Pumpkin Spice Latte Cake

inbloombakery.com

Kimberly

subheading: FOR THE PUMPKIN CAKE:

2 ¼ cups (281 g) all purpose flour, spooned and leveled

1 tbsp pumpkin pie spice

1 ½ tsp baking powder

¼ tsp baking soda

½ tsp salt

10 tbsp (140 g) unsalted butter, softened

1 ½ cups (300 g) granulated white sugar

2 eggs, at room temperature

1 tsp vanilla extract

½ cup (120 ml) buttermilk, at room temperature

1 cup (244 g) canned pumpkin puree, at room temperature

subheading: FOR THE LATTE SOAK:

¼ cup espresso or strong coffee

⅓ cup (80 ml) whole milk

½ cup (150 g) sweetened condensed milk

¼ tsp pumpkin pie spice

1 tsp vanilla extract

subheading: FOR THE ESPRESSO CREAM CHEESE FROSTING:

1 cup (224 g) unsalted butter, softened

8 oz (226 g) cream cheese, cold

2 cups (260 g) powdered sugar

1 ½ tsp vanilla extract

2 tsp instant espresso powder

1 ½ tsp pumpkin pie spice

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