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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.

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

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

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