Pumpkin Spice Latte Cake That Stays Moist for Days
Pumpkin spice latte cake is basically the cozy coffee shop drink turned into something you can slice, with pumpkin purée for moisture, espresso powder for edge, and a cinnamon glaze that sets into a crackly top.
Equipment
- 8.5 x 4.5 in (21 x 11 cm) loaf pan
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
- Wire rack
- Toothpick (for testing doneness)
Ingredients
Cake
- 190 g all-purpose flour (1 1/2 cups)
- 6 g baking powder (1 1/2 tsp)
- 3 g baking soda (1/2 tsp)
- 3 g fine salt (1/2 tsp)
- 5 g pumpkin pie spice (2 tsp) (or 1 1/2 tsp cinnamon + 1/2 tsp ground ginger + 1/4 tsp nutmeg + pinch cloves)
- 2-3 tsp instant espresso powder 4–6 g
- 110 g light brown sugar packed (1/2 cup)
- 50 g granulated sugar (1/4 cup)
- 80 g neutral oil canola/avocado/vegetable (1/3 cup)
- 1 large egg
- 225 g pumpkin purée plain canned pumpkin, not pie filling (3/4 cup + 2 Tbsp)
- 60 g buttermilk (1/4 cup) (plain kefir works; whole milk + 1 tsp lemon juice is fine in a pinch)
- 5 g vanilla extract (1 tsp)
Cinnamon glaze
- 120 g powdered sugar (1 cup)
- 1/2-1 tsp ground cinnamon 1–2 g
- 1 pinch salt small pinch
- 1-2 Tbsp milk or strong brewed coffee 15–30 g; start small
- 1/2 tsp vanilla extract 2 g
Instructions
- Heat the oven to 175°C (350°F). Grease an 8.5 x 4.5 in (21 x 11 cm) loaf pan and line it with a parchment sling so you can lift the cake out.
- In a medium bowl, whisk the dry ingredients: flour, baking powder, baking soda, salt, pumpkin pie spice, and espresso powder. Break up any espresso powder clumps with your fingers.
- In a large bowl, whisk brown sugar, granulated sugar, and oil until it looks like wet sand. Whisk in the egg until the mixture loosens and looks glossy, about 20 seconds.
- Add the pumpkin purée and vanilla and whisk until smooth.
- Switch to a spatula. Add half the dry mix and fold until you only see a few streaks of flour. Pour in the buttermilk and fold again. Add the remaining dry mix and fold just until combined (don’t overmix).
- Scrape the batter into the pan and smooth the top. Tap the pan on the counter a couple times to pop big air bubbles.
- Bake 45–60 minutes, starting to check at 45 minutes, until a toothpick in the center comes out with moist crumbs (not wet batter). If the top browns hard at 35–40 minutes, tent loosely with foil and continue baking.
- Cool in the pan 10 minutes, then lift the cake out and cool fully on a rack.
- Make the glaze: whisk powdered sugar, cinnamon, salt, vanilla, and 1 Tbsp milk/coffee. Add more liquid a teaspoon at a time until thick but pourable.
- Glaze the cooled cake and let the glaze set 15–20 minutes before slicing.
Nutrition
Calories: 360kcalCarbohydrates: 55gProtein: 5gFat: 14gSaturated Fat: 2gCholesterol: 45mgSodium: 320mgPotassium: 220mgFiber: 2gSugar: 34gVitamin A: 6500IUVitamin C: 2mgCalcium: 60mgIron: 2.2mg
Tried this recipe?Let us know how it was!
