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

Salted Caramel

• 200g granulated sugar
• 85g unsalted butter, room temperature
• 120g heavy cream, room temperature
• 4g salt

Coffee Cream Cheese Frosting

• 42g unsalted butter, room temperature
• 227g full-fat cream cheese, room temperature
• 10g Nescafe Gold Instant Espresso
• 15ml hot water
• 5g vanilla extract
• 1g fine sea salt

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.

Salted Caramel

1. 9Add sugar to a heavy-bottomed stainless steel saucepan over medium heat. Stir constantly with a wooden spoon or heat-safe spatula until completely melted and amber-coloured, about 6 minutes.
2. 10Reduce heat to low. Add butter and stir until melted and fully combined. If the caramel separates or the sugar clumps, remove from heat and whisk vigorously until smooth.
3. 11Slowly pour in the cream while stirring. The caramel will bubble and steam rapidly.
4. 12Stop stirring, increase heat to medium, and boil for 1 minute, or until it reaches 104°F.
5. 13Remove from heat and stir in salt.
6. 14Let cool slightly before using. The caramel will thicken considerably as it cools.

Coffee Cream Cheese Frosting

1. 15Beat butter until smooth and creamy.
2. 16Add cream cheese and beat on medium speed just until smooth and combined.
3. 17Dissolve the instant espresso in the hot water and stir into a smooth paste. Add the espresso paste, vanilla, and salt. Mix on low to medium speed just until smooth and fluffy, scraping down the bowl as needed.
4. 18Do not overwhip the frosting, as the cream cheese can split. Once it is smooth and spreadable, stop mixing.
5. 19Chill for 10 minutes if needed for a firmer consistency.

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.