Name: Pumpkin Spice Latte Cake
Prep time: 30 min
Cook time: 38 min
Total time: 1 h 8 min
Cuisine: American
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 white sugar; 2 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; 1 tsp vanilla extract; 1 cup (224 g) unsalted butter, softened; 8 oz (226 g) cream cheese, cold; 2 cups (260 g) powdered sugar; 1 1/2 tsp vanilla extract; 2 tsp instant espresso powder; 1 1/2 tsp pumpkin pie spice

Ingredients

Scale

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

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Instructions

Preheat the oven to 350°F and prepare a 9×9 inch baking pan.
Whisk dry ingredients in a bowl and set aside.
Cream together butter and sugar until fluffy.
Mix in eggs and vanilla until well combined.
Gradually incorporate buttermilk and pumpkin puree.
Blend in dry ingredients until just combined.
Pour batter into prepared pan and bake for 35-38 minutes.
Prepare latte soak mixture while the cake cools.
Whip butter for frosting until pale, then mix in cream cheese.
Add powdered sugar and whip until fluffy, then incorporate espresso and spices.
Trim the top of the cake, poke holes, and pour the latte soak over.
Frost the cake with the espresso cream cheese frosting.

Last Step:

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Notes

Ensure ingredients like buttermilk and eggs are at room temperature for best results.
Let the cake soak in the latte mixture to achieve a moist texture.
Consider replacing half of the pumpkin with applesauce for a twist.

Author: dani
Prep Time: 30 minutes
Cook Time: 38 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 350
Sugar: 25
Sodium: 250
Fat: 18
Saturated Fat: 10
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 45
Fiber: 2
Protein: 4
Cholesterol: 70