Go Back
- 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup granulated sugar - 1 cup brown sugar, packed - 1 cup pumpkin puree - 1/2 cup vegetable oil - 1/2 cup brewed espresso, cooled - 4 large eggs - 1 teaspoon vanilla extract

Caramel Pumpkin Latte Cake

Discover the ultimate fall dessert with this Caramel Pumpkin Latte Cake recipe. Combining pumpkin puree, rich espresso, and sweet caramel, this cake offers a warm and inviting flavor that's perfect for any autumn gathering. Easy to make, this versatile treat can impress guests at cozy get-togethers or festive celebrations. Indulge in the comforting essence of fall with every bite and bring a touch of seasonal delight to your table. Enjoy the joy of baking and sharing this seasonal favorite!
Print Recipe Pin Recipe

Ingredients
  

For the Cake:

1 ½ cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

2 tsp ground cinnamon

1 tsp ground nutmeg

½ tsp ground ginger

¾ cup granulated sugar

¾ cup packed light brown sugar

½ cup unsalted butter, softened

3 large eggs

1 cup canned pumpkin puree

½ cup brewed espresso or strong coffee (cooled)

1 tsp vanilla extract

For the Caramel Frosting:

1 cup unsalted butter (2 sticks), softened

4 cups powdered sugar

½ cup caramel sauce (store-bought or homemade)

2-3 tbsp heavy cream

Pinch of salt

1 tsp vanilla extract

For Drizzling:

Additional caramel sauce for topping

Whipped cream for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

    Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.

      Cream the Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together using a mixer on medium speed until light and fluffy (about 3-4 minutes).

        Add Eggs and Pumpkin: Add the eggs one at a time, beating well after each addition. Then mix in the pumpkin puree and brewed espresso. Stir in the vanilla extract.

          Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

            Bake the Cakes: Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.

              Make the Caramel Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and mix on low-speed until combined. Add the caramel sauce, heavy cream, salt, and vanilla extract. Beat on medium-high for about 3-4 minutes until the frosting is light and fluffy. Adjust consistency as needed with more cream or sugar.

                Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of caramel frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining caramel frosting.

                  Add the Final Touches: Drizzle additional caramel sauce over the top of the cake and garnish with whipped cream if desired.

                    Serve and Enjoy: Slice and serve your decadent Caramel Pumpkin Latte Cake to delightful reactions. Enjoy your treat with a hot cup of coffee or tea!

                      Prep Time, Total Time, Servings:

                        30 min | 1 hr 10 min | 8-10 servings