zoom Martha's pumpkin spiced latte cake

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    Martha's pumpkin spiced latte cake

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    Martha's pumpkin spiced latte cake

    Leaning into the pumpkin spice cliché because, quite frankly, the combination of rich espresso with silky pumpkin and warming spice is totally delicious, particularly in cake form.

    • Vegetarian
    • Preparation time: 20 minutes to 25 minutes
    • Cooking time: 45 minutes to 50 minutes
    • Total time: 1 hour 5 minutes to 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 10


    ½ x 425g can pumpkin purée
    2 British Blacktail Medium Free Range Eggs
    100ml vegetable oil
    100ml strong coffee
    125g caster sugar
    125g light brown sugar
    250g plain flour
    1 tsp bicarbonate of soda
    ½ tsp salt
    1 tsp mixed spice
    1½ tsp ground cinnamon
    ½ tsp ground ginger

    For the coffee syrup
    50ml strongly brewed coffee
    50g caster sugar

    For the icing
    50g icing sugar
    100g cream cheese
    1 tsp vanilla extract
    250ml double cream
    Ground cinnamon, for dusting 


    1. Preheat the oven to 180ºC, gas mark 4, and line a 900g loaf tin with baking parchment. In a large mixing bowl, beat together the pumpkin purée, eggs, oil, coffee and both sugars.

    2. Using another bowl, combine the flour, bicarbonate of soda, salt and spices. Fold the dry ingredients into the wet ingredients and mix until a smooth batter forms, with no large lumps of flour remaining. Pour into the prepared tin and bake for 45-50 minutes or until a skewer inserted comes out clean. Allow the cake to cool in the tin while you make the syrup.

    3. Stir the coffee and sugar together in a small saucepan and warm over a low heat until the sugar has dissolved. When you can no longer see any grains, turn the heat up and simmer for 2-3 minutes until thick and syrupy. While the cake is cooling, brush the top with some of the warm syrup, then allow the remaining syrup to cool completely.

    4. To make the icing, whisk together the icing sugar, cream cheese and vanilla extract using a balloon whisk, until smooth. Add the double cream in a steady stream, whisking all the time until the icing is thick and billowy. Pile up onto the top of the cooled cake and dust with cinnamon. Drizzle with the coffee syrup and serve imminently, preferably with steaming mugs of coffee.

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