new brew – pumpkin spice latte cake
For many of us, pumpkins are the heart of the fall season, from the decorative carved versions sitting on porches to the spiced, baked creations warming for the Thanksgiving table. And if you need a shot of caffeine, Starbucks has its version . . . which has been available since August.
The company introduced Pumpkin Spice Latte over 10 years ago. There has been much hype about this beverage; it’s a pumpkin-spiced, sugar-heavy, whipped-cream-topped drink that has more in common with a dessert than a coffee, if you look at the fat and calories in 16 ounces. How far is Pumpkin Spice Latte from the Affogato, a dessert made of vanilla ice cream with a shot of espresso?
I would rather have dessert than a sweet drink, so I turned the essential ingredients of this latte into a cake
My Pumpkin Spice Latte Cake is perfumed with pumpkin spice and enveloped in an Espresso Frosting. It’s more satisfying to have a slice of this cake with a cup of coffee than to simply sip a latte that has a major side effect—a whipped cream mustache.
Regardless, thank you Starbuck’s for the inspiration of pairing pumpkin spice with espresso.
Pumpkin Spice Latte Cake
Pumpkin Spice Cake
- 1-1/2 cups (7-1/2 ounces) unbleached all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon instant espresso powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1-1/4 cups (8 3/4 ounces) granulated sugar
- 8 tablespoons (4 ounces) unsalted butter
- 3 large eggs, room temperature
- 1 (15-ounce) can unsweetened pumpkin pureé
- 24 tablespoons (12 ounces/3 sticks) unsalted butter, cut into pieces and softened
- 3 tablespoons heavy cream1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 3 cups (12 ounces) confectioners’ sugar, sifted
- 2 tablespoons instant espresso powder
- 1 teaspoon cocoa
Pumpkin Spice Cake
1. Adjust oven rack to middle position and heat oven to 350℉. Spray bottom two 8-inch round cake pans with cooking spray, line with parchment paper, grease parchment and side of pans. Coat pans with flour and tap out excess.
2. Whisk flour, pumpkin pie spice, espresso powder, baking powder, baking soda, and salt together in bowl. In the bowl of a stand mixer fitted with paddle attachment, beat sugar, butter, and eggs on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low, add pumpkin pureé, and mix until incorporated. Slowly add flour mixture and mix until only few small flour streaks remain, about 30 seconds.
3. Divide batter evenly into prepared pans. Bake until toothpick inserted in center comes out clean, 20-25 minutes. Let cool on wire rack for 10 minutes. Invert cakes onto large plate, peel off parchment, and reinvert onto lightly greased rack. Cool completely.
1. In the bowl of a stand mixer fitted with paddle attachment, beat butter, cream, vanilla, and salt on medium-high speed until combined.
2. Reduce speed to medium-low, slowly add confectioners’ sugar, instant espresso and cocoa, and mix until smooth, 1 to 2 minutes. Increase speed to medium-high and beat frosting until light and fluffy, about 5 minutes.
1. Place one layer of cake on a cake stand or serving platter, spread a thick layer of frosting evenly on top. Invert the second cake layer and place onto of frosting. Spread remaining frosting on top and side of cake decorated with chocolate pearls (if use/optional).