People cannot stop talking about a pumpkin spice latte cake which left them “salivating” and insisting they “need” the recipe.
With a few simple steps you could bake the treat for your whole family. It’s that time of year when the sky gets darker earlier and the rain pours outside our windows – so staying warm and cosy at home sounds like the perfect day.
From pumpkin-spiced drinks, cinnamon candles, and Halloween films, there is plenty of fun ways you can get in the autumn spirit.
It’s also the perfect time of year to practice some baking, so if you are a pumpkin spice latte fan, this viral cake could be your signature treat throughout the autumn season.
One of the most popular and trusted bakers online is In Bloom Bakery – raking in over 20 million likes on TikTok thanks to its elevated dessert recipes.
As the season changed, the company owner and baker Ginny Dyer, began making a variety of autumn themed treated – from chai cinnamon rolls, pumpkin streusel cheesecake, apple gooey butter cake, and more.
But the pumpkin spice latte cake has been crowned the winner with fans. Ginny describes the treat as “extra soft and moist” cake “soaked with sweet, spiced, milky expresso cream cheese frosting”. She added: “The perfect autumn cake to bake this autumn.”
After In Bloom Bakery raked in 13.5million likes since sharing mouthwatering clips of the delicious dessert, thousands of people rushed to comment. “I would do unspeakable things for this right now,” commented one.
“Give it to me,” insisted another. “Omg looks so good this pumpkin cake,” added one other.
The treat serves up to 16 people and takes an hour and 30 minutes to prepare, and 38 minutes to cook.
Ingredients for pumpkin spice latte cake
For the cake: 281 grams of all purpose flour, spooned and leveled, one teaspoon of pumpkin pie spice, 1.5 teaspoons of baking powder, qurter teaspoon of baking sofa, half teaspoon of salt, 140 grams of unsalted butter, 300 grams of granulate white sugar, two eggs, one teaspoon of vanilla extract, 120ml of buttermilk, 244 grams of canned pumpkin puree.
For the latte soak: A quarter cup of expresso or strong coffee, 80ml of whole milk, 150 grams of sweetened condensed milk, a quarter teaspoon of pumpkin pie spice, a teaspoon of vanilla extract.
For expresso cream cheese frosting: 224 grams of unsalted butter, 226 grams of cold cream cheese, 260 grams of powdered sugar, 1.5 teaspoons of vanilla extract, two teaspoons of instant expresso powder, 1.5 teaspoons of pumpkin pie spice.
Method
- Preheat over to 180C and grease a 9X9 inch metal baking pan and line with parchment paper
- In a medium bowl, whisk together the all purpose flour, baking soda, baking powder, salt, and pumpkin pie spice
- Add softened butter and granulate white sugar to large bowl – whisk together for two minutes
- Add eggs and vanilla into the same mix until pale colour and smooth
- Add the buttermilk and canned pumpkin puree
- Add the first bowl of ingredients to the wet bowl and mix
- Pour batter into baking pan and bake in oven for 35-38 minutes
- Once ready, take the cool out and let it cool on a wire rack for 30 minutes
- While the cake cools, make the latte milk soak by mixing together the espresso, milk, sweetened condensed milk, pumpkin pie spice and vanilla extract in a liquid measuring cup or something easily poured from
- Also while the cake cools, make the cream cheese frosting by adding the butter to a large bowl and whisk
- Add in the cold cream cheese and mix until fluffy while adding in powdered sugar a little at a time and mixing
- Dissolve the instant espresso powder into the vanilla extract in a small ramekin and add it to the frosting along with the pumpkin pie spice and mix
- When the cake is completely cooled, cut a very thin layer off the top of the cake off using a sharp knife and transfer to serving plate
- Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon
- Frost the top of the cake with a thick layer of espresso cream cheese frosting using an offset spatular
- Sprinkle pumpkin spice on top
- Cut into 16 slices and serve
“It’s so incredibly soft, packed full of warm autumn flavour, with the most perfect texture,” added Ginny.
For more information on In Bloom Bakery recipes visit the bakery’s website.
Have you tried the recipe? Comment below.
