Pumpkin Spice Latte Cake (Printer-Friendly Version)
A soft pumpkin cake infused with warm spices and espresso soak, finished with luscious cream cheese frosting.
# What You'll Need:
→ Pumpkin Cake
01 -
2 1/4 cups all purpose flour (spooned and leveled)
02 -
1 tbsp pumpkin pie spice
03 -
1 1/2 tsp baking powder
04 -
1/4 tsp baking soda
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1/2 tsp salt
06 -
10 tbsp unsalted butter, softened
07 -
1 1/2 cups granulated sugar
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2 large eggs, room temperature
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1 tsp vanilla extract
10 -
1/2 cup buttermilk, room temperature
11 -
1 cup canned pumpkin puree, room temperature
→ Latte Soak
12 -
1/4 cup espresso or strong coffee
13 -
1/3 cup whole milk
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1/2 cup sweetened condensed milk
15 -
1/4 tsp pumpkin pie spice
16 -
1 tsp vanilla extract
→ Espresso Cream Cheese Frosting
17 -
1 cup unsalted butter, softened
18 -
8 oz cream cheese, cold
19 -
2 cups powdered sugar
20 -
1 1/2 tsp vanilla extract
21 -
2 tsp instant espresso powder
22 -
1 1/2 tsp pumpkin pie spice
# Steps to Follow:
01 -
Preheat oven to 350°F. Grease a 9×9 inch metal baking pan and line with parchment paper. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. In a large bowl, cream butter and sugar on high speed for 2 minutes until fluffy. Add eggs and vanilla; mix on medium speed until pale and smooth, about 1 minute. Incorporate buttermilk and pumpkin puree on medium-low speed until combined, mixture may appear curdled. Gradually add dry ingredients on low speed until fully combined; scrape bowl sides as needed.
02 -
Pour batter into prepared pan. Bake for 35-38 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on wire rack for 30 minutes, then lift from pan using parchment paper and continue cooling completely on rack.
03 -
Combine espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a liquid measuring cup or pourable container. Stir until well mixed.
04 -
In a large bowl, whip butter on high speed for 5-10 minutes until pale and fluffy. Add cold cream cheese and mix on medium speed until smooth and combined. Gradually sift in powdered sugar, mixing on low speed until incorporated, then whip on high speed for 1 minute until fluffy. Dissolve espresso powder in vanilla extract, add to frosting with pumpkin pie spice, mix on medium-low speed until incorporated, then whip again on high speed until light and airy.
05 -
When cake is fully cooled, trim a thin layer off the top to aid absorption. Transfer cake to serving plate and poke holes evenly across the surface using a wooden stick or spoon handle. Slowly pour latte soak over cake, allowing it to absorb thoroughly. Spread a thick layer of espresso cream cheese frosting evenly on top using an offset spatula. Sprinkle additional pumpkin pie spice on the frosting, then slice into 16 portions and serve.
# Additional Tips:
01 -
Allow cake to cool completely before soaking and frosting to ensure proper absorption and texture.