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Pumpkin Spice Latte Cake

A delightful cake infused with the warm flavors of pumpkin spice and coffee, perfect for fall gatherings and indulgent treats.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Coffee Cake, Dessert
Cuisine: American, Seasonal
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 1/4 cups 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 unsalted butter, softened
  • 1 1/2 cups granulated white sugar
  • 2 units eggs, at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk, at room temperature
  • 1 cup canned pumpkin puree, at room temperature
For the Latte Soak
  • 1/4 cup espresso or strong coffee
  • 1/3 cup whole milk
  • 1/2 cup sweetened condensed milk
  • 1/4 tsp pumpkin pie spice
  • 1 tsp vanilla extract
For the Espresso Cream Cheese Frosting
  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, cold
  • 2 cups powdered sugar
  • 1 1/2 tsp vanilla extract
  • 2 tsp instant espresso powder
  • 1 1/2 tsp pumpkin pie spice

Method
 

For the Pumpkin Cake
  1. Preheat your oven to 350°F (175°C) and grease your cake pans.
  2. In a bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, cream the softened butter and granulated sugar until fluffy. Add the eggs, pumpkin puree, and vanilla, mixing well.
  4. Gradually add your dry ingredients and buttermilk, mixing until just combined.
  5. Divide the batter into prepared pans and bake for about 25-30 minutes. Let them cool fully.
For the Latte Soak
  1. Combine espresso, whole milk, and sweetened condensed milk in a bowl. Stir in pumpkin spice and vanilla.
For the Espresso Cream Cheese Frosting
  1. Beat together softened butter and cold cream cheese until smooth. Gradually add powdered sugar, followed by espresso powder and pumpkin spice. Beat until fluffy.
Assembling the Cake
  1. Once your cakes are cool, place one layer on a serving plate.
  2. Drizzle with the latte soak, top with frosting, then repeat with another layer. Finish with more frosting on top.

Notes

Keep this gooey goodness covered at room temperature for about 3 days. If you're feeling extra cautious or just want to make it last, pop it in the fridge for about a week. You can also freeze it for up to a month, just wrap those layers well.