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Pumpkin Spice Latte Cake

Pumpkin Spice Latte Cake: A Cozy Fall Treat You’ll Love

Indulge in the delightful flavors of pumpkin spice and espresso with this Pumpkin Spice Latte Cake.
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Prep Time 30 minutes
Cook Time 38 minutes
Cooling Time 30 minutes
Total Time 1 hour 38 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Use a digital scale for accuracy.
  • 2 teaspoons Pumpkin Pie Spice Can substitute with cinnamon, ginger, and nutmeg.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Unsalted Butter Should be softened.
  • 2 cups Granulated Sugar
  • 4 large Eggs Use room temperature for best results.
  • 2 teaspoons Vanilla Extract Pure extract is best.
  • 1 cup Buttermilk Can be swapped with milk mixed with vinegar.
  • 1 cup Canned Pumpkin Puree The star ingredient!
For the Soak
  • 1 cup Espresso or Strong Coffee Enhances coffee flavor.
  • 1/2 cup Whole Milk
  • 1/2 cup Sweetened Condensed Milk
For the Frosting
  • 8 ounces Cream Cheese Should be cold.
  • 2 cups Powdered Sugar
  • 2 tablespoons Instant Espresso Powder

Equipment

  • 9x9 inch light metal baking pan
  • Mixing bowl
  • Whisk
  • Electric mixer
  • measuring cups
  • Measuring Spoons
  • digital scale

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and prepare a 9x9 inch baking pan by greasing and lining it with parchment paper.
  2. Whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl; set aside.
  3. In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
  4. Add eggs one at a time, followed by vanilla extract, mixing until pale and smooth.
  5. Mix in buttermilk and pumpkin puree until just combined.
  6. Gradually add dry ingredients to wet ingredients, blending on low speed until combined.
  7. Pour the batter into the prepared pan and bake for 35-38 minutes. Cool in pan for 30 minutes.
  8. Prepare the soak by combining espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla.
  9. Beat softened butter, then add cold cream cheese, powdered sugar, and espresso powder until creamy.
  10. Trim the cooled cake, poke holes in the top, then pour the soak over it. Frost with cream cheese frosting.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 35gVitamin A: 700IUCalcium: 70mgIron: 1.5mg

Notes

Ensure all ingredients are at room temperature for the best texture. Measure flour accurately to avoid density in the cake.

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