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Pumpkin Spice Latte Cake Recipe

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This Pumpkin Spice Latte Cake combines the warm flavors of pumpkin and espresso into a moist, tender cake layered with a luscious espresso cream cheese frosting. Perfect for cozy fall gatherings or as a festive dessert, the cake is soaked with a spiced latte mixture that infuses each bite with rich coffee and pumpkin spice notes. Finished with a dusting of pumpkin pie spice, this cake delivers all the autumn favorites in one delightful treat.

Ingredients

For the Pumpkin 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 white 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

For the 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

For the 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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper to ensure easy removal of the cake after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside this flour mixture for later use.
  3. Cream Butter and Sugar: In a large bowl, add the softened butter and granulated sugar. Using an electric mixer on high speed, cream them together for about 2 minutes until the mixture is light and fluffy.
  4. Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract to the butter-sugar mixture. Mix on medium speed until pale in color and smooth, about 1 minute.
  5. Incorporate Buttermilk and Pumpkin: Pour in the buttermilk and canned pumpkin puree. Mix on medium-low speed until combined. The batter might look curdled, but this is normal.
  6. Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients. Mix on low speed until just combined, scraping the sides of the bowl as needed to ensure even mixing.
  7. Bake the Cake: Pour the batter into the prepared pan. Bake for 35-38 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the Cake: Let the cake cool in the pan on a wire rack for 30 minutes. Then, using the parchment paper overhang, lift the cake out of the pan and allow it to cool completely on the wire rack.
  9. Prepare Latte Soak: While the cake cools, mix together the espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a liquid measuring cup or similar container for easy pouring. Set aside.
  10. Make Espresso Cream Cheese Frosting: In a large bowl, whip the softened butter on high speed until pale and fluffy, about 5-10 minutes. Add the cold cream cheese and mix on medium speed until smooth and fluffy.
  11. Add Powdered Sugar: Sift in the powdered sugar gradually, mixing on low speed until incorporated. Then increase mixer speed to high and whip for about 1 minute until fluffy.
  12. Flavor the Frosting: Dissolve instant espresso powder into the vanilla extract in a small ramekin, then add to the frosting along with the pumpkin pie spice. Mix on medium-low speed until combined, then whip again on high speed until light and fluffy.
  13. Prepare the Cake for Soaking: When the cake is fully cooled, carefully slice a very thin layer off the top with a sharp knife to help the soak absorb better. Place the cake on a serving plate and poke holes all over the top using a wooden stick or spoon handle.
  14. Soak the Cake: Slowly pour the latte mixture over the cake’s surface, allowing it to soak into the holes and throughout the cake. Be patient to let the liquid fully absorb.
  15. Frost the Cake: Spread a thick layer of the espresso cream cheese frosting evenly over the soaked cake with an offset spatula.
  16. Garnish and Serve: Sprinkle additional pumpkin pie spice on top of the frosting for decoration. Cut into 16 slices and serve.

Notes

  • Ensure all wet ingredients such as eggs, buttermilk, and pumpkin puree are at room temperature for best consistency.
  • Use a light metal pan for even baking; darker pans may cause quicker browning on edges.
  • Do not skip poking holes in the cake before soaking; this allows better absorption of the latte mixture.
  • For a stronger coffee flavor, use freshly brewed espresso instead of instant powder in the soak.
  • Store the cake refrigerated due to the cream cheese frosting and consume within 3-4 days.
  • Allow frosting to come slightly to room temperature before spreading for easier application.

Find it online: https://bitezly.com/pumpkin-spice-latte-cake-recipe/