Article: Pumpkin Espresso Cake with Brown Sugar Cream Cheese Frosting
Pumpkin Espresso Cake with Brown Sugar Cream Cheese Frosting
This Pumpkin Espresso Cake is a moist, warmly spiced pumpkin dessert infused with Sonoma Syrup Co. Pumpkin Pie Latte Syrup and topped with fluffy brown sugar espresso cream cheese frosting. A sweet espresso soak adds even more pumpkin-latte flavor to every bite, making this an irresistible fall dessert for Thanksgiving, Friendsgiving and autumn gatherings.
Baked in a 9×13-inch pan, this easy pumpkin cake is simple to make, easy to serve and perfect for sharing.
Pumpkin Espresso Cake with Brown Sugar Cream Cheese Frosting
Category
Dessert
Cuisine
American
Servings
One 9×13-inch cake
Prep Time
30 minutes
Cook Time
30 minutes
Chill time
2 hours
Total time
approximately 3 hours
Ingredients
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2 cups all-purpose flour
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1 tsp baking powder
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1 tsp baking soda
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½ tsp fine sea salt
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1½ tsp ground cinnamon
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½ tsp ground ginger
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¼ tsp ground nutmeg
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½ cup unsalted butter, softened
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¾ cup light brown sugar, packed
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½ cup granulated sugar
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2 large eggs
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1 cup pumpkin purée
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⅓ cup Sonoma Syrup Co. Pumpkin Pie Latte Syrup
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½ cup sour cream
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¼ cup whole milk
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½ cup strong brewed espresso or coffee, cooled
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½ cup whole milk
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¼ cup Sonoma Syrup Co. Pumpkin Pie Latte Syrup
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¼ cup sweetened condensed milk
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Pinch of cinnamon
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8 oz cream cheese, softened
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½ cup unsalted butter, softened
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¼ cup light brown sugar
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1½ cups powdered sugar
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1½ tsp instant espresso powder
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1 tsp Sonoma Syrup Co. Vanilla Extract Blend
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Pinch of salt
Pumpkin Espresso Cake
Pumpkin Espresso Latte Soak
Brown Sugar Espresso Cream Cheese Frosting
Directions
Step 1: Bake the pumpkin cake
Heat oven to 350°F and grease a 9×13-inch baking pan.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
In a separate bowl, beat the butter, brown sugar and granulated sugar until light and creamy. Beat in the eggs one at a time.
Mix in the pumpkin purée and Sonoma Syrup Co. Pumpkin Pie Latte Syrup, followed by the sour cream and milk.
Fold in the dry ingredients just until combined.
Spread evenly in the pan and bake for 28-34 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool for about 15 minutes.
Step 2: Make the latte soak
Whisk together the coffee, milk, Pumpkin Pie Latte Syrup, sweetened condensed milk and cinnamon.
While the cake is still slightly warm, poke holes across the surface with a skewer or the handle of a wooden spoon.
Slowly pour the latte mixture over the cake, giving it time to soak in.
Refrigerate until completely chilled.
Step 3: Make the frosting
Beat the cream cheese and butter until smooth.
Add the brown sugar and beat until well incorporated.
Add the powdered sugar, espresso powder, vanilla extract and salt. Whip until fluffy.
Spread over the chilled cake and finish with a dusting of cinnamon or pumpkin pie spice.
Refrigerate until ready to serve.
Tips for the Best Pumpkin Espresso Cake
Use pumpkin purée, not pumpkin pie filling. The filling is pre-sweetened and spiced, which will throw off the recipe.
Don't overmix. Fold the dry ingredients in just until combined for a tender crumb.
Soak while slightly warm. The cake absorbs the latte mixture best at this stage. Pour it slowly and evenly so the liquid has time to soak into the cake rather than pooling on top.
Chill fully before frosting. A cold cake keeps the cream cheese frosting from melting or sliding.
Use decaf if you prefer. Strong decaf coffee works well in the soak.
Pumpkin Espresso Cake Variations
Spiced pecan crunch: Top with toasted chopped pecans.
Caramel drizzle: Add a ribbon of caramel over the frosting.
Cupcakes: Bake in a lined muffin tin for fewer minutes, then top with the frosting.
Recipe Note
Store covered in the refrigerator because of the cream cheese frosting. Serve chilled or let it sit at room temperature for a few minutes before slicing.
Shop the Ingredients
Make your fall baking season even easier with Sonoma Syrup Co. Pumpkin Pie Latte Syrup and Vanilla Extract Blend. Browse more seasonal ideas in our recipe blog.