Pumpkin Latte Cake with Espresso Cream Cheese Frosting
If you love a pumpkin spice latte, this cake is basically that, in dessert form. Soft pumpkin cake soaked in a pumpkin-spiced latte mixture, then topped with the dreamiest espresso cream cheese frosting. Cozy, fall baking at its best.
Pumpkin Latte Cake with Espresso Cream Cheese Frosting
Servings: 12 slices
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Ingredients
Pumpkin Cake:
- 2 ¼ cups all-purpose flour
- 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 sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- ½ cup buttermilk room temperature
- 1 cup pumpkin purée
Latte Soak:
- ¼ cup espresso
- 1/3 cup whole milk
- ½ cup sweetened condensed milk
- ¼ tsp pumpkin pie spice
- 1 tsp vanilla extract
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
Pumpkin Cake:
- Preheat the oven to 350°F. Grease a 9×9 pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl (or stand mixer), cream the butter and sugar until light and fluffy, about 2 minutes.
- Add the eggs one at a time, then the vanilla. Mix until smooth and pale.
- Mix in the buttermilk and pumpkin purée.
- Add the dry ingredients and mix on low until just combined. Scrape down the bowl as needed.
- Pour the batter into your prepared pan and bake for 35–38 minutes, or until a toothpick comes out clean.
- Cool in the pan for 30 minutes, then lift out with the parchment and let cool completely on a rack.
Latte Soak:
- In a small bowl or liquid measuring cup, whisk together the espresso, milk, sweetened condensed milk, pumpkin pie spice, and vanilla.
Frosting:
- Beat the butter on high speed until light and fluffy, 5–7 minutes.
- Add the cold cream cheese and mix until smooth.
- Sift in the powdered sugar, a little at a time, mixing on low until incorporated. Turn the mixer up to high for 1 minute.
- Dissolve the espresso powder into the vanilla, then add it to the frosting along with the pumpkin pie spice. Mix until fluffy.
Assemble the Cake:
- Once the cake is completely cooled, trim a thin layer off the top so the latte soak can absorb better. Place on a serving platter.
- Use the handle of a wooden spoon (or even a honey dipper) to poke holes all over the cake.
- Slowly pour the latte mixture evenly over the cake, letting it soak in.
- Spread a generous layer of frosting over the top.
- Sprinkle with a little pumpkin pie spice, slice into squares, and serve!
You’re going to want to save this recipe for later. I can’t get over how much my family loves this cake.
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