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Pumpkin Spice Latte Cake

Moist pumpkin cake layers with creamy espresso buttercream filling and frosting!
Prep Time 15 mins
Cook Time 35 mins
Servings 20 servings

Ingredients
  

PUMPKIN CAKE

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup oil vegetable or grapeseed
  • 4 eggs room temperature
  • 1/2 can Eagle Brand Sweetened Condensed Milk 7oz
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 teaspoons vanilla extract

ESPRESSO FROSTING

  • 2 cups unsalted butter room temperature
  • 4 1/2 cups confectioners sugar sifted
  • 1 1/2 tablespoon instant coffee dissolved in 2 teaspoons of hot water
  • 1/2 can Eagle Brand Sweetened Condensed Milk 7 oz

Instructions
 

PUMPKIN CAKE

  • Preheat the oven to 350°F degrees. Line 3 6" cake pans or 2 8" cake pans with parchment rounds, spray with oil and lightly dust with flour. Set aside
  • In a medium bowl- combine all-purpose flour, baking soda, baking powder, pumpkin pie spice, salt and whisk to combine. Set aside
  • In a stand mixer fitted with a paddle attachment- combine oil, granulated sugar, light brown sugar and mix until incorporated. Add eggs one at a time, mixing until each egg is incorporated before adding the next egg.
  • Add sweetened condensed milk, pumpkin puree and vanilla extract and mix on medium speed until combined.
  • Add dry ingredients to wet ingredients and mix on medium for 30 seconds- careful to not over mix the batter. Stop the mixer when a few ribbons of flour are visible and finish folding the batter with a spatula.
  • Evenly distribute the cake batter into each prepared cake pan and bake for 35-40 min. Check cakes at 32-35 minutes by inserting a toothpick in the center. If it comes out clean- cakes are done!
  • Place on a cooling rack for 15 minutes in the pan before turning the cake pan upside to finish cooling on the cooling rack.

ESPRESSO FROSTING

  • In a bowl of a stand mixer fitted with a paddle attachment- beat softened butter on medium-medium high speed for 3-5 minutes or until light and airy.
  • Dissolve instant coffee in hot water- set aside.
  • Add pinch of salt, sweetened condensed milk, instant coffee to the butter and combine on medium speed for 2-3 minutes or until combined.
  • Add sifted confectioners sugar 1 cup at a time and mix on medium speed until frosting comes together and is light and airy and spreadable.