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Pumpkin Spice Latte Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 22 reviews
  • Author: Kimberly
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 38 minutes
  • Total Time: 2 hours 8 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pumpkin Spice Latte Cake combines the cozy flavors of pumpkin spice and rich espresso for a moist, flavorful dessert perfect for fall gatherings. Featuring a tender pumpkin-infused cake soaked in a spiced espresso latte and topped with a creamy espresso cream cheese frosting, this cake brings the beloved seasonal latte to your dessert table in a delightful new way.

Ingredients

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 for Cake

  • 10 tbsp (140 g) unsalted butter, softened
  • 1 1/2 cups (300 g) granulated 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 your oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper to ensure easy cake removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt until evenly combined. Set aside.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for about 2 minutes until the mixture is light and fluffy.
  4. Add Eggs and Vanilla: Add eggs one at a time along with vanilla extract, mixing on medium speed until the batter is smooth and pale, approximately 1 minute.
  5. Mix in Pumpkin and Buttermilk: With the mixer on medium-low speed, add the buttermilk and pumpkin puree to the batter, mixing just until combined. The mixture may look slightly curdled, which is normal.
  6. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until fully incorporated without overmixing.
  7. Bake the Cake: Pour the batter into the prepared pan. Bake for 35–38 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool the Cake: Let the cake cool in the pan for 30 minutes, then transfer it to a wire rack to cool completely.
  9. Prepare Latte Soak: In a liquid measuring cup, whisk together espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract. Set aside.
  10. Whip Butter for Frosting: In a large bowl, beat the softened butter on high speed for 5–10 minutes until pale and fluffy.
  11. Add Cream Cheese: Add the cold cream cheese to the whipped butter, mixing on medium speed until smooth and fully combined.
  12. Add Powdered Sugar: Sift powdered sugar into the frosting mixture in batches. Mix on low speed until incorporated, then beat on high speed for 1 minute until the frosting is fluffy.
  13. Add Espresso and Spice: Dissolve the instant espresso powder in the vanilla extract and add it along with the pumpkin pie spice to the frosting. Mix until smooth and evenly combined.
  14. Prepare Cake for Soaking: Trim a thin layer off the top of the cooled cake to help the soak absorb better.
  15. Poke Holes in Cake: Use a wooden stick or the handle of a spoon to poke holes across the cake surface to allow the latte soak to penetrate deeply.
  16. Apply Latte Soak: Slowly pour the prepared latte soak evenly over the cake, allowing it to absorb gradually into the holes.
  17. Frost the Cake: Using an offset spatula, spread the espresso cream cheese frosting generously over the cake for a smooth, even layer.
  18. Decorate: Sprinkle additional pumpkin pie spice on top of the frosting for a festive finishing touch.
  19. Serve: Slice the cake into 16 pieces and serve. Enjoy your delicious Pumpkin Spice Latte Cake!

Notes

  • Ensure all wet ingredients (eggs, buttermilk, pumpkin) are at room temperature for best mixing and texture.
  • Do not overmix the batter once dry ingredients are added to keep the cake tender.
  • If you don’t have espresso, use very strong brewed coffee as a substitute for the soak and espresso powder.
  • For easier cake removal, let the cake cool completely before frosting.
  • You can make the cake a day ahead; refrigerate it uncovered to dry slightly before frosting the next day.
  • The frosting may be stored separately in the fridge for up to 3 days; bring to room temperature and beat again before spreading.

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