Description
This Pumpkin Spice Latte Cake is a moist and flavorful treat that combines the warm spices of pumpkin pie with the rich taste of espresso. Perfect for fall gatherings, it features a tender pumpkin cake soaked with a latte-inspired milk mixture, topped with a creamy espresso cream cheese frosting and a sprinkle of pumpkin pie spice.
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
- Prepare the Pumpkin Cake Batter: Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper for easy removal. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside this dry mixture. In a large bowl, cream the softened butter and granulated white sugar with an electric mixer on high speed for 2 minutes until fluffy. Add the eggs and vanilla extract, mixing on medium speed until the mixture is pale and smooth, about 1 minute. Next, mix in the buttermilk and pumpkin puree on medium-low speed until combined. The batter may look curdled at this point, but that’s normal. Gradually add the dry ingredients, mixing at low speed until just combined. Scrape the sides of the bowl as needed to ensure even mixing.
- Bake the Cake: Pour the prepared batter into the lined pan, spreading it evenly. Bake in the preheated oven for 35-38 minutes, or until a toothpick inserted in the center comes out clean. After baking, allow the cake to cool in the pan on a wire rack for 30 minutes. Then carefully lift the parchment paper to remove the cake from the pan and continue cooling on the rack until completely cool.
- Make the 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 small bowl that can be easily poured. Mix thoroughly and set aside.
- Prepare the Espresso Cream Cheese Frosting: In a large mixing bowl, whip the softened butter on high speed with an electric mixer for 5-10 minutes until pale and fluffy. Add the cold cream cheese and mix on medium speed until fully combined and smooth. Gradually sift in the powdered sugar while mixing on low speed, then increase to high speed for about 1 minute until the frosting is light and fluffy. Dissolve the instant espresso powder in the vanilla extract in a small bowl or ramekin. Add this mixture and the pumpkin pie spice to the frosting, mixing first on medium-low speed until combined, then on high speed until fluffy again.
- Assemble the Cake: When the cake is completely cooled, use a sharp knife to cut a very thin layer off the top to help the latte soak absorb better. Transfer the cake to a serving plate. Use a wooden stick or the handle of a wooden spoon (such as a honey dipper handle for smaller holes) to poke holes all over the cake surface. Slowly pour the latte milk soak evenly over the cake, allowing it to absorb into the holes. Be patient as the liquid soaks in thoroughly. Once soaked, frost the top of the cake with a generous layer of espresso cream cheese frosting using an offset spatula. Finish by sprinkling additional pumpkin pie spice on top. Slice the cake into 16 servings and serve.
Notes
- Ensure all wet ingredients like eggs, buttermilk, and pumpkin puree are at room temperature for best results.
- You can substitute espresso with very strong brewed coffee if preferred.
- Be careful not to over-mix the batter once the dry ingredients are added to keep the cake tender.
- If you don’t have pumpkin pie spice, you can mix cinnamon, nutmeg, ginger, and cloves as a substitute.
- Use an offset spatula for easier and smoother frosting application.
- The cake is best enjoyed within 2 days and stored covered in the refrigerator.
- Prep Time: 1 hour 30 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
