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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.

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 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

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