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Pumpkin Spice Latte Cake Recipe

Pumpkin Spice Latte Cake Recipe
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★★★★★

4.9 from 14 reviews

This Pumpkin Spice Latte Cake is a moist, flavorful treat that combines the warm spices of pumpkin pie with the rich, robust flavors of espresso and cream cheese frosting. Perfect for fall or any coffee lover’s dessert cravings, this cake features a tender pumpkin-infused base soaked with a latte milk mixture and topped with a light, fluffy espresso cream cheese frosting.

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. Preheat Oven 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 for easy removal.
  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 the softened butter and granulated sugar. Using an electric mixer on high speed, cream together for 2 minutes until light and fluffy.
  4. Add Eggs and Vanilla: Mix in the eggs and vanilla extract on medium speed until the batter is pale and smooth, about 1 minute.
  5. Add Wet Ingredients: Pour in the buttermilk and pumpkin puree, mixing on medium-low speed until just combined. The mixture may look curdled, but this is normal.
  6. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just incorporated. Scrape the bowl sides as needed.
  7. 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.
  8. Cool the Cake: Allow the cake to cool in the pan on a wire rack for 30 minutes. Then, lift the cake out using the parchment paper and let it cool completely on the rack.
  9. Prepare the Latte Soak: In a measuring cup or pouring container, mix together espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract.
  10. Make the Espresso Cream Cheese Frosting: Beat the softened butter on high speed until pale and fluffy, about 5-10 minutes. Add the cold cream cheese and mix on medium speed until smooth and blended.
  11. Add Powdered Sugar: Sift in the powdered sugar gradually while mixing on low speed, then increase to high speed and whip until fluffy.
  12. Incorporate Espresso and Spice: Dissolve instant espresso powder into the vanilla extract in a small dish and add to the frosting along with pumpkin pie spice. Beat on medium-low, then high speed until light and fluffy.
  13. Prepare the Cake for Soaking: Once cooled, trim a thin layer off the top of the cake with a sharp knife. Transfer the cake to a serving plate and poke holes on the surface using a wooden stick or spoon handle for better absorption.
  14. Soak the Cake: Slowly pour the latte soak over the cake, allowing it to absorb fully through the poked holes. Be patient so the soak penetrates well.
  15. Frost the Cake: Apply a thick layer of the espresso cream cheese frosting evenly over the soaked cake using an offset spatula.
  16. Finish and Serve: Lightly sprinkle pumpkin pie spice on top for garnish. Cut the cake into 16 slices and serve.

Notes

  • Ensure all wet ingredients are at room temperature for better mixing and texture.
  • Do not overmix the batter after adding dry ingredients to avoid a dense cake.
  • Cold cream cheese is easier to work with and helps achieve a smooth frosting.
  • The cake soaks better if the holes are evenly spaced and deep enough for the latte mixture to penetrate.
  • Store leftover cake covered in the refrigerator for up to 3 days.
  • Espresso powder can be substituted with very strong brewed coffee if instant powder is unavailable.

Nutrition

Keywords: pumpkin spice latte cake, pumpkin cake recipe, espresso cream cheese frosting, fall dessert, coffee flavored cake

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