Pumpkin Spice Latte Cake Recipe

Introduction

This Pumpkin Spice Latte Cake is a delightful fall treat that combines the warm flavors of pumpkin and espresso in a moist, tender cake. Topped with a rich espresso cream cheese frosting, it’s perfect for cozy gatherings or as a festive dessert.

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 (for soak)
• 1 tsp vanilla extract (for soak)
• 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 flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, cream the softened butter and granulated sugar with an electric mixer on high speed for 2 minutes.
4. Step 4: Add the eggs and vanilla extract. Mix on medium speed until pale and smooth, about 1 minute.
5. Step 5: Stir in the buttermilk and pumpkin puree on medium-low speed until combined, even if it looks curdled.
6. Step 6: Add the dry ingredients to the wet ingredients. Mix on low speed until combined, scraping the bowl as needed.
7. Step 7: Pour the batter into the prepared pan and bake for 35-38 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the cake cool in the pan for 30 minutes. Then remove it using the parchment paper and allow it to cool completely on a wire rack.
9. Step 9: While the cake cools, prepare the latte soak by mixing espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a pourable container.
10. Step 10: For the frosting, whip the butter on high speed for 5-10 minutes until pale and fluffy. Add cold cream cheese and mix until combined and fluffy.
11. Step 11: Gradually add powdered sugar while mixing on low speed. Then increase to high speed for about 1 minute until fluffy.
12. Step 12: Dissolve instant espresso powder in vanilla extract, then add it and pumpkin pie spice to the frosting. Mix on medium-low, then high speed until light and fluffy.
13. Step 13: When the cake is fully cooled, slice off a thin layer from the top to help absorb the soak. Transfer the cake to a serving plate.
14. Step 14: Poke holes in the cake using a wooden stick or spoon handle. Slowly pour the latte mixture over the cake, allowing it to soak in.
15. Step 15: Frost the top with the espresso cream cheese frosting. Sprinkle pumpkin pie spice on top, cut into 16 slices, and serve.

Tips & Variations

• Use freshly brewed espresso for a stronger coffee flavor in the soak and frosting.
• For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
• Sprinkle chopped toasted pecans or walnuts on top for added crunch.
• Make cupcakes instead of a cake by reducing baking time to about 20-25 minutes.

Storage

Store the cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for best flavor. Leftovers may also be frozen tightly wrapped for up to 2 months; thaw overnight in the fridge and reapply frosting, if needed. Avoid microwaving as it can affect the frosting texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic the acidity of buttermilk.

How do I make strong coffee if I don’t have an espresso machine?

If you don’t have an espresso machine, brew very strong coffee using a French press or drip coffee maker by using extra coffee grounds. Concentrated instant coffee can also work as a substitute.

Pumpkin Spice Latte Cake Recipe

Print Recipe

★★★★★

4.7 from 130 reviews

This Pumpkin Spice Latte Cake is a delightful autumn-inspired dessert that combines the warm flavors of pumpkin pie spice and espresso in a moist pumpkin cake soaked with a latte-infused milk mixture and topped with a rich espresso cream cheese frosting. Perfectly spiced and layered with creamy frosting, this cake is ideal for cozy gatherings or a festive treat during the fall season.

• Author: Lisa
• Prep Time: 25 minutes
• Cook Time: 38 minutes
• Total Time: 1 hour 30 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Prepare the Pumpkin Cake: Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set this mixture aside.
3. Cream Butter and Sugar: In a large bowl, add softened butter and granulated sugar. Using an electric mixer on high speed, cream together for 2 minutes until the mixture is light and fluffy.
4. Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture. Mix on medium speed for about 1 minute until pale in color and smooth.
5. Incorporate Buttermilk and Pumpkin: Pour in the buttermilk and canned pumpkin puree. Mix on medium-low speed until combined; the mixture may look curdled but this is normal.
6. Combine Dry and Wet Ingredients: Add the flour mixture to the wet ingredients. Mix on low speed until just combined. Scrape sides of the bowl as needed to fully incorporate.
7. 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.
8. Cool the Cake: Allow the cake to cool in the pan on a wire rack for 30 minutes. Then lift the cake out by the parchment paper and cool completely on the rack.
9. Make Latte Soak: While the cake cools, mix espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a liquid measuring cup or pourable container.
10. Prepare Espresso Cream Cheese Frosting: In a large bowl, whip the unsalted butter on high speed for 5-10 minutes until pale and fluffy.
11. Add Cream Cheese: Add cold cream cheese to the whipped butter and combine on medium speed until smooth and fluffy.
12. Add Powdered Sugar: Gradually sift in powdered sugar while mixing on low speed. Increase to high speed and whip for about 1 minute until fluffy.
13. Add Espresso and Spice: Dissolve instant espresso powder in vanilla extract, then add to the frosting along with pumpkin pie spice. Mix on medium-low then on high speed until light and fluffy.
14. Assemble the Cake: Once the cake is completely cooled, trim a thin layer off the top to help absorption. Transfer the cake to a serving plate and poke holes on the surface using a wooden stick or handle.
15. Apply Latte Soak: Slowly pour the latte mixture over the cake, allowing it to absorb through the holes patiently.
16. Frost the Cake: Spread a thick layer of espresso cream cheese frosting on top using an offset spatula. Sprinkle with pumpkin pie spice for garnish.
17. Serve: Cut the cake into 16 slices and serve. Enjoy your Pumpkin Spice Latte Cake!

Notes

• Make sure all dairy ingredients and eggs are at room temperature for best results.
• The cake may look curdled after adding pumpkin and buttermilk; this is normal and will not affect the final texture.
• If espresso is unavailable, use very strong brewed coffee.
• Use instant espresso powder for the frosting to avoid a gritty texture and to easily dissolve flavor.
• The cake soaks up the latte mixture better if allowed to rest after pouring; be patient for best flavor infusion.
• For a stronger coffee flavor, you can increase the instant espresso powder slightly in the frosting.
• Store leftovers covered in the refrigerator for up to 4 days.
• Bring refrigerated cake to room temperature before serving for best taste and texture.

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