There is nothing better than the irresistible flavor of pumpkin spice and the decadent comfort of all the spices. This pumpkin spice latte cake will bring warmth to your fall and sure will leave you wanting more. The rich flavor combination of the cinnamon, ginger and nutmeg is the key factor in this scrumptious palate. The fall and cozy vibes of this cake will fill your mouth with a feeling of home and the cozy bright colors of fall. Whether you love pumpkin or just want a festive treat for the holidays, this recipe will surely fulfill your cravings!

INGREDIENTS:

Pumpkin Spice Cake

• 2 ¼ cups all purpose flour
• 1 tbsp pumpkin pie spice
• m1 ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 10 tbsp unsalted butter softened
• ½ granulated white sugar
• 2 eggs at room temperature
• 1 tsp vanilla extract
• ½ cup buttermilk at room temp
• 1 cup canned pumpkin puree, at room temperature

Latte Soak

• ¼ cup espresso or strong coffee (brewed)
• ⅓ cup whole milk
• ½ sweetened condensed milk
• ¼ tsp pumpkin pie spice
• 1 tsp vanilla extract

Espresso Cream Cheese Frosting

• 1 cup unsalted butter softened
• 8oz cream cheese, cold
• 2 cups powdered sugar
• 1 ½ tsp vanilla extract
• 2 tsp instant espresso powder
• 1 ½ tsp pumpkin pie spice

DIRECTIONS:

Ready to make this delicious cake? Read on!

Pumpkin Spice Latte Cake

1. Preheat the oven to 350 degrees fahrenheit. Grease a 9×9 inch light metal baking pan and line it with parchment paper.
2. In a medium bowl, whisk together the all purpose flour, pumpkin pie spice, baking powder, baking soda and salt. Set that mixture aside.
3. Add the softened butter and granulated sugar to a large mixing bowl. Cream together for 2 minutes with an electric or stand mixer on high speed.
4. Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.
5. Add in the buttermilk and canned pumpkin puree and mix on medium-low speed until combined.
6. Add the dry ingredients to the wet ingredients and mix on low speed until the cake batter is combined. Scrape down the sides of the bowl as necessary.
7. Pour the batter into the prepared baking pan. Bake the cake for 35-38 minutes until the toothpick comes out clean from the center.
8. Let the cake cool in the pan on a wire rack for 30 minutes, then pull up on the parchment paper to release it from the pan. Let the cake cool completely.

Latte Soak

1. While the cake cools, make the latte milk soak by mixing together the espresso, sweetened condensed milk, pumpkin pie spice and vanilla extract in a liquid measuring cup or something easily powered from. Set that mixture aside.

Espresso Cream Cheese Frosting

1. While the cake cools, make the cream cheese frosting by adding the butter to a large bowl. Whip the butter on high speed with an electric mixer until pale and fluffy, 5-10 minutes.

2. Add in the cold cream cheese and mix on medium speed until combined and fluffy.

3. Sift in the powdered sugar a little at a time and mix on low speed until all is combined, then on high speed for about 1 minute until fluffy.

4. Dissolve the instant espresso powder into the vanilla extract in a small ramekin. Add it to the frosting along with the pumpkin pie spice and mix on medium-low speed until combined, then on high speed until light and fluffy again.

Assembling The Cake

1. When the cake is completely cooled, cut a very thin layer off the top of the cake using a sharp knife. This will make it easier for the latte mixture to absorb into the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.
2. Slowly pour the latte mixture on top of the cake. It is thin, so it should absorb into the cake and the poked holes easily, but do be patient as it does.
3. Frost the top of the cake with a thick layer of espresso cream cheese frosting using an offset spatula. Sprinkle pumpkin pie spice on top of the frosting, then cut into slices and serve!

REVIEWS:

I was asked by my daughter to provide a review of the incredible dessert she made two weeks ago. As a qualifier—I am not a food expert by any means and my taste palette is honed more by gas station cuisine. I am however uniquely suited for this task as no one else was able to enjoy the cake or comment on it – I ate the whole thing!

I had few if any initial expectations, there were no baking smells wafting through the house or batter to taste from the mixing bowl, there was no one else there!

The consistency of the frosting was smooth and creamy – a slight tinge of pumpkin spice permeated but did not overwhelm. I am generally not a pumpkin spice combo person, but this was working. Additionally the moistness of the cake itself was quite impressive. I would have liked to see how it lasted over time – but that wasn’t going to happen.

My initial tasting was limited to the 8×8 baking pan that was the vessel for cooking. Once that had been consumed my second and third tastings were focused on the remaining two cupcake format. I was hesitant at first that the texture and flavors of the sheet pan baking would not translate to the cupcake form – more heat/less material/less moisture. I was however pleasantly surprised that the slight crust added an extra layer of flavor profile.

In closing – I highly recommend this dessert and also highly recommend that you hide it from me!

Thanks,

Josh Pulver