Each autumn, the scent of pumpkin spice fills the air, conjuring visions of cozy gatherings and the first crisp breezes. This year, I decided to take that beloved flavor and transform it into something truly memorable: a Pumpkin Spice Latte Cake. The moist pumpkin cake is soaked in an espresso infusion, bringing together the perfect touch of sweetness and spice. With an irresistibly creamy espresso cream cheese frosting, this dessert is not only a delightful crowd-pleaser, but it’s also a perfect excuse to bring a taste of seasonal warmth to your kitchen. Trust me, your friends and family will absolutely adore this indulgent treat—and best of all, it’s surprisingly easy to make! Ready to elevate your fall baking game? Let’s dive into this fabulous recipe!
Why is This Cake a Must-Bake?
Irresistible Flavors: The combination of moist pumpkin cake and rich espresso creates a delightful flavor experience that’s perfect for autumn.
Effortless Elegance: Impress your guests without spending all day in the kitchen—this cake is surprisingly simple to make!
Versatile Options: Whether served as a showstopper dessert or turned into cupcakes, this recipe adapts beautifully to fit any occasion.
Crowd-Pleasing Treat: With its warm spice and creamy frosting, it’s bound to make an impression at fall gatherings, much like my Cinnamon Roll Cupcakes.
Make-Ahead Friendly: Prepare this cake a day in advance for a stress-free entertaining experience, allowing the flavors to deepen overnight.
Each bite promises the comfort of fall while being an absolute joy to serve!
Pumpkin Spice Latte Cake Ingredients
For the Cake
• All-Purpose Flour – Provides the structure and texture; use a digital scale for accuracy.
• Pumpkin Pie Spice – Adds that warm, cozy flavor; you can substitute with a blend of cinnamon, ginger, and nutmeg if needed.
• Baking Powder – Essential for helping the cake rise beautifully.
• Baking Soda – Works in conjunction with acidic ingredients to support leavening.
• Salt – Enhances overall flavors and balances sweetness.
• Unsalted Butter – Adds richness and moisture; make sure it’s softened for easy creaming.
• Granulated Sugar – Sweetens the cake and helps achieve a lovely texture.
• Eggs – Provides moisture and binds ingredients; opt for room temperature for best results.
• Vanilla Extract – Introduces depth of flavor; pure extract is best.
• Buttermilk – Contributes moisture and tenderness; can be swapped with milk mixed with vinegar or lemon juice.
• Canned Pumpkin Puree – The star ingredient for flavor and moisture; don’t skip this!
For the Soak
• Espresso or Strong Coffee – Enhances the cake’s coffee flavor; perfect for soaking!
• Whole Milk – Balances sweetness and creates creamy goodness in the soak.
• Sweetened Condensed Milk – Adds a luscious sweetness and creaminess to the soak.
For the Frosting
• Cream Cheese – The base for a rich, velvety frosting; should be cold for the best texture.
• Powdered Sugar – Sweetens and thickens the frosting beautifully.
• Instant Espresso Powder – Intensifies the coffee flavor in the frosting, making it irresistible.
This Pumpkin Spice Latte Cake not only captures the essence of the season, but its delightful layers and frosting will have your family coming back for seconds!
Step‑by‑Step Instructions for Pumpkin Spice Latte Cake
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (177°C). While it warms, prepare a 9×9 inch light metal baking pan by greasing it well and lining the bottom with parchment paper. This will ensure your Pumpkin Spice Latte Cake releases easily after baking and has a perfect golden crust.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. This mixture should be combined well to ensure an even distribution of flavors and leavening agents. Once mixed, set this bowl aside to focus on your wet ingredients next.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy—about 2 minutes. You’ll know you’re ready for the next step when the texture is smooth and creamy, which helps create a moist base for your Pumpkin Spice Latte Cake.
Step 4: Incorporate Eggs and Vanilla
Add the room temperature eggs, one at a time, along with the vanilla extract. Continue mixing until the batter appears pale and smooth. The addition of these ingredients not only enriches the flavor but also helps to bind the cake together beautifully.
Step 5: Combine Wet Mixtures
Next, mix in the buttermilk and canned pumpkin puree until just combined. Don’t worry if the mixture looks a bit curdled; it’s perfectly fine! This step adds moistness and that essential pumpkin flavor to your cake, which will shine through once baked.
Step 6: Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, blending on low speed until just combined. Be careful not to over-mix, as this can lead to a dense cake. You want a smooth batter with a few small lumps remaining, ensuring your Pumpkin Spice Latte Cake stays tender.
