Pumpkin Spice Latte Cake ☕🎃✨
Ingredients
- 1 1/2 cup all-purpose flour OR gluten-free 1-to-1 sub
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp sea salt
- 1 cup sugar of choice
- 1/2 cup brown sugar
- 1/2 cup melted coconut oil
- 2 eggs, room temperature
- 1 cup pumpkin puree
- 2 tbsp strong brewed coffee OR espresso
- 1 tsp vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese, room temperature
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- pinch of cinnamon
Instructions
- Preheat your oven to 350°F. Grease and flour a 8x8 inch square pan or line with parchment paper for easy removal.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.In a larger bowl, whisk granulated sugar, brown sugar, and oil until smooth.
- In a larger bowl, whisk granulated sugar, brown sugar, and oil until smooth. Add the eggs one at a time, beating well after each addition. Stir in pumpkin puree, brewed coffee, and vanilla extract until thoroughly blended.
- Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Over-mixing can create a tough cake, so fold with care.
- Pour batter into your prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack before frosting.
- Beat cream cheese and butter until smooth and creamy. Add sifted powdered sugar gradually, mixing on low speed to avoid powdered sugar clouds. Blend in vanilla extract.
- Spread the cream cheese frosting evenly over the cooled cake. Sprinkle a pinch of cinnamon on top for that extra cozy!!
Tried this recipe?Let us know how it was!