Description
This Pumpkin Spice Latte Cake combines the warm, cozy flavors of pumpkin spice and espresso into a moist, tender cake. Topped with a creamy pumpkin-spiced cream cheese frosting, it’s the perfect seasonal dessert to celebrate autumn or cozy up on a chilly day.
Ingredients
Scale
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup canned pumpkin puree
- 1/2 cup brewed espresso or strong coffee, cooled
- 1/2 cup whole milk
Frosting Ingredients
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake releases easily after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt to evenly distribute the leavening agents and spices.
- Cream butter and sugars: In a large bowl, use an electric mixer to beat the softened unsalted butter with granulated sugar and light brown sugar until the mixture is fluffy and light in color, which will help create a tender cake texture.
- Add eggs and vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate air. Stir in the vanilla extract to infuse flavor.
- Incorporate pumpkin puree: Mix in the canned pumpkin puree thoroughly to add moisture and that signature pumpkin flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the brewed espresso and whole milk. Begin and end with the dry ingredients, mixing just until combined to avoid overworking the batter.
- Pour batter into pan: Pour the batter into the prepared cake pan and smooth the top evenly with a spatula.
- Bake the cake: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely before frosting.
- Prepare the frosting: Using an electric mixer, beat together the softened cream cheese and butter until smooth and creamy.
- Add powdered sugar and flavorings: Gradually add the powdered sugar to the cream cheese mixture, beating until the frosting is creamy and smooth. Mix in the vanilla extract and pumpkin pie spice for added flavor.
- Frost the cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Optionally, sprinkle with a pinch of additional pumpkin pie spice for decoration and an extra flavor boost.
Notes
- Be sure the brewed espresso or coffee is fully cooled before adding to prevent curdling the batter.
- You can substitute brewed coffee if espresso is not available, but espresso gives a richer flavor.
- Make sure the cake is completely cool before frosting to avoid melting the cream cheese frosting.
- For a dairy-free variation, substitute butter and cream cheese with plant-based alternatives.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
