Baking · Cake
Caramel Pumpkin Spiced Latte Cake
This cake started as a joke about pumpkin spice season and turned into one of my most made autumn recipes. The pumpkin puree keeps the layers incredibly moist and the spiced caramel frosting tastes like everything good about November. I make this every year without fail and it is always the first thing to disappear at any gathering.
Ingredients
Pumpkin Cake Batter
- 200g softened butter
- 250g granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 275g pumpkin puree
- 2 tbsp pumpkin pie spice
- 2 tsp ground cinnamon
- 225g flour
- 1 tsp baking soda
- 1 tsp baking powder
Method
- 1Preheat oven to 350°F. Grease and line a round cake pan.
- 2Cream the butter and sugar together until light and fluffy.
- 3Add the eggs one at a time, mixing well after each, then add vanilla and pumpkin puree.
- 4In a separate bowl, mix flour, pumpkin pie spice, cinnamon, baking soda, and baking powder.
- 5Add the dry ingredients to the wet and mix until just combined.
- 6Pour batter into the prepared pan and smooth the top.
- 7Bake for 55 to 60 minutes or until a toothpick comes out clean.
- 8Let cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
Tips & Notes
Make sure the pumpkin puree is not too wet or it will affect the texture of the cake. The caramel can be poured over while the cake is still warm so it soaks in slightly. This cake keeps well for 3 days at room temperature or up to a week in the fridge.