Description
Pumpkin Spice Cake is a soft and moist fall dessert made with pumpkin puree, warm spices, an espresso swirl, a sweet coffee soak, and creamy espresso frosting. It is perfect for autumn gatherings, holiday tables, or serving with coffee.
Ingredients
Pumpkin Cake Batter:
1 1/4 cups (180 g) all purpose flour
3/4 cup (150 g) granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (180 ml) pure pumpkin puree
1/3 cup (80 ml) vegetable oil
1 large egg, room temperature
1/3 cup (80 ml) full fat plain yogurt
1 teaspoon pure vanilla extract
3/4 teaspoon espresso powder
Latte Soak:
2 tablespoons brewed espresso or strong coffee
1 tablespoon light cream
2 tablespoons packed light brown sugar
Latte Frosting:
1/3 cup (75 g) unsalted butter, softened
1 cup (120 g) powdered sugar
2 tablespoons light or heavy cream
1/4 teaspoon espresso powder
1/2 teaspoon pure vanilla extract
Optional Garnish:
Ground cinnamon
Reserved coffee syrup
Instructions
1. Preheat the oven to 350°F and grease a 9 x 9 inch light metal baking pan. Line the pan with parchment paper.
2. Whisk together the flour, granulated sugar, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl.
3. In a separate bowl, whisk together the pumpkin puree, oil, egg, yogurt, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients just until the batter is evenly combined.
5. Transfer about 1/2 cup of batter to a small bowl and stir in the espresso powder.
6. Spread the pumpkin batter evenly into the prepared baking pan.
7. Spoon the espresso batter over the surface and gently swirl it through the pumpkin batter using a knife or small spatula.
8. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cake in the pan for about 20 minutes, then transfer it to a wire rack and let it cool completely.
10. Prepare the latte soak by stirring together the brewed espresso, light cream, and brown sugar until the sugar dissolves.
11. Poke small holes over the cooled cake with a skewer and brush the latte soak evenly over the surface.
12. Prepare the frosting by beating the softened butter and powdered sugar until light and fluffy.
13. Add 1 tablespoon cream, vanilla extract, and espresso powder. Beat until combined, then gradually add the remaining cream until smooth.
14. Spread the espresso frosting evenly over the cooled cake.
15. Finish with a drizzle of reserved coffee syrup and a light sprinkle of cinnamon if desired.
Notes
Use pure pumpkin puree instead of pumpkin pie filling.
Bring the egg and yogurt to room temperature before mixing for a smoother batter.
Avoid overmixing the batter to help the cake stay soft and fluffy.
Let the cake cool completely before adding the coffee soak and frosting.
Pumpkin pie spice usually contains cinnamon, ginger, nutmeg, and cloves.
The cake can be baked one day ahead and stored tightly covered.
Store frosted cake in an airtight container in the refrigerator for up to 5 days.
Freeze unfrosted cake or individual slices for up to 3 months.
Thaw frozen cake overnight in the refrigerator before serving.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 28 g
- Fat: 16 g
- Carbohydrates: 41 g
- Protein: 4 g