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Pumpkin Spice Latte Cake

Pumpkin Spice Latte Cake
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★★★★★

5.2 from 12 reviews

This Pumpkin Spice Latte Cake combines the moist, flavorful warmth of pumpkin spice cake soaked in a rich espresso and milk mixture, topped with a smooth and fluffy espresso cream cheese frosting. Perfect for autumn or any cozy dessert craving, this cake offers the quintessential pumpkin spice latte experience in cake form.

Ingredients

Scale

For the Pumpkin Cake

  • 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

For the 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

For the Espresso Cream Cheese 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

  1. Preheat and Prepare Pan: Preheat the oven to 350°F. Grease a 9×9 inch light metal baking pan and line it with parchment paper to ensure easy removal of the cake.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set this flour mixture aside for later use.
  3. Cream Butter and Sugar: In a large bowl, add the softened butter and granulated sugar. Using an electric mixer on high speed, cream them together for about 2 minutes until light and fluffy.
  4. Add Eggs and Vanilla: Mix in the eggs one at a time along with the vanilla extract on medium speed until the batter is pale in color and smooth, about 1 minute.
  5. Combine Wet Ingredients: Pour in the buttermilk and canned pumpkin puree, mixing on medium-low speed until just combined. The batter may look curdled but this is normal.
  6. Add Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until fully incorporated. Scrape the bowl sides with a rubber spatula if necessary.
  7. Bake the Cake: Pour the batter into the prepared pan and bake for 35-38 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan on a wire rack for 30 minutes.
  8. Remove Cake from Pan: Carefully lift the cake from the pan using the parchment paper and let it cool completely on the wire rack.
  9. Prepare Latte Soak: While the cake cools, combine espresso or strong coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a liquid measuring cup or container with a pouring spout. Stir well.
  10. Make Espresso Cream Cheese Frosting: In a large bowl, whip the softened butter on high speed for 5-10 minutes until pale and fluffy. Add cold cream cheese and beat on medium speed until combined and fluffy.
  11. Add Powdered Sugar: Slowly sift powdered sugar into the frosting while mixing on low speed until incorporated. Then increase to high speed and beat for 1 minute until light and fluffy.
  12. Add Espresso Mixture and Spice: Dissolve instant espresso powder into vanilla extract in a small container. Add this along with pumpkin pie spice into the frosting. Mix on medium-low speed until combined and then on high speed until frosting is fluffy.
  13. Prepare Cake for Soak: Once the cake is completely cooled, use a sharp knife to trim a very thin layer off the top of the cake to help absorption. Place the cake on a serving plate.
  14. Poke Holes: Using a wooden skewer or the handle of a wooden spoon (or a honey dipper handle for smaller holes), poke holes evenly all over the top of the cake.
  15. Apply Latte Soak: Slowly pour the latte milk soak mixture gently over the cake, allowing it to absorb gradually into the holes and cake layers.
  16. Frost the Cake: Spread a thick layer of espresso cream cheese frosting over the top of the soaked cake with an offset spatula.
  17. Garnish and Serve: Sprinkle additional pumpkin pie spice on top of the frosting. Cut the cake into 16 slices and serve.

Notes

  • Using room temperature ingredients ensures better mixing and smooth batter.
  • Do not worry if the batter looks curdled after adding pumpkin and buttermilk; it will combine well after adding dry ingredients.
  • Use a light-colored metal baking pan for even baking; if using a dark pan, reduce oven temperature to 325°F and increase baking time slightly.
  • The latte soak is thin by design and requires patience to absorb fully into the cake.
  • Keep the cream cheese cold before mixing with butter to achieve a creamy frosting texture without melting.
  • This cake can be baked a day ahead and stored in the refrigerator; it will retain its moistness and flavor.
  • Adjust sugar in the cake or frosting if you prefer less sweetness.
  • For smaller servings or cupcakes, this recipe can be divided accordingly but baking time will differ.

Nutrition

Keywords: cream cheese frosting, psl, pumpkin, pumpkin cake, pumpkin dessert, pumpkin spice, pumpkin spice latte, pumpkin spice latte cake

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