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This Pumpkin-Spice-Latte Cake is espresso and spice scented with a dense, moist texture of a gingerbread.

Martha Stewart Living, October 2016


Read the full recipe after the video.

Recipe Summary test

20 mins
3 hrs


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line bottom with parchment; butter parchment. 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 batter into prepared pan. Bake until top springs back when lightly touched, 35 to 40 minutes. Let cool in pan on a wire rack 10 minutes. Turn out onto rack and let cool completely, about 2 hours.

  • Whisk cream with confectioners' sugar until soft peaks form; dollop on top of cake and dust with espresso powder. Serve immediately.

Cook's Notes

A little more cream is all you need to soften up the topping if it starts to look curdled while you're whisking.