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Pumpkin Spice Latte Cake Recipe

Pumpkin Spice Latte Cake Recipe
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★★★★★

4.9 from 18 reviews

This Pumpkin Spice Latte Cake combines moist pumpkin cake soaked with a spiced espresso latte mixture and topped with a luscious espresso cream cheese frosting. Perfectly balanced with cozy autumn flavors, this dessert offers a delightful blend of pumpkin, coffee, and warming spices in every bite.

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 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 cake 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 aside.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer on high speed to cream together the softened butter and granulated sugar for 2 minutes until light and fluffy.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time and then add vanilla extract. Mix on medium speed until pale and smooth, about 1 minute.
  5. Incorporate Wet Ingredients: Add buttermilk and canned pumpkin puree to the wet mixture. Mix on medium-low speed until combined. The batter may look curdled here, but it will come together with dry ingredients.
  6. Combine Wet and Dry: Add the dry ingredients to the wet ingredients and mix on low speed just until combined. Scrape down the sides of the bowl as needed.
  7. Bake the Cake: Pour batter into the prepared pan. Bake for 35-38 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool the Cake: Let the cake 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. Make Latte Soak: While the cake cools, combine espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a liquid measuring cup or bowl for easy pouring. Stir well.
  10. Prepare Frosting: In a large bowl, whip butter on high speed until pale and fluffy, 5-10 minutes. Add cold cream cheese and mix on medium speed until combined.
  11. Add Sugar and Flavor: Gradually sift in powdered sugar while mixing on low. Then increase speed to high and whip until fluffy. Dissolve instant espresso powder in vanilla extract, add to frosting along with pumpkin pie spice. Mix on medium-low, then whip again on high until light and fluffy.
  12. Assemble Cake: Once cooled, trim a thin layer off the top for better absorption. Poke holes across the cake surface with a wooden stick or spoon handle.
  13. Soak Cake: Slowly pour the latte soak over the cake, allowing it to absorb through the holes and surface.
  14. Frost Cake: Spread a thick layer of espresso cream cheese frosting evenly over the soaked cake using an offset spatula.
  15. Serve: Sprinkle additional pumpkin pie spice on top of the frosting. Cut into 16 slices and enjoy!

Notes

  • The cake can be made a day ahead and stored covered in the fridge; just bring to room temperature before serving.
  • If using a dark or nonstick pan, reduce oven temperature to 325°F and bake a bit longer to prevent over-browning.
  • Adjust sugar amounts if preferred less sweet; powdered sugar frosting is best with some sweetness to balance flavors.
  • For smaller holes in cake soak step, tools like a honey dipper handle work well.
  • To make pumpkin pie spice, blend cinnamon, nutmeg, ginger, cloves, and allspice.
  • This recipe also works well baked as cupcakes with reduced bake time (about 20-22 minutes).

Nutrition

Keywords: cream cheese frosting, psl, pumpkin, pumpkin cake, pumpkin dessert, pumpkin spice, pumpkin spice latte, pumpkin spice latte cake

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