Everything I could ever need in a cake and more! Try this delicious pumpkin spice latte cake featuring browned butter, espresso, and a creamy cream cheese frosting.
1. Brown the butter: Add 1/2 cup unsalted butter to a small skillet on medium heat. Allow it to melt and brown, stirring occasionally. This takes about 5-7 minutes. Once browned, remove from heat and allow to cool for 10 minutes.
2. Prepare dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, 1 tsp cinnamon, pumpkin pie spice, and salt.
3. Combine wet ingredients: In a large bowl, add the cooled browned butter and both sugars (granulated and brown). Mix for 2 minutes. Add the eggs and 1 tsp vanilla extract, and mix again for 2 minutes. Then, add the pumpkin puree, plain Greek yogurt, and 1 cup whole milk.
4. Mix wet and dry: Once all your wet ingredients are combined, gradually add the dry ingredients to the wet mixture and mix until all the dry bits are completely incorporated.
5. Bake the cake: Pour the batter into a lined 9x11 baking dish and bake at 350°F (175°C) for 50-55 minutes.
6. Prepare the coffee mixture: While the cake is baking, combine 2 shots of espresso and 2 tbsp maple syrup.
7. Prepare the frosting: In a stand mixer with a whisk attachment, add 8 tbsp soft unsalted butter and 8oz soft cream cheese. Mix on high for 2 minutes. Then, add 2 cups confectioners sugar, 2 tbsp milk, and 1/2 tsp cinnamon. Mix on high for another 2 minutes.
8. Assemble and enjoy: Once the cake has completely cooled, poke holes in it and pour the prepared coffee mixture over the cake, allowing it to seep in. Finally, frost the cake and enjoy!
