Pumpkin Spice Latte Cake
A soft, moist pumpkin spice cake soaked with sweet espresso milk and topped with rich espresso cream cheese frosting — the ultimate fall dessert.
Equipment
Ingredients
Cake
pumpkin puree (pureed)
240 g
all-purpose flour
250 g
granulated sugar
200 g
brown sugar
100 g
unsalted butter (melted)
115 g
eggs
2 piece
whole milk
120 ml
espresso (brewed)
60 ml
baking powder
8 g
baking soda
3 g
ground cinnamon
5 g
ground nutmeg
2 g
ground ginger
2 g
ground cloves
1 g
vanilla extract
5 ml
salt
3 g
Espresso Soak
espresso (brewed)
60 ml
whole milk
60 ml
granulated sugar
30 g
ground cinnamon
1 g
Espresso Cream Cheese Frosting
cream cheese (softened)
225 g
unsalted butter (softened)
115 g
powdered sugar
300 g
espresso (brewed)
30 ml
vanilla extract
5 ml
Instructions
Prepare oven and pans
Preheat oven and prepare cake pans for baking.
Mix dry ingredients
Combine flour, baking powder, baking soda, spices and salt in a large bowl.
Mix wet ingredients
Whisk together melted butter, sugars, eggs, pumpkin puree, milk, espresso and vanilla.
Combine wet and dry
Fold wet mixture into dry ingredients until just combined.
Bake the cake
Pour batter into prepared pan and bake until a toothpick comes out clean.
Cool the cake
Allow cake to cool in pan for 10 minutes, then transfer to wire rack.
Prepare espresso soak
Mix espresso, milk, sugar and cinnamon until sugar dissolves.
Soak the cake
Poke holes in cooled cake and slowly pour espresso soak over it.
Make espresso cream cheese frosting
Beat cream cheese and butter until smooth, then gradually add powdered sugar, espresso and vanilla.
Frost the cake
Spread frosting evenly over the soaked cake.
Original recipe
Storage
Store covered in refrigerator. Bring to room temperature before serving for best texture.
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