Hey there! So, I was just sipping my pumpkin spice latte the other day (yes, I’m that person who gets way too excited for fall flavors), and I thought, why not make this into a cake? You know, like the whole coffee shop in a slice of cake deal. The first time I tried this, my kitchen smelled like I’d lit every fall-scented candle all at once—heavenly, but maybe a bit overwhelming. Anyway, let me walk you through it!
Why You’ll Love This Cake
I make this whenever I want to wow friends with something seasonal but not too fussy. My family goes bonkers for this because it’s like having dessert and coffee all in one. Plus, it makes the whole house smell like you’ve been baking something fancy (even if it’s just me and my lovely assistant—my cat, who prefers salmon). I’ll admit, getting the balance right took a few tries, but once you nail it, you’re golden.
What You’ll Need
- 1 cup of unsalted butter, softened (I’ve used margarine in a pinch)
- 1 1/2 cups of sugar
- 3 large eggs
- 1 cup pumpkin purée (canned or homemade, but who’s got time for homemade?)
- 2 teaspoons of vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice (or mix cinnamon, nutmeg, ginger—whatever’s in the cupboard)
- 1/4 teaspoon salt
- 1/2 cup strong brewed coffee (cooled, and you can use decaf if you’re feeling jittery)
How to Make It
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. This is where I usually forget to flour and then curse when the cake sticks—don’t be like me!
- In a large bowl, beat the butter and sugar until they’re best buddies. Then add the eggs one at a time. I like to imagine each egg adding a little more cheer to the bowl.
- Mix in the pumpkin purée and vanilla extract. Don’t worry if it looks a bit weird at this stage—it always does!
- In another bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Mix this into the wet ingredients in parts, because if you dump it all at once, you’ll end up in flour city (not fun).
- Stir in the coffee—this is when you’ll want to sneak a taste (who wouldn’t?).
- Divide the batter between the prepared pans and bake for 25-30 minutes. My oven has a personality of its own and likes to surprise me, so keep an eye out.
- Let the cakes cool in the pans for about 10 minutes before turning them out onto a wire rack.
Notes & Little Discoveries
The coffee really brings out the flavors. I once tried using espresso powder instead, and it was a bit too intense for my liking. But hey, to each their own!
Experimenting With Variations
Once, I tried adding chocolate chips, thinking it’d be a hit, but they sank to the bottom. Oops. Another time, I swirled in some cream cheese frosting before baking—it was divine.
What If You Don’t Have…?
No hand mixer? You can totally use a wooden spoon and some elbow grease. Consider it your workout for the day.
Keeping It Fresh
Store in an airtight container for up to 3 days—though honestly, in my house, it never lasts more than a day!
Serving It Up
We like to enjoy it with a scoop of vanilla ice cream. My brother insists it’s not complete without a dollop of whipped cream and a sprinkle of cinnamon.
Pro Tips I’ve Learned
I once tried rushing the cooling process by sticking the cake in the fridge. Bad idea—it turned out denser than a brick! Let it cool naturally, it’s worth the wait.
FAQ—Because I’ve Heard It All
Can I use a different type of flour? You probably can, but I haven’t tried it yet. Let me know if you do!
Why did my cake sink in the middle? Likely from underbaking—give it a poke with a toothpick to be sure.
Can I make it vegan? Totally possible with some creative substitutes like flax eggs and coconut oil, but I haven’t ventured down that road yet.
AllRecipes is a great spot for more tips—sometimes I just browse there while eating cake.
And remember, The Spruce Eats is a lifesaver for baking techniques if you’re curious.
