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Pumpkin Spice Latte Cake

Pumpkin Spice Latte Cake: The Ultimate Cozy Fall Treat

Enjoy the comforting Pumpkin Spice Latte Cake, a moist dessert infused with pumpkin and coffee flavors, perfect for fall gatherings.
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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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Consider using a gluten-free baking flour like Bob's Red Mill 1-to-1 for a gluten-free version.
  • 2 teaspoons pumpkin pie spice Can substitute with a mix of cinnamon, nutmeg, and ginger.
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup unsalted butter Ensure butter is softened for proper creaming with sugar.
  • 1 cup granulated sugar
  • 3 eggs Use room temperature eggs for better mixing.
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk Make a substitute by mixing whole milk with lemon juice or white vinegar.
  • 1 cup canned pumpkin puree Ensure it's at room temperature for best results.
  • 1 cup espresso (or strong coffee) Can use decaf for a milder flavor.
For the Soak
  • 0.5 cup whole milk
  • 0.5 cup sweetened condensed milk
For the Frosting
  • 1 cup espresso cream cheese frosting Mix with butter, cream cheese, powdered sugar, and instant espresso for a delightful topping.

Equipment

  • 9x9-inch Baking Pan
  • mixing bowls
  • electric mixer
  • Measuring Cup

Method
 

Step-by-Step Instructions for Pumpkin Spice Latte Cake
  1. Preheat your oven to 350°F (175°C). Grease and line a 9x9 inch baking pan with parchment paper.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of pumpkin pie spice, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
  3. In a large mixing bowl, beat together 1 cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer on medium speed for about 2 minutes.
  4. Add 3 large eggs, one at a time, along with 2 teaspoons of vanilla extract. Beat until well combined and then mix in 1 cup of buttermilk and 1 cup of canned pumpkin puree.
  5. Gently fold the dry ingredient mixture into the wet batter until just combined, then pour the batter into the prepared pan.
  6. Bake in the preheated oven for 35-38 minutes, or until a toothpick comes out clean. Let it cool in the pan for 30 minutes.
  7. Mix together 1/2 cup of brewed espresso, 1/2 cup of whole milk, and 1/2 cup of sweetened condensed milk, adding a pinch of pumpkin pie spice and a dash of vanilla extract.
  8. In a mixing bowl, beat 1 cup of softened butter until fluffy, then gradually mix in 8 oz of cold cream cheese and 3-4 cups of powdered sugar with 2 teaspoons of dissolved espresso powder.
  9. Trim the top of the cooled cake and poke holes across the top. Pour the latte soak over the cake and frost generously with the espresso cream cheese frosting before slicing to serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 220mgPotassium: 250mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing the batter.

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