Step 7: Bake
Pour the batter into your prepared pan and spread it evenly. Bake in the preheated oven for 35–38 minutes, or until a toothpick inserted into the center comes out clean. Once baked, cool the cake in the pan for 30 minutes before transferring it to a cooling rack to cool completely.
Step 8: Prepare Latte Soak
While the cake cools, prepare the latte soak. In a pourable container, combine the brewed espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract. Stir until fully blended, allowing the flavors to meld while your cake finishes cooling.
Step 9: Make Frosting
In a mixing bowl, beat the softened butter until fluffy, then add the cold cream cheese and mix until smooth. Gradually incorporate the powdered sugar, followed by the dissolved instant espresso powder and pumpkin pie spice. Continue mixing until you achieve a light and creamy frosting that will elegantly top your Pumpkin Spice Latte Cake.
Step 10: Assemble Cake
Trim the top of the cooled cake to create an even surface. Poke small holes across the top to allow the latte soak to penetrate beautifully. Pour the soak generously over the cake, letting it soak in. Finally, spread the luscious espresso cream cheese frosting over the top, and finish by sprinkling a little extra pumpkin pie spice for a delightful touch.
Pumpkin Spice Latte Cake Variations
Customize your baking experience and create something uniquely yours with these delightful twists!
- Gluten-Free: Use a high-quality gluten-free all-purpose flour blend for a deliciously tender cake without the gluten.
- Dairy-Free: Substitute the butter with coconut oil and use almond milk in place of buttermilk for a lighter, dairy-free option.
- Spiced Pumpkin Butterscotch Sauce: Drizzle a homemade butterscotch sauce on top for a sweet twist that pairs exquisitely with pumpkin flavor.
- Cupcake Version: Bake the batter in cupcake liners at the same temperature for 17-19 minutes; a perfect portable treat!
- Extra Nutty: Add a handful of chopped walnuts or pecans to the batter for a delightful crunch that complements the softness of the cake beautifully.
- Choco-Pumpkin Swirl: Mix in chocolate chips to the batter or create a swirl using melted chocolate for an extra indulgent treat.
- Maple Glaze: Replace the espresso frosting with a sweet maple glaze for a flavor shift that brings a cozy vibe, wonderful alongside warm beverages, much like my Maple Pumpkin Coffee.
- Spicy Kick: Incorporate some cayenne pepper or chili powder to the batter for a surprising and warm kick that takes the traditional flavors to a whole new level.
Feel free to explore these variations and celebrate the season with your personalized pumpkin goodness!
Expert Tips for Pumpkin Spice Latte Cake
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Room Temperature Ingredients: Ensure that all ingredients, particularly eggs and butter, are at room temperature to achieve a smooth batter and optimal texture in your Pumpkin Spice Latte Cake.
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Weigh Your Flour: Using a digital scale for measuring flour prevents the common mistake of adding too much, which can lead to a dense cake. One cup of flour typically weighs around 120 grams.
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Avoid Over-Mixing: Gently blend the dry and wet ingredients until just combined. Over-mixing can develop gluten, resulting in a tougher cake instead of the light, fluffy texture you want.
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Proper Cooling: Make sure to cool your cake in the pan before transferring it to a wire rack. This allows it to set correctly and makes it easier to frost after adding the espresso soak.
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Soak Generously: Don’t shy away from using the full amount of latte soak! It’s the secret to infusing your cake with that rich coffee flavor, ensuring each bite is moist and delicious.
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Flavor Variations: Consider adding chopped nuts or chocolate chips to the batter for an extra layer of flavor and texture in your Pumpkin Spice Latte Cake.
What to Serve with Pumpkin Spice Latte Cake?
This delightful cake brings the cozy flavors of autumn to life, perfect for wrapping up a warm meal or turning a simple gathering into something special.
- Whipped Cream: A dollop of homemade whipped cream adds a light and airy contrast, enhancing the cake’s rich flavor with simple indulgence.
- Vanilla Ice Cream: Creamy vanilla ice cream cools and balances the warmth of the pumpkin spice, creating a delightful interplay of temperatures.
- Hot Cider: A steaming cup of spiced apple cider complements the cake beautifully, echoing those beloved autumn flavors. It’s comforting and aromatic, wrapping you in warmth!
- Coffee: Pairing this cake with a fresh cup of coffee or espresso deepens the cake’s flavors, creating an excellent match for coffee lovers.
- Candied Nuts: Crunchy, sweet candied pecans or walnuts add both texture and a delightful sweetness that balances the cake’s flavors. These little bites are like a fall hug!
