Pumpkin Spice Latte Cake

Pumpkin Spice Latte Cake

from inbloombakery.com
128 min
16 servings

This perfect pumpkin spice latte cake is an extra soft and moist pumpkin spice cake soaked with sweet, spiced, milky espresso and frosted with delectable espresso cream cheese frosting. It's so incredibly soft, packed full of warm autumn flavor, with the most irresistible texture from the latte soak, almost like a tres leches, but not quite as wet. The perfect pumpkin cake to bake this autumn!

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
  • 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
  • 1/4 cup 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
  • 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

Directions

  1. 1

    Preheat the oven to 350°F. Grease a 9×9 inch light metal baking pan and line it with parchment paper.

  2. 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. 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. 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.)