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Pumpkin Spice Latte Layer Cake

Pumpkin Spice Latte Layer Cake - featured image
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This cozy fall dessert features moist pumpkin spice cake layers infused with espresso and topped with a creamy brown sugar frosting. It’s easy to make, crowd-pleasing, and perfect for gatherings or gifting.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, and cloves)
  • 2 tablespoons instant espresso powder (or decaf)
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 cup canned pumpkin purée (not pumpkin pie filling)
  • ½ cup vegetable oil (or melted coconut oil)
  • 3 large eggs, room temperature
  • ½ cup whole milk (or dairy-free milk)
  • 2 teaspoons pure vanilla extract
  • ¾ cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • ¼ cup heavy cream (or coconut cream)
  • 2 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt (if using unsalted butter)
  • Optional: Toasted pecans or walnuts
  • Optional: Sprinkle of cinnamon or pumpkin pie spice
  • Optional: Chocolate shavings or espresso beans

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and espresso powder.
  3. In a large bowl, beat brown sugar, granulated sugar, and vegetable oil until creamy (1-2 minutes).
  4. Beat in eggs one at a time, then stir in pumpkin purée and vanilla extract.
  5. Alternately add dry ingredients and milk to the pumpkin mixture, starting and ending with dry. Mix until just combined.
  6. Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
  7. Cool cakes in pans for 10 minutes, then turn out onto wire racks and cool completely.
  8. For frosting: Beat butter until light and fluffy. Add brown sugar and beat for 2 minutes until creamy.
  9. Slowly add heavy cream, then powdered sugar, vanilla, and a pinch of salt. Beat until smooth and fluffy (about 3 minutes).
  10. Place one cake layer on a plate, spread frosting, top with second layer, and frost top and sides. Decorate as desired.
  11. Optional: Refrigerate cake for 30 minutes for cleaner slices. Serve at room temperature.

Notes

Use room temperature eggs and dairy for best texture. Don’t overmix the batter. For gluten-free, use a 1:1 blend. For vegan, substitute flax eggs, plant-based milk, and vegan butter. Cake layers can be baked ahead and frozen. Frosting consistency can be adjusted with more powdered sugar or cream.

Nutrition

Keywords: pumpkin spice latte cake, fall dessert, brown sugar frosting, pumpkin cake, easy layer cake, autumn baking, coffee cake, Thanksgiving dessert

Find it online: https://tomyumy.com/pumpkin-spice-latte-layer-cake-recipe-easy-homemade-fall-dessert-with-brown-sugar-frosting/