Soft Pumpkin Spice Latte Cake

This perfect pumpkin spice latte cake captures the essence of autumn with its soft, moist texture and warm, spicy flavors. The cake is soaked in a sweet and subtly spiced milky espresso mixture that gives it a luscious density, somewhat reminiscent of a tres leches cake but not overly wet. Topped with a rich espresso cream cheese frosting, this cake makes a delightful treat for cozy gatherings or a seasonal celebration at home.

I first made this cake on a crisp fall afternoon when I was craving something comforting yet sophisticated. Since then, it has become a requested centerpiece at family desserts every October through Thanksgiving.

Ingredients

• All purpose flour: acts as the base spoon and level for accurate measurement
• Pumpkin pie spice: brings warm notes of cinnamon nutmeg and clove use fresh for best flavor
• Baking powder and baking soda: work together to give the cake light rise and tender crumb
• Salt: enhances overall flavor balance
• Unsalted butter: makes the cake rich and moist soften to room temperature before mixing
• Granulated white sugar: adds sweetness and helps with texture
• Eggs: bind the ingredients and add moisture room temperature eggs blend better
• Vanilla extract: deepens the flavor profile
• Buttermilk: adds acidity to tenderize the crumb and balance sweetness
• Pumpkin puree: the star ingredient for moistness and autumn warmth use pure canned pumpkin rather than pie mix for best results
• Espresso or strong coffee: infuses the soak with coffee flavor that complements the spices
• Whole milk: thins the soaking liquid and adds creaminess
• Sweetened condensed milk: sweetens and creates that creamy soak effect
• Instant espresso powder: adds an intense coffee flavor to the frosting without altering texture
• Cream cheese: gives the frosting a tangy richness keep cold for easier whipping
• Powdered sugar: sweetens and thickens the frosting

Instructions

Preheat the oven and prepare the baking pan:

Preheat your oven to 350 degrees Fahrenheit. Grease a 9 by 9 inch light metal baking pan and line it with parchment paper. This ensures the cake bakes evenly and releases cleanly after baking.

Mix dry ingredients:

In a medium bowl whisk together the flour pumpkin pie spice baking powder baking soda and salt. Set this aside to incorporate later smoothly.

Cream butter and sugar:

In a large bowl cream the softened butter and granulated sugar with an electric or stand mixer on high speed for about two minutes until light and fluffy. This adds air for a tender cake.

Add eggs and vanilla:

Add eggs one at a time along with the vanilla extract mixing on medium speed until the batter is pale and smooth about one minute.

Combine wet ingredients:

Mix in the buttermilk and pumpkin puree on medium low speed. The batter will look curdled but this is expected and will come together once the dry ingredients are added.

Incorporate dry ingredients:

Add the whisked flour mixture to the wet ingredients and mix on low speed until combined. Scrape down the bowl to ensure no pockets of flour remain.

Bake the cake:

Pour the batter into the prepared pan and bake for 35 to 38 minutes. The cake is done when a toothpick inserted in the center comes out clean.

Cool the cake:

Allow the cake to cool in the pan on a wire rack for 30 minutes. Then remove the cake from the pan by pulling up the parchment paper and continue cooling completely.

Prepare the latte soak:

While cooling mix espresso whole milk sweetened condensed milk pumpkin pie spice and vanilla in a container that can be poured easily.

Make the frosting:

Whip softened butter on high speed for 5 to 10 minutes until pale and fluffy. Add cold cream cheese and mix on medium speed until combined and fluffy. Gradually sift in powdered sugar and mix on low to incorporate then whip on high for about a minute more. Dissolve instant espresso powder in vanilla extract and add to frosting with pumpkin pie spice mixing on medium low then high speed to light texture.

Assemble the cake:

Once the cake is fully cooled trim a very thin layer off the top to help the soak absorb better. Transfer cake to a serving plate and poke holes across the surface using the handle of a wooden spoon or similar tool. Slowly pour the latte soak over the cake allowing it to absorb gradually. Spread a thick layer of espresso cream cheese frosting on top and sprinkle with pumpkin pie spice. Slice into 16 pieces and enjoy.

I remember serving this cake during a family gathering where the combination surprised everyone and became an instant favorite.

Storage tips

Store leftover cake in an airtight container in the refrigerator for up to five days. Because of the cream cheese frosting and milk soak refrigeration is necessary to keep the cake fresh. Bring slices to room temperature before serving to restore softness.

Ingredient substitutions

You can use a mix of cinnamon nutmeg and clove if you do not have pumpkin pie spice at hand. For dairy free options substitute butter with plant based margarine and buttermilk with a mixture of plant milk and a splash of vinegar. Decaffeinated espresso or strong brewed coffee also works well in this recipe.

Serving suggestions

Enjoy this cake with a warm cup of coffee or a chai latte. A scoop of vanilla ice cream or a dollop of whipped cream can also elevate the dessert experience especially on chilly fall evenings.

This pumpkin spice latte cake is a cozy seasonal showstopper that balances spice and espresso. Serve slices at room temperature or slightly warmed for the best flavor.

Common Questions About Recipes

→ What gives this cake its moist texture?

The cake is soaked with a latte mixture of espresso, milk, and sweetened condensed milk, which adds moisture and richness without making it soggy.

→ Can I use regular coffee instead of espresso?

Yes, strong brewed coffee can be substituted for espresso to maintain the beverage's bold flavor in the soak.

→ What spices enhance the flavor?

Pumpkin pie spice plays a key role, adding warmth through cinnamon, nutmeg, and clove notes that complement the pumpkin and espresso.

→ How should I frost the cake?

The espresso cream cheese frosting is whipped until fluffy, then spread thickly across the cooled cake to add a smooth, rich finish.

→ Is buttermilk essential in the batter?

Buttermilk helps tenderize the crumb and balances the sweetness, contributing to the cake's soft and delicate texture.