Description
This Pumpkin Spice Latte Cake combines the warm flavors of pumpkin pie spice and espresso to create a moist, flavorful cake with a luscious latte-inspired soak and creamy frosting. Perfect for fall gatherings or a cozy dessert anytime, it features a tender crumb soaked with a coffee and pumpkin spice mixture, topped with a rich cream cheese espresso frosting.
Ingredients
Scale
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
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
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) and grease a 9×13 inch baking pan thoroughly to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a separate bowl, beat the softened butter with granulated sugar until the mixture becomes fluffy and light. Then, add the eggs one at a time along with the vanilla extract, beating well after each addition.
- Combine Wet and Dry Mixtures: Alternately add the dry ingredient mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Gently fold in the pumpkin puree until evenly incorporated without overmixing.
- Bake the Cake: Pour the batter into the prepared baking pan and bake for 38 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely in the pan.
- Prepare Latte Soak: While the cake cools, mix together the espresso or strong coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a bowl until combined.
- Soak the Cake: Once the cake is fully cooled, use a skewer or fork to poke holes evenly across the surface. Slowly pour the latte soak over the cake, allowing it to absorb fully.
- Make the Frosting: In a mixing bowl, beat the softened butter and cold cream cheese together until smooth and creamy. Gradually add the powdered sugar, beating until incorporated. Mix in the instant espresso powder, vanilla extract, and pumpkin pie spice until evenly blended.
- Frost and Serve: Spread the frosting evenly over the soaked cake. Chill if desired before slicing into 12 servings to serve.
Notes
- Ensure all ingredients, especially eggs, pumpkin puree, and buttermilk, are at room temperature for better mixing and texture.
- Use freshly brewed strong espresso or coffee for the best flavor in the soak and frosting.
- To poke holes evenly, use a skewer or fork and make sure they penetrate the cake deep enough to absorb the soak fully.
- The frosting is rich; chilling the cake after frosting helps it set and enhances flavor melding.
- This cake can be stored covered in the refrigerator for up to 3 days. Bring to room temperature before serving.
