If you’ve been craving a dessert that perfectly captures the cozy vibes of fall and the rich comforts of your favorite coffeehouse treat, then you’re in for a real treat with this Pumpkin Spice Latte Cake with Espresso Cream Cheese Frosting Recipe. This cake brings together the warm spices of pumpkin pie and the bold flavor of espresso, creating a moist, tender crumb that’s soaked in a luscious latte glaze and topped with a silky, tangy cream cheese frosting brewed with espresso goodness. It’s a showstopper dessert that tastes like autumn in every bite, perfect for sharing with loved ones or savoring all to yourself.
Ingredients You’ll Need
This Pumpkin Spice Latte Cake with Espresso Cream Cheese Frosting Recipe calls for simple, pantry-friendly ingredients that each play a crucial role in creating the perfect balance of flavor and texture. From the fragrant pumpkin pie spice that brings cozy warmth to the tangy cream cheese that cuts through sweetness, every item has a delicious purpose.
- All-purpose flour (2 1/4 cups): Provides the cake’s soft yet sturdy structure for that perfect crumb.
- Pumpkin pie spice (1 tbsp + 1/4 tsp + 1 1/2 tsp): Brings the signature autumnal aroma and flavor, blended with cinnamon, nutmeg, and cloves.
- Baking powder (1 1/2 tsp) and baking soda (1/4 tsp): These leavening agents help the cake rise beautifully and stay tender.
- Salt (1/2 tsp): Balances sweetness and enhances all the other flavors.
- Unsalted butter (10 tbsp + 1 cup): Adds richness and moisture for a luxuriously soft cake and frosting.
- Granulated sugar (1 1/2 cups): Sweetens the cake evenly without overpowering the spices.
- Eggs (2): Bind everything together and add moistness to the batter.
- Vanilla extract (1 tsp + 1 tsp + 1 1/2 tsp): Enhances the cake’s flavors with a sweet, fragrant note.
- Buttermilk (1/2 cup): Keeps the cake tender and adds a subtle tang that complements the pumpkin.
- Canned pumpkin puree (1 cup): The heart of the cake, providing moisture, flavor, and that gorgeous fall color.
- Espresso or strong coffee (1/4 cup) + instant espresso powder (2 tsp): Infuses the cake and frosting with rich coffee flavor, balancing the spices.
- Whole milk (1/3 cup) + sweetened condensed milk (1/2 cup): Make the latte soak irresistibly creamy and sweet.
- Cream cheese (8 oz, cold): Gives the frosting its creamy tang and smooth texture.
- Powdered sugar (2 cups): Sweetens and thickens the frosting to a perfect, spreadable consistency.
How to Make Pumpkin Spice Latte Cake with Espresso Cream Cheese Frosting Recipe
Step 1: Preparing the Dry Ingredients
Start by whisking together your all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl. Setting these dry ingredients aside ensures they’re evenly mixed and ready to be folded into the batter for consistent flavor throughout the cake.
Step 2: Creaming Butter and Sugar
In a large bowl, cream the softened butter with sugar using an electric mixer until fluffy and light, about 2 minutes. This step is crucial for integrating air into the batter, lending your cake a tender crumb and wonderful rise.
Step 3: Adding Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract, mixing at medium speed until the mixture turns smooth and pale. These ingredients add moisture and help bind the batter, while vanilla adds a warm, aromatic note.
Step 4: Incorporating Buttermilk and Pumpkin Puree
Mix in the buttermilk and pumpkin puree on medium-low speed, combining gently. The batter may look a bit curdled here, but don’t worry—that’s perfectly normal and means you’re on track.
Step 5: Combining Dry and Wet Ingredients
Gradually add the dry flour mixture to the wet ingredients, stirring on low speed just until combined. Overmixing here can make the cake tough, so gentle handling is key to keep it tender and light.
Step 6: Baking the Cake
Pour your batter into a greased and parchment-lined 9 by 9-inch pan. Bake at 350°F (175°C) for 35 to 38 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 30 minutes before transferring it to a wire rack to cool completely.
Step 7: Preparing the Latte Soak
In a liquid measuring cup, combine the espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract. This soak is what transforms the cake into a decadent latte-inspired delight by infusing each bite with moisture and flavor.
Step 8: Making the Espresso Cream Cheese Frosting
Whip the cup of softened butter on high speed until pale and fluffy, about 5 to 10 minutes. Then add the cold cream cheese and mix until smooth. Gradually sift in powdered sugar in batches, mixing on low till incorporated, then high for a minute until light and airy.
Dissolve the instant espresso powder into vanilla extract and blend it into your frosting along with the pumpkin pie spice until the frosting is beautifully smooth and full of flavor.
Step 9: Soaking and Frosting the Cake
Slice off a thin layer from the top of your cooled cake to improve absorption. Poke holes gently all over the surface with a wooden stick or spoon handle, then slowly pour the latte soak over the cake, allowing it to sink in gradually for the most luscious texture.
Finally, spread the espresso cream cheese frosting generously on the cake with an offset spatula for a smooth, even finish. Sprinkle additional pumpkin pie spice on top for that extra festive touch.
Step 10: Serving
Cut the cake into 16 pieces and get ready to experience a slice of fall heaven with every bite.
