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Pumpkin Spice Latte Cake

Pumpkin Spice Latte Cake: A Cozy Autumn Treat for Everyone

This Pumpkin Spice Latte Cake offers the warm flavors of fall in a delightful dessert that's easy to make and perfect for gatherings.
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Prep Time 20 minutes
Cook Time 38 minutes
Cooling Time 30 minutes
Total Time 1 hour 28 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Ensure it's spooned and leveled for accuracy.
  • 2 teaspoons pumpkin pie spice Can be substituted with a blend of cinnamon, nutmeg, and ginger.
  • 1 teaspoon baking powder Be cautious with the measurement to avoid a dense texture.
  • 1 teaspoon baking soda Helps with rising in combination with acid.
  • ½ teaspoon salt Essential for overall taste profile.
  • ½ cup unsalted butter Use softened butter for easy creaming.
  • 1 cup granulated white sugar Can be reduced for a less sweet cake.
  • 2 large eggs Use at room temperature for best results.
  • 1 teaspoon vanilla extract Always use pure extract for quality taste.
  • ½ cup buttermilk Can be made from milk and lemon juice if unavailable.
  • 1 cup canned pumpkin puree Use at room temperature to integrate well into the batter.
For the Soak
  • ½ cup espresso or strong coffee Instant espresso powder can be used alternatively.
  • ½ cup whole milk Use full-fat for a richer flavor.
  • ½ cup sweetened condensed milk Key for the soaking mixture.
For the Frosting
  • ½ cup cream cheese Use cold for easier blending.
  • 2 cups powdered sugar Sift to reduce lumps for smooth frosting.
  • 1 tablespoon instant espresso powder Essential for that latte flavor.

Equipment

  • 9x9 inch light metal baking pan
  • Medium bowl
  • Large mixing bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions for Pumpkin Spice Latte Cake
  1. Preheat your oven to 350°F (175°C). Grease a 9x9 inch light metal baking pan with unsalted butter and line the bottom with parchment paper.
  2. In a medium bowl, whisk together the dry ingredients: all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt until combined.
  3. In a large mixing bowl, beat softened unsalted butter and granulated white sugar together on high speed until pale and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, along with vanilla extract, mixing until completely combined and smooth.
  5. Pour in buttermilk and canned pumpkin puree, mixing on low speed until just incorporated.
  6. Gradually add the dry ingredients into the wet mixture, mixing on low speed until blended.
  7. Pour the batter into the prepared baking pan and bake for 35-38 minutes, or until a toothpick comes out clean.
  8. Let the cake cool in the pan for about 30 minutes. Prepare the soak by whisking together espresso, whole milk, and sweetened condensed milk.
  9. To make frosting, whip softened butter until fluffy, then add cream cheese and mix until smooth. Gradually add powdered sugar and instant espresso powder.
  10. Poke holes in the cooled cake and pour the espresso soak over it. Spread the frosting evenly on top and sprinkle with pumpkin spice.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 210mgPotassium: 180mgFiber: 1gSugar: 24gVitamin A: 1500IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for optimal mixing. Store leftovers in an airtight container.

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