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 in a luscious cream cheese frosting. Perfect for autumn gatherings or any time you crave a seasonal treat, this cake features a tender pumpkin-infused crumb soaked with a coffee-latte mixture and topped with a spiced espresso frosting. The balance of sweet, spicy, and creamy elements makes it a standout dessert that coffee and pumpkin lovers will adore.
Ingredients
Scale
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 Batter
- 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 your oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper to ensure the cake doesn’t stick and is easy to remove.
- 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.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together for 2 minutes until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract on medium speed until the mixture is smooth, pale, and well combined, about 1 minute.
- Add Buttermilk and Pumpkin Puree: Mix in the room temperature buttermilk and pumpkin puree on medium-low speed until combined. The batter may look curdled, which is normal.
- Combine Batter with Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cake tender.
- Pour and Bake: Pour the batter into the prepared baking pan and bake in the preheated oven for 35 to 38 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for 30 minutes. Then carefully transfer it to a wire rack to cool completely.
- Prepare Latte Soak: In a liquid measuring cup, whisk together espresso or strong coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract. Set aside for soaking the cake.
- Whip Butter for Frosting: In a large bowl, whip the softened butter on high speed with an electric mixer until pale and fluffy, about 5 to 10 minutes.
- Add Cream Cheese: Add the cold cream cheese to the butter and mix on medium speed until smooth and combined.
- Sift and Add Powdered Sugar: Sift the powdered sugar into the frosting mixture in batches, mixing on low speed to incorporate, then whipping on high speed for 1 minute until fluffy.
- Add Espresso and Spices to Frosting: Dissolve the instant espresso powder into vanilla extract, then mix into the frosting along with pumpkin pie spice until smooth and fluffy.
- Prepare Cake Surface: Cut a thin layer off the top of the completely cooled cake to help the soak absorb better.
- Poke Cake for Soak Absorption: Use a wooden stick or spoon handle to poke holes evenly across the surface of the cake to allow the latte soak to penetrate deeply.
- Soak the Cake: Slowly pour the prepared latte soak over the cake, letting it absorb gradually and evenly.
- Frost the Cake: Generously spread the espresso cream cheese frosting over the cake using an offset spatula for an even layer and smooth finish.
- Decorate: Sprinkle additional pumpkin pie spice over the frosted cake for a decorative and flavorful touch.
- Serve: Slice the cake into 16 pieces and serve, enjoying the combination of pumpkin spice and espresso flavors.
Notes
- Use room temperature ingredients for best mixing results and texture.
- Do not overmix the batter to keep the cake tender and moist.
- If you don’t have pumpkin pie spice, you can make your own blend with cinnamon, nutmeg, ginger, and cloves.
- The soak helps keep the cake moist and infuses extra coffee flavor — be sure to poke holes evenly.
- For stronger coffee flavor, use brewed espresso instead of instant espresso powder.
- Ensure the cream cheese is cold when adding to frosting to prevent it from becoming too runny.
- Store the cake refrigerated if not serving immediately, as the frosting contains cream cheese.
- Bring the cake to room temperature before serving for best flavor and texture.
