Pumpkin Spice Latte Cake //
Here’s a terrible secret: I tried a pumpkin spice latte, and I wasn’t a fan. It was just far too sweet, sickly almost, and I found it quite cloying. That was last year. Now never call me a quitter, because I decided to try one again, but this time with half the syrup, and soy milk (my new best friend, as the proud owner of a burgeoning lactose intolerance). It was SO GOOD, and I’ve had at least one a day (ish) since. Yum! Cinnamon spicey with just the right amount of sugar. I’m a fan. As a baker I naturally turned to see if there was a cake version I could whip up with my stack of canned pumpkin, but to no avail. So I rolled up my sleeves, threw on my apron, and made this guy for you: my pumpkin spice latte cake.
It’s cinnamon, it’s sugar, its a gorgeous cream cheese icing that just tops it off delightfully and really adds to that milky, PSL vibe. I got these gorgeous maple leaf sprinkles from TK Maxx, a lucky find and a perfect topper for all my autumnal bakes. I really hope you enjoy it!
4 large eggs
175g caster sugar
200g self raising flour
1 tsp baking powder
6 tbsp cinnamon
2 tbsp nutmeg
2 tbsp mixed spice
Pinch of salt
125ml vegetable oil
60ml fresh brewed coffee or strong instant coffee
200g canned pumpkin
2 tbsp vanilla extract
. Grease and line a 20cm cake tin. Pre-heat your oven til 180c.
. Add your eggs and sugar to a large bowl and beat together for several minutes (ideally with a stand mixer). You want the mix to be doubled in size, and frothy. Weigh out all your other ingredients whilst it’s beating.
. Once your mix is nice, light and fluffy, add the oil whilst the mixer is still running on slow. Also slowly, fold in your dry ingredients (flour., spices, salt).
. By hand, add the pumpkin and very gently fold it through the mix, trying not to knock any air out of the mixture. Fold through the coffee slowly.
. Gently pour your mixture into your prepared cake tin and bake in the middle of the oven for 40 – 50 minutes, until a skewer comes out clean. Leave your cake on a wire rack to cool completely.
. Once your cake has cooled, you can make the icing:
100g butter, softened
120g icing sugar, sifted
200g cream cheese, at room temperature
Few drops of vanilla extract
. Beat together the butter, icing sugar and vanilla, until all combined and continue to beat until fluffy.
. Turn beaters down to slow and slowly add the cream cheese a tablespoon full at a time, until all is combined and smooth.
. Spread onto your cooled cake, then add a pinch of cinnamon and a pinch of nutmeg to decorate.