Pumpkin Latte Cake Recipe (With Video)

Prep Time:

20 mins

Total Time:

3 hrs

Servings:

10 to 12

This is the ultimate pumpkin spice latte cake, the easiest and most delicious fall dessert around. It’s a single-layer cake made with pumpkin puree, pumpkin pie spice, and instant espresso. It’s served with a topping of sweetened whipped cream and a dusting of instant espresso powder. You don’t need a mixer to make it, just two bowls—one for wet ingredients like eggs, brown and white sugars, and milk, and another larger bowl for the dry ingredients. It’s a recipe beginner bakers can make and everyone will love. It’s dense and moist and fragrant—and totally irresistible.

Directions

Preheat oven, prep pan; combine dry ingredients:

Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line bottom with parchment; butter parchment. In a large bowl, whisk together flour, baking powder, instant espresso powder, pumpkin-pie spice, and salt.
Mix wet ingredients: whisk wet ingredients into dry:

In another bowl, whisk eggs into pumpkin puree, then whisk in butter, sugars, and milk. Whisk wet ingredients into dry ingredients.
Transfer batter to prepared pan and bake:

Scrape batter into prepared pan. Bake until top springs back when lightly touched, 35 to 40 minutes.
Cool cake:

Let cool in pan on a wire rack 10 minutes. Turn out onto rack and let cool completely, about 2 hours.
Whisk cream and top cake:

Whisk cream with confectioners' sugar until soft peaks form; dollop on top of cake and dust with espresso powder. Serve immediately.

If the topping starts to look curdled while you are whisking, add a little more cream.