Spiced Pumpkin Latte Cake©


Cake Mix
  • 17.6oz-500g baking margarine
  • 8.8oz-250g light brown soft sugar
  • 8 medium eggs (free-range)
  • 17.6oz-500g self-raising flour (sifted)
  • 1 ½ teaspoon bicarbonate of soda
  • 4 teaspoons vanilla extract
  • 8.4oz-240g golden caster sugar
  • 4 teaspoons mixed spice
  • 12.3oz-350g homemade pumpkin puree (see method)
Pumpkin Puree
  • 1 small edible or carving pumpkin (I used carving as edible wasn't in stock)
Vanilla Latte Buttercream
  • 17.6oz-500g unsalted butter (soft)
  • 24.6oz-700g icing sugar (sifted)
  • 4 teaspoons espresso powder
  • 4 teaspoons vanilla extract
  • 3.3 fl oz-100ml double cream
  • 4 tablespoons orange food colouring (optional)
  • Anything you fancy. I used icing eyes for a Halloween theme


  1. Start by making the pumpkin puree. Pre-heat oven to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Pierce the pumpkin all over and pop in the microwave for 10mins. Cut in half through the side and place down on a baking tray flesh side down. Bake for 40mins. Remove from the oven and remove and discard the seeds. Scoop out the soft flesh into a blender and blitz into a puree
  2. Pour into a sieve over a measuring jug and put a weight on top of the puree to squish out moisture. Leave for 40 mins to really drain it. Discard the drained juice and set the thick puree to one side
  3. Grease a 30cm/12" shallow round cake tin and set to one side. Pre-heat oven to 356˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven
  4. In a large mixing bowl, cream together the baking margarine and two sugars using an electric whisk until light in colour and well combined. Add the eggs one at a time, combining well between each addition
  5. Next, add the bicarbonate of soda, mixed spice and vanilla extract. Mix well
  6. Add the prepared pumpkin puree and combine thoroughly again
  7. Finally, add the self-raising flour and combine well. Pour mix evenly into the prepared tin and bake in the centre of the oven for 1hr 25minutes or until a skewer can be inserted in the centre and comes out clean
  8. Remove from the oven. Allow to cool in the tin for 10 minutes before pushing it out. Allow to then cool completely
  9. Make the buttercream by adding all the ingredients in a large mixing bowl and combine using an electric hand whisk
  10. When the cake is completely cool, using a small baking spatula or a normal knife, spread the top of the cake with the icing
  11. Decorate with your chosen decoration

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