Pumpkin Spice Latte Cake
A delightful cake that combines the flavors of pumpkin, spices, and coffee, perfect for autumn gatherings.
Ingredients
For the Cake
- 2 ¼ cups all-purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 10 tbsp unsalted butter, softened
- 1 ½ cups granulated white sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ½ cup buttermilk, at room temperature
- 1 cup canned pumpkin puree, at room temperature
- ¼ cup espresso or strong coffee
- ⅓ cup whole milk
- ½ cup sweetened condensed milk
- ¼ tsp pumpkin pie spice (for added flavor)
For the Espresso Cream Cheese Frosting
- 1 cup unsalted butter, softened
- 8 oz cream cheese, cold
- 2 cups powdered sugar
- 1 ½ tsp vanilla extract
- 2 tsp instant espresso powder
- 1 ½ tsp pumpkin pie spice
Instructions
Preparation
- Gather all your ingredients and tools. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
Mix Dry Ingredients
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
Cream Butter and Sugar
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.
Incorporate Pumpkin and Milk
- Mix in the canned pumpkin puree and buttermilk until thoroughly combined.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, alternating with the whole milk and espresso. Start and end with the flour mixture.
Bake the Cake
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cakes
- Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Espresso Cream Cheese Frosting
- Beat the softened butter and cold cream cheese until smooth. Gradually add in the powdered sugar, then mix in vanilla, instant espresso powder, and pumpkin pie spice until creamy.
Assemble the Cake
- Once the cakes are cool, place one layer on a serving plate. Spread frosting on top, add the second layer, and frost the top and sides as desired.
Notes
To store, keep in an airtight container at room temperature for up to 3 days or refrigerate for a week. Cake layers can be frozen for up to 3 months.