Hello, fellow fall fanatics and dessert devotees! 🎃☕🍰
Get ready to experience the ultimate autumn indulgence with our Snickerdoodle Pumpkin Spice Latte Cake. This heavenly creation combines the warm, cinnamon-sugar embrace of snickerdoodle cookies with the cozy, spiced richness of a pumpkin spice latte. It’s like wrapping yourself in a soft, warm blanket… but in cake form! Let’s dive into this delicious autumn adventure!
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 cup pumpkin puree
- 1/2 cup strong brewed coffee, cooled
- 1 tsp vanilla extract
For the Cinnamon-Sugar Swirl:
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
For the Coffee Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp strong brewed coffee, cooled
- 1 tsp vanilla extract
For the Topping:
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In a large bowl, cream together butter and both sugars until light and fluffy. Beat in eggs one at a time.
- Mix in pumpkin puree, coffee, and vanilla extract until well combined.
- Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
- For the cinnamon-sugar swirl, mix 1/4 cup sugar with 2 tsp cinnamon in a small bowl.
- Pour half the batter into the prepared pan. Sprinkle the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter on top and smooth it out.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in coffee and vanilla until creamy.
- Once the cake is cool, spread the frosting evenly over the top.
- Mix the remaining 1/4 cup sugar and 2 tsp cinnamon. Sprinkle this mixture over the frosted cake.
- Slice, serve, and enjoy your autumn-inspired masterpiece!
Chef’s Tips:
- For an extra coffee kick, try adding a tablespoon of espresso powder to the cake batter.
- Make sure your coffee is cooled before adding it to the batter and frosting to prevent curdling.
- Don’t overmix the batter once you add the dry ingredients – this ensures a tender, moist cake.
- For a fun presentation, try baking this as a layer cake instead. Double the frosting recipe to cover the entire cake.
- Leftover cake (if there is any!) can be stored in an airtight container in the refrigerator for up to 5 days.
This Snickerdoodle Pumpkin Spice Latte Cake is perfect for fall gatherings, Thanksgiving dessert, or just because you’re craving a slice of autumn. The combination of warm spices, pumpkin, and coffee creates a flavor profile that’s comforting, complex, and utterly irresistible.
So, are you ready to bake your way into fall? Preheat that oven, brew some coffee, and let’s create this cozy masterpiece! Don’t forget to share your autumn baking adventures in the comments below. Happy baking, and enjoy every spiced, caffeinated bite! 🍂🥧
