Pumpkin Spice Latte Cake

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This pumpkin spice latte cake is a one layer pumpkin cake that is poked with a pumpkin spice latte filling. It is topped with an espresso cream cheese frosting.

Prep Time1

Cook Time40

Decorating Time20

Total Time2

Servings: slices

Calories: 406kcal

Author: Stephanie Rutherford

Ingredients

Pumpkin Cake

2 1/3 cups All-purpose flour
1 tsp Baking powder
1/4 tsp Baking soda
1/2 tsp Salt
1 1/2 tsp Ground cinnamon
1 tsp Pumpkin pie spice
3/4 cup Oil canola or vegetable
1 1/4 cups White granulated sugar
1 tsp Pure vanilla extract
1/2 cup Sour cream room temperature or greek yogurt
1/4 cup Milk room temperature
3 Large eggs room temperature
15 oz Pumpkin puree can not pumpkin pie filling

Pumpkin Spice Latte Filling

4 oz Cream cheese room temperature
1/2 cup Sweetened condensed milk
1 cup Powdered sugar sifted
2 TBSP Pumpkin puree
1 tsp Espresso powder
1 tsp Pumpkin pie spice

Espresso Cream Cheese Frosting

3/4 cup Unsalted butter room temperature
4 oz Cream cheese room temperature
3 cups Powdered sugar sifted
1 tsp Pure vanilla extract
2 tsp Espresso powder
1 tsp Pumpkin pie spice

US - Metric

Instructions

Pumpkin Cake

Preheat the oven to 350℉. Spray a 9X9-inch square baking pan with a baking nonstick spray. Line the bottom with parchment paper and spray again.
In a medium bowl, sift the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside
2 1/3 cups All-purpose flour, 1 tsp Baking powder, 1/4 tsp Baking soda, 1/2 tsp Salt, 1 1/2 tsp Ground cinnamon, 1 tsp Pumpkin pie spice
Remove 2 tablespoons of pumpkin puree and set aside. Spread the rest of the pumpkin over a dinner plate. Use 6 sheets of paper towels (2 at a time) and press into the pumpkin to blot out some of the moisture.
15 oz Pumpkin puree can
In a large bowl, add the oil, sugar, vanilla, sour cream, milk, eggs, and pumpkin puree. Use a whisk and mix together by hand.
3/4 cup Oil, 1 1/4 cups White granulated sugar, 1 tsp Pure vanilla extract, 1/2 cup Sour cream, 1/4 cup Milk, 3 Large eggs
Add in the dry ingredients and use a rubber spatula to fold it in. Mix until just combined.
Spread the pumpkin batter into the prepared pan. Bake for 38-42 minutes. Bake until a toothpick inserted comes out clean.
Let the hot cake sit in the pan for 10 minutes. Then, transfer cake to a cooling rack. Cool completely before decorating.

Pumpkin Spice Latte Filling

In a small bowl, add the cream cheese, sweetened condensed milk, sifted powdered sugar, pumpkin puree, espresso, and pumpkin pie spice. Use a hand mixer beat the mixture until creamy. Set aside while you make the frosting.
4 oz Cream cheese, 1/2 cup Sweetened condensed milk, 1 cup Powdered sugar, 2 TBSP Pumpkin puree, 1 tsp Espresso powder, 1 tsp Pumpkin pie spice

Espresso Cream Cheese Frosting

In a medium bowl, sift the powdered sugar. Add in the espresso and pumpkin pie spice. Set aside.
3 cups Powdered sugar, 2 tsp Espresso powder, 1 tsp Pumpkin pie spice
Using a mixer in a large bowl, beat the butter on high speed for 2 minutes. Add in the cream cheese and beat for 1 minute. Scrape the bowl.
3/4 cup Unsalted butter, 4 oz Cream cheese
Add in the powdered sugar mixture and mix on low speed until combined. Next, add in the vanilla and mix on high speed until creamy.
1 tsp Pure vanilla extract

Decorating

Use the bottom of a wooden spoon to poke holes into the cake about 2/3rds down. Leave 1/2 inch to 1 inch space between holes, you don't need to be exact.
Pour filling into a piping bag and pipe the holes with the filling. After filling, take a spatula to spread any of the filling that's on top.
Top the cake with the frosting, use and offset icing spatula to spread the frosting evenly. Freeze the cake for 10 minutes to set the frosting.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.

High altitude baking- Add an extra 2 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition