Description
A delightful cake that combines the warm, cozy flavors of fall with a creamy frosting, perfect for autumn gatherings.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 cup vegetable oil
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup brewed espresso
- 1/2 cup milk
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix vegetable oil, pumpkin puree, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- While the cake is baking, prepare the soak by mixing brewed espresso and milk in a small bowl.
- Once the cake is done, let it cool for 10 minutes. Poke holes in the cake and pour the espresso mixture over the top. Let it absorb.
- For the frosting, beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
- Spread the cream cheese frosting over the cooled cake. Serve and enjoy!
Notes
Store any leftover cake in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: pumpkin, cake, dessert, fall, pumpkin spice, coffee, espresso