Bookmark
This pumpkin spice latte cake is the ultimate cozy autumn dessert. Extra soft and moist, it’s like a pumpkin spice hug in cake form soaked with a sweet, spiced milky espresso. The espresso cream cheese frosting adds a luscious finishing touch that brings it all together. If you love the warmth of pumpkin pie spices paired with the rich flavor of coffee, this cake is going to become your new fall favorite.
I first made this pumpkin spice latte cake on a chilly October afternoon. The aroma of pumpkin, spices, and espresso filled the kitchen and quickly became a tradition for every fall. Now it’s a dessert my friends request year after year.
Ingredients
- All purpose flour: with a spooned and leveled measure to ensure precise texture
- Pumpkin pie spice: which provides the essential warm autumn flavors — fresh spice blends make a noticeable difference
- Baking powder and baking soda: for proper rise and light crumb
- Unsalted butter: softened for a creamy batter that emulsifies evenly
- Granulated white sugar: for classic sweetness and structure
- Eggs: at room temperature help with smooth mixing and better rise
- Vanilla extract: enhances all the other flavors
- Buttermilk: adds moisture and tenderness and reacts nicely with the leavening agents
- Canned pumpkin puree: for authentic pumpkin flavor and moisture — look for pure pumpkin without additives
- Espresso or strong coffee: for the latte soak boosts the coffee notes without bitterness
- Whole milk: in the latte soak ensures richness and smooth texture
- Sweetened condensed milk: adds sweetness and creates that almost tres leches—style soak
- Cream cheese: cold for the frosting ensures creamy, smooth mixing
- Powdered sugar: for a fluffy frosting consistency
- Instant espresso powder: dissolved in vanilla extract for a concentrated coffee flavor in the frosting
Instructions
- Sift and Mix the Dry Ingredients:
- Whisk together the all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl. Set this mixture aside for later to ensure even distribution of leavening and spices.
- Cream Butter and Sugar:
- In a large bowl, use an electric mixer on high speed to cream the softened butter and granulated sugar for about 2 minutes until the mixture is light and fluffy. This step is important because it incorporates air for a tender crumb.
- Add the Eggs and Vanilla:
- Mix in the room temperature eggs and vanilla extract at medium speed. Continue mixing for about 1 minute until the batter turns pale and smooth, signaling the eggs are fully incorporated.
- Incorporate Wet Ingredients:
- Blend in the buttermilk and pumpkin puree on medium-low speed. The mixture may look curdled at this point which is normal; trust that it will come together when dry ingredients are added.
- Combine Batter:
- Add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. Scrape down the sides of the bowl with a spatula to ensure even mixing and avoid overmixing.
- Bake the Cake:
- Pour the batter into a greased 9 by 9 inch metal baking pan lined with parchment paper. Bake in a preheated 350°F oven for 35 to 38 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 30 minutes before lifting out using the parchment paper. Then let it cool completely on a wire rack.
- Prepare the Latte Soak:
- While the cake cools, stir together espresso or strong coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a liquid measuring cup or something easy to pour from.
- Make the Espresso Cream Cheese Frosting:
- Whip the softened butter with an electric mixer on high speed for 5 to 10 minutes until pale and fluffy. Add cold cream cheese and mix on medium speed until light and creamy. Gradually sift in powdered sugar while mixing on low speed, then whip on high for about 1 minute until fluffy. Dissolve instant espresso powder into vanilla extract, add this mixture and pumpkin pie spice to the frosting, mixing on medium-low and then high speed to combine and fluff.
- Assemble the Cake:
- Once cooled, trim off a very thin top layer from the cake for better soak absorption. Transfer the cake to a serving plate. Poke holes evenly across the top using a wooden stick or handle. Slowly pour the latte soak over the cake to allow it to absorb gradually. Finally, spread the espresso cream cheese frosting thickly over the cake with an offset spatula. Sprinkle a dash of pumpkin pie spice on top. Cut into 16 slices and serve.
The instant espresso powder is my favorite ingredient because it layers coffee flavor right into the frosting without overpowering the cake. Every time I make this cake it reminds me of cozy weekends spent baking with my family, making the house smell like autumn in full swing, and sharing laughter along with cake slices.
Storage tips
Keep the cake refrigerated in an airtight container for up to 5 days. The cream cheese frosting benefits from cooling. You can warm slices slightly before serving for a fresh-baked feel. Cake can also be frozen either frosted or plain — thaw in the refrigerator overnight before serving.
Ingredient substitutions
If you don’t have pumpkin pie spice, combine cinnamon, nutmeg, ginger, and cloves. For the espresso, brewed strong coffee works well too. Buttermilk can be swapped with milk plus a tablespoon of lemon juice or vinegar to mimic acidity.
Serving suggestions
Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. A sprinkle of toasted pecans or walnuts pairs nicely for crunch. This cake also pairs wonderfully with a hot latte or chai tea.
This pumpkin spice latte cake is a cozy fall favorite that pairs beautifully with a warm drink. Enjoy warm or chilled for different textures.
Common Questions About Recipes
- → How does the espresso soak affect the cake?
The espresso soak adds moisture and a subtle coffee flavor, enhancing the warm spice notes and creating a tender texture throughout the cake.
- → What spices are used in the cake and frosting?
Pumpkin pie spice is the key seasoning, contributing cinnamon, nutmeg, and clove flavors to both the cake batter and the espresso cream cheese frosting.
- → Can I substitute the espresso with regular coffee?
Yes, strong brewed coffee works well as a substitute and still provides the rich, roasted notes necessary for the soak.
- → What is the purpose of poking holes in the cake before soaking?
Poking holes allows the espresso milk soak to penetrate deeply, ensuring the cake remains moist and flavorful throughout.
- → How should the cake be stored after assembling?
Store the cake covered in the refrigerator to keep the frosting fresh and the cake moist, ideally consumed within 3-4 days.