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Pumpkin Spice Latte Sheet Cake

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This easy pumpkin spice latte sheet cake combines the cozy flavors of pumpkin, warm spices, and espresso in a moist, crowd-pleasing dessert topped with creamy cinnamon frosting. Perfect for fall gatherings, it’s simple to make and sure to impress both kids and adults.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract
  • 2 tablespoons espresso powder (or instant coffee)
  • 2 tablespoons hot water
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract (for frosting)
  • 1/2 teaspoon ground cinnamon (for garnish, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking pan or line with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Sift if desired for a fluffier cake.
  3. In a small bowl, dissolve espresso powder in hot water. Set aside to cool slightly.
  4. In another bowl, combine granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, milk, vanilla extract, and the cooled espresso mixture. Beat until smooth and glossy, about 2-3 minutes.
  5. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
  6. Pour the batter into the prepared pan and smooth the top. Tap the pan gently to release air bubbles.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack or let cool completely in the pan.
  9. For the frosting: Beat cream cheese and butter together on medium speed for 2 minutes until creamy. Gradually add powdered sugar, mixing on low until incorporated. Add heavy cream and vanilla extract, then whip on high for 2-3 minutes until light and fluffy. Add a pinch of cinnamon if desired.
  10. Once the cake is completely cool, spread frosting evenly over the top. Garnish with a sprinkle of cinnamon if desired.
  11. Slice into squares and serve. Wipe the knife between cuts for neat slices. Store covered at room temperature if serving soon, or refrigerate for longer storage.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based cream cheese, butter, and milk. Do not overmix the batter for a tender crumb. Let the cake cool completely before frosting. Store leftovers covered in the refrigerator for up to 4 days or freeze individual slices for longer storage. The cake tastes even better the next day as flavors meld.

Nutrition

Keywords: pumpkin spice latte cake, sheet cake, fall dessert, pumpkin cake, espresso cake, easy pumpkin dessert, cream cheese frosting, autumn baking, Thanksgiving dessert, coffee cake

Find it online: https://realityeats.com/pumpkin-spice-latte-sheet-cake-recipe-easy-fall-dessert-with-creamy-frosting/