Description
This Pumpkin Spice Latte Cake is the ultimate fall dessert—rich, moist, and infused with warm spices, espresso, and a hint of pumpkin. Layered with espresso cream cheese frosting and a latte-style soak, it’s like your favorite seasonal drink transformed into an irresistible cake.
Ingredients
Scale
For the Cake:
- 2 1/4 cups (281 g) all-purpose flour
- 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 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
For the Latte Soak (Optional):
- 1/3 cup (80 ml) whole milk
- 1/2 cup (150 g) sweetened condensed milk
- 1/2 tsp pumpkin pie spice
For the 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
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 4–5 minutes).
- Add eggs one at a time, then stir in vanilla extract.
- Mix in pumpkin puree and buttermilk until well combined.
- Gradually mix dry ingredients into the wet mixture until just combined. Stir in the espresso or coffee last.
- Divide batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Latte Soak (Optional): Mix whole milk, condensed milk, and pumpkin pie spice. Poke holes in cooled cakes and pour soak over each layer.
- For the Frosting: Beat butter and cream cheese until smooth (3–4 minutes). Add powdered sugar gradually, then stir in vanilla, espresso powder, and pumpkin pie spice. Beat until fluffy.
- Assemble the cake: Place one soaked layer on a cake stand, frost the top. Add second layer and frost top and sides evenly.
- Decorate with a sprinkle of pumpkin pie spice or chocolate shavings. Slice and serve!
Notes
- Use a gluten-free all-purpose flour blend if needed.
- No buttermilk? Mix 1/2 cup milk with 1/2 tbsp vinegar or lemon juice, let sit for 5 minutes.
- Replace espresso with more pumpkin puree for a caffeine-free version.
- Frosting can be made ahead and stored in the fridge for up to 3 days.
- For even cake layers, weigh your batter before dividing between pans.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: pumpkin spice cake, pumpkin latte cake, fall desserts, espresso frosting, moist pumpkin cake, layered cake recipe