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Pumpkin Spice Latte Cake

Moist Pumpkin Spice Latte Cake with Espresso Frosting Delight

Indulge in a slice of moist Pumpkin Spice Latte Cake, where rich flavors of pumpkin and espresso come together for a perfect autumn treat.
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Prep Time 20 minutes
Cook Time 38 minutes
Cooling Time 30 minutes
Total Time 1 hour 28 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Weigh for precision
  • 2 teaspoons Pumpkin Pie Spice Substitute with cinnamon, nutmeg, and ginger if needed
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Unsalted Butter Softened
  • 1.5 cups Granulated Sugar
  • 2 large Eggs Room temperature
  • 1 teaspoon Vanilla Extract
  • 1 cup Buttermilk Can substitute with a mix of milk and vinegar
  • 1 cup Canned Pumpkin Puree Room temperature
  • 0.5 cup Espresso or Strong Coffee Brewed coffee is a suitable substitute
For the Latte Soak
  • 0.5 cup Whole Milk
  • 0.5 cup Sweetened Condensed Milk Do not skip
For the Frosting
  • 8 oz Cream Cheese Softened
  • 4 cups Powdered Sugar
  • 1 tablespoon Instant Espresso Powder A little goes a long way
  • 1 teaspoon Pumpkin Pie Spice

Equipment

  • mixing bowls
  • electric mixer
  • 9x9-inch baking pan
  • Parchment paper
  • wire rack
  • Measuring Cups

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your baking pan by greasing it and lining it with parchment paper.
  2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
  3. In a large bowl, cream the softened butter and granulated sugar together until pale and fluffy, about 3-5 minutes.
  4. Add the eggs and vanilla extract to the creamed mixture and mix until well combined, about 2 minutes.
  5. Gradually mix in the buttermilk and pumpkin puree until smooth.
  6. Slowly add the dry ingredients to the wet mixture in three batches, mixing gently until just combined.
  7. Pour the batter into the prepared pan and bake for 35-38 minutes, or until a toothpick comes out clean.
  8. Let the cake cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
  9. Whisk together the coffee, whole milk, sweetened condensed milk, and pumpkin pie spice for the soak.
  10. Once the cake is cooled, poke holes in the top and pour the latte soak over it.
  11. In a clean bowl, whip the cream cheese until fluffy, then mix in the powdered sugar, espresso powder, and pumpkin pie spice.
  12. Frost the cooled cake with the espresso cream cheese frosting and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure room temperature ingredients, and do not skip the latte soak for optimal moisture.

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