Description
This Pumpkin Spice Latte Cake is a delightful autumn-inspired dessert that combines the warm flavors of pumpkin pie spice with the rich taste of espresso. A moist pumpkin cake is soaked in a latte mixture and topped with a luscious espresso cream cheese frosting, making it the perfect treat to celebrate the cozy season.
Ingredients
Scale
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
- Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper to ensure easy cake removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric or stand mixer to cream the softened butter and granulated sugar together on high speed for 2 minutes until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract on medium speed until the mixture is pale and smooth, about 1 minute.
- Combine Wet Ingredients: Mix in the buttermilk and canned pumpkin puree on medium-low speed until combined. The batter may look curdled but it will smooth out after adding dry ingredients.
- Incorporate Dry Ingredients: Add the flour mixture gradually to the wet ingredients and mix on low speed until just combined. Scrape the bowl with a spatula to ensure all ingredients are incorporated.
- Bake the Cake: Pour the batter into the prepared pan. Bake for 35-38 minutes until a toothpick inserted into the center comes out clean.
- 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 place the cake on the wire rack to cool completely.
- Prepare Latte Soak: While the cake cools, whisk together espresso, milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a liquid measuring cup for easy pouring.
- Make the Espresso Cream Cheese Frosting: Beat the softened butter on high speed until pale and fluffy, about 5-10 minutes. Add cold cream cheese and mix on medium speed until combined and fluffy.
- Add Powdered Sugar: Gradually sift in powdered sugar while mixing on low speed. Increase to high speed and beat for 1 minute until the frosting is light and fluffy.
- Flavor the Frosting: Dissolve the instant espresso powder into vanilla extract in a small container, then add to the frosting along with pumpkin pie spice. Mix on medium-low then high speed until creamy and airy.
- Prepare Cake for Soaking: Once cooled, trim a thin layer off the top of the cake with a sharp knife to help with absorption. Transfer to serving plate and poke holes over the surface using a wooden skewer or spoon handle.
- Soak the Cake: Slowly pour the latte mixture evenly over the cake, allowing it to absorb thoroughly into the holes and cake.
- Frost the Cake: Spread a thick layer of espresso cream cheese frosting over the soaked cake using an offset spatula. Sprinkle additional pumpkin pie spice on top for garnish.
- Serve: Cut into 16 slices and serve. Enjoy the cozy flavors of pumpkin and espresso melded in this moist, flavorful cake.
Notes
- Use room temperature ingredients for best mixing and texture.
- Make sure the cake is completely cooled before soaking and frosting to prevent melting the frosting.
- For the espresso, freshly brewed espresso or very strong coffee is recommended for an authentic flavor.
- You can substitute pumpkin pie spice with a homemade mix of cinnamon, nutmeg, ginger, and cloves if desired.
- Store leftovers covered in the refrigerator for up to 3 days.
- This cake can be made a day ahead and assembled before serving.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 420
- Sugar: 38g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
