{"id":42646,"date":"2025-08-25T12:55:39","date_gmt":"2025-08-25T05:55:39","guid":{"rendered":"https:\/\/9amchef.com\/?p=42646"},"modified":"2025-08-25T12:55:39","modified_gmt":"2025-08-25T05:55:39","slug":"pumpkin-spice-latte-cake","status":"publish","type":"post","link":"https:\/\/9amchef.com\/pumpkin-spice-latte-cake\/","title":{"rendered":"Pumpkin Spice Latte Cake"},"content":{"rendered":"\n
\n
JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n

<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

<\/p>\n\n\n\n

This cake has three layers of the softest pumpkin-spiced sponge, each layered with creamy espresso frosting, capturing the essence of autumn flavors.<\/p>\n\n\n\n

\n\n\n\n

Pumpkin Spice Latte Cake<\/strong><\/h3>\n\n\n\n

This Pumpkin Spice Latte Cake<\/strong> combines warm pumpkin spices with a rich espresso frosting, making it the perfect autumn treat.<\/p>\n\n\n\n

<\/p>\n\n\n\n\n

\n\t

Pumpkin Spice Latte Cake<\/h2>\n\t\t

\n\t\t

This cake has three layers of the softest pumpkin-spiced sponge, each layered with creamy espresso frosting, capturing the essence of autumn flavors.<\/p>\t<\/p>\n\t

\n\t\t\t<\/div>\n\t
\n\t\t

Pumpkin Spice Sponge:<\/h4>
  • 2\u00bd cups all-purpose flour<\/li>
  • 1\u00bd cups granulated sugar<\/li>
  • 1 cup pumpkin puree<\/li>
  • 1 tbsp baking powder<\/li>
  • 1 tsp baking soda<\/li>
  • \u00bd tsp salt<\/li>
  • 2 tsp ground cinnamon<\/li>
  • 1 tsp ground ginger<\/li>
  • \u00bd tsp ground nutmeg<\/li>
  • \u00bd tsp ground cloves<\/li>
  • 1 cup plant-based milk (almond, soy, or oat)<\/li>
  • \u00bd cup vegetable oil or melted coconut oil<\/li>
  • 1 cup dairy-free yogurt (soy or coconut)<\/li>
  • 1 tsp vanilla extract<\/li>
  • 1 tbsp apple cider vinegar<\/li><\/ul>

    Espresso Frosting:<\/h4>
    • 1 cup dairy-free butter (softened)<\/li>
    • 4 cups powdered sugar<\/li>
    • 2 tbsp espresso powder<\/li>
    • 2-4 tbsp plant-based milk<\/li>
    • 1 tsp vanilla extract<\/li><\/ul>\t<\/div>\n\t
      \n\t\t

      Prepare the Pumpkin Spice Sponge:<\/h4>
      1. Preheat your oven to 350\u00b0F (175\u00b0C).<\/li>
      2. Grease and line three 8-inch round cake pans with parchment paper.<\/li>
      3. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.<\/li>
      4. In another bowl, mix the pumpkin puree, plant-based milk, vegetable oil, dairy-free yogurt, vanilla extract, and apple cider vinegar until smooth.<\/li>
      5. Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.<\/li>
      6. Divide the batter evenly among the prepared pans.<\/li>
      7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.<\/li>
      8. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.<\/li><\/ol>

        Prepare the Espresso Frosting:<\/h4>
        1. In a large bowl, beat the dairy-free butter until creamy.<\/li>
        2. Gradually add the powdered sugar and espresso powder, mixing until smooth.<\/li>
        3. Add the vanilla extract and plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.<\/li><\/ol>

          Assemble the Cake:<\/h4>
          1. Place one cake layer on a serving plate or cake stand.<\/li>
          2. Spread a layer of espresso frosting over the cake layer.<\/li>
          3. Repeat with the second cake layer.<\/li>
          4. Place the third cake layer on top.<\/li><\/ol>

            Frost the Cake:<\/h4>
            1. Spread the remaining espresso frosting evenly over the top and sides of the cake.<\/li><\/ol>

              Serve:<\/h4>
              1. Allow the cake to set for a bit before slicing and serving.<\/li>
              2. Enjoy this deliciously spiced Pumpkin Spice Latte Cake!<\/li><\/ol>\t<\/div>\n\t
                \n\t\t
                  \n
                • Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, for the best flavor.<\/li>\n
                • Espresso Frosting: Adjust the amount of espresso powder to your taste for a stronger or milder coffee flavor.<\/li>\n
                • Serving: This cake is best enjoyed at room temperature for the ultimate soft and creamy texture.<\/li>\n
                • Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.<\/li>\n<\/ul>\n\t<\/div>\n\t
                  \n\t\t
                  Dessert<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
                  \n\t

