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Pumpkin Spice Latte Cake

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Pumpkin Spice Latte Cake is a cozy, indulgent fall dessert that combines the flavors of your favorite pumpkin spice latte with the richness of a moist, spiced cake soaked in espresso and topped with a creamy espresso cream cheese frosting. This cake embodies all the warmth of autumn, from pumpkin and spice to the comforting espresso flavor. Perfect for fall gatherings, holidays, or just a sweet indulgence, this cake is sure to become your go-to fall treat.

  • Author: Chef Sarah
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 38 minutes
  • Total Time: 2 hours 8 minutes
  • Yield: 16 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

For the Pumpkin Cake:

2 ¼ cups (281 g) all-purpose flour, spooned and leveled

1 tbsp pumpkin pie spice

1 ½ tsp baking powder

¼ tsp baking soda

½ tsp salt

10 tbsp (140 g) unsalted butter, softened

1 ½ cups (300 g) granulated white sugar

2 eggs, at room temperature

1 tsp vanilla extract

½ cup (120 ml) buttermilk, at room temperature

1 cup (244 g) canned pumpkin puree, at room temperature

For the Latte Soak:

¼ cup (60 ml) espresso or strong coffee

⅓ cup (80 ml) whole milk

½ cup (150 g) sweetened condensed milk

¼ 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 ½ tsp vanilla extract

2 tsp instant espresso powder

1 ½ tsp pumpkin pie spice

Instructions

  1. For the Pumpkin Cake:
  2. Preheat your oven to 350°F (175°C). Grease a 9×9-inch light metal baking pan and line it with parchment paper.
  3. In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on high speed for about 2 minutes until light and fluffy.
  5. Add the eggs and vanilla extract and beat on medium speed until smooth and pale in color, about 1 minute.
  6. Add the buttermilk and canned pumpkin puree, and mix on medium-low speed until combined (it may look slightly curdled).
  7. Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Scrape the sides of the bowl with a rubber spatula as necessary.
  8. Pour the batter into the prepared pan and bake for 35-38 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 30 minutes on a wire rack. Then, remove it from the pan using the parchment paper and let it cool completely.
  10. For the Latte Soak:
  11. While the cake cools, combine the espresso (or coffee), milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a liquid measuring cup or something with a spout.
  12. Stir until the mixture is well combined. Set aside.
  13. For the Espresso Cream Cheese Frosting:
  14. In a large bowl, beat the softened butter with an electric mixer on high speed for 5-10 minutes until pale and fluffy.
  15. Add the cold cream cheese and mix on medium speed until smooth.
  16. Gradually sift in the powdered sugar, mixing on low speed until fully incorporated, then beat on high speed for another minute.
  17. In a small ramekin, dissolve the instant espresso powder into the vanilla extract. Add the espresso mixture and pumpkin pie spice to the frosting and mix on medium-low speed until well combined, then beat on high speed until fluffy.
  18. Assembling the Cake:
  19. Once the cake is fully cooled, use a sharp knife to cut a thin layer off the top of the cake for easier soak absorption.
  20. Transfer the cake to a serving plate and poke holes on top using a wooden stick or the handle of a wooden spoon.
  21. Slowly pour the latte soak over the cake, allowing it to absorb into the holes. Be patient as the liquid is thin and takes time to soak into the cake.
  22. Frost the top of the cake with a thick layer of espresso cream cheese frosting using an offset spatula.
  23. Sprinkle pumpkin pie spice over the frosting and slice into 16 pieces. Serve and enjoy!

Notes

  • Substitute the Pumpkin: Feel free to swap the pumpkin puree for other flavors such as sweet potato or butternut squash puree.
  • Storing Leftovers: The cake can be stored in the refrigerator for up to 3 days. It’s even more flavorful the next day!
  • Make-Ahead: You can make the frosting ahead of time and store it in the refrigerator for up to 3 days. Let it soften before frosting the cake.

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