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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.

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

  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

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