Pumpkin Spice Latte Cake (Ready-to-Print Version)

Moist pumpkin spice cake infused with espresso latte soak and creamy espresso cream cheese frosting.

# What You’ll Need:

→ Pumpkin Cake

01 - 2 1/4 cups all-purpose flour, spooned and leveled
02 - 1 tablespoon pumpkin pie spice
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 10 tablespoons unsalted butter, softened
07 - 1 1/2 cups granulated white sugar
08 - 2 large eggs, room temperature
09 - 1 teaspoon vanilla extract
10 - 1/2 cup buttermilk, room temperature
11 - 1 cup canned pumpkin puree, room temperature

→ Latte Soak

12 - 1/4 cup espresso or strong coffee
13 - 1/3 cup whole milk
14 - 1/2 cup sweetened condensed milk
15 - 1/4 teaspoon pumpkin pie spice
16 - 1 teaspoon vanilla extract

→ Espresso Cream Cheese Frosting

17 - 1 cup unsalted butter, softened
18 - 8 ounces cream cheese, cold
19 - 2 cups powdered sugar
20 - 1 1/2 teaspoons vanilla extract
21 - 2 teaspoons instant espresso powder
22 - 1 1/2 teaspoons pumpkin pie spice

# Step-by-Step Guide:

01 - Preheat the oven to 350°F. Grease a 9x9 inch light metal baking pan and line it with parchment paper. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. In a large bowl, cream the softened butter and sugar on high speed for 2 minutes. Add eggs and vanilla extract, mixing on medium speed until pale and smooth, about 1 minute. Mix in buttermilk and pumpkin puree on medium-low until combined, ignoring curdling. Gradually add the dry ingredients and mix on low until just combined. Pour the batter into the prepared pan.
02 - Bake for 35-38 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for 30 minutes, then remove the cake using the parchment paper and let it cool completely on the rack.
03 - Combine espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a liquid measuring cup or pitcher, stirring until well blended.
04 - Beat the softened butter on high speed with an electric mixer until pale and fluffy, 5-10 minutes. Add cold cream cheese and mix on medium speed until smooth and fluffy. Gradually add powdered sugar while mixing on low speed, then increase to high speed and beat until light and fluffy. Dissolve instant espresso powder in vanilla extract and incorporate with pumpkin pie spice into the frosting, mixing on medium-low and then on high speed until smooth and airy.
05 - Once cooled, trim a thin layer off the cake’s top to facilitate soak absorption. Transfer cake to a serving plate and poke holes across the surface using a wooden stick or spoon handle. Slowly pour the latte soak over the cake, allowing it to absorb thoroughly. Spread a thick layer of espresso cream cheese frosting evenly over the cake top. Sprinkle additional pumpkin pie spice on the frosting. Slice into 16 portions and serve.

# Handy Tips:

01 - For optimal soak absorption, use a sharp knife to thinly slice off the cake top before pouring the latte mixture.

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