Pumpkin Spice Latte Snack Cake

A Sweet and Spicy Treat Perfect for Fall
A Sweet and Spicy Treat Perfect for Fall
February 15, 2019
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If fall means a sprinkle of cinnamon and a caramel drizzle to you, you’re in luck! This Pumpkin Spice Latte Snack Cake takes the fun “pumpkin spice” and caramel flavors from your favorite morning drink and sticks them into a cake made for eating anytime of day.

Ingredients:

  • 3/4 cup Plugrá butter, melted
  • 1/4 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup pureed pumpkin
  • 2 1/8 cups all-purpose flour (1/8 cup is 2 tablespoons)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1 1/2 (8-ounce) packages cream cheese, softened
  • 6 tablespoons Plugrá butter, softened
  • 3/4 teaspoon vanilla extract
  • 3 cups powdered sugar
  • caramel sauce (homemade or store-bought) and cinnamon for topping
  • caramel sauce (homemade or store-bought) and cinnamon for topping

Instructions:

  1. Make the cake: Preheat the oven to 350 degrees F and grease an 8-inch square baking pan (I also place a greased sheet of parchment in the bottom for extra assurance.) In a large bowl, whisk together the melted butter, vegetable oil, sugars, and vanilla extract. Make sure the butter has cooled off a bit and then whisk in the eggs and then the pumpkin. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, ginger, and allspice. Whisk these into your wet ingredients to combine. Pour the batter into the prepared baking pan and smooth out the top. Bake for 28-32 minutes or until a toothpick inserted into the middle of the cake comes out with just a few moist crumbs. Allow the cake to cool completely.
  2. Make the frosting: Use an electric mixer to beat the cream cheese and butter together until fluffy. Add the vanilla. Slowly add the powdered sugar, mixing as you do, until all of it is combined. Pile the frosting onto the cooled cake and spread it out evenly. Drizzle the cake with caramel, sprinkle with cinnamon, and serve!

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