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Pumpkin Spice Latte Cake

Pumpkin Spice Latte Cake That Will Warm Your Heart

A delightful Pumpkin Spice Latte Cake that combines the flavors of autumn, warm spices, and coffee for a comforting dessert.
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Prep Time 20 minutes
Cook Time 38 minutes
Cooling Time 30 minutes
Total Time 1 hour 28 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitution: Gluten-free flour (Bob's Red Mill 1 to 1) works well as an alternative.
  • 2 teaspoons pumpkin pie spice Tip: Make your own blend using cinnamon, nutmeg, and cloves.
  • 1 teaspoon baking powder No substitutions required.
  • 0.5 teaspoon baking soda No substitutions required.
  • 0.5 teaspoon salt Don’t omit, as it balances sweetness.
  • 0.5 cups unsalted butter Use softened butter for optimal mixing.
  • 1 cup granulated white sugar Can reduce the amount if you prefer a less sweet result.
  • 2 large eggs Ensure they are at room temperature for better incorporation.
  • 1 teaspoon vanilla extract Pure vanilla extract is preferred for the best taste.
  • 0.75 cups buttermilk Substitution: Mix ½ cup whole milk with 1½ tsp lemon juice or vinegar to create buttermilk.
  • 1 cup canned pumpkin puree Substitution: Fresh pumpkin puree is acceptable but ensure the moisture level is similar.
  • 1 cup espresso or strong coffee Substitution: Strong brewed coffee can be used.
  • 0.25 cups whole milk No substitutions for heavy moisture effect.
  • 0.25 cups sweetened condensed milk No substitutions for heavy moisture effect.
For the Cream Cheese Frosting
  • 0.5 cups cream cheese Use cold, as it will whip better with butter.
  • 2 cups powdered sugar Sift to avoid lumps.
  • 1 tablespoon instant espresso powder Omit if coffee flavor is not desired.

Equipment

  • 9x9-inch baking pan
  • Mixing Bowls
  • Electric mixer
  • Whisk
  • Spatula
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a light metal 9×9 inch baking pan by greasing it with butter or oil and lining with parchment paper.
  2. In a medium bowl, whisk together 2 cups flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  3. In a large mixing bowl, beat together ½ cup butter and 1 cup sugar until light and fluffy, about 3-5 minutes. Add 2 eggs and 1 teaspoon vanilla, mixing until combined.
  4. Incorporate ¾ cup buttermilk and 1 cup pumpkin puree into the butter-sugar mixture and mix on low speed until well-mixed.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until everything is combined.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 35-38 minutes, or until a toothpick inserted comes out clean.
  7. Let the cake cool in the pan for about 30 minutes, then transfer to a wire rack to cool completely.
  8. In a medium bowl, whisk together ½ cup brewed espresso, ¼ cup whole milk, ¼ cup sweetened condensed milk, ½ teaspoon pumpkin pie spice, and 1 teaspoon vanilla.
  9. In a separate bowl, beat ½ cup cream cheese until fluffy, then gradually add 2 cups powdered sugar until smooth. Mix in 1 tablespoon espresso powder.
  10. Once cool, level the top of the cake, poke holes with a skewer, drizzle the latte soak over the cake, then spread the frosting and sprinkle with pumpkin pie spice.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 40mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Ensure all ingredients are at room temperature. Measure flour accurately for best results. Use a light-colored pan for even baking.

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