Super Moist Pumpkin Spice Latte Cake
Skip the line at the coffee shop and welcome PSL season with a slice of this delicious Pumpkin Spice Latte Cake!! This moist and fluffy cake is filled with all the flavors of the beloved fall drink: warm pumpkin spice, an entire can of pumpkin puree, and topped with a thick and creamy espresso glaze for the perfect kick of coffee flavor!!
Ingredients
For the Pumpkin Spice Latte Cake
- 3 (375 g) cups Cake flour sifted 3 times with leavenings, spices, and salt
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 ½ teaspoons Kosher salt
- 1 tablespoon Pumpkin pie spice
- ½ teaspoon Ground all spice
- 1 (227 g) cup Unsalted butter (2 sticks) room temperature
- 2 (400 g) cups Granulated sugar
- ¾ (165 g) cup Light brown sugar packed
- 3 large eggs room temperature
- 1 (425 g) 15 oz Canned pumpkin puree I recommend Libby's Pure Pumpkin
- 1 tablespoon Rodelle Pure Vanilla Extract
For the Espresso Glaze
- 2 (40 g) tablespoons, plus 2 teaspoons Whole milk
- 1 ¼ teaspoon Espresso powder divided
- 1 ½ (180 g) cup Powdered sugar sifted
- ½ teaspoon Rodelle Pure Vanilla Extract
- ¼ teaspoon Pumpkin pie spice
Instructions
For the Pumpkin Spice Latte Cake
- Preheat your oven to 350 degrees F. In a medium bowl, sift together the cake flour, baking soda, baking powder, spices and kosher salt three times.3 (375 g) cups Cake flour , 1 teaspoon Baking soda, 1 teaspoon Baking powder , 1 ½ teaspoons Kosher salt, 1 tablespoon Pumpkin pie spice , ½ teaspoon Ground all spice
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium low speed until combined. Increase speed to medium and continue to beat until pale and fluffy, about 3 minutes, stopping halfway to scrape the sides of the bowl.1 (227 g) cup Unsalted butter, 2 (400 g) cups Granulated sugar, ¾ (165 g) cup Light brown sugar
- Add in the eggs, one at a time on the stir setting first. Then, when they are almost combined, increase the speed to medium and mix the batter together for an additional 10 seconds. Scrape the sides and bottom of the bowl before and after adding each egg.3 large eggs
- Stir in the pumpkin puree and vanilla extract, stopping to scrape the bottom and sides of the bowl. (The batter may look broken, but it will come back together).1 (425 g) 15 oz Canned pumpkin puree , 1 tablespoon Rodelle Pure Vanilla Extract
- With the mixer on low, add the flour mixture to butter mixture in three additions and mix until just combined. When adding the last addition of flour, mix until almost combined, then remove the bowl from the stand mixer and mix by hand using a rubber spatula. Scrape the bottom and sides of the bowl to ensure everything is incorporated.
- Spray a 12 cup bundt pan with nonstick baking spray. Using a fine pastry brush, spread the baking spray to coat the pan making sure to get into all the nooks and crannies. Transfer the cake batter to the prepared pan and smooth the top with an offset spatula. Firmly tap the pan on the counter to release any air bubbles then bake for 65 to 70 minutes or until a toothpick or cake tester comes out clean with a few moist crumbs.
- Allow cake to cool in pan for 15 minutes on a wire rack. Invert the cake onto the wire rack to cool completely, about 2 hours.
For the Espresso Glaze
- After the cake has cooled, make the espresso glaze. In a microwave safe bowl, heat the milk for 10 to 15 seconds until warm (be careful not to scald the milk). Add 1 teaspoon of espresso powder to the milk and stir until the espresso powder dissolves. Set aside.2 (40 g) tablespoons, plus 2 teaspoons Whole milk , 1 ¼ teaspoon Espresso powder
- In a medium bowl, sift together the powdered sugar, ¼ teaspoon of the espresso powder, and pumpkin pie spice. Add in the vanilla extract and espresso mixture and whisk until smooth. Immediately pour the glaze over the cooled cake and wait for the glaze to set before slicing, about 10 minutes. Enjoy!!1 ½ (180 g) cup Powdered sugar, ¼ teaspoon Pumpkin pie spice, ½ teaspoon Rodelle Pure Vanilla Extract
Notes
Storing Instructions: Wrap the leftover pumpkin spice bundt cake with plastic wrap then aluminum foil or place in an airtight container and store at room temperature for 4 to 5 days.
Expert Tips
- Use Room temperature ingredients - Ensure the eggs, and butter are at room temperature so they mix together smoothly and evenly
- Triple sift the flour - I know this may seem like a lot but triple sifting really helps to aerate the flour and disperse the baking soda
- Glaze the cake immediately - after making the glaze, it is important to use it immediately. The glaze will continue to thicken and harden as it sits. If your glaze hardens add milk, one teaspoon at a time until it reaches your desired consistency.
- Grease your bundt pan right before adding the batter - If you grease the cake pan too soon, the oil will slide down and pool in the bottom of the pan causing the cake to stick. Be sure to use baking spray that contains flour like Baker's Joy and apply it to all of the nooks and crannies so that your cake pops out easily when ready to flip.
Nutrition
Serving: 1sliceCalories: 326kcalCarbohydrates: 57.1gProtein: 6.2gFat: 8.6gSaturated Fat: 4.6gCholesterol: 57.1mgSodium: 63mgPotassium: 956mgFiber: 4.3gSugar: 31.5gCalcium: 373mgIron: 4mg
Tried this recipe?Tag @vintage_confections on Instagram and write a star review below!!