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Bake the flavor of the season: Pumpkin spice latte cake


Cake and ceramic pumpkin
It's everything pumpkin spice season, but this cake has real pumpkin in it, along
with the appropriate blend of spices. (Photos: Debbie Arrington)

Pumpkin spice cake with pumpkin spice latte buttercream frosting

With fall comes the return of pumpkin spice lattes and a slew of other pumpkin spice-flavored treats. Add this one to that list: Pumpkin spice latte cake.

More specifically, it’s pumpkin spice cake with pumpkin spice latte buttercream frosting. (There’s no instant coffee in the cake itself, but plenty of spice.)

Unlike lattes, this recipe contains real pumpkin, cooked and mashed, in both the cake and the frosting. (Canned or frozen can be substituted for fresh. Other winter squashes such as butternut or acorn may be substituted for cooked pumpkin, too.)

Of course, it’s the spice that makes it pumpkin spice. “Pumpkin pie spice” is a convenient blend of cinnamon, cloves, ginger, allspice and nutmeg. It’s that combination of five spices (not just cinnamon and nutmeg) that gives pumpkin spice-anything that distinctive taste and scent.

Served plain or with a dusting of powdered sugar, this pumpkin spice cake makes a fine coffee cake or simple dessert on its own. Topped with pumpkin spice latte buttercream frosting -- the recipe follows the cake recipe -- it’s worthy of special occasions and fall get-togethers. (Fingers crossed that there will be plenty in the months ahead).

Want to hold your cake in one hand (like a pumpkin spice latte)? This recipe can be converted into cupcakes, too.

Pumpkin spice cake

Makes 9-by-13-inch cake or 12 cupcakes

Serves 12


2 cups all-purpose flour

1-1/2 teaspoons baking powder

½ teaspoon baking soda

2 teaspoons pumpkin pie spice

¼ cup (½ stick) butter, softened

¼ cup shortening

1-1/2 cups sugar

½ teaspoon vanilla

2 eggs

½ cup cooked pumpkin, mashed

½ cup sour cream

½ cup milk

Cake in glass pan on stovetop
This cake is good enough to eat without any frosting, just like
it came out of the oven. (But the frosting adds a delicious touch.)


Grease a 9- by 13-inch baking pan or 12 cupcake tins (line if desired). Set aside.

Sift together flour, baking powder, soda and pumpkin pie spice. Set aside.

In a large bowl, cream together softened butter and shortening with an electric mixer on medium speed for 30 seconds. Add sugar, beat until well combined. Add vanilla, beat some more. Add one egg at a time, beating well with the mixer after each one. Add mashed pumpkin, beat until smooth.

In a large measuring cup, combine sour cream and milk.

Add dry and wet ingredients alternately to the mixing bowl, beating after each addition, until well blended and smooth.

Preheat oven to 350 degrees F.

Pour batter into prepared pan or cupcake tins.

Bake cake at 350 degrees for 35 to 40 minutes, or until top is golden brown and a toothpick inserted near the center comes out clean. Bake cupcakes for 15 to 20 minutes, or until they pass the toothpick test.

Remove from oven and let cool on a rack. Once cool, frost if desired.

May also be served warm, unfrosted, dusted with powdered sugar or served with whipped cream.

Pumpkin spice latte buttercream frosting

Makes enough to frost 9- by 13-inch cake or 12 cupcakes


½ cup (1 stick) butter, softened to room temperature

¼ cup cooked pumpkin, mashed

4 cups powdered sugar

1 teaspoon vanilla

½ teaspoon pumpkin pie spice

½ teaspoon powdered instant coffee

2 tablespoons heavy cream


With an electric mixer, cream together butter and mashed pumpkin. Sift powdered sugar 1 cup at a time into mixing bowl, beating in each addition.

Add vanilla, pumpkin spice, instant coffee and cream. Beat until smooth, blended and desired consistency. If too thick, add a little more cream. If too thin, refrigerate; butter will quickly harden to spreadable consistency.

The finished cake is light and airy, with just the right spice.


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Dig In: Garden checklist for week of Jan. 29

Bundle up and get work done!

* Prune, prune, prune. Now is the time to cut back most deciduous trees and shrubs. The exceptions are spring-flowering shrubs such as lilacs.

* Now is the time to prune fruit trees, except apricot and cherry trees. Clean up leaves and debris around the trees to prevent the spread of disease.

* Prune roses, even if they’re still trying to bloom or sprouting new growth. Strip off any remaining leaves, so the bush will be able to put out new growth in early spring.

* Prune Christmas camellias (Camellia sasanqua), the early-flowering varieties, after their bloom. They don’t need much, but selective pruning can promote bushiness, upright growth and more bloom next winter. Feed with an acid-type fertilizer. But don’t feed your Japonica camellias until after they finish blooming next month. Feeding while camellias are in bloom may cause them to drop unopened buds.

* Clean up leaves and debris around your newly pruned roses and shrubs. Put down fresh mulch or bark to keep roots cozy.

* Apply horticultural oil to fruit trees to control scale, mites and aphids. Oils need 24 hours of dry weather after application to be effective.

* This is also the time to spray a copper-based oil to peach and nectarine trees to fight leaf curl. Avoid spraying on windy days.

* Divide daylilies, Shasta daisies and other perennials.

* Cut back and divide chrysanthemums.

* Plant bare-root roses, trees and shrubs.

* Transplant pansies, violas, calendulas, English daisies, snapdragons and fairy primroses.

* In the vegetable garden, plant fava beans, head lettuce, mustard, onion sets, radicchio and radishes.

* Plant bare-root asparagus and root divisions of rhubarb.

* In the bulb department, plant callas, anemones, ranunculus and gladiolus for bloom from late spring into summer.

* Plant blooming azaleas, camellias and rhododendrons. If you’re shopping for these beautiful landscape plants, you can now find them in full flower at local nurseries.

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