Description

Indulge in the warmth of autumn with this Pumpkin Spice Latte Cake, a delightful dessert that marries the rich flavors of pumpkin and espresso. Each slice offers a moist and tender crumb, generously soaked in a spiced coffee mixture and crowned with a creamy espresso frosting. Perfect for festive gatherings or cozy family nights, this cake is not just a treat; it’s a celebration of fall flavors. Enjoy it with whipped cream, alongside seasonal fruits, or paired with your favorite cup of coffee for an unforgettable experience.

Ingredients

Scale

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
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

Preheat oven to 350°F (175°C) and prepare a 9×13 inch baking pan.
In one bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
In another bowl, cream softened butter and sugar until light; add eggs one at a time followed by vanilla.
Mix buttermilk with pumpkin puree until smooth.
Gradually combine dry ingredients with the butter mixture alternating with wet ingredients until just combined.
Bake for about 38 minutes or until a toothpick comes out clean.
While the cake cools, whisk together espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla for the soak.
Poke holes in the warm cake and pour the soak over it evenly.
For frosting, beat softened butter and cold cream cheese until smooth; mix in powdered sugar, vanilla extract, espresso powder, and pumpkin pie spice.
Frost cooled cake evenly.

Prep Time: 20 minutes
Cook Time: 38 minutes
Category: Dessert
Method: Baking
Cuisine: Autumn-inspired

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 25g
Sodium: 150mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg

Keywords: Ensure all ingredients are at room temperature for optimal mixing. Avoid overmixing the batter to keep the cake fluffy. Customize by adding nuts or chocolate chips to the batter.