Description
Indulge in the warmth of autumn with this delightful Pumpkin Spice Latte Cake. This cake features a moist pumpkin spice base infused with rich espresso and topped with a creamy, spiced frosting that’s perfect for celebrations or cozy gatherings. Each bite encapsulates the essence of fall, making it a standout treat whether served at Thanksgiving or enjoyed with an afternoon coffee. With easy-to-follow steps and accessible ingredients, even novice bakers can create this stunning dessert that promises to impress family and friends alike.
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 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 your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a mixing bowl, combine flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Beat softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually mix dry ingredients with buttermilk and pumpkin puree until just combined.
- Pour batter into the pan and bake for 38 minutes or until a toothpick comes out clean. Cool for 10 minutes in the pan before transferring to a cooling rack.
- Whisk together espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla; poke holes in the cooled cake and pour soak evenly over it.
- For frosting, beat together softened butter and cream cheese until smooth; gradually add powdered sugar, then stir in vanilla extract, espresso powder, and pumpkin pie spice.
- Frost the cooled cake with the creamy frosting.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 357
- Sugar: 27g
- Sodium: 270mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg