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Pumpkin Spice Latte Cake with Espresso Cream Cheese Frosting Recipe

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4 from 174 reviews

This Pumpkin Spice Latte Cake is a luxuriously soft and moist autumnal dessert featuring a tender pumpkin spice cake soaked in a sweet, milky espresso mixture. Finished with a rich espresso cream cheese frosting spiced with pumpkin pie spice, this cake delivers the perfect balance of warm fall flavors and irresistible texture reminiscent of a delicate tres leches, ideal for cozy seasonal gatherings.

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

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. Prepare the oven and 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 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 the softened butter and granulated sugar together for 2 minutes until light and fluffy.
  4. Add eggs and vanilla: Add eggs and vanilla extract to the creamed mixture; beat on medium speed until pale and smooth, about 1 minute.
  5. Incorporate wet ingredients: Mix in the buttermilk and canned pumpkin puree on medium-low speed until combined. The mixture may appear curdled but will smooth out once dry ingredients are added.
  6. Combine dry and wet ingredients: Add the flour mixture to the wet ingredients, mixing on low speed until just combined. Scrape the bowl sides 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 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 it out using the parchment paper and allow it to cool completely on the rack.
  9. Make the 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 pourable container and mix well.
  10. Prepare the frosting – whip butter: In a large bowl, whip the softened butter on high speed with an electric mixer for 5-10 minutes until pale and fluffy.
  11. Add cream cheese: Add the cold cream cheese and mix on medium speed until smooth and fluffy.
  12. Incorporate powdered sugar: Gradually sift in the powdered sugar, mixing on low speed until combined, followed by 1 minute on high speed to achieve a fluffy consistency.
  13. Add espresso and spices: Dissolve the instant espresso powder in vanilla extract, then add to the frosting along with the pumpkin pie spice. Mix on medium-low speed to combine, finishing with a high speed beat until light and fluffy.
  14. Prepare the cake for soaking: Once the cake is completely cooled, carefully trim a thin layer from the top for better soak absorption. Use a wooden stick or similar tool to poke holes across the cake surface.
  15. Apply the latte soak: Slowly pour the latte mixture evenly over the cake, allowing it to absorb through the poked holes; be patient to ensure even soaking.
  16. Frost and finish: Generously frost the cake with the espresso cream cheese frosting using an offset spatula. Sprinkle additional pumpkin pie spice over the top. Slice into 16 pieces and serve.

Notes

  • Make sure all refrigerated ingredients like eggs, buttermilk, and pumpkin puree are at room temperature for better mixing and texture.
  • The poke holes in the cake allow the latte soak to penetrate deeply, enhancing moistness and flavor.
  • If you don’t have espresso, use a strong brewed coffee as an alternative.
  • Use a light metal pan for even heat distribution and better baking results.
  • Cooling the cake completely before applying the soak and frosting is crucial to prevent melting or sogginess.
  • For a dairy-free version, substitute buttermilk, milk, butter, and cream cheese with plant-based alternatives, though texture may vary.
  • Author: Daisy
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 38 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/pumpkin-spice-latte-cake-with-espresso-cream-cheese-frosting-recipe/