Print

Moist Iced Pumpkin Spice Latte Snack Cake

moist iced pumpkin spice latte snack cake - featured image
Print Recipe

This moist iced pumpkin spice latte snack cake combines the flavors of pumpkin and coffee in a tender, easy-to-make loaf. Perfect for fall gatherings, it features a glossy coffee icing and a warm spice blend that makes every bite taste like the season.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (245g) pumpkin purée
  • ¼ cup (60ml) strongly brewed coffee, cooled
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) powdered sugar, sifted
  • 2 tablespoons (30ml) strong brewed coffee, cooled
  • 1 tablespoon (15ml) milk
  • ¼ teaspoon pumpkin pie spice (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven.
  2. Prepare your loaf pan. Cut a piece of parchment paper long enough to hang over the two long sides of the pan. Press it into the pan and lightly grease the exposed ends. Set aside.
  3. Bloom the spices. In a small bowl, combine the pumpkin pie spice with 2 tablespoons of the hot brewed coffee. Stir until it forms a paste. Let it sit for 2 minutes.
  4. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  5. Combine the wet ingredients. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, whisking well after each addition. Add the pumpkin purée, the remaining cooled coffee (save the 2 tablespoons used for blooming), the vanilla extract, and the bloomed spice paste. Whisk until completely combined.
  6. Fold in the dry ingredients. Add the flour mixture to the wet ingredients in three additions, folding gently with a rubber spatula after each addition. Stop as soon as no streaks of flour remain.
  7. Pour the batter into the prepared pan. Use the spatula to spread it evenly. Tap the pan gently on the counter two or three times to release air bubbles.
  8. Bake for 50 to 55 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top is browning too quickly around the 40-minute mark, tent the pan loosely with aluminum foil.
  9. Cool in the pan for 15 minutes. Set the pan on a wire rack. After 15 minutes, use the parchment sling to lift the cake out and transfer it directly to the rack. Let it cool completely (about an hour).
  10. Make the icing. While the cake cools, whisk together the sifted powdered sugar, cooled coffee, milk, and pumpkin pie spice in a small bowl. The icing should be thick but pourable. Adjust consistency if needed.
  11. Drizzle the icing. Once the cake is completely cool, place it on a serving plate or cutting board. Use a spoon to drizzle the icing back and forth across the top. Let it set for at least 10 minutes before slicing.

Notes

Room temperature ingredients matter. Do not skip the parchment sling. Let the coffee cool completely before adding to the batter. Check for doneness with a toothpick. The cake tastes even better on day two.

Nutrition

Keywords: pumpkin spice latte cake, moist pumpkin cake, fall snack cake, coffee pumpkin cake, easy pumpkin loaf

Find it online: https://snappyspoon.com/moist-iced-pumpkin-spice-latte-snack-cake/