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–+ servings

Pumpkin Spice Latte Cake

Get your PSL fix and enjoy a taste of autumn in every bite of this delicious Pumpkin Spice Latte Cake! The sponges are made using canned pumpkin puree for a soft texture and my homemade pumpkin spice mix for a cosy flavour. The 'latte' flavour comes from the thick layer of coffee cream cheese frosting sandwiched in between the sponges and on top. The cake decoration is completely up to you... I decided on some crunchy Biscoff biscuit crumbs and homemade pumpkin meringues for a touch of cuteness!

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Prep: 30 minutes
Cook: 45 minutes
Total: 1 hour 15 minutes
Servings: 12

Ingredients

For the pumpkin spice cake

  • 300 g Self raising flour
  • 2 tbsp Pumpkin spice mix you can find my homemade recipe in the main blog post above
  • 300 ml Vegetable oil
  • 3 large Eggs room temperature
  • 2 tsp Vanilla extract
  • 300 g Light brown sugar
  • 250 g Canned pumpkin puree

For the coffee cream cheese frosting

  • 1 tbsp Instant coffee granules
  • 0.5 tbsp Boiling water
  • 200 g Unsalted butter Soft at room temperature
  • 400 g Icing sugar
  • 200 g Full-fat cream cheese Use cold from the fridge

Instructions

Start by making the pumpkin spiced cake

  • Preheat the oven to 160° fan / 180° conventional. Grease and line the base and sides of two 7-inch round cake tins with baking paper.
  • In a large bowl, stir the flour and pumpkin spice mix together to combine.
  • In a separate bowl, whisk the vegetable oil, eggs, vanilla extract and brown sugar together until well combined. Then whisk in the pumpkin puree.
  • Pour the wet ingredients into the dry ingredients, and whisk to combine.
  • Divide the mixture evenly between the cake tins. Bake for 45-50 minutes until risen, golden in colour and the middle of the sponge springs back when lightly pressed. Leave to cool in the tins for 15 minutes, then turn out onto a wire rack to cool completely.

Make the coffee cream cheese frosting

  • First dissolve the instant coffee granules in 0.5 tbsp boiling water and place in the fridge to cool for 10 minutes.
  • Beat the butter until soft and pale in colour. Beat in the icing sugar in two stages until the buttercream is smooth and combined. Then fold in the cooled coffee liquid.⠀
  • Add the cold cream cheese and gently fold it in to make a smooth and creamy frosting. Be careful not to over-mix as this can cause the cream cheese to loosen and become runny. If your frosting is too thin, place the bowl in the fridge for 30 minutes to firm up.⠀

Assemble the cake

  • Place one cake layer on a cake stand or plate. Top with half of the frosting and sandwich the second layer on top.
  • Spread the remaining frosting on top and finish by adding any decorations you like!

Notes

Store your Pumpkin Spice Latte Cake in a sealed container and in the fridge for up to 3 days.