Pumpkin Spice Latte Cake

Pumpkin Spice Latte Cake is one of those delightful desserts that brings the warmth and flavors of fall right to your kitchen. Imagine sitting cozily with a slice of this cake, the aroma of pumpkin and espresso wafting through the air, complementing the crispness of the season. Each bite offers a moist, spiced sensation matched perfectly with a creamy frosting that melts in your mouth. Now, if you’re like me and find joy in baking, this is the recipe for you. It’s easy, fun, and totally satisfying to make. And guess what? You don’t need to be a professional baker to pull this off. Just follow my lead, and you’ll have a show-stopping cake that’s perfect for any autumn gathering. Ready to get started? Let’s bring a little pumpkin spice magic into your kitchen!

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Why This Recipe Works

When you think of flavors that complement each other, pumpkin and espresso come to mind. This unique combination creates a cake that surprises and delights. The rich flavors blend seamlessly to bring out the best in both ingredients.

But it’s not just the flavors that shine. This Pumpkin Spice Latte Cake has a moist texture that everyone loves. The cake absorbs a latte soak that adds richness and keeps every slice tender. You won’t find a dry bite here!

And let’s not forget about the frosting. The creamy espresso cream cheese frosting is a fantastic match for the cake. It ties together the rich flavors, creating a delightful balance that makes this dessert irresistible.

Why You’ll Love This Pumpkin Spice Latte Cake

Imagine this beauty gracing your autumn gatherings. It captures the essence of fall, making it the perfect centerpiece for any occasion.

The best part? It’s so easy to make! With straightforward steps, even novice bakers can nail this recipe. There are no crazy techniques or hard-to-find ingredients involved.

Plus, it looks amazing! With its beautiful frosting and a sprinkle of pumpkin pie spice, it’s a feast for the eyes as well as the taste buds. Everyone will be pretty impressed when you serve this Pumpkin Spice Latte Cake!

Ingredients

• 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 large 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 (for the soak)
• 1 tsp vanilla extract (for the soak)
• 1 cup (224 g) unsalted butter, softened (for frosting)
• 8 oz (226 g) cream cheese, cold
• 2 cups (260 g) powdered sugar
• 1 1/2 tsp vanilla extract (for frosting)
• 2 tsp instant espresso powder
• 1 1/2 tsp pumpkin pie spice (for frosting)

Making the Pumpkin Cake

Preheat the Oven

Let’s kick things off by preheating your oven to 350°F (175°C). Grab a 9×9 inch light metal baking pan and grease it well. Line the bottom with parchment paper to make removing the cake super easy later on.

Prepare the Dry Mixture

In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. It’s good to combine these dry ingredients first, as it ensures even distribution. Set aside for now.

Cream the Butter and Sugar

Now, let’s bring some joy into this process. In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer on high speed, cream them together for about 2 minutes. You want it to be light and fluffy, as this texture will give your cake that perfect rise.

Combine Wet Ingredients

Next, add the eggs and vanilla extract to the butter mixture. Mix on medium speed until it becomes pale and smooth, about a minute. Now, add the buttermilk and canned pumpkin puree. Keep it on medium-low speed until fully combined. If it looks a bit curdled, don’t worry! That’s just how it should look.

Mix the Dry and Wet Ingredients

Gradually add the dry mixture to the wet ingredients. Mix on low speed until everything is just combined. Be careful not to overmix; this could lead to a denser cake. Pour your batter into the prepared baking pan, spreading it out evenly.

Bake the Cake

Time to bake! Place the pan in your preheated oven and bake for 35-38 minutes. Stick a toothpick in the center; when it comes out clean, you’ll know it’s done. Allow the cake to cool in the pan on a wire rack for about 30 minutes. After that, transfer it to a cooling rack to cool completely.

Making the Latte Soak

Prepare the Latte Soak

While your cake is cooling down, you can prepare the latte soak. In a liquid measuring cup, whisk together the espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract. This soak is what gives the cake that wonderful espresso flavor.

Making the Espresso Cream Cheese Frosting

Whip the Butter

In a large bowl, it’s time to whip up the frosting. Start by whipping the softened butter on high speed with an electric mixer until it becomes pale and fluffy—around 5-10 minutes should do the trick.

Add Cream Cheese

Next, mix in the cold cream cheese until it’s smooth. Gradually sift in the powdered sugar while mixing on low speed. After that, crank it up to high for about a minute until it’s light and fluffy.

Incorporate Espresso Flavor

Dissolve the instant espresso powder in a small amount of hot water. Then, add this along with the pumpkin pie spice and vanilla extract to the frosting mixture. Blend it until everything is fully combined.

Assembling the Cake

Prepare the Cake for Soak

Once the cake has completely cooled, cut a thin layer off the top to help with soaking up the latte mixture. Place the cake on a serving plate and poke small holes into the top. You can use a wooden stick or the handle of a wooden spoon for this task.

Pour on the Latte Soak

Slowly pour the latte mixture over the top of the cake, allowing it to absorb gradually. This step is what makes your cake extra moist and flavorful. Take your time; let the liquid find its way in.

Frost the Cake

Now it’s time for some frosting magic. Spread a thick layer of the espresso cream cheese frosting over the soaked cake. Use an offset spatula for an easy spread. For a decorative touch, sprinkle some pumpkin pie spice on top. It’ll look as good as it tastes!

Serving Suggestions

• Serve with a dollop of whipped cream on top for extra creaminess.
• Pair with a warm cup of coffee or chai tea for the ultimate cozy experience.

Tips for Success

To ensure your cake turns out perfectly, make sure all your ingredients are at room temperature. This practice helps achieve the best mixing results. Also, don’t rush the soaking process; giving the cake time to absorb the latte mixture really enhances its flavor.

Variations

Feel free to mix things up! Substitute the espresso with strong brewed coffee for a different flavor profile. You can even add chocolate chips to the batter for a fun mocha twist.

Storage Tips

Keep your Pumpkin Spice Latte Cake in an airtight container in the refrigerator for up to 5 days. If you want to store it longer, freeze it for up to 3 months. Just remember to thaw overnight in the refrigerator before serving.

Pairing Ideas

This delightful cake pairs beautifully with a scoop of vanilla ice cream. You can also enjoy it alongside seasonal fruits like apples or pears for an autumn-inspired dessert.

FAQs

Can I make this Pumpkin Spice Latte Cake vegan?

Absolutely! You can substitute the eggs with flax eggs and use plant-based butter and cream cheese options.

How can I make the cake gluten-free?

Just swap out the all-purpose flour with a gluten-free flour blend, and you’ll be good to go!

How long will the cake stay fresh?

In the refrigerator, this cake can last up to 5 days, but it’s ideal to enjoy it fresh for the best taste.

Can I add nuts to the recipe?

Definitely! Chopped walnuts or pecans would be a delightful crunchy addition to the batter.

Is the espresso necessary for flavor?

While espresso enhances the flavor significantly, you can substitute it with strong coffee for a milder taste.

This Pumpkin Spice Latte Cake is sure to become a favorite in your fall baking collection. With its tender texture and rich pumpkin-espresso taste, it’s a treat you won’t want to miss. Whether shared at a gathering or savored with a cozy afternoon coffee, this cake celebrates all the lovely vibes of autumn. Enjoy every bite!

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