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Sweet Pumpkin Spice Latte Cake Recipe

Sweet Pumpkin Spice Latte Cake Recipe
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★★★★★

5 from 14 reviews

This Sweet Pumpkin Spice Latte Cake combines the cozy flavors of pumpkin spice with the rich, bold taste of espresso in a moist cake soaked with a latte milk mixture and topped with a creamy espresso cream cheese frosting. Perfect for fall gatherings or anytime you crave a delightful pumpkin spice treat infused with coffee notes.

Ingredients

Scale

For the Cake:

  • 2 1/4 cups all-purpose flour
  • 1 tbsp pumpkin spice blend
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 10 tbsp unsalted butter, soft
  • 1 1/2 cups white sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk, at room temperature
  • 1 cup canned pumpkin purée, at room temperature

For the Latte Milk Soak:

  • 1/4 cup espresso or strong coffee
  • 1/3 cup whole milk
  • 1/2 cup sweetened condensed milk
  • 1/4 tsp pumpkin spice blend
  • 1 tsp vanilla extract

For the Espresso Cream Cheese Frosting:

  • 1 cup unsalted butter, soft
  • 8 oz cream cheese, cold
  • 2 cups powdered sugar
  • 1 1/2 tsp vanilla extract
  • 2 tsp instant espresso granules
  • 1 1/2 tsp pumpkin spice blend

Instructions

  1. Prepare the Baking Pan and Oven: Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper, ensuring the parchment extends up the sides for easy removal after baking.
  2. Mix Dry and Wet Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin spice blend, baking powder, baking soda, and salt. In a large bowl, cream the softened butter and sugar on high speed until light and fluffy, about 2 minutes. Add the eggs and vanilla extract, mixing on medium speed until pale and smooth. Slowly mix in the buttermilk and pumpkin purée on medium-low speed, then gradually add the dry flour mixture, beating on low just until combined.
  3. Bake and Cool the Cake: Pour the batter into the prepared pan and smooth the surface. Bake for 35 to 38 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 30 minutes before lifting it out using the parchment paper. Cool completely on a wire rack before proceeding.
  4. Prepare the Latte Milk Soak: While the cake cools, whisk together the espresso or strong coffee, whole milk, sweetened condensed milk, pumpkin spice blend, and vanilla extract in a bowl or measuring cup with a spout until fully combined. Set aside.
  5. Make the Espresso Cream Cheese Frosting: Beat the softened butter on high speed until pale and fluffy, about 5–10 minutes. Add the cold cream cheese and mix until creamy. Gradually sift in powdered sugar, mixing on low, then whip on high for 1 minute. Dissolve the instant espresso granules in vanilla extract and add to the frosting along with the pumpkin spice blend. Beat until light and fluffy.
  6. Assemble and Finish the Cake: Once the cake is completely cool, trim a thin layer from the top to enhance soak absorption. Place the cake on a serving plate and poke holes evenly over the surface with a wooden stick. Slowly pour the latte milk soak over the cake allowing it to absorb completely. Spread a thick, even layer of espresso cream cheese frosting over the top. Sprinkle extra pumpkin spice blend for decoration. Chill briefly before slicing into 16 pieces and serving.

Notes

  • Ensure all wet ingredients (eggs, buttermilk, pumpkin purée) are at room temperature to achieve better batter consistency.
  • Use parchment paper extending above the pan sides for easy cake removal.
  • Let the cake cool completely before soaking to encourage even absorption.
  • Adjust the espresso amount in the frosting for more intense coffee flavor if desired.
  • Chill the cake briefly before slicing for cleaner cuts.
  • Store leftover cake covered in the refrigerator for up to 4 days.

Nutrition

Keywords: pumpkin spice cake, pumpkin spice latte cake, espresso cream cheese frosting, fall dessert, pumpkin cake with coffee soak

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