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Pumpkin Spice Latte Cake

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Indulge in the delightful flavors of Pumpkin Spice Latte Cake, a perfect autumn treat that captures the essence of cozy evenings. This moist cake combines the warm spices of pumpkin pie with the rich, invigorating notes of espresso, creating a dessert that’s both comforting and indulgent. Topped with a luscious cream cheese frosting infused with espresso and pumpkin spice, every bite is a celebration of fall flavors. Ideal for gatherings or simply to enjoy at home, this cake promises to impress your guests and satisfy your sweet cravings.

Ingredients

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  • 2 1/4 cups (281 g) 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 (140 g) unsalted butter, softened
  • 1 1/2 cups (300 g) granulated white sugar
  • 2 eggs, at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (120 ml) buttermilk, at room temperature
  • 1 cup (244 g) canned pumpkin puree, at room temperature
  • 1/4 cup (60 ml) strong coffee
  • 1/3 cup (80 ml) whole milk
  • 1/2 cup (150 g) sweetened condensed milk
  • 1/4 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 cup (224 g) unsalted butter, softened
  • 8 oz (226 g) cream cheese, cold
  • 2 cups (260 g) 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) and grease a 9×13 inch baking pan.
  2. In a medium mixing bowl, combine flour, pumpkin pie spice, baking powder, baking soda, and salt. Whisk until well combined.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add eggs one at a time while mixing. Stir in vanilla extract.
  4. Mix in the buttermilk and pumpkin puree until fully incorporated.
  5. Gradually add the dry ingredient mixture to the wet mixture, folding gently until just combined; do not overmix.
  6. Pour the batter into your prepared pan and bake for about 38 minutes or until a toothpick comes out clean.
  7. While the cake bakes, whisk together strong coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract.
  8. Once baked, allow the cake to cool for about 10 minutes before poking holes all over its surface. Pour the latte soak evenly over the warm cake.
  9. In another bowl, beat together softened butter and cold cream cheese until smooth. Gradually add powdered sugar while mixing on low speed. Stir in vanilla extract, instant espresso powder, and pumpkin pie spice until fluffy.
  10. Once cooled completely, frost the cake evenly using a rubber spatula.

Nutrition

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