buttermilk? Make a DIY buttermilk by adding 1 1/2 teaspoons of white vinegar or lemon juice to 1/2 cup of regular milk. Let it sit for 5-10 minutes until slightly curdled before using.
Can I use pumpkin pie filling instead of puree? No. Pumpkin pie filling contains added sugars and spices, which will throw off the recipe’s balance. Always use 100% pure pumpkin puree.
My frosting is too runny. How can I fix it? If your frosting is too soft, the butter may have been too warm. Chill the mixing bowl for 15-20 minutes, then re-whip. You can also gradually add a bit more powdered sugar (a quarter cup at a time) to thicken it.
Can I make this as cupcakes? Absolutely. Line a muffin tin and fill cups 2/3 full. Bake at 350°F (175°C) for 18-22 minutes. This recipe yields approximately 24 cupcakes.
Common Mistakes to Avoid
- Using hot coffee: Adding warm liquid can melt the butter, causing a dense, greasy cake. Always ensure the coffee is fully cooled.
- Overmixing the batter: This develops gluten, leading to a tough, rubbery crumb. Mix only until ingredients are just combined.
- Frosting a warm cake: The frosting will melt and slide off. Ensure cakes are completely cool to the touch.
- Incorrect flour measurement: Spoon flour into the measuring cup and level it off. Scooping directly packs the flour, resulting in a dry cake.
- Opening the oven door early: This can cause the cakes to fall. Wait until the minimum bake time has passed before checking for doneness.
Conclusion
This Pumpkin Spice Latte Cake masterfully blends the cozy flavors of autumn with the rich depth of coffee, creating a dessert that’s perfect for any gathering. By following the detailed steps, avoiding common pitfalls, and using the serving suggestions, you’ll create a moist, flavorful, and beautifully presented cake. It’s a rewarding baking project that captures the essence of the season in every slice. Enjoy the process and the delicious results!