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Pumpkin Spice Latte Cake

A wonderfully moist pumpkin cake with a rich latte soak and a luxurious espresso cream cheese frosting.
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Prep Time 25 minutes
Cook Time 38 minutes
Cooling Time 30 minutes
Total Time 1 hour 33 minutes
Servings 16 servings

Ingredients
  

For the Pumpkin Cake

  • 2 1/4 cups 281 g all purpose flour
  • 1 tbsp pumpkin pie spice
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 10 tbsp 140 g unsalted butter, softened
  • 1 1/2 cups 300 g granulated white sugar
  • 2 eggs at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup 120 ml buttermilk, at room temperature
  • 1 cup 244 g canned pumpkin puree, at room temperature

For the Latte Soak

  • 1/4 cup 60 ml espresso or strong coffee
  • 1/3 cup 80 ml whole milk
  • 1/2 cup 150 g sweetened condensed milk
  • 1/4 tsp pumpkin pie spice
  • 1 tsp vanilla extract

For the Espresso Cream Cheese Frosting

  • 1 cup 224 g unsalted butter, softened
  • 8 oz 226 g cream cheese, cold
  • 2 cups 260 g powdered sugar
  • 1 1/2 tsp vanilla extract
  • 2 tsp instant espresso powder
  • 1 1/2 tsp pumpkin pie spice

Instructions
 

  • Prepare Cake: Preheat oven to 350°F. Whisk dry ingredients. Cream butter and sugar. Add eggs, vanilla, buttermilk, and pumpkin puree. Add dry ingredients and mix until just combined. Pour into a prepared 9x9 inch pan and bake for 35-38 minutes.
  • Prepare Soak and Frosting: While cake cools, mix soak ingredients together. For frosting, whip softened butter until fluffy. Add cold cream cheese, then gradually add powdered sugar. Dissolve espresso in vanilla and add to frosting with pumpkin pie spice. Mix until light and fluffy.
  • Assemble Cake: Once cake is completely cooled, poke holes in the top. Slowly pour the latte soak over the cake. Frost with a thick layer of espresso cream cheese frosting.
  • Serve: Cut into 16 slices, sprinkle with pumpkin pie spice, and serve.