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Spice Latte Cake Recipe

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★★★★★

4.7 from 64 reviews

This Spice Latte Cake combines warm pumpkin pie spices with the rich flavors of espresso and cream cheese frosting. Moist and tender pumpkin cake is soaked with a luscious latte milk mixture, then topped with a fluffy espresso cream cheese frosting, making it the perfect dessert for fall or any coffee lover.

Ingredients

Scale

Dry 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

Wet Ingredients for Cake

  • 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

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

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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set this flour mixture aside.
  3. Cream Butter and Sugar: In a large bowl, add the softened butter and granulated sugar. Using an electric mixer on high speed, cream them together for about 2 minutes until light and fluffy. You can also do this with a stand mixer.
  4. Add Eggs and Vanilla: Beat in the eggs and vanilla extract on medium speed until the mixture is pale in color and smooth, which should take about 1 minute.
  5. Incorporate Buttermilk and Pumpkin: Mix in the buttermilk and canned pumpkin puree on medium-low speed until combined. The batter may look curdled here, but that’s normal and will smooth out once dry ingredients are added.
  6. Add Dry Ingredients: Gradually mix the dry ingredient mixture into the wet ingredients on low speed, mixing just until combined. Scrape down the bowl sides with a rubber spatula as needed to ensure even mixing.
  7. Bake the Cake: Pour the batter into the prepared pan and bake for 35-38 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs attached.
  8. Cool the Cake: Allow the cake to cool in the pan on a wire rack for 30 minutes. Then, gently lift the cake out of the pan using the parchment paper and let it cool completely on the rack.
  9. Make the Latte Soak: While the cake cools, mix together the espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a liquid measuring cup or any container with a spout for easy pouring.
  10. Prepare the Frosting – Cream Butter: In a large bowl, whip the softened butter with an electric mixer on high until pale and fluffy, about 5-10 minutes.
  11. Add Cream Cheese: Add the cold cream cheese to the whipped butter and mix on medium speed until fully incorporated and fluffy.
  12. Add Powdered Sugar: Sift in the powdered sugar gradually, mixing on low speed until combined, then whip on high speed for about 1 minute to achieve a fluffy consistency.
  13. Incorporate Espresso and Spices: Dissolve the instant espresso powder into the vanilla extract in a small ramekin. Add this along with the pumpkin pie spice to the frosting. Mix on medium-low first, then on high speed until the frosting is light and fluffy.
  14. Prepare Cake for Soaking: Once the cake is completely cooled, use a sharp knife to cut off a very thin layer from the top. This helps the latte soak absorb better. Place the cake on a serving plate and poke multiple holes in the top using a wooden stick or the handle of a wooden spoon.
  15. Soak the Cake: Slowly pour the latte soak mixture evenly over the top of the cake, allowing it to absorb gradually through the holes. Be patient to ensure maximum soaking.
  16. Frost the Cake: Using an offset spatula, spread a thick layer of the espresso cream cheese frosting evenly on top of the soaked cake.
  17. Finish and Serve: Sprinkle some extra pumpkin pie spice on top for garnish. Cut the cake into 16 slices and serve.

Notes

  • Ensure all wet ingredients are at room temperature to help achieve a smooth batter.
  • Use a light metal baking pan for more even baking and browning.
  • The latte soak is thin and may take some time to absorb; pouring slowly and poking holes in the cake helps with absorption.
  • Cold cream cheese is important for a stable and fluffy frosting.
  • Can be stored covered in the refrigerator for up to 3 days.
  • Let the cake come to room temperature before serving for best flavor.

Keywords: pumpkin spice cake, espresso cake, latte cake, cream cheese frosting, fall dessert, pumpkin pie spice dessert, coffee flavored cake

Find it online: https://cheframi.com/spice-latte-cake-recipe/