Description

This Pumpkin Spice Latte Cake is a moist and flavorful dessert that combines the cozy warmth of pumpkin spice with rich espresso notes. The cake features a tender pumpkin batter swirled with espresso-infused batter, brushed with a luscious espresso syrup, and topped with creamy espresso buttercream frosting. Perfect for fall gatherings or anyone who loves the classic pumpkin spice latte flavor in cake form.

Ingredients

Pumpkin Cake Batter:

1 ¼ cups (180g) all-purpose flour
¾ cup (150g) granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup (180ml) pure pumpkin puree
⅓ cup (80ml) oil
1 large egg, at room temperature
⅓ cup (80ml) full fat plain yogurt
1 teaspoon (5ml) pure vanilla extract
¾ teaspoon espresso powder

Latte Soak:

2 tablespoon (30ml) brewed espresso or strong coffee (or ½ teaspoon espresso powder dissolved in 2 tablespoon hot water)
1 tablespoon (15ml) light cream
2 tablespoon (30g) packed light brown sugar

Latte Frosting:

⅓ cup (75g) unsalted butter, very soft
1 cup (120g) powdered confectioner’s sugar
2 tablespoon (15ml) light or heavy cream
¼ teaspoon espresso powder
½ teaspoon pure vanilla extract

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Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper for easy removal.
Make Dry Mixture: In a large bowl, whisk together the flour, granulated sugar, pumpkin pie spice, baking powder, baking soda, and salt until evenly combined.
Mix Wet Ingredients: In a medium bowl, whisk the pumpkin puree, oil, egg, yogurt, and vanilla extract until smooth and well blended.
Combine Batter: Pour the wet mixture into the dry ingredients and gently fold together until the batter is uniform in texture without overmixing.
Prepare Espresso Batter: Transfer ½ cup of the pumpkin batter into a separate small bowl and sprinkle the espresso powder over it, stirring gently to combine.
Layer and Swirl: Pour the pumpkin batter into the prepared pan, spreading it evenly. Dollop the espresso batter on top randomly and swirl gently using a knife or offset spatula to create a marbled effect.
Bake: Bake the cake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Remove the pan to a wire rack and let the cake cool in the pan for 20 minutes. Use the parchment overhang to lift the cake out and transfer it to the rack to cool completely.
Make Latte Soak: While the cake cools, combine the brewed espresso, light cream, and brown sugar, stirring until the sugar dissolves completely.
Soak the Cake: Once the cake is at room temperature, poke holes on the surface with a skewer. Brush the espresso syrup evenly over the cake so it absorbs the soak. Reserve a small amount for drizzling later.
Prepare Frosting: Beat the very soft butter and powdered sugar until fluffy. Add 1 tablespoon cream and vanilla extract and mix well. Sprinkle espresso powder on top and beat until blended. Gradually add the remaining cream until the frosting is smooth and creamy.
Frost and Decorate: Spread the espresso buttercream evenly over the cake. Drizzle some reserved coffee syrup over the frosted cake and sprinkle with a light dusting of cinnamon for garnish.

Notes

Use light metal baking pan for even heat distribution and better browning.
If espresso powder is unavailable, use strong brewed coffee for both batter and soak.
Let the cake cool completely before applying the frosting to prevent melting.
Adjust sweetness of frosting or soak to taste by varying sugar quantities.
The cake keeps well refrigerated for up to 3 days and can be brought to room temperature before serving.
This cake can be sliced and served with a dollop of whipped cream for extra indulgence.