Pumpkin Spice Latte Cake

Introduction

This Pumpkin Spice Latte Cake is a delightful autumn dessert that has quickly become a family favorite in my household. Its extra soft and moist pumpkin cake soaked with a spiced latte mixture and topped with a luscious espresso cream cheese frosting is the perfect combination of fall flavors. The rich taste of pumpkin and the aromatic warmth of espresso come together in this indulgent treat that will impress your guests at any gathering. The cake is surprisingly easy to make and offers a cozy, comforting dessert that can be enjoyed with a hot cup of coffee or tea.

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Why You’ll Love This Pumpkin Spice Latte Cake

If you’re a fan of fall flavors, this Pumpkin Spice Latte Cake is the dessert you’ve been waiting for! The soft and moist pumpkin cake, infused with a rich latte soak, is complemented by the creamy, sweet espresso cream cheese frosting. It’s like a cozy, spiced version of tres leches cake with the added bonus of pumpkin and espresso flavors.

• Perfect for Fall: The warm, spiced flavors of pumpkin pie spice, combined with the creamy coffee-based frosting, make this cake an ideal dessert for the fall season.
• Coffee Lovers’ Dream: If you love pumpkin spice lattes, this cake will become your new favorite dessert. The rich espresso and sweetened condensed milk soak add depth to the flavor.
• Moist and Tender: The cake is incredibly moist, thanks to the latte soak that adds a deliciously spongy texture.
• Impressive Yet Easy to Make: Despite its impressive presentation, this cake is simple to make and will wow your guests with minimal effort.

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Ingredients

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 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

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Instructions

Step 1: Bake the Pumpkin Cake

1. Preheat your oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper for easy removal of the cake later.
2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together using an electric mixer for about 2 minutes until light and fluffy.
4. Add the eggs and vanilla extract. Mix on medium speed until smooth and pale, about 1 minute.
5. Gradually mix in the buttermilk and pumpkin puree on medium-low speed. It may look curdled, but that’s perfectly normal.
6. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 35-38 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 30 minutes, then transfer it to a wire rack to cool completely.

Step 2: Prepare the Latte Soak

1. In a liquid measuring cup, combine the espresso or strong coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract.
2. Stir the ingredients together until well combined. Set aside.

Step 3: Make the Espresso Cream Cheese Frosting

1. In a large bowl, whip the softened butter on high speed for about 5–10 minutes until it’s pale and fluffy.
2. Add the cold cream cheese and mix on medium speed until fully combined.
3. Sift the powdered sugar into the mixture in batches, mixing on low speed until incorporated. Then increase the speed to high and mix for 1 minute until fluffy.
4. Dissolve the instant espresso powder into the vanilla extract, then add it to the frosting mixture along with the pumpkin pie spice.
5. Mix until smooth and fluffy.

Step 4: Assemble the Cake

1. Once the cake has cooled, cut a thin layer off the top of the cake to help the latte soak absorb better.
2. Poke several holes in the surface of the cake using a wooden stick or spoon handle.
3. Slowly pour the latte soak over the cake, letting it absorb gradually. Allow the cake to soak for about 20–30 minutes.
4. Frost the cake generously with the espresso cream cheese frosting using an offset spatula to create an even layer.
5. For extra decoration, sprinkle some additional pumpkin pie spice on top.
6. Slice the cake into 16 pieces and serve!

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Nutrition Facts (per slice, based on 16 slices)

• Calories: 430 kcal
• Total Fat: 21g
  • Saturated Fat: 12g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
• Cholesterol: 65mg
• Sodium: 210mg
• Total Carbohydrates: 60g
  • Dietary Fiber: 1g
  • Sugars: 45g
• Protein: 4g

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Preparation Time

• Prep Time: 1 hour 30 minutes
• Cook Time: 38 minutes
• Total Time: 2 hours 8 minutes

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How to Serve

• Serve this cake chilled or at room temperature for the best texture and flavor.
• Pair it with a warm cup of coffee, hot chocolate, or even a chai latte for a cozy fall treat.
• For extra sweetness, drizzle a little more sweetened condensed milk on top or add a dollop of whipped cream.

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Additional Tips

1. Use Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature for the best texture and to prevent curdling when combining wet ingredients.
2. Adjust the Pumpkin Spice: If you love the warm, spiced flavor, you can increase the pumpkin pie spice in both the cake and frosting to suit your taste.
3. Make it Ahead: This cake can be prepared a day in advance and stored in the fridge. It’ll taste even better after the flavors have had time to meld together.
4. Extra Moisture: If you want an even moister cake, increase the amount of latte soak or let it soak longer before frosting.
5. Frosting Consistency: If your frosting is too thick, add a little milk to thin it out. If it’s too thin, add more powdered sugar to thicken it.

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FAQ Section

1. Can I use a different type of milk for the latte soak?
   Yes! You can substitute the whole milk with almond milk, oat milk, or any other milk of your choice.
2. Can I make this cake ahead of time?
   Absolutely! You can bake and soak the cake in advance. Just frost it the day you plan to serve it.
3. What can I use instead of espresso powder in the frosting?
   Instant coffee powder or regular coffee can be used in place of espresso powder.
4. Can I freeze this cake?
   Yes! You can freeze the cake without frosting for up to 2 months. Thaw it overnight in the fridge and frost when ready to serve.
5. What can I substitute for buttermilk?
   If you don’t have buttermilk, you can use a combination of milk and vinegar (1/2 cup milk + 1 1/2 tsp vinegar).
6. Can I add nuts to the cake?
   Yes! Chopped walnuts or pecans would be a delicious addition to the batter.
7. How long can I store the leftover cake?
   Store any leftovers in an airtight container in the fridge for up to 4 days.
8. Is there a non-dairy version of this recipe?
   Yes, you can substitute dairy ingredients with plant-based alternatives like vegan butter, dairy-free cream cheese, and almond or soy milk.
9. Can I use pumpkin pie filling instead of pure pumpkin puree?
   It’s better to use plain pumpkin puree as pumpkin pie filling contains added spices and sugar, which may alter the flavor.
10. Can I make this cake in a different pan size?
    Yes, you can use an 8×8 inch or 9×13 inch pan, but you may need to adjust the baking time. Keep an eye on it and check for doneness with a toothpick.

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Conclusion

This Pumpkin Spice Latte Cake is the perfect fall dessert that brings together everything we love about autumn – warm spices, creamy textures, and a comforting blend of pumpkin and coffee flavors. It’s easy to make, impressive to serve, and sure to become a favorite at your fall gatherings. Whether you’re celebrating the season or simply treating yourself, this cake will add a deliciously spiced twist to your dessert menu. Enjoy the flavors of fall in every bite!

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