Name: Pumpkin Spice Latte Cake
Prep time: 25 min
Cook time: 38 min
Total time: 2 h
Cuisine: American
Ingredients: 2¼ cups all-purpose flour; 1 tablespoon pumpkin pie spice; 1½ teaspoons baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 10 tablespoons unsalted butter, softened; 1½ cups granulated white sugar; 2 large eggs, room temperature; 1 teaspoon vanilla extract; ½ cup buttermilk, room temperature; 1 cup canned pumpkin puree, room temperature; ¼ cup espresso or strong coffee; ⅓ cup whole milk; ½ cup sweetened condensed milk; ¼ teaspoon pumpkin pie spice (for soak); 1 teaspoon vanilla extract (for soak); 1 cup unsalted butter, softened (for frosting); 8 oz cream cheese, cold; 2 cups powdered sugar, sifted; 1½ teaspoons vanilla extract (for frosting); 2 teaspoons instant espresso powder; 1½ teaspoons pumpkin pie spice (for frosting)

Description

This Pumpkin Spice Latte Cake blends the cozy flavor of pumpkin pie with the bold warmth of coffee for a fall-inspired dessert that’s rich, creamy, and beautifully spiced. Complete with a sweet latte soak and espresso cream cheese frosting, it’s a must-bake treat for pumpkin spice lovers.

Ingredients

2¼ cups all-purpose flour

1 tablespoon pumpkin pie spice

1½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

10 tablespoons unsalted butter, softened

1½ cups granulated white sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

½ cup buttermilk, room temperature

1 cup canned pumpkin puree, room temperature

¼ cup espresso or strong coffee

⅓ cup whole milk

½ cup sweetened condensed milk

¼ teaspoon pumpkin pie spice (for soak)

1 teaspoon vanilla extract (for soak)

1 cup unsalted butter, softened (for frosting)

8 oz cream cheese, cold

2 cups powdered sugar, sifted

1½ teaspoons vanilla extract (for frosting)

2 teaspoons instant espresso powder

1½ teaspoons pumpkin pie spice (for frosting)

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Instructions

Preheat oven to 350°F (175°C). Grease and line a 9×9-inch baking pan.
Whisk flour, pumpkin pie spice, baking powder, baking soda, and salt together.
Beat butter and sugar until fluffy. Add eggs and vanilla, mixing until pale and smooth.
Mix in buttermilk and pumpkin puree. (It may look curdled—this is fine.)
Stir in dry ingredients until just combined. Pour into pan and bake 35–38 minutes. Cool fully.
Mix espresso, milk, condensed milk, pumpkin spice, and vanilla for the soak.
Beat butter 5–10 minutes until fluffy. Add cream cheese and mix smooth. Add powdered sugar gradually. Dissolve espresso powder in vanilla and add with pumpkin pie spice. Mix until fluffy.
Trim cake top flat. Poke holes with a skewer. Pour soak slowly over cake and let absorb.
Frost with espresso cream cheese frosting. Sprinkle pumpkin pie spice on top, slice, and serve.

Notes

Bake in loaf pans for individual cakes.
Add walnuts or pecans for crunch.
Double recipe for layered cake.
Use decaf espresso for a non-caffeinated version.
Freeze unfrosted cake for up to 1 month; frost after thawing.

Prep Time: 25 minutes
Cook Time: 38 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 365 kcal
Sugar: 32 g
Sodium: 190 mg
Fat: 17 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 47 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 70 mg