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Pumpkin Spice Latte Cake

Delicious Pumpkin Spice Latte Cake for Cozy Fall Days

Indulge in this Pumpkin Spice Latte Cake that combines the sweetness of pumpkin and bold espresso, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 38 minutes
Cooling Time 10 minutes
Total Time 1 hour 8 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour spoon and leveled for accuracy
  • 2 teaspoons pumpkin pie spice adds aromatic warmth
  • 1 teaspoon baking powder essential leavening agent
  • 1 teaspoon baking soda essential leavening agent
  • 1/2 teaspoon salt balances sweetness
  • 1/2 cup unsalted butter softened for best results
  • 1 cup granulated sugar adds sweetness
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract for flavor
  • 1 cup buttermilk can substitute with milk and vinegar
  • 1 cup canned pumpkin puree at room temperature
  • 1/2 cup espresso or strong coffee for soaking
  • 1/2 cup whole milk for latte soak
  • 1/4 cup sweetened condensed milk for latte soak
For the Frosting
  • 8 ounces cream cheese cold for smooth consistency
  • 2 cups powdered sugar to sweeten and thicken
  • 1 tablespoon instant espresso powder intensifies coffee flavor

Equipment

  • Mixing Bowl
  • Hand mixer
  • Spatula
  • baking pan
  • Whisk
  • measuring cups
  • measuring spoons

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.
  2. In a mixing bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, beat unsalted butter and sugar until pale and fluffy.
  4. Add eggs and vanilla extract, mixing until smooth.
  5. Incorporate buttermilk and pumpkin puree, mixing gently.
  6. Fold the dry ingredients into the wet mixture until no streaks remain.
  7. Pour the batter into the baking pan and bake for 35-38 minutes.
Latte Soak and Frosting
  1. Prepare the latte soak by mixing espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract.
  2. Beat softened butter in a bowl, then add cream cheese until smooth, followed by powdered sugar and instant espresso powder.
  3. Once the cake cools, poke holes and pour the latte soak over it.
  4. Spread the frosting on top and serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 400IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

This cake can be stored in the fridge for up to three days and is best enjoyed fresh.

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