Pumpkin Spice Latte Cake


The excitement that surrounds the arrival of the various seasonal drinks at a certain major coffee chain baffles me every year. One minute it’s #PSL and before you can blink it’s #RedCups… it’s November! Let’s enjoy Autumn while it’s still here and upgrade your coffee to a cake form. This is my twist on an American recipe for pumpkin cake with the latte part put into the icing.

And the most exciting thing.. a decent sized slice of this has fewer calories than the drink it’s based on. *

I just don't understand...

I just don’t understand…


1 cup pumpkin puree (I used Libby’s, for UK based people you can get it in the world foods section of larger supermarkets. One cup is less than a tin. You can always scale up the ingredients to use the rest but don’t be tempted to add extra pumpkin without doing this, things will get very mushy)

280g self raising flour

1/2 tsp bicarbonate of soda

110g butter

2 large eggs

1tsp of each of; cinnamon, nutmeg, mixed spice


4 layers of pumpkin goodness.


200g icing sugar

100g butter

2tsp instant coffee, dissolved in 50ml water

1/4 tsp of each of; cinnamon, nutmeg, mixed spice


1. Preheat the oven to 180 degrees (fan) or gas mark 6. Grease and line two 20cm cake tins.

2. You can make the cake using the all in one method (as the name suggests, bung it all into a bowl and mix!).

Fondant icing pumpkins are surprisingly simple to make.

Fondant icing pumpkins are surprisingly simple to make.

3. Cook for 30-40 minutes.

4. Make up the buttercream icing by mixing together the butter and icing sugar and then adding as much of the coffee needed to get the consistency you want.

5. I cut through each cake to make 4 layers but it still looks effective with just 2 layers. Wait until it’s properly cool if you are going to cut it.

6. Ice between the layers and on top of the cake. Serve with some nice fair trade coffee at a fraction of the cost of buying it out.


*Assuming you can get at least 10 slices out of the cake, based on a grande PSL with whipped cream.








Spiced Autumn Cake

The sun may have stopped shining but here’s something the celebrate that things are well and truly cold now. The mascapone cheese icing stops the spiced orange cake being too sweet.

Steps 1-3 need to be completed a couple of hours before baking but if you’re short of time you can get away without soaking the sultanas and using orange zest in the icing instead of peel.


Note: This was a first attempt, later cakes used smaller pieces of orange peel which made it much easier to serve.


200g Self raising flour
4 Large eggs
200g Baking spread
225g Caster sugar
1 tsp Mixed spice
1 tsp Ground cinnamon
3 oranges
50g Sultanas
250g Mascapone cheese (full fat)
200g Icing sugar
50g Butter

Optional Decoration: Dark chocolate, caster sugar

1) Zest two oranges for the cake. Peel half of the remaining orange into thin strips (keep them small so that the cake cuts easily) and zest the remaining half for the icing. Don’t throw the leftover orange away you’ll need it later!

2) Add the orange peel to a small pan with just enough water to cover it and 10g of caster sugar. Bring the pan to the boil, stirring until the sugar has dissolved. Boil for one minute, then drain and lay the orange peel onto a piece of greaseproof paper. Cover with 15g of the remaining sugar and leave to dry, preferably on a radiator or sunny windowsill.

3) LEAVE TO SOAK/ DRY for 2-3 hours.

4) Halve the three oranges and juice them. Save two tablespoons of the juice for use in the icing later.

5) Grease and line two 20cm cake tins. Preheat the oven to 180 degrees centigrade or Gas Mark 4.

6) Cream the remaining sugar and margarine together, gradually add the beaten eggs. Drain the sultanas and stir in along with the zest from the two oranges.

7) Fold in the flour along with the cinnamon and mixed spice.

8) Divide the mixture between the two cake tins and bake for 30-40 minutes. The cake will come away from the sides of tin and a skewer will come out clean when it’s done.

9) Once the cake has cooled beat together the icing sugar, butter, mascapone cheese, zest from the half orange and as much of the orange juice saved in step 1 to get a consistency of icing you would like. Spread the icing between the two layers and on top of the cake.

10) Decorate with the orange peel and other decorations as required. I used chocolate and caramel leaf shapes but the orange peel on its own is still effective.