Pumpkin Spice Latte Cake Recipe

Introduction

This Pumpkin Spice Latte Cake captures all the cozy flavors of a pumpkin spice latte in a moist, tender cake layered with espresso cream cheese frosting. It’s perfect for autumn gatherings or whenever you crave that warm, spiced coffee treat in dessert form.

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

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 all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
3. Step 3: Cream together the softened butter and granulated white sugar for 2 minutes with an electric mixer on high speed.
4. Step 4: Add the eggs and vanilla extract and mix on medium speed until pale in color and smooth, about 1 minute.
5. Step 5: Mix in the buttermilk and canned pumpkin puree on medium-low speed until combined.
6. Step 6: Add the dry ingredients to the wet ingredients and mix on low speed until combined.
7. Step 7: Pour the batter into the prepared baking pan. Bake for 35-38 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the cake cool in the pan on a wire rack for 30 minutes, then remove from the pan and let cool completely.
9. Step 9: For the latte soak, mix together the espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract.
10. Step 10: For the frosting, whip the butter on high speed until pale and fluffy, about 5 to 10 minutes. Add the cold cream cheese and mix until combined and fluffy.
11. Step 11: Sift in the powdered sugar gradually and mix on low speed until combined, then on high speed for 1 minute until light and fluffy.
12. Step 12: Dissolve the instant espresso powder into the vanilla extract and add to the frosting along with pumpkin pie spice. Mix until light and fluffy.
13. Step 13: Cut a thin layer off the top of the cooled cake and poke holes all over it. Slowly pour the latte mixture over the cake to soak.
14. Step 14: Frost the cake with the espresso cream cheese frosting and sprinkle with a little extra pumpkin pie spice. Cut into 16 slices and serve.

Tips & Variations

• Use freshly brewed espresso or strong coffee for the best latte soak flavor.
• For a dairy-free version, swap butter and cream cheese with plant-based alternatives and use coconut milk instead of whole milk.
• Chill the cream cheese before mixing to help the frosting hold its shape better.

Storage

Store leftovers covered in the refrigerator for up to 4 days. Bring slices to room temperature before serving or warm gently for a few seconds in the microwave to soften the frosting and enhance flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, but since buttermilk adds acidity which helps tenderize the cake, you can substitute with regular milk mixed with 1 tablespoon of lemon juice or vinegar per 1/2 cup milk. Let it sit for 5 minutes before using.

How do I make this cake without espresso or coffee?

If you prefer no caffeine, you can substitute the espresso with strong brewed decaffeinated coffee or use brewed rooibos tea for a unique flavor twist.

Pumpkin Spice Latte Cake Recipe

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★★★★★

4.6 from 578 reviews

This Pumpkin Spice Latte Cake is a moist, flavorful dessert that combines the warm spices of fall with the rich taste of espresso-infused cake and a creamy cream cheese frosting. Perfectly spiced with pumpkin pie seasoning and soaked with a latte mixture, this cake offers layers of comforting autumn flavors wrapped in a tender crumb and topped with a fluffy, coffee-flavored frosting.

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

Ingredients

Scale 1x2x3x

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

Cake Batter

• 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. Preheat and Prepare Pan: Preheat the oven to 350°F. Grease a 9×9 inch light metal baking pan and line it with parchment paper to ensure the cake releases easily after baking.
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 dry mixture.
3. Cream Butter and Sugar: Using an electric mixer on high speed, cream the softened butter and granulated white sugar together for 2 minutes until light and fluffy.
4. Add Eggs and Vanilla: Add the room temperature eggs and vanilla extract to the creamed mixture and mix on medium speed until the batter is pale in color and smooth, about 1 minute.
5. Combine Wet Ingredients: On medium-low speed, mix in the buttermilk and canned pumpkin puree until fully incorporated.
6. Incorporate Dry Ingredients: Add the dry ingredients to the wet ingredients and mix on low speed just until combined. Avoid overmixing to keep the cake tender.
7. Bake the Cake: Pour the batter into the prepared baking pan and bake for 35-38 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool Cake: Let the cake cool in the pan on a wire rack for 30 minutes, then remove it from the pan and allow it to cool completely before proceeding.
9. Prepare Latte Soak: In a small bowl, mix together the espresso or strong coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract to create the soaking liquid.
10. Make Frosting Base: Whip the softened butter on high speed until pale and fluffy, about 5-10 minutes. Add the cold cream cheese and continue mixing until combined and fluffy.
11. Add Sugar to Frosting: Gradually sift in the powdered sugar a little at a time, mixing on low speed until combined. Then beat on high speed for 1 minute until the frosting is light and fluffy.
12. Flavor the Frosting: Dissolve the instant espresso powder into the vanilla extract and add this along with the pumpkin pie spice to the frosting. Mix until light and fluffy.
13. Soak the Cake: Cut a thin layer off the top of the cooled cake and poke holes all over it. Slowly pour the latte mixture over the cake to soak in.
14. Frost and Serve: Spread the espresso cream cheese frosting evenly over the soaked cake. Sprinkle additional pumpkin pie spice on top for garnish. Cut into 16 slices and serve.

Notes

• Ensure all wet ingredients like eggs, buttermilk, and pumpkin puree are at room temperature for best mixing results.
• If you don’t have pumpkin pie spice, you can substitute with a mix of cinnamon, nutmeg, ginger, and cloves.
• For stronger coffee flavor, use espresso instead of regular strong coffee in the soak and frosting.
• Use cold cream cheese for frosting to achieve a smoother and fluffier texture.
• Allow the cake to soak properly with the latte mixture to infuse moistness and flavor throughout.
• This cake can be stored in the refrigerator for up to 3 days in an airtight container.

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