Pumpkin Spice Poke Cake with Spiced Buttercream Frosting
Pumpkin Spice Poke Cake with Spiced Buttercream Frosting
Ingredients
For the Pumpkin Spice Cake
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1/2 cup buttermilk
For the Caramel-Espresso Glaze
- 1 can sweetened condensed milk, (14 ounces)
- 1 tablespoon espresso powder
- 1/2 teaspoon pumpkin pie spice
For the Spiced Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Set aside.
⏱️ 5 min
- 3
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy.
⏱️ 5 min
- 4
Beat in the eggs one at a time, then stir in the vanilla extract.
⏱️ 3 min
- 5
Add the pumpkin puree and mix until well combined.
⏱️ 2 min
- 6
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 5 min
- 7
Pour the batter into the prepared baking pan and spread evenly.
⏱️ 1 min
- 8
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350
- 9
While the cake is still warm, use the handle of a wooden spoon or a large fork to poke holes all over the top of the cake, about 1 inch apart.
⏱️ 5 min
- 10
In a small saucepan, combine the sweetened condensed milk, espresso powder, and pumpkin pie spice. Heat over medium-low heat, stirring constantly, until the mixture is warm and the espresso powder is dissolved, about 3-5 minutes.
⏱️ 5 min
- 11
Pour the warm caramel-espresso glaze evenly over the poked cake, allowing it to soak into the holes.
⏱️ 2 min
- 12
Let the cake cool completely on a wire rack, then refrigerate for at least 1 hour to allow the glaze to set.
⏱️ 60 min
- 13
To make the spiced buttercream frosting, in a large mixing bowl, beat the softened unsalted butter with an electric mixer until creamy.
⏱️ 3 min
- 14
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Add the heavy cream, vanilla extract, ground cinnamon, ground nutmeg, and salt. Beat until light and fluffy, about 3-5 minutes.
⏱️ 7 min
- 15
Once the cake is chilled, spread the spiced buttercream frosting evenly over the top.
⏱️ 5 min
- 16
Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Pumpkin Spice Poke Cake with Spiced Buttercream Frosting
Ingredients
For the Pumpkin Spice Cake
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1/2 cup buttermilk
For the Caramel-Espresso Glaze
- 1 can sweetened condensed milk, (14 ounces)
- 1 tablespoon espresso powder
- 1/2 teaspoon pumpkin pie spice
For the Spiced Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Set aside.
⏱️ 5 min - 3
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy.
⏱️ 5 min - 4
Beat in the eggs one at a time, then stir in the vanilla extract.
⏱️ 3 min - 5
Add the pumpkin puree and mix until well combined.
⏱️ 2 min - 6
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 5 min - 7
Pour the batter into the prepared baking pan and spread evenly.
⏱️ 1 min - 8
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350 - 9
While the cake is still warm, use the handle of a wooden spoon or a large fork to poke holes all over the top of the cake, about 1 inch apart.
⏱️ 5 min - 10
In a small saucepan, combine the sweetened condensed milk, espresso powder, and pumpkin pie spice. Heat over medium-low heat, stirring constantly, until the mixture is warm and the espresso powder is dissolved, about 3-5 minutes.
⏱️ 5 min - 11
Pour the warm caramel-espresso glaze evenly over the poked cake, allowing it to soak into the holes.
⏱️ 2 min - 12
Let the cake cool completely on a wire rack, then refrigerate for at least 1 hour to allow the glaze to set.
⏱️ 60 min - 13
To make the spiced buttercream frosting, in a large mixing bowl, beat the softened unsalted butter with an electric mixer until creamy.
⏱️ 3 min - 14
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Add the heavy cream, vanilla extract, ground cinnamon, ground nutmeg, and salt. Beat until light and fluffy, about 3-5 minutes.
⏱️ 7 min - 15
Once the cake is chilled, spread the spiced buttercream frosting evenly over the top.
⏱️ 5 min - 16
Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.
⏱️ 60 min