Ingredients
Scale
- 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
- 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
- 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
- 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
- Preheat the oven to 350°F. Grease a 9×9 inch light metal baking pan and line it with parchment paper.
- In a medium bowl, whisk together the all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- Cream together the softened butter and granulated white sugar for 2 minutes with an electric mixer on high speed.
- Add the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.
- Mix in the buttermilk and canned pumpkin puree on medium-low speed until combined.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined.
- Pour the batter into the prepared baking pan. Bake for 35-38 minutes, or until a toothpick comes out clean from the center.
- Let the cake cool in the pan on a wire rack for 30 minutes, then remove from the pan and let cool completely.
- For the latte soak, mix together the espresso, milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract.
- For the frosting, whip the butter on high speed until pale and fluffy, 5-10 minutes. Add the cream cheese and mix until combined and fluffy.
- Sift in the powdered sugar a little at a time and mix on low speed until combined, then on high speed for 1 minute until fluffy.
- Dissolve the instant espresso powder into the vanilla extract and add to the frosting along with the pumpkin pie spice. Mix until light and fluffy.
- Cut a thin layer off the top of the cooled cake and poke holes in it. Slowly pour the latte mixture over the cake.
- Frost the cake with the espresso cream cheese frosting and sprinkle with pumpkin pie spice. Cut into 16 slices and serve.
Notes
- Use room temperature ingredients for best results.
- Dark metal pans may require a lower baking temperature (325°F).
- The cake can be made a day ahead and stored in the fridge.
- Decaf coffee can be used for the latte soak if preferred.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg