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Pumpkin Spice Latte Cake Recipe

Pumpkin Spice Latte Cake Recipe
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★★★★★

5.1 from 26 reviews

A rich and moist Pumpkin Spice Latte Cake that combines the warm flavors of pumpkin, espresso, and aromatic spices in a tender cake base, topped with a luscious espresso cream cheese frosting. Perfect for fall gatherings or whenever you crave a cozy, spiced dessert.

Ingredients

Scale

Dry Ingredients

  • 2¼ cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

Cake Ingredients

  • 10 tablespoons unsalted butter, softened
  • 1½ cups granulated white sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature
  • 1 cup canned pumpkin puree, room temperature
  • ¼ cup espresso or strong coffee

Soak Ingredients

  • ⅓ cup whole milk
  • ½ cup sweetened condensed milk
  • ¼ teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract

Frosting Ingredients

  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, cold
  • 2 cups powdered sugar, sifted
  • 1½ teaspoons vanilla extract
  • 2 teaspoons instant espresso powder
  • 1½ teaspoons pumpkin pie spice

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-5 minutes.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, mixing well after each addition. Stir in the vanilla extract until smooth.
  5. Add Wet Ingredients: Mix in the buttermilk and pumpkin puree. The batter may appear slightly curdled – this is normal.
  6. Combine Batter: Gradually fold the dry ingredients into the wet mixture until just combined to avoid overmixing.
  7. Bake the Cake: Pour the batter evenly into the prepared pan and bake for 35 to 38 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
  8. Prepare Soak: In a small bowl, whisk together the espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract. Set aside.
  9. Make Frosting: Beat the softened butter for 5 to 10 minutes until fluffy. Add the cold cream cheese and mix until smooth. Gradually add the sifted powdered sugar and beat well. Dissolve the instant espresso powder in the vanilla extract and add it along with the pumpkin pie spice to the frosting. Beat until light and fluffy.
  10. Soak the Cake: Once the cake is cooled, trim the top flat if uneven. Using a skewer or fork, poke holes evenly across the cake surface. Slowly pour the soak over the cake, allowing it to absorb fully.
  11. Frost the Cake: Spread the espresso cream cheese frosting evenly over the soaked cake. Sprinkle a light dusting of pumpkin pie spice on top for garnish.
  12. Serve: Slice into squares and serve. Enjoy your Pumpkin Spice Latte Cake!

Notes

  • You can bake this recipe in loaf pans to make individual cakes for easier serving.
  • Add chopped walnuts or pecans into the batter or sprinkle on top for added crunch and texture.
  • Double the recipe if you want to make a layered cake with more frosting between layers.
  • Use decaf espresso or coffee if you prefer a non-caffeinated version.
  • Store unfrosted cake in the freezer for up to 1 month; apply frosting after thawing for best texture.

Nutrition

Keywords: pumpkin spice latte cake, fall dessert, pumpkin cake, espresso cake, cream cheese frosting, autumn recipes

Find it online: https://dishedbydana.com/pumpkin-spice-latte-cake-recipe/