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Pumpkin Spice Latte Cake

A delicious blend of warm spices and coffee, this Pumpkin Spice Latte Cake is perfect for autumn gatherings and celebrations.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
Wet Ingredients
  • 1 cup pumpkin puree
  • 1/2 cup brewed coffee (cooled)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9x13-inch baking pan.
  3. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. In a separate bowl, mix together the wet ingredients: pumpkin puree, brewed coffee, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  5. Slowly add the wet mixture to the dry ingredients and stir gently until no dry flour is visible.
  6. Pour the batter into the prepared baking pan and spread evenly.
Baking
  1. Bake for about 30 to 35 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, your cake is ready.
  2. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serving
  1. Serve plain or frost with cream cheese frosting. Dust with powdered sugar if desired.

Notes

Store leftover cake in an airtight container at room temperature for 2 to 3 days, or refrigerate for longer storage. Freeze for up to 3 months if needed.