Pumpkin Spice Latte Cake

Pumpkin Spice Latte Cake
Take your favorite fall beverage to the dessert plate with this moist cake infused with warm spices, a hint of espresso, and rich pumpkin flavor.
 
Pumpkin Spice Latte Cake
 
Makes about 12 servings
Ingredients
  • 4 cups all-purpose flour
  • 5 tablespoons instant espresso powder
  • 2 tablespoons pumpkin pie spice
  • 3½ teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 3 cups canned pumpkin
  • 1½ cups firmly packed light brown sugar
  • 1½ cups granulated sugar
  • 1 cup plus 2 tablespoons unsalted butter, melted
  • 1 cup whole milk
  • 5 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • Sweetened whipped cream, to serve
  • Garnish: confectioners’ sugar, pumpkin pie spice
Instructions
  1. Preheat oven to 350°. Spray a (16-cup) Carolina Cooker Fluted Cast Iron Cake Pan with baking spray with flour.
  2. In a large bowl, whisk together flour, espresso powder, pumpkin pie spice, baking powder, and salt. In another large bowl, whisk together pumpkin, brown sugar, granulated sugar, melted butter, milk, eggs, and vanilla. Make a well in center of flour mixture; add pumpkin mixture, stirring just until combined. Spoon batter into prepared pan. Gently tap pan on counter 5 times to release air bubbles.
  3. Bake until a wooden pick inserted near center comes out clean, about 1 hour and 20 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
  4. Dust with confectioners’ sugar and pumpkin pie spice, if desired. Serve with whipped cream.

2 COMMENTS

  1. How do I adjust this recipe for a 10 cup fluted pan? Can I bake in two separate pans? What kind and size? Or can I use a 9 x 13 pan? Thanks for your help.

    • Hi Pam,

      There would be too much batter for a 10-inch pan and not enough for 2 pans. We recommend using a 9×13 pan. You will need to adjust the bake time as it won’t take as long to bake. We would recommend that you start checking it at 35 minutes for doneness and go from there with a toothpick test, anywhere from 35 to 45 minutes. Be careful of over-baking. For an instant read thermometer, it should reach about 205F degrees. Let us know if you have any other questions!

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