Description
This Pumpkin Spice Latte Cake is a moist, flavorful dessert perfect for autumn or coffee lovers. It features a spiced pumpkin cake soaked in a rich espresso latte mixture and topped with a decadent espresso cream cheese frosting, combining the best flavors of pumpkin spice and coffee in a delicious layered cake.
Ingredients
Scale
For the Pumpkin Cake
- 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
For the 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
For the 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
- Prepare the Cake Batter: Preheat the oven to 350°F. Grease and line a 9×9 inch light metal baking pan with parchment paper. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer on high speed to cream the softened butter and granulated sugar together for 2 minutes until light and fluffy.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract on medium speed until the mixture is pale and smooth, about 1 minute.
- Incorporate Wet Ingredients: Add the buttermilk and canned pumpkin puree, mixing on medium-low speed until combined. The mixture may appear curdled at this point, which is normal.
- Add Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients and mix on low speed until just combined. Scrape down the bowl as needed to ensure even mixing.
- Bake the Cake: Pour the batter into the prepared pan and bake for 35-38 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan on a wire rack for 30 minutes. Then lift out the cake using the parchment paper and cool completely on the rack.
- Make Latte Soak: While the cake cools, whisk together the espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract until smooth in a pourable container.
- Prepare the Espresso Cream Cheese Frosting: Beat softened butter on high speed for 5-10 minutes until pale and fluffy. Add cold cream cheese on medium speed and mix until fully combined and fluffy.
- Add Sugar and Flavorings: Sift in powdered sugar gradually, mixing on low speed until incorporated. Increase speed to high and beat until fluffy. Dissolve the instant espresso powder in vanilla extract, add to frosting along with pumpkin pie spice, and mix on medium-low then high speed until light and fluffy.
- Assemble the Cake: Once the cake is completely cooled, slice a thin layer off the top to help absorb the soak better. Transfer cake to serving plate and poke holes evenly over the surface using a wooden stick or spoon handle.
- Soak the Cake: Slowly pour the latte soak over the cake, allowing it to absorb fully into the holes and cake base.
- Frost and Garnish: Spread a thick layer of the espresso cream cheese frosting over the cake with an offset spatula. Sprinkle additional pumpkin pie spice on top for garnish.
- Serve: Cut the cake into 16 slices and serve immediately or store refrigerated.
Notes
- Use room temperature ingredients to ensure even mixing and better texture.
- Allow the cake to cool completely before soaking and frosting to prevent melting.
- The espresso powder in the frosting adds a subtle coffee flavor enhancing the latte theme.
- The thin layer sliced off the top increases soak absorption for maximum flavor.
- Store leftovers covered in the refrigerator for up to 3 days; bring to room temperature before serving.
- You can substitute the espresso or strong coffee with brewed coffee if espresso is unavailable.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 420
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
