Pumpkin Spice Latte Cake

This Pumpkin Spice Latte Cake is a moist and soft cake, soaked in a pumpkin coffee filling, and topped with a cream cinnamon coffee frosting. So, delicious.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 38

Total Time 58

Servings Slices

Calories 269kcal

Equipment

small bowl
large mixing bowl
Hand mixer
9x9 baking pan

Ingredients

2 ½ cups flour
1 ½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon allspice
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoons salt
10 tablespoons butter softened
¾ cup sugar
¾ cup brown sugar
2 eggs
1 teaspoon vanilla
½ cup buttermilk
15 ounces pumpkin puree
¼ cup milk
⅓ cup sweetened condensed milk
¼ cup brewed espresso
¼ teaspoon cinnamon
1 teaspoon vanilla

Frosting:

1 cup butter softened
2 cups powdered sugar
1 teaspoon vanilla
2 teaspoons brewed espresso
1 teaspoons cinnamon
⅛ teaspoons ground cloves
⅛ teaspoon ground nutmeg

Instructions

Preheat the oven to 350 degrees.
In a small bowl, whisk the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt.
Set aside.
In a large bowl, use a hand mixer and beat the butter, sugar and brown sugar until light and fluffy.
Add in the eggs and vanilla and continue to beat, stopping to scrape down the sides of the bowl.
Add in the canned pumpkin and buttermilk and mix. (The batter may look grainy at this point.)
Add in the dry ingredients and mix until everything is well incorporated.
Pour into a greased 9 x 9 pan (or nonstick pan) and place in the oven and bake for 40-45 minutes, or until a skewer comes out cleanly.
Remove and allow to cool completely
Once the cake is fully cooled, poke many holes over the entire surface of the cake.
In a large glass measuring cup mix together the milk, sweetened condensed milk, espresso, cinnamon and vanilla.
Whisk well until mixed.
Pour slowly over the whole cake until the latte mix is gone.
To make the frosting, place the butter in a large bowl and beat with a hand mixer for 2 minutes until the butter has lightened in color.
Add in the powdered sugar, vanilla, espresso and spices and beat until smooth and creamy.
Spread in an even layer over the top of the cake.
Place the cake in the refrigerator for 1-2 hours before slicing.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition