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Pumpkin Spice Latte Cake

Deliciously Moist Pumpkin Spice Latte Cake to Savor This Fall

Enjoy a slice of Pumpkin Spice Latte Cake, a delightful dessert that blends cozy autumn flavors with invigorating espresso.
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Prep Time 20 minutes
Cook Time 38 minutes
Cooling Time 30 minutes
Total Time 1 hour 28 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Provides structure; be precise with measurements using a kitchen scale.
  • 2 teaspoons Pumpkin Pie Spice Infuses warm autumn flavors; make your own blend with equal parts ground spices.
  • 2 teaspoons Baking Powder Ensures a good rise.
  • 1 teaspoon Baking Soda Works with acidic components to help the cake rise.
  • 1 teaspoon Salt Balances sweetness and enhances overall flavor.
  • 1 cup Unsalted Butter Adds moisture and rich flavor; ensure it’s softened.
  • 1 cup Granulated Sugar Sweetens the cake and helps it rise.
  • 3 Eggs Provide moisture and help bind the cake.
  • 1 teaspoon Vanilla Extract Adds depth of flavor.
  • 1 cup Buttermilk Keeps the cake moist and tangy.
  • 1 cup Canned Pumpkin Puree A must for pumpkin flavor and moisture.
  • 1 cup Espresso or Strong Coffee Soaks the cake with delightful coffee flavor.
  • 1/2 cup Whole Milk Adds creaminess to the soak.
  • 1/2 cup Sweetened Condensed Milk Enhances sweetness and moisture for the soak.
For the Frosting
  • 8 oz Cold Cream Cheese Essential for a fluffy frosting.
  • 3 cups Powdered Sugar Sweetens and gives structure.
  • 2 teaspoons Instant Espresso Powder Intensifies the coffee flavor in the frosting.

Equipment

  • 9x9 inch light metal baking pan
  • Mixing bowls
  • Electric mixer
  • spatula
  • Measuring cup

Method
 

Step‑by‑Step Instructions for Pumpkin Spice Latte Cake
  1. Preheat your oven to 350°F (175°C). Grease a 9x9 inch light metal baking pan with butter or cooking spray, and line the bottom with parchment paper.
  2. In a medium mixing bowl, whisk together all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
  3. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, along with the vanilla extract.
  4. Mix in the buttermilk and canned pumpkin puree to the butter-sugar mixture. Gradually add the dry ingredient mixture to this wet mixture.
  5. Pour the batter into your prepared baking pan and smooth the top. Bake for 35-38 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow your Pumpkin Spice Latte Cake to cool in the pan for about 30 minutes, then carefully transfer it to a wire rack.
  7. In a measuring cup, mix together the espresso or strong coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and a splash of vanilla. Set aside.
  8. Beat softened butter until fluffy, around 3 minutes. Gradually add in the cold cream cheese, then the powdered sugar and mix until creamy. Blend in the dissolved espresso powder.
  9. Once your cake has cooled completely, poke holes all over the top of the cake. Drizzle the prepared latte soak evenly over the cake.
  10. Spread a generous layer of the espresso cream cheese frosting over the soaked cake. Sprinkle additional pumpkin pie spice on top for flavor.

Nutrition

Serving: 1sliceCalories: 360kcalCarbohydrates: 62gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 270mgPotassium: 180mgFiber: 1gSugar: 32gVitamin A: 2500IUVitamin C: 0.2mgCalcium: 88mgIron: 1.4mg

Notes

Ensure your butter, eggs, and cream cheese are at room temperature for optimal results. Measure flour accurately for the best texture.

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