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Pumpkin Spice Latte Cake Recipe

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4.4 from 14 reviews

This Pumpkin Spice Latte Cake is a moist, flavorful dessert that combines the cozy spices of pumpkin pie with a rich espresso-infused cream cheese frosting. Perfectly soaked with a latte milk soak, this cake offers a unique twist on classic fall flavors, delivering a tender crumb and a decadent, creamy finish in every slice.

  • Total Time: 2 hours 8 minutes
  • Yield: 16 servings

Ingredients

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 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 aside.
  3. Cream Butter and Sugar: In a large bowl, using an electric or stand mixer, cream the softened butter and granulated white sugar on high speed for 2 minutes until light and fluffy.
  4. Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, mixing on medium speed until the mixture is pale and smooth, approximately 1 minute.
  5. Incorporate Wet Ingredients: Mix in the buttermilk and pumpkin puree on medium-low speed until just combined. The batter might look curdled but this is normal.
  6. Combine Wet and Dry: Add the dry flour mixture to the wet ingredients and mix on low speed until just combined. Scrape down the sides of the bowl as needed to ensure even mixing.
  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 Cake: Let the cake cool in the pan on a wire rack for 30 minutes. Then lift the cake out by the parchment paper and allow it to cool completely on the rack.
  9. Prepare Latte Soak: While the cake cools, whisk together espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a liquid measuring cup or bowl for easy pouring.
  10. Make Cream Cheese Frosting: In a large bowl, whip the softened butter on high speed for 5-10 minutes until pale and fluffy. Add cold cream cheese and mix on medium speed until combined and fluffy.
  11. Add Powdered Sugar: Gradually sift in the powdered sugar, mixing on low speed, then increase to high speed for about 1 minute until the frosting turns light and fluffy.
  12. Flavor Frosting: Dissolve the instant espresso powder in the vanilla extract and add to the frosting along with pumpkin pie spice. Mix on medium-low then high speed until light and evenly flavored.
  13. Prepare Cake for Soak: Once the cake is completely cooled, slice off a very thin top layer to help absorption. Transfer the cake to a serving plate and poke holes all over the surface using a wooden stick or spoon handle.
  14. Apply Latte Soak: Slowly pour the latte soak mixture over the cake, allowing it to absorb into the holes and throughout the cake. Take your time to ensure even soaking.
  15. Frost Cake: Spread a thick layer of espresso cream cheese frosting over the soaked cake using an offset spatula.
  16. Garnish and Serve: Sprinkle additional pumpkin pie spice on top of the frosting. Cut into 16 slices and serve.

Notes

  • Room temperature ingredients ensure better mixing and a smoother batter.
  • The cake may appear curdled after adding wet ingredients but it will bake perfectly.
  • Use good quality espresso or strong coffee for an authentic latte flavor.
  • Poking holes helps the soak penetrate evenly into the cake, making it moist and tender.
  • Make sure the cream cheese is cold to achieve a light, fluffy frosting.
  • The frosting can be refrigerated for up to 3 days; bring to room temperature and re-whip before using.
  • Author: Daisy
  • Prep Time: 25 minutes
  • Cook Time: 38 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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