Pumpkin spice latte brings the light into my life every fall season! Let’s make it into a cake because we’re the adults in the room!
I was inspired by this Pumpkin Pasty Finishing Sugar from Amazon. If you don’t have prime yet, you can get a 30 day free trial here. All the products I use in this recipe are from Amazon.
A pumpkin spice latte soak using Nescafé and a squeeze bottle brings so much extra pumpkin spice latte flavor and moisture too.
Using a pairing knife to cut slits throughout the pumpkin spice latte cake, and trimming the top, helps the pumpkin spice latte soak really get into the pumpkin spice latte cake!
But let me tell you, this pumpkin spice latte cream cheese frosting is the best freaking frosting of my life! I want it on EVERYTHING! I’ve been sitting here thinking of all the things I could use it on because it’s absolutely incredible!
Be sure to watch my video too!
Ingredients:
Pumpkin Spice Latte Cake
- 280g all purpose flour (2 1/4 cups)
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp unsalted butter, softened
- 200g granulated sugar (1 cup)
- 50g light brown sugar (1/4 cup)
- 2 eggs, room temperature
- 1 tsp vanilla bean paste
- 1/2 cup buttermilk, room temperature
- 1 cup pumpkin purée
Pumpkin Spice Latte Soak
- 2 tbsp prepared espresso
- 1/4 cup half and half
- 1/4 cup sweetened condensed milk
- 1 tsp vanilla extract
- 1/4 tsp pumpkin pie spice
Pumpkin Spice Latte Cream Cheese Frosting
- 1/2 cup (1 stick) unsalted butter, softened
- 4oz cream cheese block, softened
- 120g powdered sugar (1 cup)
- 1 tsp espresso powder
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
Directions:
- Preheat oven to 350°F, use parchment paper and cooking spray in a 9×9 metal pan
- For the pumpkin spice latte cake, cream the butter (10tbsp), granulated sugar (200g) and brown sugar (50g) together
- Add 2 eggs and 1 tsp vanilla extract and mix then add the 1/2 cup buttermilk and 1 cup pumpkin purée and mix, it’ll look weird, just trust the process
- In another bowl, whisk together the 280g all purpose flour, 2 tsp pumpkin pie spice, 1 tsp cinnamon, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt and then pour into the wet batter and mix until just incorporated
- Pour into the prepared pan and bake 35-40 mins, until toothpick comes out clean, let cool completely
- Prepare the pumpkin spice latte soak by whisking together all of the soak ingredients and pour into the bottle
- When the pumpkin spice latte cake is cooled, trim off the top and poke a knife into it (not all the way to the bottom) several times all over the top of the cake and begin slowly squeezing the pumpkin spice latte soak onto the cake and let is absorb
- For the pumpkin spice latte cream cheese frosting, whip the stick of softened butter for a few minutes until it’s lighter in shade and fluffier, then add the cream cheese and whip for another minute. Dissolve the espresso powder into the vanilla extract and add to the bowl, along with the pumpkin pie spice, cinnamon and powdered sugar and whip until smooth
- Frost the cake and make it look like pumpkin spice cold foam on the top of an iced pumpkin spice latte and then sprinkle with finishing sugar or pumpkin pie spice
- Enjoy!
You can cut this pumpkin spice latte cake into 16 pieces if you’re dainty, but I went with 9 for big hearty pieces of cake!
Store the pumpkin spice latte cake in the fridge but let it sit out at room temperature for a bit before serving for optimal taste and texture!
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Amazon Products used in this recipe:
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