The internet is buzzing about a pumpkin spice latte cake that has everyone drooling and demanding the recipe. This delicious dessert is the perfect way to embrace the cozy vibes of autumn, with its warm spices and comforting flavors.
The mastermind behind this viral sensation is In Bloom Bakery, a popular online bakery known for its elevated dessert recipes and a massive following on TikTok (over 20 million likes!). As the season changed, bakery owner and baker Ginny Dyer started creating a variety of autumn-themed treats, including chai cinnamon rolls, pumpkin streusel cheesecake, and apple gooey butter cake. But it was the pumpkin spice latte cake that truly stole the show, becoming a fan favorite.
Ginny describes this cake as “extra soft and moist” with a “sweet, spiced, milky espresso cream cheese frosting.” She adds, “The perfect autumn cake to bake this autumn.”
Since In Bloom Bakery shared mouthwatering clips of this delicious dessert, it has racked up an impressive 13.5 million likes on TikTok, with thousands of comments like “I would do unspeakable things for this right now,” and “Give it to me!” The cake serves 16 people and takes about an hour and a half to prepare, including 38 minutes of baking time.
Here’s what you’ll need for the pumpkin spice latte cake:
For the Cake:
* 281 grams all-purpose flour, spooned and leveled
* 1 teaspoon pumpkin pie spice
* 1.5 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1/2 teaspoon salt
* 140 grams unsalted butter, softened
* 300 grams granulated white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 120 ml buttermilk
* 244 grams canned pumpkin puree
For the Latte Soak:
* 1/4 cup espresso or strong coffee
* 80 ml whole milk
* 150 grams sweetened condensed milk
* 1/4 teaspoon pumpkin pie spice
* 1 teaspoon vanilla extract
For the Espresso Cream Cheese Frosting:
* 224 grams unsalted butter, softened
* 226 grams cold cream cheese
* 260 grams powdered sugar
* 1.5 teaspoons vanilla extract
* 2 teaspoons instant espresso powder
* 1.5 teaspoons pumpkin pie spice
Instructions:
1. Preheat oven to 180°C (350°F). Grease a 9×9 inch metal baking pan and line with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
3. In a large bowl, cream together the softened butter and granulated white sugar for two minutes.
4. Add the eggs and vanilla extract to the butter mixture and mix until pale and smooth.
5. Stir in the buttermilk and canned pumpkin puree.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Pour the batter into the prepared baking pan and bake for 35-38 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 30 minutes before inverting it onto a wire rack to cool completely.
9. While the cake cools, prepare the latte milk soak by combining the espresso, milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a liquid measuring cup or similar container.
10. Also while the cake cools, make the cream cheese frosting by adding the softened butter to a large bowl and beating until smooth. Add in the cold cream cheese and mix until fluffy, gradually adding the powdered sugar a little at a time.
11. In a small ramekin, dissolve the instant espresso powder in the vanilla extract. Add this mixture to the frosting along with the pumpkin pie spice and mix until combined.
12. Once the cake is completely cool, use a sharp knife to cut a thin layer off the top of the cake and transfer it to a serving plate.
13. Poke holes all over the top of the cake using a wooden skewer or the handle of a wooden spoon.
14. Frost the top of the cake with a thick layer of espresso cream cheese frosting using an offset spatula.
15. Sprinkle pumpkin spice over the frosting.
16. Cut the cake into 16 slices and serve.
“It’s so incredibly soft, packed full of warm autumn flavor, with the most perfect texture,” Ginny adds.
For more information on In Bloom Bakery recipes, visit the bakery’s website. Have you tried this recipe? Let us know in the comments below!
