Pumpkin Spice Latte Cake (Printer-Friendly)
Moist pumpkin cake infused with spiced espresso soak and frosted with espresso cream cheese.
# List of Ingredients:
→ Pumpkin Cake
01 -
2 1/4 cups all-purpose flour, spooned and leveled
02 -
1 tablespoon pumpkin pie spice
03 -
1 1/2 teaspoons baking powder
04 -
1/4 teaspoon baking soda
05 -
1/2 teaspoon salt
06 -
10 tablespoons unsalted butter, softened
07 -
1 1/2 cups granulated sugar
08 -
2 large eggs, room temperature
09 -
1 teaspoon 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
14 -
1/2 cup sweetened condensed milk
15 -
1/4 teaspoon pumpkin pie spice
16 -
1 teaspoon vanilla extract
→ Espresso Cream Cheese Frosting
17 -
1 cup unsalted butter, softened
18 -
8 ounces cream cheese, cold
19 -
2 cups powdered sugar
20 -
1 1/2 teaspoons vanilla extract
21 -
2 teaspoons instant espresso powder
22 -
1 1/2 teaspoons pumpkin pie spice
# Preparation Steps:
01 -
Preheat oven to 350°F. Grease a 9x9 inch light 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. Add eggs and vanilla; mix until pale and smooth, about 1 minute. Incorporate buttermilk and pumpkin puree, mixing on medium-low until combined. Gradually add dry ingredients, mixing on low until batter is uniform. Pour into prepared pan.
02 -
Bake for 35-38 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for 30 minutes, then lift cake out using parchment paper. Continue cooling completely on a wire rack.
03 -
Combine espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a liquid measuring cup or similar container for easy pouring. Stir until well mixed.
04 -
Beat butter in a large bowl on high speed with an electric mixer until pale and fluffy, 5-10 minutes. Add cold cream cheese and mix on medium speed until smooth and combined. Gradually sift in powdered sugar, mixing on low until incorporated, then on high until fluffy. Dissolve instant espresso powder in vanilla extract and add to frosting along with pumpkin pie spice. Mix on medium-low until combined, then on high until light and fluffy.
05 -
Once cake is fully cooled, trim a thin layer from the top using a sharp knife to enhance soak absorption. Place cake on serving plate and poke holes on top with a wooden stick or spoon handle. Slowly pour the latte soak over the cake, allowing it to absorb fully. Frost the cake with a thick layer of cream cheese frosting using an offset spatula. Sprinkle additional pumpkin pie spice on top. Slice into 16 servings and serve.
# Additional Suggestions:
01 -
Trimming the top layer allows better soak penetration, enhancing moisture and flavor.