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Spice Latte Cake Recipe

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★★★★★

4.4 from 55 reviews

This Spice Latte Cake is a moist and flavorful pumpkin-infused treat that combines the warm spices of pumpkin pie spice with a rich espresso cream cheese frosting. The cake is soaked in a latte-inspired milk mixture, making each bite wonderfully tender and infused with coffee essence. Perfect for cozy fall gatherings or an indulgent dessert with a twist of caffeine.

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

  • 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 the Dry Ingredients: In a medium bowl, whisk together the all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside for later use.
  2. Cream Butter and Sugar: In a large bowl, use an electric mixer on high speed to cream the softened butter with the granulated white sugar for about 2 minutes until light and fluffy.
  3. Add Eggs and Vanilla: Mix in the eggs and vanilla extract on medium speed until the mixture is pale in color and smooth, approximately 1 minute.
  4. Combine Wet Ingredients: Add the buttermilk and canned pumpkin puree to the mixture, mixing on medium-low speed until combined. The batter may look curdled, but this is normal.
  5. Add Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Scrape the bowl sides with a spatula as needed to ensure even mixing.
  6. Bake the Cake: Pour the batter into a greased 9×9 inch baking pan lined with parchment paper. Bake at 350°F (175°C) for 35-38 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool the Cake: Let the cake cool for 30 minutes in the pan on a wire rack, then lift the cake out using the parchment paper and cool completely on the rack.
  8. Make the Latte Soak: In a liquid measuring cup, mix together the espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract until well combined.
  9. Prepare the Cream Cheese Frosting: In a large bowl, whip softened butter on high speed for 5-10 minutes until pale and fluffy. Add cold cream cheese and mix on medium speed until smooth.
  10. Add Powdered Sugar: Sift the powdered sugar into the bowl a little at a time. Mix on low speed until incorporated, then whip on high speed for about 1 minute until fluffy.
  11. Add Espresso and Spices: Dissolve instant espresso powder in vanilla extract, then add to the frosting along with pumpkin pie spice. Mix on medium-low speed until combined, then whip on high speed until light and fluffy.
  12. Prepare the Cake for Soaking: Once cooled, trim a thin layer off the top of the cake to help the soak absorb better. Transfer cake to serving plate and poke holes evenly across the top using a wooden stick or the handle of a spoon.
  13. Soak the Cake: Slowly pour the latte soak mixture over the cake, allowing it to absorb into the holes and the cake slowly for best results.
  14. Frost the Cake: Spread a thick layer of espresso cream cheese frosting evenly over the soaked cake using an offset spatula. Sprinkle pumpkin pie spice on top for garnish.
  15. Serve: Cut the cake into 16 slices and serve. Enjoy this moist, spiced, espresso-infused dessert!

Notes

  • Ensure all wet ingredients are at room temperature for a smooth batter and better texture.
  • Using a light metal baking pan helps the cake bake evenly.
  • The cake batter may appear curdled after adding pumpkin and buttermilk; this is normal and do not overmix once dry ingredients are added.
  • Poking holes in the cake before soaking helps the latte mixture penetrate deeper, making the cake moist throughout.
  • Chill the cream cheese until cold before mixing for a fluffier frosting texture.
  • Store leftovers covered in the refrigerator for up to 3 days for best freshness.

Keywords: Pumpkin Spice Cake, Espresso Cake, Latte Cake, Pumpkin Latte Dessert, Fall Dessert, Cream Cheese Frosting

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