Print

Pumpkin Spice Latte Cake

Pumpkin Spice Latte Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the warmth of autumn with this delightful Pumpkin Spice Latte Cake. Bursting with rich pumpkin flavor and infused with aromatic espresso, this moist cake is the perfect centerpiece for your fall gatherings or a cozy night in. Topped with a creamy espresso cream cheese frosting, it’s not just a treat; it’s an experience that will leave your taste buds dancing. Easy to make and sure to impress, this cake brings the essence of seasonal festivities right to your table!

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 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

  1. Preheat your oven to 350°F (175°C). Grease your baking pan with butter or cooking spray to prevent sticking.
  2. In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
  3. In another bowl, use an electric mixer to beat softened butter and granulated sugar together until light and fluffy.
  4. To the creamed mixture, beat in eggs one at a time until well incorporated. Mix in vanilla extract.
  5. In a separate bowl, mix buttermilk with canned pumpkin puree until smooth.
  6. Gradually add dry ingredients into the butter mixture alternating with the pumpkin mixture. Start with dry ingredients and end with wet ingredients. Mix until just combined.
  7. Pour batter into prepared baking pan. Bake for about 38 minutes or until a toothpick inserted comes out clean.
  8. While the cake bakes, in a small bowl, combine espresso or strong coffee with whole milk and sweetened condensed milk. Stir well.
  9. Once baked, allow the cake to cool slightly before poking holes all over its surface. Pour soak mixture evenly over warm cake to absorb flavors.
  10. In a mixing bowl, beat together softened butter and cold cream cheese until smooth. Gradually add powdered sugar while mixing on low speed.
  11. Add vanilla extract along with instant espresso powder and pumpkin pie spice. Mix until combined.
  12. Once completely cooled, spread frosting generously on top of your soaked cake.

Nutrition

Find it online: https://weekendsrecipe.com/pumpkin-spice-latte-cake-2/