Description
Pumpkin Spice Latte Cake features a tender pumpkin-spiced cake soaked with a sweet espresso and milk mixture, then topped with creamy espresso cream cheese frosting. Made with pumpkin puree, pumpkin pie spice, vanilla, and coffee, this cozy dessert is perfect for fall gatherings, Thanksgiving, or an afternoon treat with your favorite cup of coffee.
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
- Prepare the ingredients: Bring the butter, eggs, buttermilk, and pumpkin puree for the cake to room temperature. Keep the cream cheese cold and the frosting butter softened. Prepare your baking pan according to the intended cake format.
- Mix the dry ingredients: Whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl.
- Cream the butter and sugar: Beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing after each addition, then mix in the vanilla extract.
- Make the cake batter: Add the dry ingredients and buttermilk in alternating additions, mixing gently. Add the pumpkin puree and mix until the batter is smooth and evenly combined.
- Bake the cake: Spread the batter evenly in the prepared pan. Bake according to the temperature and timing specified for your chosen cake format, until the center is set and a toothpick inserted into the cake comes out clean or with a few moist crumbs. Allow the cake to cool sufficiently before adding the soak.
- Prepare the latte soak: Whisk together the espresso or strong coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract until thoroughly combined.
- Soak the cake: Gradually distribute the latte mixture over the cake, allowing the liquid to absorb evenly rather than pooling in one spot.
- Make the frosting: Beat the softened butter until creamy. Add the cold cream cheese and mix until smooth. Gradually add the powdered sugar, then mix in the vanilla extract, instant espresso powder, and pumpkin pie spice until evenly combined.
- Frost the cake: Spread the espresso cream cheese frosting evenly over the soaked cake. Chill if needed to help the frosting set, then slice and serve.
Notes
- Use plain canned pumpkin puree, not pumpkin pie filling.
- Strong brewed coffee can replace espresso in the latte soak; keep the quantity unchanged.
- Store the frosted cake in an airtight container in the refrigerator and enjoy within 3–4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 500 kcal
Keywords: pumpkin spice latte cake, pumpkin coffee cake, pumpkin cake with espresso frosting, pumpkin spice dessert, pumpkin cream cheese frosting cake