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Pumpkin Spice Latte Cake Recipe

Pumpkin Spice Latte Cake Recipe
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★★★★★

4.9 from 20 reviews

This Pumpkin Spice Latte Cake is a moist, flavorful autumn dessert that perfectly blends the cozy spices of pumpkin pie spice with the rich taste of espresso and cream cheese frosting. The cake is soaked in a latte-infused milk mixture to keep every bite tender and infused with coffee flavor, then frosted with a luscious espresso cream cheese frosting. Ideal for fall gatherings or any time you crave a seasonal treat with a coffeehouse twist.

Ingredients

Scale

Dry 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

Wet Ingredients for Cake

  • 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

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

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. Prepare and Preheat: Preheat your oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper to prevent sticking and ensure easy removal of the cake.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside this mixture for later use.
  3. Cream Butter and Sugar: In a large bowl, add the softened butter and granulated sugar. Using an electric mixer on high speed, cream them together for about 2 minutes until the mixture is light and fluffy.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract. Beat on medium speed until the mixture is pale in color and smooth, approximately 1 minute.
  5. Combine Wet Ingredients: Pour in the buttermilk and canned pumpkin puree, mixing on medium-low speed until just combined—your batter may look curdled but this is normal.
  6. Incorporate Dry Ingredients: Add the dry flour mixture to the wet ingredients. Mix on low speed until the batter is just combined. Scrape down the sides of the bowl as needed to ensure even mixing.
  7. Bake the Cake: Pour the batter into your prepared baking pan, smoothing the top briefly. Bake for 35 to 38 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool the Cake: Let the cake cool in the pan on a wire rack for 30 minutes. Carefully lift the cake out of the pan using the parchment paper and allow it to cool completely on the wire rack.
  9. Make the Latte Soak: While the cake cools, combine the espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a liquid measuring cup or a container with a pouring spout.
  10. Prepare Frosting – Beat Butter: In a large bowl, whip the softened butter on high speed using an electric mixer until pale and fluffy, 5 to 10 minutes.
  11. Add Cream Cheese: Add the cold cream cheese to the butter and mix on medium speed until smooth and fluffy.
  12. Add Powdered Sugar: Gradually sift in the powdered sugar while mixing on low speed to prevent a mess. Once combined, increase to high speed and whip for about 1 minute till the frosting is light and airy.
  13. Flavor the Frosting: Dissolve instant espresso powder into vanilla extract in a small bowl, then add this mixture and pumpkin pie spice to the frosting. Mix on medium-low then high speed until combined and fluffy.
  14. Prepare Cake for Soaking: Once the cake is completely cooled, use a sharp knife to slice a very thin layer off the top to help the soak absorb better. Transfer the cake to a serving plate. Using a wooden stick or the handle of a spoon, poke holes evenly across the surface of the cake.
  15. Soak the Cake: Slowly pour the latte soak mixture over the cake, allowing it to absorb through the holes. Be patient to ensure the liquid fully penetrates the cake.
  16. Frost the Cake: Spread a thick layer of the espresso cream cheese frosting evenly over the cake’s top using an offset spatula. For the finishing touch, sprinkle some pumpkin pie spice over the frosting.
  17. Slice and Serve: Cut the cake into 16 slices and serve. Enjoy this seasonal, spiced latte treat with friends and family!

Notes

  • Ensure all ingredients especially the eggs, pumpkin puree, and buttermilk are at room temperature to promote even mixing and better texture.
  • Poking holes and soaking the cake adds moisture and espresso flavor, so don’t skip this step.
  • If you don’t have instant espresso powder, you can substitute with finely ground espresso or strong brewed coffee concentrate for the frosting.
  • Store leftover cake in an airtight container in the refrigerator for up to 4 days.
  • This cake can be made a day ahead; just keep the latte soak and frosting separate until ready to assemble.
  • Use real pumpkin puree, not pumpkin pie filling, for the best flavor and consistency.
  • If you want to make the cake dairy-free, substitute butter with a vegan butter alternative and use lactose-free cream cheese and milk alternatives in frosting and soak.

Nutrition

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

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