Description
This Pumpkin Spice Latte Cake is a moist and flavorful dessert that combines the warm spices of pumpkin pie with the rich taste of espresso. Baked to perfection and soaked with a creamy latte mixture, it is finished with a luscious espresso cream cheese frosting, making it a perfect treat for fall or any coffee lover’s celebration.
Ingredients
Scale
Cake Batter
- 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 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
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper for easy removal.
- Mix dry ingredients: 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, cream the unsalted butter and granulated sugar together for 2 minutes using an electric mixer until light and fluffy.
- Add eggs and vanilla: Add the eggs and vanilla extract to the butter mixture and mix on medium speed until smooth and pale, about 1 minute.
- Incorporate wet ingredients: Mix in the buttermilk and pumpkin puree on medium-low speed until just combined. The mixture may look curdled, which is normal.
- Add dry ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until combined and smooth.
- Bake the cake: Pour the batter into the prepared pan and bake for 35–38 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 30 minutes, then transfer it to a wire rack to cool completely.
- Prepare the latte soak: In a liquid measuring cup, combine espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract. Stir well and set aside.
- Make frosting base: In a large bowl, whip the butter on high speed until pale and fluffy, about 5–10 minutes.
- Add cream cheese: Add the cold cream cheese to the whipped butter and mix on medium speed until smooth and combined.
- Incorporate powdered sugar: Sift the powdered sugar into the mixture in batches, mixing on low speed after each addition until incorporated, then whip on high speed for 1 minute until fluffy.
- Add espresso and spices: Dissolve the instant espresso powder in the vanilla extract, then mix into the frosting along with pumpkin pie spice until smooth and fluffy.
- Prepare cake for soaking: Cut a thin layer off the top of the cooled cake to improve soak absorption.
- Texture the cake: Poke holes all over the surface of the cake using a wooden stick or spoon handle to allow the soak to penetrate.
- Soak the cake: Slowly pour the latte soak evenly over the cake, letting it absorb gradually for deep flavor.
- Frost the cake: Generously spread the espresso cream cheese frosting over the soaked cake using an offset spatula for an even layer.
- Finish and decorate: Sprinkle the top with additional pumpkin pie spice for a decorative and flavorful touch.
- Serve: Slice the cake into 16 pieces and serve.
Notes
- Make sure all refrigerated ingredients like eggs, butter, and pumpkin puree are at room temperature for best results.
- Use freshly brewed espresso or very strong coffee for the latte soak to ensure a bold coffee flavor.
- Allow the cake to fully cool before soaking and frosting to prevent melting and a soggy texture.
- The frosting is best made with cold cream cheese to achieve a smooth, creamy consistency.
- Store leftovers covered in the refrigerator and consume within 3-4 days for optimal freshness.
