Pumpkin Spice Latte Leche Cake
Prep Time: 30 mins | Cook Time: 40 mins | Course: Dessert | Serves: 12
Pumpkin spice latte cake absorbs a latte milk mixture and is then frosted with espresso cream cheese frosting swirls. This lovely autumnal spiced pumpkin cake is the hit of the PSL season. This latte soak won’t make your cake soggy like some tres leches cakes can be. Inspired by the lovely Ginny of Bloom Bakery
https://inbloombakery.com/pumpkin-spice-latte-cake/
2 ¼ cups flour
1 ½ cups sugar
1 Tablespoon pumpkin pie spice
½ teaspoon salt
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ cup butter, softened
½ cup buttermilk
1 cup pumpkin puree
2 eggs
1 teaspoon vanilla
Latte Leche:
½ cup heavy cream
½ cup sweetened condensed milk
1 Tablespoon instant espresso powder
1 Tablespoon vanilla
1 teaspoon pumpkin pie spice
Espresso Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup butter, softened
2 cups powdered sugar
2 Tablespoons instant espresso powder
1 Tablespoon vanilla
1 Tablespoon pumpkin pie spice
Preheat oven to 350*. Butter or spray oil a 9” baking dish and sprinkle with a bit of cinnamon sugar, set it to one side. Whisk flour, sugar, pumpkin pie spice, salt, baking powder, and baking soda in a large mixing bowl. Stir in the softened butter until it has coated the dry mix. Add buttermilk, pumpkin, eggs, and vanilla. Stir until the batter comes together. Spread evenly into the prepared pan. Bake for 40-45 minutes or until a toothpick inserted comes out batter free, or registers a minimum of 200° when tested with an instant thermometer. Remove from the oven when done and using a large fork, poke some holes randomly all over the cake.
Whisk the latte leche ingredients in a bowl then spoon all over the cake. It might look like a lot, but the cake will absorb it. Allow the cake to cool before frosting.
Beat cream cheese, butter, powdered sugar, espresso powder, vanilla, and pumpkin pie spice in a stand mixer bowl. Beat on low speed until smooth. Spread over the cooled cake with a swirly motion.
