Description
This Pumpkin Spice Latte Cake combines the cozy flavors of pumpkin spice and espresso into a moist, tender cake perfect for autumn. Infused with pumpkin puree and a hint of coffee, and topped with a creamy espresso-spiced cream cheese frosting, this cake offers a delightful treat that captures the essence of your favorite seasonal latte in cake form.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients and Cake Batter
- 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
Latte Soak
- 1/4 cup (60 ml) espresso or 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
Frosting
- 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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. This ensures even distribution of leavening and spices.
- Cream Butter and Sugar: Beat the softened butter and granulated sugar until light and fluffy, which will help give the cake a tender texture.
- Add Eggs and Vanilla: Incorporate the two eggs and vanilla extract into the creamed mixture until fully blended, building the batter’s structure and flavor.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredients and buttermilk to the wet mixture, folding in gently. Then fold in the pumpkin puree carefully to keep the batter light.
- Bake the Cake: Pour the batter into the prepared pan and bake for about 38 minutes or until a toothpick inserted into the center comes out clean. Remove and cool completely to room temperature.
- Prepare Latte Soak: Mix together espresso (or strong coffee), whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract. This soak will infuse the cake with moist coffee and pumpkin flavors.
- Soak the Cake: Poke holes all over the cooled cake using a skewer or fork, then evenly pour the latte soak over it, allowing it to absorb fully.
- Make Frosting: Beat the softened butter and cold cream cheese until smooth and creamy. Gradually mix in powdered sugar, then add vanilla extract, instant espresso powder, and pumpkin pie spice. Continue beating until the frosting is silky and holds shape.
- Frost the Cake: Spread the espresso and pumpkin spice cream cheese frosting evenly over the soaked cake. Chill if desired to set the frosting before serving.
Notes
- Ensure all refrigerated ingredients like eggs, butter, and pumpkin puree are at room temperature for better mixing and texture.
- Poking holes in the cake before soaking helps the espresso mixture penetrate deeply, keeping the cake moist.
- You can adjust the amount of espresso powder in the frosting based on your preference for coffee intensity.
- If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup milk and letting it sit for 5 minutes.
- Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.
- For a stronger coffee taste, use freshly brewed espresso rather than instant coffee.
