Freshly Milled Pumpkin Spice Latte Cake with Frosting

If you’re someone who can’t resist the cozy allure of pumpkin spice but also loves the indulgence of coffee, I’ve got something that might just become your new favorite treat this fall season. This pumpkin spice latte cake with fresh milled flour and spiced espresso frosting brings together the charm of fall flavors in a way that’s both comforting and a little bit fancy. Fresh milled flour adds a rustic, wholesome texture, while the spiced espresso cream cheese frosting offers just the right kick to balance the sweetness. Imagine the enchanting aroma of pumpkin and warm spices meeting a smooth coffee finish—that’s what this perfect fall cake is all about.

Course Dessert

Cuisine American

Keyword Pumpkin Spice Latte Cake

Prep Time 20

Cook Time 40

Cooling Time 1

Total Time 2

Servings slices

Calories 382kcal

Ingredients

Cake Batter:

2 ½ cups freshly milled soft white wheat flour finely milled (288 grams)
1 tablespoon pumpkin pie spice
½ teaspoon cinnamon
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup softened butter 173 grams
1 cup sugar 160 grams
2 eggs
1 teaspoon vanilla
¾ cup buttermilk 156 grams
1 cup pumpkin puree 250 grams

Latte Mixture:

⅓ cup honey 108 grams
½ cup milk 113 grams
¼ cup espresso 53 gram
1 teaspoon vanilla

Espresso Frosting:

4 ounces softened cream cheese 113 grams
½ cup softened butter 115 grams
1 ½ cups powdered sugar 150 grams
1 teaspoon pumpkin pie spice
1 teaspoon instant espresso powder
1 teaspoon vanilla

Instructions

Preheat the oven to 350 degrees F. and line a 8x10 inch or 9x9 inch pan with parchment paper.
In the bowl of a stand mixer, beat the butter and sugar.
Add the eggs and vanilla and combine.
Add the buttermilk and pumpkin puree and mix.
Add the flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt and mix until just combined.
Pour into the prepared pan and bake for 30-40 minutes, until a toothpick inserted in the middle comes out clean.
Allow the cake to cool for about an hour, then remove it from the pan and let it cool completely on a wire rack.
Once cooled, transfer the cake to a large plate or dish and poke holes all over the surface of it.
Prepare the latte soak by melting the honey and milk together over low heat in a saucepan. Heat just until the honey is melted.
Remove from the stove and add the espresso and vanilla.
Pour the latte mixture over the cake and allow it to absorb. You may not need all of it.
Prepare the frosting by beating the cream cheese and butter until fluffy. Add the powdered sugar and pumpkin pie spice and beat.
Add the espresso powder to the vanilla extract and stir until it’s completely dissolved. Add this to the frosting and beat until combined.
Spread the frosting over the bars and cut them into squares.

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