Pumpkin Spice Latte Snack Cake
I wrote this post as part of the Plugrá Butter Brigade. Thanks, Plugrá, for sponsoring this post and for making my favorite butter!
So before we get into this post and I get angry emails, let me just note that this cake involves no latte. I called it a Pumpkin Spice Latte Snack Cake because (a) I want to steal Starbucks’ excellent SEO and (B) it reminds me of a Pumpkin Spice Latte: the pumpkin spice, the caramel drizzle, the full 12 months I waited to consume it again without being weird. But there’s no coffee in it. Sorry if that’s misleading. But obviously not that sorry, or I would’ve changed it.
ANYWAY IT’S FALL.
I have pretty drastically mixed feelings about this. My fellow teachers out there will understand. I love my students fiercely; I just sometimes love them even more fiercely from a distance. About the distance from here to the beach. I’m glad to be back in the classroom with service-minded kids doing amazing things. And I also want a piña colada.
I feel like pumpkin was specifically designed for teachers for the purpose of soothing this disconnect. Sure, school’s starting. Sure, your workload is increasing by a factor of 8.5 gajillion. Sure, your recently cemented healthy eating and exercise routine is going to fall apart quicker than you can say “stress eating.” Sure, your ulcer is returning. BUT THERE’S PUMPKIN. It’s gonna be all right.
This cake is here for you. It’s so easy and quick to whip up that it’s the perfect anytime snack cake. Tons of rich cream cheese frosting and a buttery caramel drizzle top the moist pumpkin cake base. I won’t tell anyone if you eat it for breakfast. Especially if you’re a teacher. One year ago: Cheesecake-Stuffed Pumpkin Bread
Two years ago: Easy Homemade Peach Cobbler
Three years ago: Vanilla-Custard-Soaked Pumpkin Poke Cake
Four years ago: Pumpkin Spice Pull-Apart Bread with Butter Rum Glaze
Five years ago: Chocolate Peanut Butter Bliss Cheesecake
Six years ago: Mini-Pies: Pumpkin, Peach Crisp, and Sour Cream Apple
- 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
- 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.
- 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!
Sandra Daye
September 13, 2015 at 11:05 pm (9 years ago)Can the Punkin Spice Latte Snack cake recipe be used for cupcakes? If so, do I need to make any changes in ingredients? How long would I bake them? At 350 degrees?
Thank you so much! Your recipes are great, especially the one for coconut cake! Sandra
Julie Ruble
September 13, 2015 at 11:26 pm (9 years ago)Thanks so much, Sandra! I’m betting this recipe would be great as cupcakes, but I’ve never tried it. You’ll have to keep an eye on them and test with a toothpick to determine when they’re done, since I’m not sure how long they’ll take. I’d start testing around 15 minutes. Enjoy!
Sandra Daye
September 15, 2015 at 2:04 pm (9 years ago)Thank you! I’ll let you know how they turn out!
Michelle
October 30, 2015 at 2:44 pm (9 years ago)Thanks for the recipe! Can you use regular butter if you can’t find Plugrá butter?
Julie Ruble
October 30, 2015 at 2:52 pm (9 years ago)Yes, any unsalted butter.
Annie
September 14, 2015 at 12:49 am (9 years ago)ooohhh – looks so good, Julie, the frosting looks like the top of a latte, but I’m sure it tastes even better! I am so ready for my first taste of pumpkin for fall…
Tammy
September 14, 2015 at 6:20 am (9 years ago)You’re so right, pumpkin makes everything better, especially when there is caramel and creamy frosting involved. Ummm wait…what is it I’m missing about summer?? 😉
That is one stunner…can I have it for breakfast?
Toodles,
Tammy<3
Melissa
September 14, 2015 at 7:10 am (9 years ago)There is nothing better than a moist and delicious snack cake. I will definitely be making this one this fall!
Taylor @ Food Faith Fitness
September 14, 2015 at 8:38 am (9 years ago)This cake is GORGEOUS! I love the idea of having my morning coffee INSIDE a cake. And with pumpkin <3! Pinning this deliciousness!
Karly
September 14, 2015 at 8:51 am (9 years ago)I love that you’re just out with it – “I want to steal Starbuck’s SEO.” Hahaha. I love you. And I love this cake.
Kare @ Kitchen Treaty
September 14, 2015 at 9:02 am (9 years ago)Espresso or not I NEED THIS IN MY BELLY. Love that caramel drizzle. “But there’s PUMPKIN – it’s gonna be alright” I think I need this on a t-shirt. 🙂 Have a wonderful school year!