How to Serve Pumpkin Spice Latte Cake with Espresso Cream Cheese Frosting Recipe
Garnishes
A lightly dusted sprinkle of cinnamon or pumpkin pie spice on top adds a beautiful, aromatic finish that complements the frosting. For a touch of elegance, garnish with chocolate-covered espresso beans or a small dollop of whipped cream.
Side Dishes
This cake pairs wonderfully with a hot cup of coffee, chai tea, or even a warm apple cider. For a heartier treat, serve alongside fresh whipped cream or vanilla ice cream, which can add a creamy balance to the intense flavors of the cake.
Creative Ways to Present
Try assembling mini individual cakes or cake jars layered with bites of this luscious cake and frosting for a charming presentation. Another fun idea is to serve it alongside a latte bar, letting guests customize their drinks and indulge in slices of this spiced coffee dessert.
Make Ahead and Storage
Storing Leftovers
Once frosted, cover the cake tightly with plastic wrap or store it in an airtight container and keep it refrigerated for up to 4 days. This helps maintain the freshness and prevents the frosting from drying out.
Freezing
If you want to keep the cake for longer, freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Frost the cake after thawing overnight in the fridge to preserve the texture of your espresso cream cheese frosting.
Reheating
When ready to serve, slices can be warmed gently in the microwave for about 10 to 15 seconds to revive that freshly baked feel. Be careful not to overheat, as the frosting might soften too much.
FAQs
Can I use regular coffee instead of espresso?
Yes, strong brewed coffee works well too, though espresso gives a richer, more concentrated flavor that enhances the cake and frosting.
Is canned pumpkin puree the same as fresh pumpkin?
Canned pumpkin puree is preferred for consistency and moisture content, but you can roast and puree fresh pumpkin if you prefer, just make sure it’s smooth and strained.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum for structure, and ensure all other ingredients are gluten-free.
How long does the frosting need to be whipped?
Whip the butter about 5 to 10 minutes until pale and fluffy, then after adding cream cheese and powdered sugar, whip again until silky and smooth—this ensures lightness and good spreadability.
Can I make the frosting ahead of time?
You can prepare the espresso cream cheese frosting a day before and keep it refrigerated, but let it come to room temperature and give it a quick whip before spreading for the best texture.
Final Thoughts
This Pumpkin Spice Latte Cake with Espresso Cream Cheese Frosting Recipe is an absolute celebration of fall flavors and coffeehouse charm all in one beautiful, indulgent treat. Whether you’re making it for a seasonal gathering or a cozy weekend bake, this cake is guaranteed to impress and satisfy. So grab your ingredients, roll up your sleeves, and enjoy every step of creating this delightful slice of autumn joy!
Print
Pumpkin Spice Latte Cake with Espresso Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 38 minutes
- Total Time: 2 hours 8 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Spice Latte Cake is a delightful fall-inspired dessert combining moist pumpkin cake infused with espresso and classic pumpkin pie spices, topped with a luscious espresso cream cheese frosting. Perfect for cozy gatherings and pumpkin lovers, this cake balances rich flavors and creamy frosting for a memorable treat.
Ingredients
Dry Ingredients
- 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
Wet Ingredients for Cake
- 10 tbsp (140 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated 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
Latte Soak
- 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
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
- Preheat Oven: 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together for about 2 minutes until light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, mixing on medium speed until the batter is smooth and pale, approximately 1 minute.
- Incorporate Pumpkin and Buttermilk: Mix the buttermilk and canned pumpkin puree into the wet ingredients on medium-low speed until just combined; the batter may look slightly curdled, which is normal.
- Add Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until fully combined without overmixing.
- Bake Cake: Pour the batter into the prepared pan and bake in the preheated oven for 35–38 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cake: Let the cake cool in the pan for 30 minutes before transferring it onto a wire rack to cool completely.
- Prepare Latte Soak: In a liquid measuring cup, combine espresso or strong coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract. Set this soak aside.
- Make Frosting Butter Base: In a large bowl, whip the softened butter on high speed until pale and fluffy, about 5 to 10 minutes.
- Add Cream Cheese: Add the cold cream cheese to the butter and mix on medium speed until the mixture is smooth and combined.
- Add Powdered Sugar: Sift powdered sugar into the frosting mixture in batches, mixing on low speed to incorporate, then increase to high speed for 1 minute until the frosting is fluffy.
- Flavor Frosting: Dissolve the instant espresso powder in the vanilla extract and mix it into the frosting along with the pumpkin pie spice until smooth and well blended.
- Prepare Cake for Soaking: Cut a thin layer off the top of the cooled cake to help with soak absorption. Use a wooden stick or spoon handle to poke holes evenly across the cake surface.
- Soak Cake: Slowly pour the latte soak over the cake, allowing it to absorb gradually for maximum flavor infusion.
- Frost Cake: Generously frost the soaked cake with the espresso cream cheese frosting using an offset spatula to spread an even layer over the whole surface.
- Decorate: Sprinkle additional pumpkin pie spice over the frosted cake for garnish and an extra hint of spice.
- Serve: Slice the cake into 16 equal pieces and serve to enjoy this rich pumpkin spice latte dessert.
Notes
- Using room temperature ingredients ensures a smoother batter and better cake texture.
- Make sure to poke holes evenly when soaking the cake to allow thorough absorption of the latte soak.
- Cold cream cheese in the frosting helps maintain a stable, creamy consistency.
- Adjust espresso strength in soak and frosting to suit your taste preference.
- Store leftovers covered in the refrigerator for up to 4 days to keep the frosting fresh.
