PSL Cake (Pumpkin Spice Latte Cake)
October 15, 2024
PSL (Pumpkin Spice Latte) Cake
This Pumpkin Spice Latte Cake (PSL Cake) is the ultimate way to celebrate the season! Moist, fragrant, and full of cozy flavors—made with pumpkin puree, pumpkin pie spice, and a hint of espresso powder for that latte kick. Topped with fluffy sweetened whipped cream and a dusting of espresso-sugar powder, it’s everything you love about PSL in cake form. Easy to make and even easier to love!
Ingredients
- ½ cup unsalted butter, melted
- 1 ¾ cup all purpose flour
- 2 tsp baking powder
- 1 tbsp instant espresso powder, plus more for dusting
- 1 ½ tsp pumpkin pie spice (or make your own – see notes) (Make your own by mixing together 3 tbsp cinnamon, 2 tsp ginger, 1 tsp nutmeg, 1 tsp allspice, ½ tsp cloves)
- ½ tsp kosher salt
- 2 eggs, room temperature
- ¾ cup pumpkin puree
- ¾ cup sugar, plus 1 tsp for dusting
- ½ cup light brown sugar
- ⅔ cup whole milk, room temperature
- 2 cups heavy cream
- 2 tbsp powdered sugar
Instructions
- Preheat oven to 350 degrees.
- Butter and line bottom with parchment paper a 9-by-2-inch round cake pan. Butter parchment paper as well.
- In a large bowl, whisk together flour, baking powder, instant espresso powder, pumpkin-pie spice, and salt.
- In another bowl, whisk eggs into pumpkin puree, then whisk in butter, sugars, and milk.
- Whisk wet ingredients into dry ingredients.
- Scrape and pour batter into prepared pan.
- Bake until top springs back when lightly touched, 35 to 40 minutes.
- Remove pan from oven and Let cool in pan on a wire rack 10 minutes.
- Turn cake out carefully and out on a rack and let cool completely. (about 2 hours)
- Whip cream with confectioners' sugar until soft peaks form. Add whipped cream on top of cake.
- Combine and whisk together 1 tsp of espresso powder and 1 tsp of sugar. Use this to dust on top of whipped cream.
- Serve and enjoy!
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