Description
This Pumpkin Spice Latte Cake is a moist, flavorful dessert that combines the warm spices of pumpkin pie with the rich taste of espresso and cream cheese frosting. Perfect for fall gatherings, this cake features a tender pumpkin-spiced base soaked in a latte milk mixture and topped with a luscious espresso cream cheese frosting, creating a seasonal treat that coffee and pumpkin lovers will adore.
Ingredients
Scale
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
- 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.
- Cream butter and sugar: In a large bowl, cream the softened butter and granulated sugar with an electric mixer on high speed for 2 minutes until light and fluffy.
- Add eggs and vanilla: Add the eggs and 1 tsp vanilla extract to the bowl and mix on medium speed for about 1 minute until the mixture is pale and smooth.
- Incorporate wet ingredients: Mix in the buttermilk and canned pumpkin puree on medium-low speed until combined. The mixture may appear curdled, but this will resolve once dry ingredients are added.
- Combine batter: Add the dry ingredients to the wet ingredients and mix on low speed until just combined, scraping the bowl sides as needed.
- Bake the cake: Pour the batter into the prepared baking pan and bake for 35-38 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the pan on a wire rack for 30 minutes. Then lift the cake out using the parchment paper and allow to cool completely on the rack.
- Prepare latte soak: While the cake cools, combine the espresso or strong coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a liquid measuring cup or pourable container. Stir well.
- Make espresso cream cheese frosting: In a large bowl, whip the softened butter on high speed for 5-10 minutes until pale and fluffy. Add the cold cream cheese and mix on medium speed until smooth and fluffy.
- Add powdered sugar: Gradually sift in the powdered sugar, mixing on low speed until incorporated, then increase to high speed for about 1 minute until fluffy.
- Incorporate espresso flavor: Dissolve instant espresso powder in vanilla extract in a small ramekin, then add to the frosting along with pumpkin pie spice. Mix on medium-low then high speed until light and fluffy.
- Prepare the cake for soak: Once the cake is completely cooled, slice off a very thin top layer with a sharp knife to help absorb the soak. Transfer the cake to a serving plate. Poke holes into the cake’s top using a wooden skewer or spoon handle to allow better absorption.
- Soak the cake: Slowly pour the latte soak mixture evenly over the top of the cake, allowing it to absorb through the holes slowly and fully.
- Frost the cake: Spread a thick layer of espresso cream cheese frosting over the top of the soaked cake using an offset spatula.
- Finish and serve: Sprinkle extra pumpkin pie spice on top of the frosting for garnish. Slice into 16 pieces and serve.
Notes
- Ensure all wet ingredients are at room temperature for better mixing and texture.
- Use fresh pumpkin puree or canned pumpkin puree labeled 100% pumpkin for best flavor.
- The cake can be stored refrigerated for up to 3 days; bring to room temperature before serving.
- Instant espresso powder is essential for that distinct coffee flavor in the frosting.
- For a stronger coffee flavor, use brewed espresso instead of strong coffee for the soak.
- Prep Time: 25 minutes
- Cook Time: 37 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 420
- Sugar: 38g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Keywords: pumpkin spice cake, pumpkin spice latte cake, espresso cream cheese frosting, fall dessert, pumpkin dessert, coffee cake, pumpkin cake recipe
