Pumpkin Spice Latte Poke Cake

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 This Pumpkin Spice Latte Poke Cake is a simple pumpkin cake soaked in an espresso cream and topped with a cinnamon mocha whipped cream.

This Pumpkin Spice Latte Poke Cake is a simple pumpkin cake soaked in an espresso cream and topped with a cinnamon mocha whipped cream.

This Pumpkin Spice Latte Poke Cake is a simple pumpkin cake soaked in an espresso cream and topped with a cinnamon mocha whipped cream.

I’ll be the first to admit that last year was the first time I ever had a pumpkin spice latte. I am addicted to my iced coffees, and pumpkin spice lattes didn’t seem to fit. However, last winter was my first time back in cold weather (hello PNW!), and I felt myself craving a warm beverage.

While I didn’t go FULL pumpkin spice latte because I can’t handle that type of sweetness, I asked for 50% of the syrup which seemed to be the perfect balance for me. I suddenly caught myself dipping into the coffee shop regularly for this warm fall treat.

As you know, I’m pretty much a poke cake connoisseur at this point, and each year I’ve delivered a new pumpkin poke cake, so this year it’s time for a Pumpkin Spice Latte poke cake.

This Pumpkin Spice Latte Poke Cake is a simple pumpkin cake soaked in an espresso cream and topped with a cinnamon mocha whipped cream.

Just like my lattes, this cake has a subtle mocha flavor with plenty of pumpkin taste but it’s not too overwhelming. This recipe starts with a spiced cake mix and it’s flavored with pumpkin puree, pumpkin pie spice and a bit of espresso. Don’t confuse pumpkin puree with pumpkin pie filling, they’re different. You need 100% pure pureed pumpkin.

Once this cake is baked, it’s drenched in a concoction of sweetened condensed milk and brewed espresso, giving this cake a touch of sweetness and a hint of mocha. This is definitely a “wet” cake and it is meant to be served cold.

This Pumpkin Spice Latte Poke Cake is a simple pumpkin cake soaked in an espresso cream and topped with a cinnamon mocha whipped cream.

Next, we have the whipped cream, which is a spiced mocha whipped cream made with brewed espresso and a hint of cinnamon. It is pretty freaking amazing and it’s probably going to make an appearance on future desserts here. It’s imperative that the espresso is cooled before you add it to the heavy whipping cream. Therefore, you’ll need to toss it in the freezer to cool it down. The cinnamon gives this whipped cream a subtle spiced taste which complements the mocha flavor.

I’ve mentioned espresso several times here. I prefer to use a strong espresso powder. Just a teaspoon or two of this mixed with hot water is enough to do the trick. For the cake, I just toss the dry espresso powder in the cake mix. For the filling and the topping, I actually brewed it. All you need to do is stir it into the hot water until it’s dissolved.

This Pumpkin Spice Latte Poke Cake is a simple pumpkin cake soaked in an espresso cream and topped with a cinnamon mocha whipped cream.

It might seem like there’s quite a few steps in this cake, but it’s actually quite easy to throw together. Plus, once pumpkin spice latte season is over you’ll have something you can still enjoy at home. One thing is for certain, you’ll find yourself going for seconds of this pumpkin spice latte poke cake.

This Pumpkin Spice Latte Poke Cake is a simple pumpkin cake soaked in an espresso cream and topped with a cinnamon mocha whipped cream.

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This Pumpkin Spice Latte Poke Cake is a simple pumpkin cake soaked in an espresso cream and topped with a cinnamon mocha whipped cream.

Pumpkin Spice Latte Poke Cake

  • Author: Beyond Frosting
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 15 servings

Description

This Pumpkin Spice Latte Poke Cake is a simple pumpkin cake soaked in an espresso cream and topped with a cinnamon mocha whipped cream.

Ingredients

For the Cake:

  • 1 box Spice Cake Mix, 15 ounces
  • 1 cup Water
  • 1/2 cup Vegetable Oil
  • 3 large Eggs
  • 1/2 cup Pumpkin Puree, not pumpkin pie filling
  • 1 teaspoon Pumpkin Pie Spice
  • 1 teaspoon Espresso Powder

For the Filling:

  • 1/4 cup Hot Water
  • 3 teaspoons Espresso Powder
  • 1 14 ounce can Sweetened Condensed Milk

For the Topping:

  • 1 tablespoon Hot Water
  • 2 teaspoons Espresso Powder, divided
  • 1 1/2 cups Heavy Whipping Cream
  • 1 teaspoon Brown Sugar
  • 1/2 teaspoon Cinnamon
  • 1/2 cup Powdered Sugar, plus 2 tablespoons
  • Caramel Sauce, for drizzle (optional)

Instructions

For the Cake:

  1. Preheat the oven to 350°F.
  2. Combine all the ingredients in a large mixing bowl: cake mix, water, oil, eggs, pumpkin puree, pumpkin pie spice, and espresso powder. Beat well until combined.
  3. Pour the batter into a 9-inch by 13-inch pan. Bake at 350° F for about 20-24 minutes. Test the cake for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is done.
  4. Allow the cake to cool for at least 30 minutes. Use a wooden spoon or another round object and poke holes all over the top of the cake.

For the Filling:

  1. In a microwave-safe bowl, heat the water for 60-90 seconds until it’s just about boiling. Stir in the espresso powder and mix until the powder is dissolved.
  2. In a small mixing bowl, combine the sweeten­­ed condensed milk and the brewed espresso. Whisk until well combined. Pour the mixture over top of the cake, spreading evenly. Allow the milk to absorb into the cake.

For the Topping:

  1. In a microwave-safe bowl, heat the water for 60-90 seconds until it’s just about boiling. Stir in 1 teaspoon espresso powder and mix until the powder is dissolved. Place in the freeze for 5-10 minutes to cool.
  2. Place the metal mixing bowl and whisk in the freezer for 5-10 minutes to chill.
  3. Pour the heavy cream into the chilled bowl and beat on medium-high speed for 2 minutes.
  4. Next add the brown sugar, cinnamon, and 1 teaspoon espresso powder. Continue beating at high speed until soft peaks start to form.
  5. Slowly add the powdered sugar and mix into the whipped cream until incorporated and then increase the mixing speed to high until stiff peaks form.
  6. Spread the whipped cream over the cooled cake. Drizzle with caramel sauce if desires. Keep this cake refrigerated once the whipped cream has been added.

Notes

This cake can be prepared in advance as long as it’s refrigerated.

Nutrition Information:
1/15 recipe
410
37g
145mg
22g
6g
46g
0g
6g
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: pumpkin cake

This recipe originally appeared in Food Fanatic.

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5 Responses
  1. Susan W.

    This recipe looks yummy! One question: for the topping, when should the espresso powder in hot water be added? I hope to make it this week for a group I am in.

    1. Beyond Frosting

      Hi Susan! Awesome, I love that! Okay actually I need to update this. Just go ahead and add 1 teaspoon of espresso powder directly into the whipped cream and SKIP step 1 where it is dissolved in water

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