Introduction

This Spice Latte Cake combines warm pumpkin pie spices with rich espresso flavors, creating a moist and comforting dessert. Perfect for cozy gatherings or a special treat, this cake is layered with a creamy espresso cream cheese frosting that enhances every bite.

A close-up view of six square pieces of pumpkin cake arranged side by side on a wooden surface with a white marbled texture underneath. Each piece has one thick layer of moist, golden-brown cake topped with one smooth layer of light brown frosting sprinkled lightly with cinnamon. The front cake piece shows a soft and crumbly texture inside. There are two dark brown star anise pods placed near the cakes, adding contrast to the warm colors. In the background, there is a blurred pumpkin and a brown ceramic jug. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups (281 g) all purpose flour, spooned and leveled
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
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
1 cup (224 g) unsalted butter, softened (for frosting)
8 oz (226 g) cream cheese, cold
2 cups (260 g) powdered sugar
1 1/2 tsp vanilla extract (for frosting)
2 tsp instant espresso powder
1 1/2 tsp pumpkin pie spice (for frosting)

Instructions

Step 1: Preheat the oven to 350°F. Grease a 9×9 inch light metal baking pan and line it with parchment paper.
Step 2: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, cream the softened butter and granulated sugar using an electric mixer on high speed for 2 minutes until light and fluffy.
Step 4: Add the eggs and vanilla extract, mixing on medium speed until pale and smooth, about 1 minute.
Step 5: Mix in the buttermilk and pumpkin puree on medium-low speed until combined. The mixture may look curdled—this is normal.
Step 6: Gradually add the dry ingredients to the wet mixture and mix on low speed until combined, scraping the bowl as needed.
Step 7: Pour the batter into the prepared pan and bake for 35-38 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let the cake cool in the pan on a wire rack for 30 minutes. Use the parchment paper to lift the cake out and cool completely on the rack.
Step 9: While the cake cools, combine the espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a measuring cup to make the latte soak.
Step 10: For the frosting, beat the butter in a large bowl on high speed until pale and fluffy, about 5-10 minutes.
Step 11: Add the cold cream cheese and mix on medium speed until smooth and fluffy.
Step 12: Gradually sift in powdered sugar and mix on low until combined, then beat on high for about 1 minute until fluffy.
Step 13: Dissolve the espresso powder in the vanilla extract, add to the frosting along with pumpkin pie spice, and beat on medium-low then high speed until light and fluffy.
Step 14: Once the cake is fully cooled, trim a very thin layer off the top. Transfer the cake to a serving plate and poke holes all over the surface using a wooden stick or spoon handle.
Step 15: Slowly pour the latte soak over the cake, allowing it to absorb fully into the holes and cake.
Step 16: Frost the top generously with the espresso cream cheese frosting using an offset spatula. Sprinkle pumpkin pie spice on top.
Step 17: Slice into 16 pieces and serve.

Tips & Variations

Use a stand mixer for easier creaming and frosting preparation.
Try using decaf espresso or strong brewed coffee to reduce caffeine content.
For a dairy-free version, substitute butter and cream cheese with plant-based alternatives and use coconut milk instead of whole milk.
Adding chopped toasted pecans or walnuts on top can add a nice crunch.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Before serving, bring to room temperature for about 30 minutes. The cake can also be wrapped tightly and frozen for up to 2 months; thaw overnight in the fridge before frosting and serving.

How to Serve

This image shows a close-up of thick square slices of moist pumpkin cake with a light brown creamy frosting on top, sprinkled evenly with a fine dusting of cinnamon. Each slice reveals the cake's dense, slightly crumbly texture in a warm orange-brown color beneath the smooth frosting layer. The cake pieces are set together on parchment paper over a wooden surface with star anise and a round orange pumpkin placed nearby for decoration. The scene has a cozy, autumn feel with a soft focus on the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can substitute fresh pumpkin puree, but be sure to cook and puree the pumpkin until smooth and drain any excess moisture to keep the cake texture consistent.

What if I don’t have buttermilk?

You can make a buttermilk substitute by mixing 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes before using in the recipe.