                  Pumpkin Spice Latte Cake<\/h2>\n\t\t

                  \n\t\t

                  This cake has three layers of the softest pumpkin-spiced sponge, each layered with creamy espresso frosting, capturing the essence of autumn flavors.<\/p>\t<\/p>\n\t

                  \n\t\t\t<\/div>\n\t
                  \n\t\t

                  Pumpkin Spice Sponge:<\/h4>
                  • 2\u00bd cups all-purpose flour<\/li>
                  • 1\u00bd cups granulated sugar<\/li>
                  • 1 cup pumpkin puree<\/li>
                  • 1 tbsp baking powder<\/li>
                  • 1 tsp baking soda<\/li>
                  • \u00bd tsp salt<\/li>
                  • 2 tsp ground cinnamon<\/li>
                  • 1 tsp ground ginger<\/li>
                  • \u00bd tsp ground nutmeg<\/li>
                  • \u00bd tsp ground cloves<\/li>
                  • 1 cup plant-based milk (almond, soy, or oat)<\/li>
                  • \u00bd cup vegetable oil or melted coconut oil<\/li>
                  • 1 cup dairy-free yogurt (soy or coconut)<\/li>
                  • 1 tsp vanilla extract<\/li>
                  • 1 tbsp apple cider vinegar<\/li><\/ul>

                    Espresso Frosting:<\/h4>
                    • 1 cup dairy-free butter (softened)<\/li>
                    • 4 cups powdered sugar<\/li>
                    • 2 tbsp espresso powder<\/li>
                    • 2-4 tbsp plant-based milk<\/li>
                    • 1 tsp vanilla extract<\/li><\/ul>\t<\/div>\n\t
                      \n\t\t

                      Prepare the Pumpkin Spice Sponge:<\/h4>
                      1. Preheat your oven to 350\u00b0F (175\u00b0C).<\/li>
                      2. Grease and line three 8-inch round cake pans with parchment paper.<\/li>
                      3. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.<\/li>
                      4. In another bowl, mix the pumpkin puree, plant-based milk, vegetable oil, dairy-free yogurt, vanilla extract, and apple cider vinegar until smooth.<\/li>
                      5. Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.<\/li>
                      6. Divide the batter evenly among the prepared pans.<\/li>
                      7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.<\/li>
                      8. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.<\/li><\/ol>

                        Prepare the Espresso Frosting:<\/h4>
                        1. In a large bowl, beat the dairy-free butter until creamy.<\/li>
                        2. Gradually add the powdered sugar and espresso powder, mixing until smooth.<\/li>
                        3. Add the vanilla extract and plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.<\/li><\/ol>

                          Assemble the Cake:<\/h4>
                          1. Place one cake layer on a serving plate or cake stand.<\/li>
                          2. Spread a layer of espresso frosting over the cake layer.<\/li>
                          3. Repeat with the second cake layer.<\/li>
                          4. Place the third cake layer on top.<\/li><\/ol>

                            Frost the Cake:<\/h4>
                            1. Spread the remaining espresso frosting evenly over the top and sides of the cake.<\/li><\/ol>

                              Serve:<\/h4>
                              1. Allow the cake to set for a bit before slicing and serving.<\/li>
                              2. Enjoy this deliciously spiced Pumpkin Spice Latte Cake!<\/li><\/ol>\t<\/div>\n\t
                                \n\t\t
                                  \n
                                • Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, for the best flavor.<\/li>\n
                                • Espresso Frosting: Adjust the amount of espresso powder to your taste for a stronger or milder coffee flavor.<\/li>\n
                                • Serving: This cake is best enjoyed at room temperature for the ultimate soft and creamy texture.<\/li>\n
                                • Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.<\/li>\n<\/ul>\n\t<\/div>\n\t
                                  \n\t\t
                                  Dessert<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                                  This cake has three layers of the softest pumpkin-spiced sponge, each layered with creamy espresso frosting, capturing the essence of autumn flavors. Pumpkin Spice Latte Cake This Pumpkin Spice Latte Cake combines warm pumpkin spices with a rich espresso frosting, making it the perfect autumn treat.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-42646","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/42646","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=42646"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/42646\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=42646"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=42646"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=42646"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}