Baking · Cake

Caramel Pumpkin Spiced Latte Cake

This caramel pumpkin spiced latte cake is autumn on a plate warm spices, tender crumb, and a glossy caramel finish that pools in all the right places. The pumpkin keeps the cake incredibly moist and adds a subtle earthiness that pairs beautifully with the warming spice blend. It is the kind of cake you bring to a gathering and watch disappear in minutes. The caramel can be poured on warm so it soaks slightly into the top for an extra indulgent finish. Make this on the first cold weekend of the season and you will want to make it every year.

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

1. 1Preheat oven to 350°F. Grease and line a round cake pan.
2. 2Cream the butter and sugar together until light and fluffy.
3. 3Add the eggs one at a time, mixing well after each, then add vanilla and pumpkin puree.
4. 4In a separate bowl, mix flour, pumpkin pie spice, cinnamon, baking soda, and baking powder.
5. 5Add the dry ingredients to the wet and mix until just combined.
6. 6Pour batter into the prepared pan and smooth the top.
7. 7Bake for 55 to 60 minutes or until a toothpick comes out clean.
8. 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.