Go Back
–+ servings
Pumpkin Spice Latte Cake

Pumpkin Spice Latte Cake

Course: Cake
Cuisine: American
Keyword: Autumn, Cake, dessert, Latte, pumpkin, Spice
Prep Time: 20 minutes
Cook Time: 38 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 28 minutes
Servings: 12 slices
Calories: 300kcal
Indulge in this Pumpkin Spice Latte Cake, a moist treat combining the flavors of pumpkin, spices, and espresso, perfect for autumn gatherings.
Print Recipe

Equipment

  • 9x9 inch light metal baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • toothpick

Ingredients

Cake Ingredients

  • 2 cups All-Purpose Flour Use a digital scale for accurate measurements.
  • 2 teaspoons Pumpkin Pie Spice Can substitute with a mix of cinnamon, nutmeg, and ginger.
  • 1 tablespoon Baking Powder Acts as a leavening agent.
  • 1 teaspoon Baking Soda Works with acidic ingredients for additional leavening.
  • 1 teaspoon Salt Enhances flavor.
  • 1 cup Unsalted Butter Ensure it’s softened to room temperature.
  • 1 cup Granulated Sugar Sweetens the cake.
  • 3 large Eggs Use room temperature eggs.
  • 1 teaspoon Vanilla Extract Elevates the cake's flavor.
  • 1 cup Buttermilk Creates a tender crumb.
  • 1 cup Canned Pumpkin Puree Use at room temperature.

Latte Soak Ingredients

  • 1 cup Espresso or Strong Coffee Essential for true coffee essence.
  • ½ cup Whole Milk
  • ½ cup Sweetened Condensed Milk Adds sweetness and richness.

Frosting Ingredients

  • 8 ounces Cream Cheese Use cold.
  • 2 cups Powdered Sugar
  • 2 tablespoons Instant Espresso Powder Enhances coffee flavor.

Instructions

Cake Preparation

  • Preheat your oven to 350°F (175°C) and prepare a 9x9 inch light metal baking pan by greasing it lightly.
  • Whisk together the dry ingredients (all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt) in a medium bowl until well combined.
  • Cream the softened unsalted butter and granulated sugar in a large mixing bowl for about 2 minutes.
  • Add the room temperature eggs and vanilla extract, mixing until the batter is pale and smooth.
  • Mix in the buttermilk and canned pumpkin puree until fully combined.
  • Gradually incorporate the dry mixture into the wet ingredients using a spatula.
  • Pour the batter into your prepared pan and bake for 35-38 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the cake in the pan for 30 minutes before transferring it to a wire rack.

Latte Soak and Frosting

  • Prepare the latte soak by mixing espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a bowl.
  • Make the frosting by whipping softened butter in a bowl, then adding cream cheese, powdered sugar, and instant espresso powder.
  • Poke holes in the top of the cooled cake using a toothpick, then pour the latte soak over the surface.
  • Frost the cooled cake generously with the espresso cream cheese frosting.

Notes

Serve with a dollop of whipped cream for extra indulgence.

Nutrition

Serving: 1slice | Calories: 300kcal | Carbohydrates: 42g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 300mg | Potassium: 200mg | Fiber: 1g | Sugar: 24g | Vitamin A: 500IU | Calcium: 50mg | Iron: 1mg