Pumpkin Spice Latte Cake Recipe

Introduction

This Pumpkin Spice Latte Cake is a cozy fall treat that combines spiced pumpkin cake soaked in a rich espresso milk mixture, topped with creamy espresso cream cheese frosting. Perfect for gatherings or a special seasonal dessert, it captures the essence of pumpkin spice lattes in every bite.

Ingredients

• 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
• 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 latte soak)
• 1 cup (224 g) unsalted butter, softened (for frosting)
• 8 oz (226 g) cream cheese, cold
• 2 cups (260 g) powdered sugar
• 1 1/2 tsp vanilla extract (for frosting)
• 2 tsp instant espresso powder
• 1 1/2 tsp pumpkin pie spice (for frosting)

Instructions

1. Step 1: Preheat the oven to 350°F. Grease a 9×9 inch light metal baking pan and line it with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
3. Step 3: 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.
4. Step 4: Add the eggs and vanilla extract, then mix on medium speed until the batter is pale and smooth, about 1 minute.
5. Step 5: Mix in the buttermilk and canned pumpkin puree on medium-low speed until combined. The mixture may look curdled, but this is normal.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined. Scrape the bowl sides as needed.
7. Step 7: Pour the batter into the prepared pan and bake for 35-38 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Cool the cake in the pan on a wire rack for 30 minutes, then lift it out using the parchment paper. Let it cool completely on the rack.
9. Step 9: While the cake cools, mix together espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract to make the latte soak.
10. Step 10: For the frosting, whip the softened butter on high speed until pale and fluffy, about 5-10 minutes. Add cold cream cheese and mix until smooth.
11. Step 11: Sift in powdered sugar gradually, mixing on low speed until combined, then whip on high for 1 minute until fluffy.
12. Step 12: Dissolve instant espresso powder into vanilla extract, add it along with pumpkin pie spice to the frosting, and beat on medium-low then high until light and fluffy.
13. Step 13: Once the cake is cooled, trim a thin layer off the top with a sharp knife. Transfer the cake to a serving plate and poke holes evenly on the surface using a wooden stick or spoon handle.
14. Step 14: Slowly pour the latte soak over the cake, allowing it to absorb fully into the holes and cake. Be patient during this step.
15. Step 15: Spread a thick layer of espresso cream cheese frosting over the cake with an offset spatula. Sprinkle additional pumpkin pie spice on top.
16. Step 16: Cut into 16 slices and serve.

Tips & Variations

• Use a light metal pan for better heat conduction and even baking.
• Cold cream cheese ensures a smooth, lump-free frosting.
• For stronger coffee flavor, add more espresso powder to the latte soak or frosting.
• Substitute almond milk for whole milk if dairy-free alternatives are needed.
• Optional: Garnish with cinnamon sticks or a dusting of cocoa powder for extra flair.

Storage

Store leftover cake covered in the refrigerator for up to 4 days. Before serving, let slices come to room temperature for the best texture. The cake and frosting can also be frozen wrapped tightly for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of espresso?

Yes, strong brewed coffee can be used as a substitute, but espresso provides a richer and more concentrated flavor that complements the pumpkin spice.

Is it necessary to poke holes in the cake before pouring the latte soak?

Yes, poking holes allows the latte soak to absorb deeply and evenly throughout the cake, keeping it moist and flavorful.

Pumpkin Spice Latte Cake Recipe

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★★★★★

4.5 from 139 reviews

This Pumpkin Spice Latte Cake is a delightful autumn treat that combines the warm flavors of pumpkin pie spice with rich espresso and creamy cream cheese frosting. Moist pumpkin cake layers are soaked in a sweet latte mixture and topped with a luscious espresso cream cheese frosting, perfect for cozy gatherings or holiday celebrations.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 38 minutes
• Total Time: 1 hour 30 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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: Preheat your oven to 350°F. Grease a 9×9 inch light metal baking pan and line it with parchment paper for easy cake release.
2. Mix Dry Ingredients: In a medium bowl, whisk together all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer on high speed to cream softened butter and granulated sugar for 2 minutes until fluffy.
4. Add Eggs and Vanilla: Mix in eggs and vanilla extract on medium speed until the mixture turns pale and smooth, about 1 minute.
5. Add Wet Ingredients: On medium-low speed, blend in buttermilk and canned pumpkin puree. The mixture may look curdled but don’t worry.
6. Combine Dry and Wet: Add the dry ingredient mixture to wet ingredients and mix on low speed until just combined. Scrape the sides as needed to ensure even mixing.
7. Bake the Cake: Pour batter into prepared pan and bake 35-38 minutes or until a toothpick inserted in center comes out clean.
8. Cool Cake: Let cake cool in the pan on wire rack for 30 minutes, then lift out using parchment paper and continue cooling completely on the rack.
9. Prepare Latte Soak: While cake cools, combine espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a liquid measuring cup for pouring.
10. Make Espresso Cream Cheese Frosting: In a large bowl, whip softened butter on high speed for 5-10 minutes until pale and fluffy.
11. Add Cream Cheese: Mix in cold cream cheese on medium speed until fully combined and fluffy.
12. Add Powdered Sugar: Gradually sift in powdered sugar and mix on low speed until combined; then increase to high speed for 1 minute to achieve fluffiness.
13. Incorporate Espresso Flavor: Dissolve instant espresso powder in vanilla extract, then add to frosting along with pumpkin pie spice. Mix on medium-low then high speed until light and fluffy.
14. Prepare Cake for Soaking: Once cooled, trim a thin layer off the top of the cake. Place on a serving plate. Poke holes all over the top surface using a wooden stick or spoon handle.
15. Soak the Cake: Slowly pour the latte mixture over the cake, allowing it to absorb through the holes and into the cake gradually.
16. Frost the Cake: Spread a thick layer of espresso cream cheese frosting evenly over the soaked cake with an offset spatula.
17. Decorate and Serve: Sprinkle additional pumpkin pie spice on top for garnish. Slice the cake into 16 pieces and serve.

Notes

• Use room temperature ingredients for best mixing results.
• Ensure the cake is completely cooled before applying the latte soak and frosting to prevent melting.
• The latte soak mixture should be poured slowly to allow proper absorption without making the cake soggy.
• Espresso powder adds a subtle coffee flavor — adjust to taste if preferred milder or stronger.
• Line the baking pan with parchment paper for easy removal of the cake.

Keywords: pumpkin spice, latte, cake, espresso, cream cheese frosting, fall dessert, pumpkin cake