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
Scale
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.