- Fall Fruit Salad: A refreshing salad with diced apples, pears, and pomegranate seeds brightens the palate and offers a crisp contrast to the moist cake.
- Pumpkin Spice Latte: For the ultimate treat, enjoy a classic pumpkin spice latte on the side for a nostalgic pairing that embodies the essence of fall.
- Caramel Sauce: Drizzling a warm caramel sauce on top elevates the cake to a new level of decadence—every bite will be a sweet surprise!
- Chocolate Covered Pretzels: The salty crunch of chocolate-covered pretzels provides an unexpected flavor combination that enhances the sweetness of the cake.
- Chai Tea: A soothing cup of chai tea, with its robust spices, complements the cake’s flavors beautifully, transporting you to a cozy café.
How to Store and Freeze Pumpkin Spice Latte Cake
Fridge: Store leftovers in an airtight container in the fridge for up to three days. Allow the cake to come to room temperature before serving for the best flavor and texture.
Freezer: Wrap the cake securely in plastic wrap and aluminum foil. It can be frozen for up to three months. Thaw overnight in the fridge before enjoying.
Reheating: If you prefer a warm slice, reheat individual pieces in the microwave for 10-15 seconds, or until warmed through. This will refresh the moistness of the Pumpkin Spice Latte Cake!
Make Ahead Options
This Pumpkin Spice Latte Cake is a fantastic choice for busy home cooks looking to streamline their meal prep! You can bake the cake up to 24 hours in advance and refrigerate it, ensuring that it remains moist and flavorful. To intensify flavors, consider soaking the cake with the espresso mixture the day before serving. When you’re ready to enjoy your delightful dessert, simply whip up the espresso cream cheese frosting and frost the cake right before serving. This method not only saves time but also allows the warm spices to shine through even more. Remember, the cake will still taste just as delicious, making it a perfect make-ahead treat for any fall gathering!
Pumpkin Spice Latte Cake Recipe FAQs
What kind of pumpkin puree should I use?
I recommend using canned pumpkin puree for this recipe, as it has a smooth texture and rich flavor. Avoid pumpkin pie filling, which is pre-sweetened and seasoned. If you’d prefer homemade, roast your own pumpkin until soft, then blend until smooth!
How should I store the Pumpkin Spice Latte Cake?
Store leftovers in an airtight container in the fridge for up to three days. Allow the cake to come to room temperature before serving for the best flavor and texture. For longer storage, wrap the cake securely in plastic wrap, then aluminum foil. It can be frozen for up to three months.
Can I make this cake gluten-free?
Absolutely! For a gluten-free Pumpkin Spice Latte Cake, substitute all-purpose flour with a gluten-free blend, like Bob’s Red Mill 1-to-1 baking flour. This option works beautifully and keeps the cake moist and delicious. Just be cautious not to over-mix your batter!
What should I do if my cake comes out too dense?
If your cake turns out dense, it’s often due to over-mixing the batter or adding too much flour. Be sure to measure your flour accurately—using a digital scale is best! Remember to gently mix just until combined, leaving a few small lumps for optimal texture.
Can I prepare the Pumpkin Spice Latte Cake in advance?
Yes! You can make the cake a day ahead, store it in the fridge, and allow the flavors to deepen overnight. Just be sure to frost it shortly before serving to maintain that fluffy texture. This make-ahead approach will help relieve stress on the day of your gathering.
Is this cake safe for pets?
The Pumpkin Spice Latte Cake contains ingredients like sugar and cream cheese, which are not safe for pets to consume. It’s best to keep this delightful treat just for your friends and family. Always consult your veterinarian if you’re unsure about specific human foods and their effects on your pets.
Pumpkin Spice Latte Cake: A Cozy Fall Treat You’ll Love
Ingredients
Equipment
Method
- Preheat your oven to 350°F (177°C) and prepare a 9x9 inch baking pan by greasing and lining it with parchment paper.
- Whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl; set aside.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
- Add eggs one at a time, followed by vanilla extract, mixing until pale and smooth.
- Mix in buttermilk and pumpkin puree until just combined.
- Gradually add dry ingredients to wet ingredients, blending on low speed until combined.
- Pour the batter into the prepared pan and bake for 35-38 minutes. Cool in pan for 30 minutes.
- Prepare the soak by combining espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla.
- Beat softened butter, then add cold cream cheese, powdered sugar, and espresso powder until creamy.
- Trim the cooled cake, poke holes in the top, then pour the soak over it. Frost with cream cheese frosting.
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