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+ servings

Starbucks Pumpkin Spice Latte Cake

This is basically the cake equivalent of the Pumpkin Spice Latte from Starbucks! A dense pumpkin coffee cake with light and fluffy buttercream. So delicious and perfect for fall.
Keyword: Cake, latte, pound cake, pumpkin, spice, starbucks
Servings: 2 mugs

Ingredients

  • 2 large eggs
  • 1 ½ cups sugar
  • 1 can plain pumpkin puree 420g (not fresh puree – it gets too runny)
  • 1/2 cup unsalted butter melted
  • 2 tbsp powdered instant coffee
  • 2 ½ cups all-purpose flour
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp cinnamon
  • ¾ tsp ground ginger
  • ½ tsp ground nutmeg
  • 1/8 tsp allspice
  • 1/8 tsp ground cloves
  • 1 cup unsalted butter softened
  • 4 cups confectioner’s sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp powdered instant coffee
  • 5 tbsp plain canned pumpkin puree
  • sprinkle of cinnamon

Instructions

  • Whisk together the eggs, sugar, pumpkin puree, butter and instant coffee together in a large bowl. Then mix together the flour, baking soda, salt, cinnamon, ground ginger, nutmeg, allspice and cloves together in a separate bowl, and add to the pumpkin mixture and mix together.
  • Pour into a buttered, 9×5 inch loaf pan, and bake for 75-80 minutes at 350 degrees until fully cooked. Allow it to cool for 15 minutes in the pan, then remove from the pan and cool completely on a cooling rack.
  • Make the buttercream by whipping together the butter, confectioner’s sugar, vanilla extract, instant coffee and pumpkin in a bowl with an electric mixer until light and fluffy.
  • Cut the loaf into slices, and then squirt a small amount of buttercream into the bottom of the mug, and then layer the slices into a Starbucks mug with buttercream in between each layer, until you reach the top of the mug. Then in a piping bag fitted with a star-shaped piping tip, pipe on some more buttercream to look like whip cream and sprinkle on some cinnamon.

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