Pumpkin Spice Latte Cake Recipe

Introduction

Enjoy the comforting flavors of autumn with this Pumpkin Spice Latte Cake. It’s a moist, fluffy pumpkin cake soaked with a sweet spiced espresso milk and topped with a rich espresso cream cheese frosting. Perfect for cozy moments and fall gatherings!

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
• 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) 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
• 1 cup (224 g) unsalted butter, softened (for frosting)
• 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. Step 1: Preheat the oven to 350°F. Grease a 9×9 inch light metal baking pan and line it with parchment paper.
2. Step 2: In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, cream softened butter and sugar with an electric mixer on high speed until pale and fluffy, about 2 minutes.
4. Step 4: Add eggs and vanilla extract, mixing on medium speed until smooth and pale, about 1 minute.
5. Step 5: Mix in buttermilk and pumpkin puree on medium-low speed until combined. The mixture may look curdled, but this is normal.
6. Step 6: Gradually add the dry ingredients to the wet ingredients and mix on low speed just until combined. Scrape the bowl as needed.
7. Step 7: Pour batter into the prepared pan and bake for 35-38 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the cake cool in the pan on a wire rack for 30 minutes. Then lift the cake using the parchment paper and let it cool completely on the rack.
9. Step 9: Meanwhile, prepare the latte soak by mixing espresso, milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a pourable container.
10. Step 10: For the frosting, beat softened butter on high speed until pale and fluffy, 5-10 minutes. Add cold cream cheese and beat on medium speed until smooth and fluffy.
11. Step 11: Gradually sift in powdered sugar while mixing on low speed until combined, then on high speed for 1 minute until fluffy.
12. Step 12: Dissolve instant espresso powder in vanilla extract, add to the frosting along with pumpkin pie spice, and beat on medium-low, then high speed until light and fluffy.
13. Step 13: Once the cake is completely cooled, slice a thin layer off the top. Transfer to a serving plate and poke holes all over the surface using a wooden stick or spoon handle.
14. Step 14: Slowly pour the latte mixture evenly over the cake, allowing it to absorb the liquid through the holes.
15. Step 15: Spread a thick layer of espresso cream cheese frosting on top with an offset spatula. Sprinkle extra pumpkin pie spice if desired.
16. Step 16: Cut the cake into 16 slices and serve.

Tips & Variations

• Use room temperature ingredients for the best texture; cold ingredients can make the cake gummy.
• Measure flour with a kitchen scale for precise results and a consistent bake.
• Use a light-colored metal baking pan for even baking; dark or glass pans may cause uneven cooking.
• To make gluten-free, substitute the flour with Bob’s Red Mill 1-to-1 gluten-free baking flour.
• If you don’t have buttermilk, mix 1/2 cup whole milk with 1 1/2 tsp lemon juice or vinegar and let sit 5 minutes.
• To make cupcakes, use the same batter in a cupcake pan and bake at 350°F for 17-19 minutes.

Storage

Store leftover cake in an airtight container in the refrigerator for up to three days. For best texture, bring the cake to room temperature before serving. You can also freeze the cake without frosting for up to one month; thaw overnight in the fridge before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I store this pumpkin spice cake?

Keep the cake covered in an airtight container in the fridge for up to three days. Allow it to come to room temperature before serving for the best texture and flavor.

Can this pumpkin cake be made gluten free?

Yes, you can replace the all-purpose flour with a gluten-free baking flour blend like Bob’s Red Mill 1-to-1. This substitution yields a similar texture and flavor.

Pumpkin Spice Latte Cake Recipe

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★★★★★

4.4 from 102 reviews

This Pumpkin Spice Latte Cake is an irresistible fall dessert featuring a moist and fluffy pumpkin spice cake soaked in a sweet and spiced espresso milk mixture, then topped with a luscious espresso cream cheese frosting. Combining warm autumn spices with the rich flavor of coffee, this cake offers a unique texture and taste reminiscent of a tres leches cake but with a delightful latte twist. Perfect for autumn gatherings or cozy afternoons.

• Author: Lena
• Prep Time: 1 hour 30 minutes
• Cook Time: 38 minutes
• Total Time: 2 hours 8 minutes
• Yield: 16 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 your oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream softened butter and granulated sugar on high speed for about 2 minutes until light and fluffy.
4. Add Eggs and Vanilla: Beat in eggs and vanilla extract on medium speed until the mixture is pale and smooth, about 1 minute.
5. Add Wet Ingredients: Mix in buttermilk and pumpkin puree on medium-low speed until just combined. The batter may look curdled but it will come together with the addition of dry ingredients.
6. Combine Batter: Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined. Scrape down the bowl sides as needed.
7. Bake the Cake: Pour batter into prepared pan and bake for 35-38 minutes or until a toothpick inserted in the center comes out clean.
8. Cool the Cake: Let the cake cool in the pan on a wire rack for 30 minutes. Then remove from the pan by lifting the parchment and let cool completely on the rack.
9. Prepare Latte Soak: While the cake cools, mix espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a liquid measuring cup for easy pouring.
10. Make Espresso Cream Cheese Frosting: In a large bowl, whip softened butter on high speed until pale and fluffy (5-10 minutes). Add cold cream cheese and mix on medium speed until smooth and fluffy.
11. Add Powdered Sugar: Gradually sift in powdered sugar, mixing on low speed until combined, then increase to high speed for about 1 minute until fluffy.
12. Incorporate Espresso and Spices: Dissolve instant espresso powder into vanilla extract and add to frosting along with pumpkin pie spice. Mix on medium-low, then high speed until light and fluffy.
13. Prepare Cake for Soaking: When the cake is fully cooled, trim off a very thin layer from the top to help absorption. Transfer cake to a serving plate and poke small holes all over using a wooden stick or spoon handle.
14. Soak the Cake: Slowly pour the latte soak over the cake, allowing it to absorb thoroughly into the holes and cake layers. Be patient as it soaks in.
15. Frost the Cake: Spread a thick layer of espresso cream cheese frosting evenly over the top of the cake using an offset spatula.
16. Garnish and Serve: Sprinkle additional pumpkin pie spice on top for decoration. Cut the cake into 16 slices and serve.
    

Notes

• Use room temperature ingredients (eggs, pumpkin puree, buttermilk) for best texture and moisture.
• Measure flour accurately using a kitchen scale for consistent results.
• If you don’t have buttermilk, substitute by mixing 1/2 cup whole milk with 1 1/2 tsp lemon juice or white vinegar.
• Use a light-colored metal pan to ensure even baking; dark or glass pans may bake unevenly.
• Cake can be made a day ahead; store covered in the fridge and bring to room temperature before serving.
• For gluten-free version, use Bob’s Red Mill 1-to-1 gluten free baking flour as a substitute.
• To make cupcakes, bake the batter at 350°F for 17-19 minutes to yield about 24 cupcakes.
• Adjust sugar quantity if you prefer a less sweet cake; the condensed milk adds sweetness as well.

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