Introduction

This Spice Latte Cake brings together the warm flavors of pumpkin and espresso in a moist, tender cake topped with a luscious cream cheese frosting. Perfect for cozy autumn gatherings or as a special treat for coffee lovers.

A close-up of six square pumpkin cake pieces arranged in a row on parchment paper, with the front piece cut to show a moist, dense, orange-brown crumb texture. Each cake piece has one thick layer of light brown creamy frosting on top, sprinkled with a fine dusting of cinnamon. There are two star anise pods placed on the wooden surface near the cakes and a small orange pumpkin partially visible on the left side. The setting has a warm, cozy feel with soft focus on the background, showing warm brown tones. The surface is white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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
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

Step 1: Preheat the oven to 350°F. Grease a 9×9 inch light metal baking pan and line it with parchment paper.
Step 2: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, cream the softened butter and granulated sugar using an electric mixer on high speed for 2 minutes.
Step 4: Add the eggs and vanilla extract, mixing on medium speed until pale and smooth, about 1 minute.
Step 5: Mix in the buttermilk and pumpkin puree on medium-low speed until combined. The mixture may look curdled, but this is normal.
Step 6: Add the dry ingredients to the wet ingredients and mix on low speed just until combined. Scrape the bowl as needed.
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.
Step 8: Cool the cake in the pan on a wire rack for 30 minutes, then remove using the parchment paper. Let cool completely.
Step 9: Prepare the latte soak by mixing espresso, milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a measuring cup.
Step 10: For the frosting, whip the butter in a large bowl on high speed until pale and fluffy, about 5-10 minutes.
Step 11: Add the cold cream cheese and mix on medium speed until combined and fluffy.
Step 12: Gradually sift in powdered sugar, mixing on low speed until combined, then on high for about 1 minute until fluffy.
Step 13: Dissolve instant espresso powder in vanilla extract, add to frosting along with pumpkin pie spice, and mix until light and fluffy.
Step 14: Once the cake is cooled, slice off a thin layer from the top to help absorb the soak. Transfer cake to a serving plate.
Step 15: Poke holes across the cake surface using a wooden stick or spoon handle for better soak absorption.
Step 16: Slowly pour the latte soak over the cake, allowing it to absorb fully before proceeding.
Step 17: Spread a thick layer of the espresso cream cheese frosting evenly over the cake.
Step 18: Sprinkle pumpkin pie spice on top, cut into 16 slices, and serve.

Tips & Variations

Use fresh pumpkin pie spice or make your own blend for the best flavor.
If you don’t have buttermilk, substitute with milk mixed with 1 tsp lemon juice or vinegar, let sit for 5 minutes.
For a stronger espresso flavor, add an extra teaspoon of instant espresso powder to the frosting.
To keep the cake moist, make sure not to overbake—check with a toothpick early.
Try drizzling caramel sauce on top for a sweet, rich finish.

Storage

Store the cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture. You can also freeze the cake (without frosting) tightly wrapped for up to 1 month; thaw overnight in the refrigerator before frosting and serving.

How to Serve

The image shows a close-up of thick square slices of moist pumpkin cake with a thick, creamy light brown frosting layer on top, sprinkled lightly with cinnamon powder. Each slice reveals a spongy orange-brown cake layer underneath the frosting. The cake pieces are arranged close together on a light brown parchment paper, set on a wooden surface. Around the cake, there are a few star anise pods and a small, round orange pumpkin, all set against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of espresso?

Yes, strong brewed coffee works well as a substitute, but espresso will give a more concentrated coffee flavor.

Is it possible to make this cake dairy-free?

You can substitute butter with vegan butter and use a dairy-free cream cheese alternative. For buttermilk, use plant-based milk with lemon juice. Keep in mind the flavor and texture may be slightly different.