Description
This Pumpkin Spice Latte Cake combines the cozy flavors of pumpkin and warming spices with a rich espresso-infused soak and a creamy pumpkin spice cream cheese frosting. It’s a moist, flavorful layered cake perfect for autumn gatherings or holiday celebrations.
Ingredients
Scale
Cake Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups granulated sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1 cup buttermilk
Soaking Mixture
- ½ cup espresso or strong brewed coffee
- ¼ cup milk
- ¼ cup sweetened condensed milk
- ½ teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Frosting
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter with granulated sugar until the mixture is fluffy and light in color.
- Add Eggs and Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Then incorporate vanilla extract, followed by the pumpkin puree and buttermilk, mixing until smooth and combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just blended, being careful not to overmix.
- Bake the Cake Layers: Divide the batter evenly between the two prepared cake pans, smoothing the tops. Bake in the preheated oven for approximately 38 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack.
- Prepare the Soaking Mixture: In a small bowl, combine the espresso or strong brewed coffee, milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract. Stir well.
- Soak the Cooled Cakes: Once the cakes are completely cooled, use a fork or skewer to poke holes all over the cake layers. Slowly pour the soaking mixture over the cakes, allowing it to absorb for at least one hour. This step infuses the layers with rich latte flavor and moisture.
- Make the Frosting: In a mixing bowl, beat the softened unsalted butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, beating well after each addition. Stir in the vanilla extract, espresso powder, and pumpkin pie spice until fully combined with a smooth texture.
- Frost the Cake: After the cakes have soaked, spread a generous layer of the pumpkin spice cream cheese frosting on one layer, then stack the second cake layer on top. Frost the top and sides of the entire cake as desired for a beautiful finish.
Notes
- For best results, ensure all butter, cream cheese, and eggs are at room temperature before mixing.
- If espresso powder is unavailable, strongly brewed coffee can be used as an alternative in both soaking and frosting.
- This cake can be stored in the refrigerator for up to 3 days, well covered.
- Allow the frosted cake to come to room temperature before serving for the best flavor and texture.
- You can add chopped nuts or chocolate chips to the batter for added texture, if desired.
