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Pumpkin-Spice-Latte Cake

Recipe photo courtesy of Lennart Weibull

This espresso- and spice-scented cake has the dense, moist texture of a gingerbread.

Source: Martha Stewart Living, October 2016
Total Time Prep

Ingredients

Directions

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.

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28
  • MS11643898
    25 SEP, 2017
    This cake was moist, delicious, and easy to make. I will be making this for dessert for my next dinner party.
    Reply
    • laurellawler8
      19 JUN, 2018
      You've baked two cake pans - are you going to mention what to do with the second one? Is it just to have a second one, like for the freezer or did you intend to make layer cake? That is a lot of whipped cream, probably could support another layer. Surprised you do not state your intentions
  • SophieL41448
    9 OCT, 2017
    Really easy, really good! Preparing this recipe was a cinch; I had no problem with the espresso powder when I mixed it with the dry ingredients. I used Penzey's pie spice, which is a bit more complex than "pie spice." It was a hit with my guests. I think that a dusting of powdered sugar in lieu of whipped cream would dress up the top.
    Reply
  • sfauciclarkgma
    9 JAN, 2017
    This cake was so so easy and fast to make. Basically like making muffins and then just whipping cream. Stunning and delicious fall and winter dessert.
    Reply
  • chrisfolliard
    9 OCT, 2016
    Add the espresso powder to the wet ingredients. I used an instant espresso coffee that had larger granules and they did not dissolve in the dry ingredients. My cake had small dark flecks. Next time I also may use slightly less espresso. It was very easy to make and very moist.
    Reply

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