Becca @ Amuse Your Bouche
September 14, 2015 at 9:07 am (9 years ago)I was 100% sold at ‘caramel drizzle’. No judgement about jumping on the Starbucks train, there’s enough pumpkin spice love to go around 😉
Lisa @ Healthy Nibbles & Bits
September 14, 2015 at 9:47 am (9 years ago)Just look at that cake! My fall healthy living kick has definitely gone down the drain. You’re right, pumpkin is going to make everything alright!
heather @french press
September 14, 2015 at 10:54 am (9 years ago)this is infinitely better than the Starbucks PSL 🙂
Aimee @ ShugarySweets
September 14, 2015 at 11:44 am (9 years ago)I’m so obsessed with pumpkin right now. It happens every year, haha, and the obsession gets stronger each year too!! THis cake is fantastic. Would it be okay though if I enjoy the cake WITH a PSL?? 🙂
Olivia @ livforcake
September 14, 2015 at 11:47 am (9 years ago)Lol at your disclaimer up top. For some reason I didn’t even think about the coffee aspect, I was too distracted by the pumpkin! I have a Pumpkin Spice Latte Bundt planned in October. I may need to include this warning as well. Hah.
This looks amazingly delicious and I wish I had some right now with my morning coffee!!
Anton
September 14, 2015 at 11:55 am (9 years ago)I’m tempted to make this and put espresso powder in the frosting.
Barbara @ Barbara Bakes
September 14, 2015 at 6:47 pm (9 years ago)What a fabulous fall cake. I get comments that my coffee cake doesn’t have coffee in it 🙂
Joshua Hampton
September 15, 2015 at 12:06 pm (9 years ago)That cake looks scrumptious. I was hoping there would be coffee in it, but it’s perfectly lovely as it is.
Dorothy @ Crazy for Crust
September 15, 2015 at 4:06 pm (9 years ago)LOL, that is too funny. I made Pumpkin Spice Snowballs the other day (similar reasoning, ha) and had to add a disclaimer to the post about no pumpkin. The fun part about pumpkin desserts IS the spice. No one wants plain pumpkin!! Love this cake!
Amy | Club Narwhal
September 15, 2015 at 10:20 pm (9 years ago)Oooh, I totally get that love from a distance thing 🙂 I remember how jazzed I used to be to stand in front of a classroom each fall but also the feeling of–ugh, I have to grade papers for ALLTHEDAYS 😉 Luckily we have this cake to both drown our sorrows and celebrate the awesomeness of fall!
Peabody (Culinary Concoctions by Peabody)
September 16, 2015 at 11:47 am (9 years ago)Oh my, that looks insanely good!
Joanna
September 16, 2015 at 11:56 am (9 years ago)I think this is going to be our after-school snack today!
Lauren @ Healthy Delicious
September 20, 2015 at 10:54 pm (9 years ago)I’ll forgive you for the lack of coffee in this – it looks amazing!!
Monica
September 21, 2015 at 2:24 pm (9 years ago)I made this over the weekend and it’s amazing! I didn’t have any cream cheese, but I did have a tub of “Cinnamon Bun” frosting and caramel ice cream topping. Yum! This pumpkin cake/bread recipe is a keeper and I love that it’s not too sweet on its own.
Julie Ruble
September 21, 2015 at 10:30 pm (9 years ago)Sounds like a delicious combo, Monica! So glad you enjoyed it!
sue giuliani
October 10, 2015 at 1:20 pm (9 years ago)What size can of pureed pumpkin? The recipe sounds great!
sue giuliani
October 10, 2015 at 1:22 pm (9 years ago)Never mind the question….I reread the recipe and realized it said 1 cup, not 1 can.
Sorry…..
Julie Ruble
October 10, 2015 at 1:38 pm (9 years ago)No worries! Hope you enjoy!
Fran
October 10, 2015 at 4:47 pm (9 years ago)Looks great. I am not a great baker and need to make a dessert for 24 ladies. Can I just double the recipe?
Thanks.
Julie Ruble
October 11, 2015 at 8:11 pm (9 years ago)Yep! Double it and make it in a 9×13-inch pan. You’ll have to adjust the cooking time — check it early and often with a toothpick and remove it from the oven when the toothpick comes out with just a few moist crumbs.
Martie
October 10, 2015 at 8:51 pm (9 years ago)Can I make this gluten free? Any suggestions?
Julie Ruble
October 11, 2015 at 8:11 pm (9 years ago)Sorry, Martie, I’m not sure. I’ve never tried baking gluten-free.
Dian Harrison
October 11, 2015 at 4:49 pm (9 years ago)Hello, The recipe sounds wonderful. I never reply to a recipe I haven’t tried. I have a couple of questions.
1. what is Plugr’a butter, what other butter can u use. I use brummel n brown, which is butter made from yogurt.
2. pureed pumpkin is that the same regular canned pumpkin
3. ginger is this powder
4. I will be using sugar and cream cheese substitute.
I’m lactose intollerant, as well, I must keep my Sugar level in check.
Thank you
Diane
Julie Ruble
October 11, 2015 at 8:09 pm (9 years ago)Plugra is my favorite butter brand and they sponsored this post; however, you can use any butter in this recipe. However, I would only use real butter. Pureed pumpkin is the same as canned pumpkin, and the ginger is the dried powdered ginger you find in the spice aisle.
Cecilia
January 15, 2016 at 8:33 pm (9 years ago)Hi i was wondering how many 8 inch cakes this makes