PUMPKIN SPICE LATTE CAKE
TANIA AHMED - She’s a certified Pastry Chef from Le Cordon Bleu, Thailand and is the brains behind ‘Mint To Be’, her cake and dessert brand
Fall season has arrived, and I have whipped up a perfect treat for the pumpkin spice lovers to try this November! A soul warming, tasty Pumpkin Spice Latte Cake layered with fat dollops of delicious cinnamon cream cheese frosting. Pair this with your favorite coffee for a delightful snack.
Ingredients:
Pumpkin Cake:
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1⁄2 teaspoons ground cinnamon
• 2 teaspoons pumpkin pie spice
• 1 cup vegetable oil
• 4 eggs
• 1 cup packed brown sugar
• 1⁄2 cup sugar
• 1 (15 oz) can pumpkin puree
• 1 1⁄2 teaspoons vanilla extract
Cinnamon Cream Cheese Frosting:
• 8 oz cream cheese (room temperature)
• 1⁄2 cup unsalted butter (room temperature)
• 3 cups icing sugar (plus an extra 1⁄4 cup, if needed)
• 1 teaspoon vanilla extract
• 1 1⁄2 teaspoon ground cinnamon
Method For Cake:
• Preheat the oven to 180°C and grease three, 6-inch diameter baking pans.
• Whisk the flour, baking powder and soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Batter will be thick.
• Spread batter into the prepared pans evenly. Bake for 25-30 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
• Remove the cake from the oven and set the pans on a wire rack. Allow to cool completely. After about 45 minutes, place the cake in the refrigerator to speed things up.
Method For Frosting:
• In a large bowl whisk cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, and cinnamon powder. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1⁄4 cup of icing sugar.
• Using a round-tip nozzle, pipe dollops between the layers of the cake and decorate using macarons, berries, biscoff cookies, caramel crunch, whole spices or even fresh herb sprigs, for the proper fall feeling!
PHOTO: SEHRISH FATIMA