Description
Indulge in the comforting flavors of autumn with this delightful Pumpkin Spice Latte Cake. This moist and fluffy cake is infused with the warm spices of fall and a hint of espresso, creating a perfect harmony of flavors that will impress your guests at any gathering. Topped with a rich espresso cream cheese frosting, each slice offers a cozy treat that pairs beautifully with your favorite coffee or tea. Whether you’re celebrating the season or simply enjoying a quiet afternoon at home, this cake is sure to become a cherished recipe in your collection.
Ingredients
Scale
- 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
- 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
- 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 your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer, beat the softened butter and granulated sugar until light and fluffy. This should take about 3–5 minutes.
- Once fluffy, add in the eggs one at a time, mixing thoroughly after each addition. Mix in the vanilla extract until combined.
- Add the pumpkin puree to the mixture and blend until smooth.
- Gradually mix in the dry ingredient mixture alternating with buttermilk until just combined.
- Pour the batter into the prepared baking pan evenly.
- Bake in preheated oven for about 38 minutes or until a toothpick inserted comes out clean.
- While the cake is baking, prepare the latte soak by whisking together espresso or strong coffee with whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract.
- Once baked, remove from oven and let cool slightly. Drizzle the latte soak over the warm cake using a fork or skewer to help it absorb better.
- In another mixing bowl, using an electric mixer again, beat softened unsalted butter with cold cream cheese until smooth. Add powdered sugar gradually, then mix in vanilla extract, instant espresso powder, and pumpkin pie spice until creamy.
- Once cooled completely, spread the frosting evenly over the soaked cake.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 390
- Sugar: 36g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg