Pumpkin Spice Latte Cake With Coffee Frosting
Pumpkin purée makes it very moist, so test to be sure the batter is baked all the way through.
INGREDIENTS
Yield:1 (8-inch) cake
FOR THE CAKE:
½cup/120 ml melted coconut oil, plus more for greasing
1 (15-ounce) can pumpkin purée
⅔cup/146 grams packed light or dark brown sugar
2large eggs, at room temperature
1tablespoon vanilla extract
1½cups/192 grams all-purpose flour
1¼teaspoons baking powder
½teaspoon baking soda
1teaspoon ground cinnamon
½teaspoon ground ginger
½teaspoon ground cardamom
¼teaspoon freshly grated nutmeg
¾teaspoon fine pink Himalayan salt or fine sea salt
FOR THE FROSTING:
½cup/1 stick salted butter, at room temperature
2ounces cream cheese, at room temperature
1½cups/185 grams confectioners’ sugar
1 Tablespoon instant espresso powder
1 Tablespoon vanilla extract
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Step 1
Heat the oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, leaving a 1-inch overhang on two opposite sides. Grease the parchment with coconut oil.
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Step 2
Make the cake: In a stand mixer, beat together the pumpkin, brown sugar, melted coconut oil, eggs and vanilla on low until combined, about 1 minute. Add the flour, baking powder, baking soda, cinnamon, ginger, cardamom, nutmeg and salt. Mix on low speed until completely smooth, 1 to 2 minutes, scraping down the side of the bowl as needed. Scrape the batter into the prepared pan.
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Step 3
Bake until the center is just set, 25 to 30 minutes. Carefully use the parchment paper overhang to remove the cake from the pan and place it on a cooling rack. Let cool for about 30 minutes.
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Step 4
Meanwhile, make the frosting: In a stand mixer, beat together the butter and cream cheese until combined, 2 minutes. Add the confectioners’ sugar, espresso powder and vanilla; beat until the frosting is fluffy, 2 to 4 minutes more.
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Step 5
Spread the frosting over the cooled cake. Slice, snack and enjoy! Store in an airtight container at room temperature for up to 2 days.