Description
This Pumpkin Spice Latte Cake is a moist and flavorful dessert that combines the festive warmth of pumpkin pie spice with the rich taste of espresso and coffee. Featuring a tender pumpkin-infused cake soaked in a creamy latte mixture and topped with a luscious espresso cream cheese frosting, it’s perfect for fall gatherings or cozy afternoons.
Ingredients
Scale
Cake
- 2 1/4 cups (281 g) all-purpose flour (spooned and leveled)
- 1 tbsp pumpkin pie spice
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp (140 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1 cup (244 g) canned pumpkin puree, at room temperature
Latte Soak
- 1/4 cup (60 ml) espresso or strong coffee
- 1/3 cup (80 ml) whole milk
- 1/2 cup (150 g) sweetened condensed milk
- 1/4 tsp pumpkin pie spice
- 1 tsp vanilla extract
Espresso Cream Cheese Frosting
- 1 cup (224 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, cold
- 2 cups (260 g) powdered sugar
- 1 1/2 tsp vanilla extract
- 2 tsp instant espresso powder
- 1 1/2 tsp pumpkin pie spice
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside for use later.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together for 2 minutes until light and fluffy.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed butter mixture and mix on medium speed until smooth and pale, about 1 minute.
- Add Wet Ingredients: Mix in the buttermilk and canned pumpkin puree on medium-low speed until just combined; the batter may appear curdled, which is normal.
- Combine Dry and Wet: Gradually add the dry ingredients into the wet ingredients, mixing on low speed until fully incorporated without overmixing.
- Bake the Cake: Pour the batter into the prepared baking pan, smoothing the surface. Bake in the preheated oven for 35 to 38 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 30 minutes, then carefully transfer it to a wire rack to cool completely before proceeding.
- Prepare Latte Soak: In a liquid measuring cup, combine espresso or strong coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract. Set aside.
- Whip Butter for Frosting: In a large bowl, whip the softened butter on high speed using an electric mixer until pale and fluffy, about 5 to 10 minutes.
- Add Cream Cheese: Add cold cream cheese to the whipped butter and mix on medium speed until smooth and incorporated.
- Add Powdered Sugar: Sift powdered sugar into the bowl in batches, mixing on low speed until blended, then increase to high speed and whip for 1 minute until the frosting is light and fluffy.
- Incorporate Espresso and Spice: Dissolve instant espresso powder into the vanilla extract, then mix into the frosting along with pumpkin pie spice until the mixture is smooth and fluffy.
- Trim Cake Top: Cut a thin layer off the top of the cooled cake to allow better absorbency for the soak.
- Prepare Cake for Soaking: Poke holes evenly across the surface of the cake using a wooden stick or spoon handle to allow the soak to permeate.
- Apply Latte Soak: Slowly pour the prepared latte soak over the cake, allowing it to absorb gradually and evenly throughout.
- Frost the Cake: Using an offset spatula, generously frost the cake with the espresso cream cheese frosting, creating an even layer across the surface.
- Add Final Decoration: Sprinkle additional pumpkin pie spice over the frosted cake for a decorative and aromatic finish.
- Serve: Slice the cake into 16 equal pieces and serve to enjoy the spiced, creamy treat.
Notes
- Use light metal pan for even baking and better texture.
- Make sure all wet ingredients like eggs, buttermilk, and pumpkin puree are at room temperature for even mixing.
- Allow the cake to fully cool before frosting to prevent melting.
- The soak adds moisture and flavor—do not skip this step.
- Instant espresso powder enhances the coffee flavor without adding liquid.
- The cake can be stored covered in the refrigerator for up to 3 days.
- For a stronger coffee flavor, increase the espresso in the soak slightly.
