Pumpkin Spice Latte Cake
This pumpkin spice latte cake is soft, warmly spiced, and topped with a tangy cream cheese frosting infused with espresso for the perfect PSL twist. With cozy flavors of pumpkin pie spice and a bold kick of coffee, it's a fall dessert that feels indulgent, yet is totally approachable.
Servings: 12
Calories: 382kcal
Equipment
- Stand mixer with paddle attachment, or handheld mixer
Ingredients
Pumpkin Cake
- 1¾ cups all purpose flour
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon kosher salt
- ¼ cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 1 cup canned pumpkin puree
- ¾ cup buttermilk room temperature
Espresso Frosting
- 3 teaspoons instant espresso powder
- 2 tablespoons milk
- ¼ cup unsalted butter room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 8 oz cream cheese room temperature
Instructions
Pumpkin Cake
- Grease and line an 8x8-inch pan with parchment paper slings. Preheat the oven to 350℉.
- In a large bowl, whisk together the flour, baking soda, pumpkin pie spice and salt and set aside.1¾ cups all purpose flour, 1 teaspoon baking soda, 1 tablespoon pumpkin pie spice, ½ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), cream together the butter, sugar and vanilla until smooth and fluffy, about 3 minutes.¼ cup unsalted butter, 1 cup granulated sugar, 1 teaspoon vanilla extract
- With the mixer on low speed, add in one egg at a time until incorporated, then mix in the pumpkin puree. Scrape down the sides.2 large eggs, 1 cup canned pumpkin puree
- Add half of the flour mixture and mix, then all of the buttermilk, and then the remaining flour mixture. Mix until just combined. Use a rubber spatula to scrape down the sides and combine any additional flour by hand.¾ cup buttermilk
- Spread the cake evenly into the pan, then bake for 28-32 minutes until a toothpick inserted into the center comes with a few moist crumbs but no wet batter.
- Cool completely on a wire rack.
Espresso Frosting
- Mix the espresso powder with the milk to dissolve.3 teaspoons instant espresso powder, 2 tablespoons milk
- Cream together the butter, powdered sugar, vanilla, pumpkin pie spice, and espresso mixture until smooth, a few minutes. Add in the cream cheese and mix to combine, then scrape down the sides and mix again until very smooth.¼ cup unsalted butter, 2 cups powdered sugar, 2 teaspoons vanilla extract, 1 teaspoon pumpkin pie spice, 8 oz cream cheese
- Spread on top of the cooled cake, then dust with a mixture of ground cinnamon and espresso powder.
Video
Notes
All brands of pure pumpkin puree contain different amounts of water. This recipe was tested with Libby's 100% Pure Pumpkin Puree.
Store the cake covered at room temperature for 1 day, then covered in the fridge for 4 days. Allow the cake to come to room temperature before enjoying.
Nutrition
Calories: 382kcal | Carbohydrates: 56g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 280mg | Potassium: 141mg | Fiber: 1g | Sugar: 39g | Vitamin A: 3793IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
