1-Getting started with this pumpkin spice latte cake is all about following simple steps to create a moist and flavorful dessert. Begin by preheating your oven to 350°F and preparing a 9×9 inch light metal baking pan with grease and lining to ensure even baking and easy removal. This recipe takes about 2 hours and 8 minutes from start to finish, including prep and cooling time.

2-First, whisk together the dry ingredients: 2 1/4 cups (281 g) all-purpose flour, 1 tablespoon pumpkin pie spice, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt in a bowl. In another bowl, cream 10 tablespoons (140 g) softened unsalted butter with 1 1/2 cups (300 g) granulated white sugar until light and fluffy. Add 2 eggs at room temperature and 1 teaspoon vanilla extract, mixing well, then stir in 1/2 cup (120 ml) buttermilk and 1 cup (244 g) canned pumpkin puree.

3-Mixing and Baking Steps Gently fold the dry ingredients into the wet mixture to keep the batter airy. Pour it into your prepared pan and bake for 35-38 minutes, or until a toothpick comes out clean. Once baked, let the cake cool in the pan for a bit before slicing off the top layer, poking holes, and pouring over the latte soak made from 1/4 cup (60 ml) espresso, 1/3 cup (80 ml) whole milk, 1/2 cup (150 g) sweetened condensed milk, 1/4 teaspoon pumpkin pie spice, and 1 teaspoon vanilla extract.

4-For the frosting, whip 1 cup (224 g) softened unsalted butter with 8 oz (226 g) cold cream cheese, then gradually add 2 cups (260 g) powdered sugar, 1 1/2 teaspoons vanilla extract, 2 teaspoons instant espresso powder, and 1 1/2 teaspoons pumpkin pie spice until smooth. Spread it over the cooled cake, dust with extra pumpkin pie spice, and slice into 16 servings. Tips like using room temperature ingredients and mixing gently will help you nail this every time.