Description
Indulge in the flavors of fall with this Pumpkin Spice Latte Cake, a delightful dessert perfect for any autumn gathering. Moist and tender, this cake blends the comforting essence of pumpkin spice with a rich espresso kick, creating a cozy treat that’s hard to resist. Each slice is soaked in a luscious latte mixture, ensuring it remains moist and flavorful. Topped with creamy cream cheese frosting infused with pumpkin spice and espresso, this cake is not only delicious but also visually stunning. Whether you’re hosting a festive celebration or simply treating yourself at home, this Pumpkin Spice Latte Cake is sure to become your seasonal favorite!
Ingredients
Scale
- 2 1/4 cups all purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp unsalted butter, softened
- 1 1/2 cups granulated white sugar
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk, at room temperature
- 1 cup canned pumpkin puree, at room temperature
- 1/4 cup espresso or strong coffee
- 1/3 cup whole milk
- 1/2 cup sweetened condensed milk
- 1/4 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 cup unsalted butter, softened
- 8 oz cream cheese, cold
- 2 cups powdered sugar
- 1 1/2 tsp vanilla extract
- 2 tsp instant espresso powder
- 1 1/2 tsp pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking pan with butter or cooking spray to prevent sticking.
- In a mixing bowl, combine flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix well.
- In another bowl, cream together softened butter and granulated sugar until light and fluffy using an electric mixer.
- Add eggs one at a time into the butter mixture while mixing on low speed.
- Stir in vanilla extract and buttermilk until combined.
- Gradually mix in canned pumpkin puree until smooth.
- Slowly add dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared baking pan. Bake for about 38 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely in the pan on a wire rack.
- While the cake is cooling, in a bowl, whisk together espresso or strong coffee with whole milk and sweetened condensed milk. Stir in additional pumpkin pie spice and vanilla extract.
- Once cooled, poke holes across the top of the cake using a fork or skewer. Pour the latte soak evenly over the cake allowing it to absorb for about 30 minutes.
- In another mixing bowl, beat softened butter and cold cream cheese with an electric mixer until smooth. Gradually add powdered sugar while mixing on low speed.
- Mix in vanilla extract, instant espresso powder, and pumpkin pie spice until fully combined.
- Spread cream cheese frosting evenly over the soaked cake using a rubber spatula.
- Prep Time: 30 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg