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Pumpkin Spice Latte Cake

Moist Pumpkin Spice Latte Cake That Will Warm Your Heart

This Pumpkin Spice Latte Cake offers a comforting blend of autumn flavors and rich espresso, perfect for cozy gatherings.
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Prep Time 30 minutes
Cook Time 38 minutes
Cooling Time 30 minutes
Total Time 1 hour 38 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Provides structure; measure using a scale for accuracy.
  • 1 teaspoon Pumpkin Pie Spice Adds warm, aromatic flavor; substitutable with homemade blend.
  • 1 teaspoon Baking Powder Leavening agent for rise.
  • 1/2 teaspoon Baking Soda Balances acidity from buttermilk.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1/2 cup Unsalted Butter Gives richness and moisture.
  • 1 cup Granulated Sugar Sweetens and helps retain moisture.
  • 2 large Eggs Provide structure and moisture.
  • 1 teaspoon Vanilla Extract Adds depth of flavor; pure is preferred.
  • 1/2 cup Buttermilk Contributes moisture and tang.
  • 1 cup Canned Pumpkin Puree Primary flavoring agent.
For the Soak
  • 1/2 cup Espresso or Strong Coffee Soaks the cake for added flavor.
  • 1/4 cup Whole Milk Acts as a component in the soak.
  • 1/4 cup Sweetened Condensed Milk Infuses sweetness and moisture.
For the Frosting
  • 8 oz Cream Cheese Forms the base of the frosting.
  • 3-4 cups Powdered Sugar Sweetens and thickens frosting.
  • 1 tablespoon Instant Espresso Powder Intensifies coffee flavor.

Equipment

  • 9x9-inch baking pan
  • Mixing Bowl
  • measuring cups
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, pumpkin pie spice, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together the softened butter and sugar until pale and fluffy. Gradually add in the eggs, vanilla, buttermilk, and pumpkin puree, mixing until smooth. Fold in the dry ingredients until combined.
  4. Pour the batter into the prepared baking pan and bake for 35-38 minutes or until a toothpick inserted comes out clean. Let cool for 30 minutes.
  5. Prepare the espresso soak by combining brewed espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract. Stir until blended.
  6. To prepare the frosting, whip the softened cream cheese and butter until fluffy. Gradually mix in powdered sugar and instant espresso powder until creamy.
  7. Trim the cooled cake top for evenness, poke holes, and pour the espresso soak over the cake. Frost with cream cheese frosting and sprinkle with pumpkin pie spice.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 1500IUCalcium: 100mgIron: 1.5mg

Notes

For a gluten-free option, substitute all-purpose flour with a gluten-free baking flour. Store in an airtight container for best freshness.

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