Pumpkin Spice Cake with Coffee Drizzle Frosting
Pumpkin spice cake topped with a decadent coffee drizzle frosting. It’s the ultimate fall dessert, if you ask us.
Ingredients
For the Pumpkin Spice Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp salt
- 2 large eggs
- 1 cup canned pumpkin puree
- ¾ cup sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
For the Coffee Drizzle Frosting:
- ½ cup powdered sugar
- 2 tbsp brewed coffee
- 1 tbsp unsalted butter melted
- ½ tsp vanilla extract
Instructions
- For the Pumpkin Spice Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp salt
- 2 large eggs
- 1 cup canned pumpkin puree
- ¾ cup sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- For the Coffee Drizzle Frosting:
- ½ cup powdered sugar
- 2 tbsp brewed coffee
- 1 tbsp unsalted butter, melted
- ½ tsp vanilla extract
Notes
Nutritional Values (Per Serving)
- Calories: 220 kcal
- Total Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Vitamin A: 25%
- Iron: 6%
- Calcium: 2%
- Vitamin C: 3%
- Magnesium: 4%
Additional Notes/Tips
- Want more spice? Add a pinch of cloves to the batter for an extra kick.
- Make the cake the day before and drizzle the frosting right before serving for a fresher look.
- Don’t skip the cooling process – frosting a warm cake will only lead to a mess!