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Pumpkin Spice Latte Cake

Delightfully Moist Pumpkin Spice Latte Cake You’ll Love

Experience the warmth of autumn with this delightful Pumpkin Spice Latte Cake featuring rich pumpkin flavor and espresso cream cheese frosting.
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Prep Time 25 minutes
Cook Time 38 minutes
Cooling Time 30 minutes
Total Time 1 hour 33 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Accurate measuring is crucial for the best texture.
  • 1 teaspoon baking powder Acts as a leavening agent for a fluffy cake.
  • 1 teaspoon baking soda Helps the cake rise while enhancing color.
  • ½ teaspoon salt Balances sweetness and elevates flavor.
  • 2 teaspoons pumpkin pie spice Infuses the cake with warm autumn flavors.
  • ½ cup unsalted butter Ensure it's softened before creaming.
  • 1 cup granulated sugar Sweetens and promotes cake browning.
  • 2 large eggs Bind ingredients together; use at room temperature.
  • 1 teaspoon vanilla extract Enhances flavor depth.
  • 1 cup buttermilk Adds tenderness; can substitute with milk and lemon juice.
  • 1 cup canned pumpkin puree Key for flavor and moisture.
For the Soak
  • ½ cup espresso or strong coffee Infuses coffee taste; brewed decaf can be used.
  • ½ cup whole milk Adds creaminess to the soak.
  • ½ cup sweetened condensed milk Provides richness and sweetness.
For the Frosting
  • 2 tablespoons instant espresso powder Intensifies the coffee flavor.
  • 8 ounces cream cheese Rich tang; keep cold for blending.
  • 2 cups powdered sugar Sweetens and thickens the frosting.

Equipment

  • 9x9 inch metal baking pan
  • medium bowl
  • large mixing bowl
  • Hand mixer
  • spatula
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and butter a 9x9 inch baking pan, lining the bottom with parchment paper.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time and vanilla extract to the creamed mixture, beating until smooth, then mix in buttermilk and pumpkin puree.
  5. Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
  6. Pour the batter into the prepared pan and bake for 35-38 minutes or until a toothpick comes out clean.
Cooling and Soaking
  1. Let the cake cool in the pan for 30 minutes before transferring it to a wire rack to cool completely.
  2. In a bowl, whisk together espresso, whole milk, sweetened condensed milk, and a splash of vanilla.
  3. Once the cake has cooled, poke holes in the top using a skewer and drizzle the soak over the surface.
Frosting
  1. Whip softened butter until fluffy, then add cream cheese and beat until smooth.
  2. Gradually mix in powdered sugar and instant espresso powder until creamy.
  3. Frost the soaked cake generously and sprinkle pumpkin pie spice on top.
Serving
  1. Slice the cake into 16 pieces and serve with coffee or tea.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 250mgPotassium: 140mgFiber: 1gSugar: 20gVitamin A: 240IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Ensure ingredients are at room temperature for the best texture and flavor. Avoid overmixing to preserve the cake's lightness.

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