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Pumpkin Spice Latte Cake with Espresso Cream Cheese Frosting Recipe

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★★★★★

4.2 from 54 reviews

This Pumpkin Spice Latte Cake is a moist and flavorful dessert perfect for autumn. Infused with warming pumpkin pie spice and espresso, it combines tender pumpkin cake soaked in a latte-inspired milk soak with a luscious espresso cream cheese frosting. The cake is punctured to absorb the rich coffee mixture, making each bite irresistibly moist and aromatic. Ideal for coffee and pumpkin lovers alike, this 16-serving treat is perfect for festive gatherings or cozy fall 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 the oven to 350°F. Grease a 9×9 inch light metal baking pan and line it with parchment paper to ensure the cake does not stick.
  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 for later incorporation.
  3. Cream butter and sugar: In a large bowl, use an electric mixer on high speed to cream the softened butter and granulated sugar together for 2 minutes until light and fluffy.
  4. Add eggs and vanilla: Mix in the eggs and vanilla extract on medium speed until the batter becomes pale and smooth, about 1 minute.
  5. Combine wet ingredients: Add the buttermilk and canned pumpkin puree to the batter, mixing on medium-low speed until combined. The mixture may look curdled at this stage, which is normal.
  6. Incorporate dry ingredients: Gradually add the prepared dry ingredients to the wet mixture and mix on low speed until just combined. Scrape the bowl sides with a spatula to ensure an even mix.
  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.
  8. Cool the cake: Allow the cake to cool in the pan on a wire rack for 30 minutes. Then lift the cake out using the parchment paper and let it cool completely on the rack.
  9. Prepare latte soak: While the cake cools, mix together 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 – whip butter: In a large bowl, whip the softened butter on high speed with an electric mixer for 5-10 minutes until pale and fluffy.
  11. Add cream cheese: Mix in the cold cream cheese on medium speed until fully combined and fluffy.
  12. Add powdered sugar: Gradually sift in powdered sugar while mixing on low speed until combined, then increase to high speed and whip for 1 minute until fluffy.
  13. Incorporate espresso and spices: Dissolve instant espresso powder in vanilla extract, then add along with pumpkin pie spice to the frosting. Mix on medium-low, then high speed until smooth and fluffy.
  14. Prepare cake for soaking: Using a sharp knife, cut a very thin layer off the top of the cooled cake to help soak absorption. Transfer to a serving plate and poke holes across the surface with a wooden stick or spoon handle for even penetration of soak.
  15. Apply latte soak: Slowly pour the latte mixture over the punctured cake, allowing it to absorb thoroughly. Patience is key to full absorption.
  16. Frost the cake: Spread a thick layer of espresso cream cheese frosting evenly over the soaked cake using an offset spatula.
  17. Finish and serve: Sprinkle additional pumpkin pie spice over the frosting. Slice the cake into 16 portions and serve.

Notes

  • Ensure all refrigerated ingredients are at room temperature for best mixing results.
  • Do not overmix the batter after adding dry ingredients to keep the cake tender.
  • The latte soak is thin to penetrate the cake thoroughly but requires time to absorb fully.
  • Use a serrated knife to slice the cake for clean cuts through the frosting.
  • Store leftover cake covered in the refrigerator for up to 4 days.
  • For a stronger coffee flavor, espresso powder can be increased slightly in the frosting.

Keywords: Pumpkin Spice Latte Cake, pumpkin cake, espresso cream cheese frosting, pumpkin dessert, fall cake, coffee cake

Find it online: https://foodiecara.com/pumpkin-spice-latte-cake-with-espresso-cream-cheese-frosting-recipe/