Description

Indulge in the delightful warmth of Pumpkin Spice Latte Cake, a quintessential autumn dessert that perfectly marries the flavors of pumpkin and espresso. This moist, velvety cake is soaked in a rich espresso mixture and topped with a luscious cream cheese frosting, making it an irresistible treat for cozy gatherings or festive celebrations. With simple ingredients and straightforward steps, this cake is not only easy to make but also sure to impress your friends and family. Whether enjoyed as a sweet ending to a meal or a comforting snack with your favorite hot beverage, this cake embodies the essence of fall, inviting you to savor each delicious bite.

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 tsp vanilla extract
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

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
In a bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
In another bowl, beat softened butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time and stir in vanilla.
Mix buttermilk and pumpkin puree in a separate bowl until smooth. Gradually add this to the butter mixture on low speed.
Incorporate dry ingredients just until combined; avoid overmixing.
Combine espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla in another bowl.
Divide batter between prepared pans and bake for 30–38 minutes or until a toothpick comes out clean.
After cooling slightly, poke holes in each cake layer and pour half of the espresso mixture over each layer.
For frosting, beat softened butter and cream cheese until smooth; gradually add powdered sugar, followed by espresso powder and pumpkin pie spice.
Frost cooled cakes as desired.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 370
Sugar: 32g
Sodium: 220mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg