PSL Cake (Pumpkin Spice Latte Cake)


PSL (Pumpkin Spice Latte) Cake
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!