1-Getting Started with Prep Work: Let’s dive into making this pumpkin spice latte cake, starting with the basics to set yourself up for success. First, preheat your oven to 350°F (175°C) and grease a 9×9-inch light metal baking pan, then line it with parchment paper. This step helps the cake release easily and ensures even baking, which is a game-changer for beginners.

2-Getting Started with Prep Work: Next, whisk together the dry ingredients in a bowl: 240 grams (2 cups) all-purpose flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Mixing these first helps distribute the spices evenly for that warm autumn flavor.

3-Mixing the Batter: In another bowl, cream 115 grams (1/2 cup) of softened unsalted butter and 200 grams (1 cup) granulated sugar until it’s light and fluffy this takes about 2-3 minutes and incorporates air for a tender crumb. Add the 2 large eggs one at a time, mixing well after each, then blend in 1 teaspoon vanilla extract, 240 ml (1 cup) buttermilk, and 245 grams (1 cup) canned pumpkin puree until smooth.

4-Mixing the Batter: Now, gradually fold the dry ingredients into the wet mixture on low speed until just combined. Overmixing can make the cake dense, so stop as soon as everything is blended. Pour the batter into your prepared pan and smooth the top with a spatula.

5-Baking and Adding the Soak: Bake the cake for 35 to 38 minutes, or until a toothpick inserted in the center comes out clean. Let it cool on a wire rack, then remove it from the pan completely. Once cooled, remove a thin top layer of the cake and poke holes throughout the surface. For the latte soak, mix 120 ml (1/2 cup) espresso, 120 ml (1/2 cup) whole milk, 120 grams (1/2 cup) sweetened condensed milk, 1 teaspoon pumpkin pie spice, and 1 teaspoon vanilla extract, then pour it evenly over the cake to let it absorb.

6-Baking and Adding the Soak: For the frosting, beat 113 grams (1/2 cup) softened unsalted butter and 226 grams (8 oz) cold cream cheese until smooth. Gradually add 240 grams (2 cups) powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon instant espresso powder, and 1/2 teaspoon pumpkin pie spice until fluffy. Spread it over the soaked cake and sprinkle a bit more pumpkin pie spice on top. Finally, cut into 16 slices and serve this whole process, including prep and baking, takes about 2 hours and 8 minutes total.