This Pumpkin Spice Latte Loaf Cake is a moist and perfectly spiced pumpkin cake, with a hint of espresso and topped with an espresso buttercream frosting.
If you love pumpkin spice lattes then this cake should definitely be on your fall baking list!
Why You'll Love This Cake
Easy to make. What I love most about a loaf cake is it's so easy to make. Unlike a traditional layered cake, with this cake you simply bake it and put the frosting on top.
Amazing flavour. If you love pumpkin spice lattes then you'll love the mixture of pumpkin spice and espresso in this cake.
Perfect for Fall. I know it's "basic" to love pumpkin spice lattes in the fall but I do! This cake takes pumpkin spices lattes to a new level and just give off those fall vibes.
Not too sweet. Sometimes cakes can be a little too sweet for me, but not this one. The mixture of pumpkin and espresso really balance out the sweetness.
How to Make This Cake
Preheat oven to 350F. Grease and line a loaf pan with parchment paper. You wan to make sure the parchment paper hangs out a bit around the long edges so the loaf so you can easily remove the bread.
Cake Batter
In a medium sized bowl whisk together flour, pumpkin pie spice, cinnamon, espresso powder, baking powder, baking soda, and salt. Set aside.
In a large sized bowl combine the eggs, brown sugar, white sugar, oil, pumpkin puree, vanilla extract, and milk. Be sure the ingredients are mixed well.
Add the dry ingredients into the wet and fold together using a rubber spatula. You want to be careful not to over mix. Once you can no longer see any flour stop mixing.
Pour batter into your lined loaf pan. Bake for 55-60 minutes or until a toothpick inserted into the centre of the bread comes out clean. Allow loaf to fully cool to room temperature before removing it from the pan.
Espresso Buttercream Frosting
With an electric mixer or stand mixer cream butter for 4 minutes. Add in the powdered sugar 1 cup at a time, mixing in between each added cup. Add in heavy cream and espresso powder. Mix for 4-5 minutes on high speed until light and fluffy.
Add the buttercream on top of the cooled pumpkin cake. Lightly dust with cinnamon (optional)
Storing the Cake
The cake should be stored in the fridge because of the buttercream. Let cake come to room temperature before eating. Cake should stay good in the fridge for 3 days.
If you try this Pumpkin Spice Loaf Latte Cake let me know how you liked it by leaving a rating and comment below!
For more delicious baking ideas you can follow me on Pinterest orInstagram @jessiebakestreats .
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Pumpkin Spice Latte Loaf Cake
Ingredients
Pumpkin Spice Latte Cake
- 1 & 3/4 C all purpose flour
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp instant espresso powder
- 2 large eggs at room temperature
- 2/3 C brown sugar
- 1/3 C white sugar
- 1/2 C vegetable oil
- 1 & 1/4 C pumpkin puree
- 1 tsp vanilla extract
- 1/4 C milk at room temperature
Espresso Buttercream
- 1/2 C salted butter at room temperature
- 2 C powdered sugar
- 1 tbsp heavy cream
- 1/2 tsp instant espresso powder
Instructions
- Preheat oven to 350F. Grease and line a loaf pan with parchment paper. You wan to make sure the parchment paper hangs out a bit around the long edges so the loaf so you can easily remove the bread.
Pumpkin Spice Latte Cake
- In a medium sized bowl whisk together flour, pumpkin pie spice, cinnamon, espresso powder, baking powder, baking soda, and salt. Set aside.1 & 3/4 C all purpose flour, 2 tsp pumpkin pie spice, 1/2 tsp ground cinnamon, 1/2 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt, 1 tbsp instant espresso powder
- In a large sized bowl combine the eggs, brown sugar, white sugar, oil, pumpkin puree, vanilla extract, and milk.2 large eggs, 2/3 C brown sugar, 1/3 C white sugar, 1/2 C vegetable oil, 1 & 1/4 C pumpkin puree, 1 tsp vanilla extract, 1/4 C milk
- Add the dry ingredients into the wet and fold together using a rubber spatula. You want to be careful not to over mix. Once you can no longer see any flour stop mixing.
- Pour batter into your lined loaf pan. Bake for 55-60 minutes or until a toothpick inserted into the centre of the bread comes out clean. Allow loaf to fully cool to room temperature before removing it from the pan.
Espresso Buttercream
- With an electric mixer or stand mixer cream butter for 4 minutes.1/2 C salted butter
- Add in the powdered sugar 1 cup at a time, mixing in between each added cup.2 C powdered sugar
- Add in heavy cream and espresso powder.1/2 tsp instant espresso powder, 1 tbsp heavy cream
- Mix for 4-5 minutes on high speed until light and fluffy.
- Add the buttercream on top of the cooled pumpkin cake. Lightly dust with cinnamon (optional)
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