Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Pumpkin-Spice-Latte Cake 5.0 (3) 3 Reviews Celebrate PSL season with a fragrant, moist, and delicious cake that's very easy to make. By Sarah Carey Sarah Carey Sarah is the food content director for Martha Stewart Brand and a food editor, recipe developer, and food stylist working in NYC. Previously she was the food director for Martha Stewart Living magazine and the editor-in-chief of Everyday Food. You can see her thousands of fun and informative cooking videos on the Everyday Food YouTube channel. Editorial Guidelines Updated on September 17, 2024 Rate PRINT Share Prep Time: 20 mins Total Time: 3 hrs Servings: 10 to 12 Jump to recipe This is the ultimate pumpkin spice latte cake, the easiest and most delicious fall dessert around. It’s a single-layer cake made with pumpkin puree, pumpkin pie spice, and instant espresso. It’s served with a topping of sweetened whipped cream and a dusting of instant espresso powder. You don’t need a mixer to make it, just two bowls—one for wet ingredients like eggs, brown and white sugars, and milk, and another larger bowl for the dry ingredients. It’s a recipe beginner bakers can make and everyone will love. It’s dense and moist and fragrant—and totally irresistible. 24 Pumpkin Dessert Recipes, Including Everything from Pies to Cheesecake Lennart Weibull Cook Mode (Keep screen awake) Ingredients 1 stick unsalted butter, melted, plus more for pan 1 ¾ cups unbleached all-purpose flour 2 teaspoons baking powder 4 teaspoons instant espresso powder, plus more for dusting 1 ½ teaspoons Pumpkin-Pie Spice ¾ teaspoon kosher salt 2 large eggs, room temperature ¾ cup pure pumpkin puree ¾ cup granulated sugar ½ cup packed light-brown sugar ⅔ cup whole milk, room temperature 1 ½ cups heavy cream 3 tablespoons confectioners' sugar Directions Preheat oven, prep pan; combine dry ingredients: Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line bottom with parchment; butter parchment. In a large bowl, whisk together flour, baking powder, instant espresso powder, pumpkin-pie spice, and salt. Mix wet ingredients: whisk wet ingredients into dry: In another bowl, whisk eggs into pumpkin puree, then whisk in butter, sugars, and milk. Whisk wet ingredients into dry ingredients. Transfer batter to prepared pan and bake: Scrape batter into prepared pan. Bake until top springs back when lightly touched, 35 to 40 minutes. Cool cake: Let cool in pan on a wire rack 10 minutes. Turn out onto rack and let cool completely, about 2 hours. Whisk cream and top cake: Whisk cream with confectioners' sugar until soft peaks form; dollop on top of cake and dust with espresso powder. Serve immediately. If the topping starts to look curdled while you are whisking, add a little more cream. Other Easy Cake Recipes to Try: Apple Cider Donut Cake Easy Carrot Cake With Cream Cheese Frosting Spiced Snacking Cake Applesauce Cake Gingerbread Snacking Cake Originally appeared: Martha Stewart Living, October 2016 Rate It PRINT