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Pumpkin Spice Latte Cake

Pumpkin Spice Latte Cake: Your Cozy Fall Dessert Delight

This Pumpkin Spice Latte Cake combines pumpkin and espresso flavors for a cozy fall dessert that's quick to make and adaptable for gluten-free diets.
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Prep Time 20 minutes
Cook Time 38 minutes
Cooling Time 30 minutes
Total Time 1 hour 28 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Can substitute with gluten-free flour.
  • 1 tablespoon pumpkin pie spice Can make your own blend.
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter Must be softened.
  • 1 cups granulated sugar Consider reducing for less sweetness.
  • 2 large eggs Room temperature.
  • 1 teaspoon vanilla extract
  • 0.5 cups buttermilk Can substitute with milk mixed with vinegar.
  • 1 cups canned pumpkin puree Room temperature.
  • 0.5 cups espresso or strong coffee Decaf is an option.
  • 0.5 cups whole milk
  • 0.5 cups sweetened condensed milk
For the Espresso Cream Cheese Frosting
  • 8 ounces cold cream cheese Cold for easy mixing.
  • 2 cups powdered sugar
  • 1 tablespoon instant espresso powder

Equipment

  • Oven
  • 9x9-inch baking pan
  • Mixing Bowls
  • Hand or stand mixer
  • Spatula
  • Measuring Cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and line a 9x9 inch baking pan.
  2. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
  3. In a large bowl, beat the butter and sugar on high speed until pale and fluffy.
  4. Add eggs one at a time, mixing well after each addition, along with vanilla extract and buttermilk.
  5. Fold the dry mixture into the wet components until just combined.
  6. Pour batter into the pan and bake for 35-38 minutes or until a toothpick comes out clean.
  7. Allow the cake to cool in the pan for 30 minutes, then transfer to a wire rack.
  8. Prepare the latte soak by mixing espresso, whole milk, condensed milk, pumpkin pie spice, and vanilla.
  9. Beat the butter, add cream cheese, powdered sugar, and instant espresso powder until creamy.
  10. Once cooled, pour the latte soak over the cake and frost with cream cheese frosting.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 20IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Use room temperature ingredients for better mixing; measure flour accurately for best results. Allow cooling before frosting to prevent melting.

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