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Pumpkin Spice Latte Cake Recipe

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★★★★★

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.

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

  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

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