Pumpkin Spice Latte Cake
Ingredients
- 2 1/4 cups all purpose flour
spooned and leveled, 281 g
- 1 tbsp pumpkin pie spice
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp unsalted butter
softened, 140 g
- 1 1/2 cups granulated white sugar
300 g
- 2 eggs
at room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk
at room temperature, 120 ml
- 1 cup canned pumpkin puree
at room temperature, 244 g
- 1/4 cup espresso or strong coffee
- 1/3 cup whole milk
80 ml
- 1/2 cup sweetened condensed milk
150 g
- 1/4 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 cup unsalted butter
softened, 224 g
- 8 oz cream cheese
cold, 226 g
- 2 cups powdered sugar
260 g
- 1 1/2 tsp vanilla extract
- 2 tsp instant espresso powder
- 1 1/2 tsp pumpkin pie spice
Directions
- 1
Preheat the oven to 350°F. Grease a 9×9 inch light metal baking pan and line it with parchment paper.
- 2
While the cake cools, make the latte milk soak by mixing together the espresso, milk, sweetened condensed milk, pumpkin pie spice and vanilla extract in a liquid measuring cup or something easily poured from.
- 3
While the cake cools, make the cream cheese frosting by adding the butter to a large bowl. Whip the butter on high speed with an electric mixer until pale and fluffy, 5-10 minutes.
- 4
When the cake is completely cooled, cut a very thin layer off the top of the cake off using a sharp knife. This will make it easier for the latte mixture to absorb into the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.(I used the handle of a honey dipper for smaller holes.)
Pumpkin Spice Latte Cake
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Based on 60 ratings
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About this Recipe
Craving the comforting flavors of autumn in a truly unforgettable dessert? This Pumpkin Spice Latte Cake delivers an extra soft, moist experience, perfectly capturing the essence of your favorite fall beverage.
Why This Cake Works
The magic lies in the unique latte soak. Imagine a cake that's incredibly soft, almost like a tres leches, but with its own distinct character—not quite as wet, yet undeniably tender. This cake is infused with a sweet, spiced, milky espresso blend, creating an irresistible texture and depth of flavor that sets it apart from traditional pumpkin cakes. The delectable espresso cream cheese frosting ties it all together, ensuring every bite is a harmonious blend of warm spices and rich coffee.
What to Expect
Prepare for a truly special treat that will become your go-to autumn bake. You'll experience a cake that is exceptionally soft and moist, brimming with the inviting warmth of pumpkin pie spice. The subtle notes of espresso from the latte soak and the creamy frosting beautifully complement the pumpkin, creating a sophisticated yet comforting flavor profile. It's a cake that feels gourmet but is designed for the home baker, offering a delightful sensory journey with every forkful.
Customization & Variations
The recipe calls for espresso or strong coffee in the latte soak. If you don't have an espresso machine, strong brewed coffee is a perfect substitute, ensuring you still achieve that deep coffee note without extra equipment. While the core ingredients for this cake are what make it so special, feel free to adjust the pumpkin pie spice in the frosting to your preference, making it subtly spiced or more robust.
Serving & Context
This Pumpkin Spice Latte Cake is the quintessential autumn dessert, ideal for holiday gatherings, cozy weeknights, or any time you want to celebrate the season. Serve it simply, perhaps with an extra sprinkle of pumpkin pie spice, alongside a hot cup of coffee or tea for the ultimate cozy experience.