Pumpkin Spice Latte Cake

This perfect pumpkin spice latte cake is a delightfully moist and soft autumn treat soaked with a sweet, spiced, milky espresso mixture and topped with a luscious espresso cream cheese frosting. The cake delivers warm fall flavors with a unique moistness reminiscent of a tres leches cake but balanced to avoid being soggy. It’s the ideal cake to celebrate cozy chilly mornings or festive gatherings throughout the season.

I first shared this cake at a family brunch, and everyone was amazed by the moist texture and rich flavors. Now it’s become my go to autumn dessert that always gets requests for seconds.

Ingredients

• All purpose flour: forms a tender but sturdy base for the cake spoon and level for accuracy
• Pumpkin pie spice: blends cinnamon, nutmeg, and other warming spices for cozy flavor fresh is best
• Baking powder and baking soda: help the cake rise just right for a soft crumb
• Salt: enhances the sweetness and depth of the spices
• Unsalted butter: use good quality softened for creamy batter and rich flavor
• Granulated white sugar: balances the pumpkin and spices perfectly
• Eggs: at room temperature to blend smoothly and provide structure
• Vanilla extract: rounds out all the flavors with sweet warmth
• Buttermilk: adds tang and keeps the cake tender
• Canned pumpkin puree: the star ingredient for moistness and autumn flavor use pure pumpkin not pie filling
• For the Latte Soak:
• Espresso or strong coffee: imparts that signature latte flavor freshly brewed is best
• Whole milk: adds creaminess to the soak
• Sweetened condensed milk: sweetens and helps soak the cake deeply without sogginess
• Pumpkin pie spice: carries the fall flavor theme through the soak
• Vanilla extract: adds subtle sweetness and depth
• For the Espresso Cream Cheese Frosting:
• Unsalted butter: softened to whip airy and light
• Cream cheese: cold for better texture and tangy taste
• Powdered sugar: for smooth sweet frosting
• Vanilla extract: adds warmth and rounds the flavor
• Instant espresso powder: dissolves easily to infuse strong coffee flavor without grit
• Pumpkin pie spice: keeps the seasonal warmth consistent in every bite

Instructions

Sift the Dry Ingredients:

Whisk together the all purpose flour pumpkin pie spice baking powder baking soda and salt in a medium bowl. This ensures even distribution of leaveners and spices so the cake bakes uniformly. Set aside.

Cream Butter and Sugar:

In a large bowl use an electric mixer to cream together the softened butter and granulated sugar on high speed for about two minutes until pale and fluffy. This step aerates the batter for a lighter texture.

Add Eggs and Vanilla:

Mix in the eggs and vanilla extract on medium speed until the mixture is smooth and pale about one minute. Properly incorporated eggs help the batter hold air.

Combine Wet Ingredients:

Add the buttermilk and pumpkin puree into the bowl and mix on medium low speed just until combined. The mixture may look curdled here but this is normal and will be fixed when the dry ingredients are added.

Mix Wet and Dry Ingredients:

Gradually add the sifted dry ingredients into the wet mixture on low speed. Scrape down the sides as needed to ensure everything is fully incorporated into a smooth batter.

Bake the Cake:

Pour the batter into a greased and parchment lined 9 by 9 inch baking pan. Bake in a preheated 350 degree Fahrenheit oven for 35 to 38 minutes. Check doneness by inserting a toothpick it should come out clean or with a few moist crumbs.

Cool the Cake:

Allow the cake to cool in the pan on a wire rack for 30 minutes. Then gently lift it out using the parchment paper and transfer the cake to the rack to cool completely.

Prepare the Latte Soak:

In a liquid measuring cup stir together espresso whole milk sweetened condensed milk pumpkin pie spice and vanilla extract until fully combined. This soak will infuse the cake with deep coffee and fall flavor.

Make the Espresso Cream Cheese Frosting:

Beat the softened butter in a large bowl on high speed for 5 to 10 minutes until very pale and fluffy. Add cold cream cheese and mix on medium speed until smooth and fluffy. Sift powdered sugar gradually into the bowl mixing on low until incorporated and then on high for a minute until light and creamy. Dissolve instant espresso powder in vanilla extract then mix into frosting with pumpkin pie spice on medium low until combined. Finish by whipping on high speed for a final creamy texture.

Assemble the Cake:

Trim a very thin layer off the top of the cooled cake to help the soak absorb. Place the cake on a serving plate. Poke holes evenly all over the surface using a wooden stick or the handle of a spoon. Slowly pour the latte soak over the cake allowing time to absorb fully. Finally spread a thick layer of espresso cream cheese frosting evenly over the top. Sprinkle pumpkin pie spice if desired before slicing the cake into 16 pieces.

This cake was inspired by my love of pumpkin spice lattes in cooler months. The soak step gives the cake that luscious latte feel you don’t get with traditional pumpkin cakes and it always brings a smile to me and my family every time it’s on the table.

Storage Tips

Store in an airtight container in the refrigerator for up to four days to keep frosting fresh and the soak moist. Bring to room temperature before serving for best flavor and texture.

Ingredient Substitutions

Use brewed strong coffee if espresso is not available to maintain the signature coffee flavor. Greek yogurt or sour cream can replace buttermilk in equal parts for tang and moisture. For dairy free substitute coconut milk and vegan butter and use powdered sugar without cornstarch as frosting base.

Serving Suggestions

Pair slices with a cup of hot coffee or chai tea. Garnish with a dusting of cinnamon or nutmeg. This cake also complements whipped cream or a scoop of vanilla ice cream for an indulgent dessert.

Enjoy this pumpkin spice latte cake with friends for a cozy fall dessert. The soak ensures moist slices and the frosting adds a creamy coffee finish.

Your Recipe Questions Answered

→ What gives this cake its moist texture?

The cake is soaked with a latte mixture of espresso, milk, and sweetened condensed milk, which creates an incredibly moist and tender crumb.

→ Can I use regular coffee instead of espresso?

Yes, strong brewed coffee can be used as an alternative, but espresso provides a more intense flavor that complements the pumpkin spice.

→ How is the espresso cream cheese frosting made?

Butter is whipped until fluffy, then combined with cold cream cheese and powdered sugar. Instant espresso powder mixed with vanilla and pumpkin pie spice is folded in for a creamy, spiced finish.

→ What spices are included in the cake batter?

Pumpkin pie spice is added to the flour mixture for warm autumn flavors, complemented by vanilla extract in the wet ingredients.

→ How should the cake be assembled after baking?

Once cooled, the cake’s top is lightly punctured to help the latte soak absorb evenly, then it’s frosted with the espresso cream cheese frosting and dusted with pumpkin pie spice.