Pumpkin Spice Latte Loaf Cake
Get your Autumn PSL fix in every bite of this soft and moist Pumpkin Spice Latte Loaf Cake! Made using freshly brewed pumpkin spice coffee and canned pumpkin puree, this recipe delivers the cosy and comforting flavours found in a pumpkin spice latte. It's finished with a velvety layer of maple spice cream cheese frosting and buttercream pumpkins for an easy and adorable decoration!
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Ingredients
For the pumpkin spice latte loaf cake:
- 4 tablespoons Whittard Pumpkin Spice Ground Coffee
- 150 millilitres Boiling water
- 200 grams Canned pumpkin puree
- 150 grams Unsalted butter room temperature
- 200 grams Light brown sugar
- 3 medium Eggs or 2 large eggs, room temperature
- 325 grams Self raising flour or 300 grams plain flour + 2 teaspoons baking powder
- 2 teaspoons Ground cinnamon
For the maple cream cheese frosting:
- 200 grams Salted butter room temperature
- 400 grams Icing sugar
- 1 teaspoon Maple syrup I used Whittard's new Maple Spice Coffee Syrup
- 150 grams Full-fat Philidelphia Cream Cheese use cold from the fridge
Buttercream pumpkin decorations:
- Orange food colouring
- Chocolate chips
Instructions
Start by making the loaf cake
- Preheat the oven to 170° fan / 190° conventional. Line a 2lb loaf tin with greaseproof paper.
- Spoon the Whittard coffee into a small cafetiere and pour over the boiling water. Put the lid on and leave to brew for 4 minutes, then press the plunger down.4 tablespoons Whittard Pumpkin Spice Ground Coffee, 150 millilitres Boiling water
- Measure the pumpkin puree into a mixing bowl and pour in 50ml of the brewed coffee. Whisk to combine.200 grams Canned pumpkin puree
- In a separate mixing bowl, beat the butter and brown sugar until light and fluffy. Beat in the eggs one at a time until well combined. TIP: you can add a tablespoon of the 325g flour with each egg to stop the mixture from curdling.150 grams Unsalted butter, 200 grams Light brown sugar, 3 medium Eggs
- Fold in the pumpkin coffee mixture, flour and cinnamon in two stages until the cake mixture is smooth and combined. The mixture will be thick.325 grams Self raising flour, 2 teaspoons Ground cinnamon
- Transfer the mixture to the loaf tin and bake for 60-65 minutes until risen and the middle of the sponge springs back when lightly pressed. If the cake has cracked down the middle don't worry this is normal!
- Leave to cool in the tin for 20 minutes, then lift out and leave to cool completely on a wire rack. Due to the moisture in this cake, it's normal for the greaseproof paper to look oily.
Make the maple cream cheese frosting and buttercream pumpkins
- Beat the butter, maple syrup and icing sugar together until smooth and combined.200 grams Salted butter, 400 grams Icing sugar, 1 teaspoon Maple syrup
- Scoop out one-third of the buttercream into a separate bowl. Mix in a few drops of orange food colouring until the colour is bright and even. Spoon the orange buttercream into piping bag fitted with a large open star nozzle. Set aside for now.Orange food colouring
- In the other bowl of buttercream, gently fold in the cold cream cheese 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, refrigerate it for 30 minutes.150 grams Full-fat Philidelphia Cream Cheese
Decorate the loaf cake
- Spread the cream cheese frosting over the cake and use the back of a spoon to create a swirly pattern.
- For the pumpkin decorations, hold the piping bag filled with orange buttercream upright and pipe large blobs on top of the cake. Finish by adding chocolate chips for the stems.Chocolate chips
Video
Notes
Store your Pumpkin Spice Latte Loaf Cake in a sealed container, in the fridge, for up to 3 days.